Elana's Pantry
Est.|2006
  • Diets
    • Candida Diet
    • Dairy-Free Diet
    • Egg-Free Diet
    • Gluten-Free Diet
    • Grain-Free Diet
    • Keto Diet
    • Low-Carb Diet
    • Nut-Free Diet
    • Paleo Diet
    • Specific Carbohydrate Diet
    • Vegan Diet
    • Vegetarian Diet
    • Whole30 Diet
  • Recipes
    • Breads
    • Breakfasts
    • Condiments
    • Cooked Veggies
    • Desserts
    • Dinners
    • Drinks
    • Holiday
    • Salads
    • Snacks
    • Soups
    • Toppings
    • Vitamix
  • Wellness
    • Beauty
    • Diet
    • EMFs
    • Health
    • How To
    • Multiple Sclerosis
    • Organize
    • Sleeping
  • Shop
    • Cookbooks
  • About
    • In the News
    • Non-Profits
    • Press Kit
    • Events
    • Media Inquiries
    • FAQs
  • Close
  • Subscribe
Est.|2006
— Share This Recipe —

Low-Carb Chocolate Donuts

August 10, 2018
191
Affiliate Links
Full
Ingredients
Instructions
Nutrition

This Low-Carb Chocolate Donuts recipe is my first one here on the blog. My boys and their friends go gaga for this low-carb dessert and once you try it you will too!

Low-Carb Chocolate Donuts Recipe with Coconut Flour

Thankfully, this is another super easy low-carb recipe, with only 7 ingredients total. All you need to whip these up is coconut flour, cacao powder, salt, baking soda, eggs, coconut oil, and maple syrup. To make it simply dump the ingredients into a food processor, throw the mixture in the doughnut pans, bake it, and bam! You’ve got gluten-free, grain-free low-carb donuts.

Nut-Free Low-Carb Donuts

My husband said this nut-free Paleo dessert tasted like an Entenmann’s cake style doughnut. My boys simply scarfed them down. They love my low-carb treats and are total suckers for anything with sprinkles. I tested this doughnut recipe with both coconut oil and palm shortening and found that coconut oil was far superior in this recipe. When I tested the donuts with palm shortening it was a challenge to get them out of the pan and their texture was too dry.

Ingredients
Serves:
8
Print Recipe
  • Donuts
  • ¼ cup coconut flour
  • ¼ cup cacao powder
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 4 large eggs
  • ½ cup coconut oil, melted
  • 3 tablespoons maple syrup
  • Topping
  • ½ cup chocolate chips
  • 1 tablespoon palm shortening
Instructions
  1. In a food processor, pulse together coconut flour, cacao powder, salt, and baking soda
  2. Pulse in eggs, coconut oil, and maple syrup until thoroughly combined
  3. Fill each well of a donut mold half way full of batter
  4. Bake at 350°F for 15-18 minutes
  5. Remove doughnuts from pan and place on a cooling rack
  6. Use a paring knife to cut hole in center of each doughnut
  7. In a saucepan, melt chocolate chips and shortening
  8. Drizzle doughnut with chocolate glaze
  9. Cool and serve
Just made these for my husband since he’s a big Dunkin Donuts fan. He absolutely loved them! WIll be making these again for him and my three little ones, as these definitely won over their taste buds!
— Ruhi

Creating and Testing a Low-Carb Nut-Free Donut Recipe

As with all of my recipes, I tested this one several times. Each time I test something, I make a very minor change, so that I can investigate how this single change impacts the recipe overall. For one of my test batches, I played with the amount of batter needed to make each doughnut. From that test, I can tell you a couple of things. First, do not fill up the donut wells in your donut mold all the way. Fill the wells around halfway with batter, and spread the batter evenly in each well. This batter will rise and the wells will be full when you are done baking. You’ll have perfect homemade doughnuts.

How to Make Low-Carb Donuts

I use silicon doughnut molds for this Low-Carb Chocolate Donut recipe and also to make my Paleo Bagel recipe. The metal molds (which are unfortunately non-stick) do not work very well and everything I’ve baked in them is a total mess to remove. These donuts, however, pop right out of the silicone molds.

Low-Carb Donuts for Kids with Sprinkles

You can eat these adorable low-carb donuts with or without the glaze. For the boys, I add India Tree sprinkles which make these an incredibly festive treat. If you use sprinkles (Let’s Do Organic is an even healthier brand, though not as colorful) be sure to let your glaze cool for 10 minutes or so prior to applying sprinkles, otherwise they will melt down into the glaze.

Keto Dessert Recipe with Erythritol

If you’re looking for recipes for a very low-carb diet (VLCD) check out my Keto Diet Recipes page. If you’re in need of a keto dessert, you’ll want to make my Keto Brownies recipe sweetened with erythritol! Although I can’t eat erythritol because it’s made with corn and is a sugar alcohol that I can’t digest, I created my Keto Brownies recipe for my readers and I hope you all enjoy it!

This post is an oldie but goodie from the archives. I first published this recipe in February 2015.

Share this recipe —
Nutrition
There is no Nutrition Label for this recipe yet.

