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Low-Carb Double Chocolate Donuts Recipe

Low-Carb Double Chocolate Donuts

Tender almond-flour chocolate donuts are baked until just set, filled with optional sugar-free chocolate chips, and finished with a glossy sugar-free chocolate glaze. This recipe makes six standard-size donuts.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Donuts
  • 1/2 cup Blanched almond flour
  • 1/4 cup Unsweetened cocoa powder
  • 1/4 cup Granulated erythritol or another 1:1 keto sweetener
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Fine salt
  • 2 Large eggs
  • 1/4 cup Unsalted butter, melted and slightly cooled
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Unsweetened almond milk
  • 1/4 cup Sugar-free chocolate chips, optional
Chocolate Glaze
  • 2 ounces Sugar-free dark chocolate or chocolate chips
  • 1 teaspoon Coconut oil or unsalted butter

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a six-well donut pan thoroughly.
  2. Whisk the almond flour, cocoa powder, erythritol, baking powder, and salt in a bowl, breaking up any lumps.
  3. In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond milk until blended.
  4. Stir the wet mixture into the dry mixture just until combined. Fold in the sugar-free chocolate chips if using, taking care not to overmix.
  5. Pipe or spoon the batter into the donut wells, filling each two-thirds to three-quarters full, and smooth the tops.
  6. Bake for 14 to 18 minutes, until the donuts are set, the tops spring back lightly, and a toothpick inserted near the edge comes out with only a few moist crumbs.
  7. Cool the donuts in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  8. Melt the sugar-free chocolate with the coconut oil in short microwave intervals, stirring between intervals, or melt gently over a double boiler.
  9. Dip the cooled donuts into the glaze and place them on a rack to set. Refrigerate briefly if you prefer a firmer chocolate coating.

Notes

Pipe the batter into the pan for neat donut shapes. Do not overbake, because almond-flour donuts can dry quickly. Cool completely before glazing so the donuts are sturdy and the coating sets cleanly.