Keto chocolate frosted donuts are a delicious breakfast, dessert or snack! They are paleo, low-carb, sugar-free, dairy-free and grain-free.
I recently posted a low-carb cinnamon sugar donut recipe, and I was so pleasantly surprised by how many people enjoyed them! It’s always super fun to create a recipe that everyone seems to love.
And if there is one thing that people also love, it’s CHOCOLATE. Chocolate frosted donuts have always been one of my favorites (aside from jelly donuts, which I have yet to attempt).
These tasty donuts are so delicious and easy to make! The only item you likely don’t already have in your kitchen are donut molds. These donut molds are the ones I used and highly recommend.
They work so well that I don’t even have to grease them ahead of time. I have been greasing them anyway. Depending on what donut molds you have (or choose to buy), you may need to grease yours quite well. Some are notoriously hard to work with, but I’ve had zero issues with the ones linked above, so far at least.
Let’s dig in!
The vanilla dough is super simple. All you need is blanched almond flour, a granulated sweetener of your choice (with approximately 1-to-1 level of sweetness to sugar), vanilla extract, eggs and coconut oil.
Mix them all together in a bowl, then add into your greased donut molds. Bake until the tops are firm and begin to brown slightly, approximately 18-20 minutes.
The timing could be different, depending on the size of your donut molds and how much batter you add. So the cook time could be longer or shorter. My donut molds are relatively small in size, so keep that in mind.
After removing from oven, allow the donuts to cool in the molds to room temperature.
While they cool, prep the chocolate frosting by mixing powdered sweetener, cocoa powder and almond or coconut milk together. You want the consistency to be thick enough that you can dip the donuts in to coat the tops, but not too thin that the frosting dribbles down the sides.
If you don’t have powdered sweetener available, you can make your own with a food processor, high-powdered blender or coffee grinder. Simply pulse until it becomes finely powdered.
Can I use coconut flour instead of almond flour?
You sure can! I typically find that a 4-to-1 ratio of almond flour to coconut flour works, so for this recipe, that would be 6 tablespoons of coconut flour.
Can I add sprinkles, or use something other than chocolate for the frosting?
Of course you can! You may need to play with the proportion of liquid a bit if you are making a vanilla frosting instead, since you won’t have cocoa powder, but you can customize the frosting or toppings however you’d like! Don’t forget to recalculate the macros, if you are tracking.
You may also enjoy:
Keto Chocolate Frosted Donuts
- bowl and mixing spoon
- donut molds
- coffee grinder or food processor, if you don't have powdered sweetener available
- 1-1/2 cups blanched almond flour (180 g)
- 1/3 cup granulated sweetener of choice (64 g)
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 4 tablespoons melted refined coconut oil
- 4 tablespoons powdered sweetener of choice you can make your own by grinding granulated sweetener in a coffee grinder or food processor
- 1.5 tablespoons cocoa powder
- 2 teaspoons almond or coconut milk, or enough to form a frosting that the top of the donuts can be dipped in
- Preheat oven to 350F.
- Mix almond flour, sweetener, vanilla extract, eggs and melted coconut oil in a bowl. Stir to combine.
- Portion the dough out into approximately 10-12 small donut molds (greased ahead of time). Place molds on a baking sheet.
- Place into the oven for 18-20 minutes, or until the tops begin to brown a little bit. The cook time will depend on the size of the donut molds you use, and is meant for small donuts, per the molds I used and recommend.
- Allow donuts to cool while you prepare the chocolate frosting. Mix the powdered sweetener and cocoa powder together. Add in a splash of almond or coconut milk and stir. Add more milk as needed to form a frosting. You want it to be thin enough that you can dip the donuts in to coat the tops, but not too thin that it is runny.
- Once donuts have cooled, remove them from the molds. Dip the tops into the chocolate frosting and return to the baking sheet to harden the frosting. Once hardened, consume right away or store in the fridge in an air-tight container for 4-5 days.