These keto chocolate donuts are made with coconut flour and dipped in a dreamy sugar-free chocolate glaze. My kids declared these to be the best low carb donuts I have ever made! Instructional video included.
I created these mouthwatering keto donuts because I recently realized that there was a real problem on All Day I Dream About Food. Like a very serious issue that was perhaps affecting my status as a first rate low carb food blogger. It hit me hard one day when I did a little survey of my recipes and I was stunned to discover my error. I should have caught on sooner, to be honest. I pride myself on being pretty bright and tuned in and I’d apparently been very tuned out. I have some serious making up to do, it would seem. Rest assured, your favourite low carb baking expert is on the case now. I won’t let it happen again.
HOW TO MAKE KETO CHOCOLATE DONUTS
What it comes down to is that there is a serious dearth of classic and basic low carb recipe makeovers. See, I have this problem where I don’t like to make “plain” recipes. Readers send me their family favourites all the time, asking me to make them over. And I take a peek and think it looks like something I should do. Except I don’t just do it as it is or as requested. I find I have to give it a twist, a unique flavour, a little jazzy jazz. This is a long-standing habit for me. I’ve always loved to take a recipe and put a unique spin on it…a regular brownie recipe from Cook’s Illustrated became a Cappuccino White Chocolate Brownie under my deft hands. A classic chocolate chip cookie from the Joy of Cooking became Pecan Coconut Chocolate Chip Cookies. Or adding a peanut butter layer to a cake that only took vanilla. That was always my thing back in my conventional baking days and it seems to be a bit of my thing now. It’s a hard habit to break.
But so many followers turn to me for low carb baking guidance and I realize that I’ve failed them a bit. Whenever I am asked if I have a classic recipe for this or that treat, I often have to say no. Shame on me! I can usually guide them to one of my keto dessert recipes and tell them how to make it more of a classic, but I don’t have the basic recipe for them to work from. And that’s something I feel I need to address.
That doesn’t mean I will stop making the fanciful cakes and cookies and such. Oh no…that is an absolute compulsion for me, it would seem. But I have to get back to some basics so that you have the benefit of a standard low carb recipe from which to work. And then, should you feel like getting all fancy yourself, you can have at it and play with my basic recipe to come up with your own fun twist. And so we start with these delicious keto chocolate cake donuts. A basic coconut flour chocolate donut with a delicious sugar-free chocolate glaze. Ain’t nothing wrong with the basics, if you ask me. Ask my kids too, as they seemed to think these were the best low carb donuts I’d ever made.
A FEW TIPS ON MAKING COCONUT FLOUR DONUTS:
Don’t skimp on the eggs! Coconut flour won’t rise without them. I have had no luck as yet making coconut flour baked goods without eggs.
You really can’t substitute any other flour in this recipe. But if you are looking for donuts made with almond flour, check out my Low Carb Cinnamon Donuts.
Grease your pan well. I think this USA Donut Pan works best. It’s so non-stick, the donuts practically fall right out!
For more tips on working with coconut flour, check out my primer on Baking with Coconut Flour
CHOCOLATE DONUTS Recipe:
1/3 cup coconut flour
1/3 cup swerve sweetener
3 tbs cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/4 cup melted butter
1/2 tsp vanilla extract
6 tbs brewed coffee or water
1/4 cup powdered swerve sweetener
1 tbs cocoa powder
1 tbs heavy cream
1/4 tsp vanilla extract
1 1/2 – 2 tbs water
Preheat the oven to 325F and grease a donut pan very well. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely. Glaze: In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and water and whisk to combine. Add enough water until the glaze thins out and is of a “dippable” consistency, without being too watery. Dip the top of each donut into the glaze and let set, about 30 minutes.