Sugar‑Free Chocolate Donuts for a Low‑Carb Diet
These baked chocolate donuts use almond and coconut flours, unsweetened cocoa, and zero‑net‑carb sweeteners for a tender, fudgy treat. Ready in under 25 minutes, they’re perfect with coffee or as a guilt‑free dessert.
Equipment
- 6‑cup donut pan
- Mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Cookie scoop or piping bag
- Microwave‑safe bowl
- Cooling rack
Ingredients
Dry:
- 1 cup almond flour
- 2 tbsp coconut flour
- ¼ cup unsweetened cocoa powder
- ½ cup powdered erythritol/monk fruit sweetener
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet:
- 3 large eggs room temp
- 4 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- ½ cup unsweetened almond milk
Glaze:
- ½ cup sugar‑free dark chocolate chips
- 2 tbsp coconut oil
- Optional: 1–2 tbsp powdered sweetener for extra sweetness
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Lightly grease a 6‑cup donut pan or use silicone inserts.
- Mix Dry: Whisk almond flour, coconut flour, cocoa powder, sweetener, baking powder, baking soda, and salt in a bowl.
- Combine Wet: In another bowl, whisk eggs, melted fat, vanilla, and almond milk until smooth.
- Form Batter: Pour wet into dry; fold gently until just combined. Batter should be thick but spoonable.
- Fill Pan: Use a cookie scoop or piping bag to fill each donut well ~⅔ full. Smooth tops.
- Bake: Bake 12–14 minutes, checking at 12 minutes—donuts should spring back and a toothpick shows a few moist crumbs.
- Cool: Let rest in pan 5 minutes, then transfer to a rack to cool slightly.
- Glaze: Melt chocolate chips and coconut oil in 20‑second microwave bursts, stirring until smooth. (Add sweetener if desired.)
- Dip & Set: Dip each donut top into glaze; place back on rack until set (~5–10 minutes).
Notes
Nutrition (Per Donut)
- Calories: 190 kcal
- Total Fat: 17 g
- Total Carbs: 6 g
- Fiber: 4 g
- Net Carbs: 2 g
- Protein: 5 g