Related Recipes

The name of the game for these easy recipes is less ingredients, more flavor.
The Best Keto Brownies
December 6, 2018 157
Low-Carb Paleo Bagels
September 23, 2014 253
Jelly Donut Cupcakes
May 4, 2010 105
previous
Low-Carb Keto Goldfish Crackers
August 21, 2018
238
More Posts
next
Egg-Free Keto Crackers
August 2, 2018
128
Previous
Next

Comments

Leave A Comment

191 responses to “Low-Carb Chocolate Donuts”

  1. Mandi says:
    Dec. 10, 2018 - 5:50 am

    Do these donuts have a strong coconut flavor ? My family has never liked baked goods when I use coconut flour and oil do you have any suggestions for other options?

    Reply
    • Elana says:
      Dec. 10, 2018 - 7:35 pm

      Mandi, to me these donuts do not taste coconuty at all but everyone’s different :-)

      Reply
  2. Donna Kilpatrick says:
    Aug. 23, 2018 - 4:00 pm

    I’m looking to get a donut pan, what kind do you use? I don’t want a nonstick and I was not sure about the silicone?? Thank you Donna

    Reply
    • Elana says:
      Aug. 23, 2018 - 5:37 pm

      Donna, thanks for your comment! I link to all of the equipment I use in the highlighted text that’s in the instructions portion of the recipe :-)

      Reply
      • Donna Kilpatrick says:
        Aug. 24, 2018 - 9:12 am

        Thank you! I was getting so confused finding only the non-stick pans and reading that the Silicon should not be heated above 300, but yours is food grade. Could not find these in my search. Thank you so much! Donna

        Reply
        • Elana says:
          Aug. 25, 2018 - 12:50 pm

          Donna, you’re welcome!

          Reply
  3. Dolores Beccar says:
    Aug. 20, 2018 - 6:11 pm

    Elana, you are so kind with every body!! the time you take to answer every comment really touches my heart… I was looking for an email address or other way to contact you, so I´ll leave a message here even when is not related to the recipe (amazing, by the way!!)
    Have you seen this?
    http://www.ageofautism.com/2018/08/new-study-aluminium-in-brain-tissue-in-multiple-sclerosis.html
    I thought of you the moment I saw it…
    thank you, thank you, for sharing with others your expertise!
    sincerely

    Reply
    • Elana says:
      Aug. 23, 2018 - 9:53 pm

      Dolores, thanks so much for thinking of me! I’m tested often for all kinds of toxins often. Here is a post I wrote on MS that may be of interest to you:

      https://elanaspantry.com/new-approaches-to-neurological-conditions/

      I’m so grateful to be on this healing journey with you!
      Elana

      Reply
  4. Holly says:
    Aug. 14, 2018 - 8:00 pm

    How did you discover/ confirm you could not digest alcohol sugars? Thanks!

    Reply
    • Elana says:
      Aug. 14, 2018 - 8:27 pm

      Holly, I tried xylitol made from pure birch bark and could not digest it, experiencing bloating, etc. :-)

      Reply
  5. Micki says:
    Aug. 13, 2018 - 12:51 pm

    What I love about your recipes is that they are not only delicious, but also simple, fast, easy, and delivers great results. (And you use food processor which I so prefer over mixer!) These donuts weren’t an exception. They were wildly popular among my gf son, and my friends. Thank you for yet another great recipe.

    Reply
    • Elana says:
      Aug. 13, 2018 - 1:12 pm

      Micki, thanks for letting me know these donuts were wildly popular!!!

      Reply
  6. jess says:
    Aug. 13, 2018 - 12:41 pm

    could you pour this into the mini molds you’ve used for other recipes?

    Reply
    • Elana says:
      Aug. 13, 2018 - 1:12 pm

      Jess, I haven’t tried that so not sure :-)

      Reply
  7. Isa says:
    Aug. 10, 2018 - 11:30 pm

    Merci beauciup Elana.Je tente cet apres midi chez nous en France.mais est-ce que je peux faire à la farine d’amande? Ma farine de coco ne tient pas a la cuisson et s’effrite.

    Reply
    • Elana says:
      Aug. 11, 2018 - 10:00 am

      Isa, for more on that please go here:

      https://elanaspantry.com/paleo-baking/

      Enjoy!
      Elana

      Reply
  8. Michelle says:
    Aug. 10, 2018 - 6:25 pm

    Oh, my goodness! I need to buy one of these donut molds already. You have too many delicious looking recipes for me to try!

    Reply
    • Elana says:
      Aug. 10, 2018 - 9:25 pm

      Michelle, thanks so much! I hope you love these donuts as much as we do :-)

      Reply
older comments

Have Something to Add?

Cancel reply

Your comment will need to be approved before it will appear on the site.

Your email address will not be published. Required fields are marked *

From my pantry to yours!

All content on elanaspantry.com is licensed and the original creation and property of elana’s pantry (unless otherwise noted). You may use recipes from elanaspantry.com as long as their usage adheres to the following license criteria: (i) the recipe is to be credited to elanaspantry.com; such credit is to be linked back to the original recipe at http://www.elanaspantry.com/ (ii) you may not use any recipes for commercial purposes. Photos on elanaspantry.com may not be used.