Keto Chocolate Donuts

Chocolate donuts, shown glazed and decorated with coconut, pecans, and sprinkles.

5 from 2 votes

Delicious chocolate donuts with a fudgy glaze -- made nut free and allergy friendly with coconut flour and sunflower seed butter. Try these donuts with fun toppings like toasted coconut, chopped pecans, or sprinkles!

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Servings: donuts

Calories: 230kcal

Author: Michelle Miller

Ingredients

Chocolate Donuts

1/3 cup Monk Fruit Sweetener
1/4 cup coconut flour
1/4 cup natural cocoa powder
1 teaspoon baking powder
1/4 cup coconut oil melted, slightly warmed
1/4 cup SunButter No Sugar Added room temperature
4 eggs

Chocolate Glaze and Toppings

2 1/2 ounces cocoa butter melted, or coconut oil*
1/4 cup SunButter No Sugar Added
1/4 cup Monk Fruit Sweetener powdered*
3 tablespoons natural cocoa powder

Instructions

Preheat oven to 325º F.
Spray a donut pan heavily with coconut or avocado oil. Be sure to spray the oil around the donut cavities, covering the pan anywhere the donut will bake up near. Set aside.
Into a blender, add melted coconut oil, SunButter, monk fruit sweetener, and eggs. Pulse to combine the mixture.
Add the coconut flour, cocoa powder, and baking powder. Pulse to combine until there are no dry spots left in the batter.
Add 2 tablespoons of the batter to each donut cavity, being careful not to overfill. These rise, and if you overfill the cavities, your donuts will not have holes in the center.
Bake the donuts for 12 minutes. Allow them to fully cool before using a butter knife to run around the edges and the center, and gently popping the out of the pan.
Dip the top of each donut into the glaze, and then before it sets, sprinkle with toppings, if desired. Depending on how thick your glaze is, you can opt to double glaze them. After adding 1 layer of glaze, put them in the freezer to set, and then pull them out to add a 2nd layer of glaze before decorating.
Allow to set before eating. This is fastest if you refrigerate the donuts. If using coconut oil instead of cocoa butter in the glaze, they must be refrigerated to set.

Video

Notes

*The glaze will taste best if a powdered sweetener is used. I take the monk fruit sweetener and add it to my blender and process it into a fine powder.

If you prefer to not make these sugar free, a good alternative to the monk fruit sweetener is coconut sugar. Use coconut sugar in place of the monk fruit sweetener in the donut recipe, and use powdered coconut sugar (process in a blender) to make the glaze.

The donut batter is thick. It is scoopable into the donut pan, but I use wet fingers to press it down and smooth it out once I've added to each cavity. It also helps to use room temperature ingredients so the coconut oil doesn't solidify and make the batter even thicker.

Nutrition