These Keto Chocolate Donuts are mini bites of chocolate heaven.
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Chocolate donuts double dipped in a chocolate glaze?
Who doesn’t love a good donut? The best part about these Mini Keto Chocolate Donuts is being able to enjoy donuts – guilt free.
Bonus? They are super quick and easy to make!
These beauties have the texture of a cakey donut with a crisp chocolate shell and are soooo delicious!
I hope you love these Mini Keto Chocolate Donuts as much as my family and I do!
What you’ll need
You won’t need much to make these yummy donuts. I have listed the ingredients and then, below, a few notes about some of the special items.
The donuts themselves need butter, powdered monk fruit / erythritol sweetener, eggs, vanilla extract, almond flour, baking powder, salt, unsweetened cocoa powder and instant coffee.
That yummy crisp chocolate glaze needs unsweetened chocolate, coconut oil, powdered monk fruit / erythritol sweetener and sea salt.
Powdered monk fruit / erythritol sweetener
There are so many low carb sweeteners out there you can use, and you are more than welcome to use your own.
After many uses and product trials, I have discovered my favourite type of sweetener:
Monk Fruit Erythritol blend.
I buy the granular version and turn it into powdered by blitzing the granular into powder using a clean coffee grinder; it takes about 5 seconds to make it! So fast and will save money in the long run.
Instant coffee brings a richer, more chocolatey experience to these Mini Keto Chocolate Donuts. You don’t need a lot and won’t actually taste coffee, just a more intense chocolate flavour than if it were not used.
Unsweetened chocolate is the base of the chocolate glaze. I use Bakers Unsweetened chocolate to make it, but I find this product to be fairly bitter.
If you don’t like bitter chocolate, I recommend buying a good quality chocolate that is at least 85%. You may need less sweetener in the glaze depending on the chocolate you choose.
How do you feel about coconut flavour? Personally, I don’t like it.
To avoid a coconut flavour in the chocolate glaze, I use a refined coconut which has no coconut flavour. Here’s a great post all about coconut oil.
Mini Keto Chocolate Donut Recipe
I love how easy it is to make these yummy dessert snacks. Here’s how it’s done:
Preheat your oven to 350°.
In a small bowl combine the almond flour, cocoa powder, baking powder, sea salt and instant coffee, then whisk to combine and set aside.
Melt butter in a medium bowl, then whisk in powdered sweetener until fully combined. Mix in the eggs, one at a time, then the vanilla.
Whisk the dry into the wet until just combined.
Grab your mini donut pan and give it a quick spray with avocado or olive oil.
Spoon the batter into the donut pan, filling 2/3 full. Don’t over fill! This recipe makes enough for 16 donuts.
Bake in the preheated oven for about 8 minutes. A toothpick inserted will come out clean.
Remove from the oven and let the pan cool for a couple of minutes before turning the donuts out onto a cooling rack. You want to bottom of the donuts to now become the tops!
This glaze is completely optional; these Mini Keto Chocolate Donuts are also delicious all by themselves.
There are two ways to get this glaze made, either in the microwave or stovetop.
Either way, finely chop the chocolate.
My preffered way, toss the chopped chocolate into a microwave safe bowl and place coconut oil on top.
Heat on 40% power for a couple of minutes until fully melted and all lumps are gone, stirring every 20 seconds.
Whisk in the powdered sweetener and sea salt, then let cool to room temperature.
For this you’ll need a pot of water and a heat safe bowl that will sit on top of the pot of water.
Heat the pot of water to a low simmer and place the heat safe bowl on top. Add the coconut oil and once melted, add the chopped chocolate. Whisk and continue to mix until fully melted and all of the lumps are gone.
Whisk in powdered sweetener and sea salt then set aside to cool to room temperature.
Dip those donuts
Once the chocolate has cooled it will become thicker which is what we want.
Dip each donut then set back on the rack. The donuts will most likely absorb the first dip, so, once the chocolate on the donuts has set, dip them again!
This second dip will be a nice thick layer than will harden like a beautiful chocolate crust.
Mini Keto Chocolate Donut Video:
How to store Mini Keto Chocolate Donuts
Once the chocolate glaze has set, these beauties can be stored in an air tight container on the counter for about a week.
If you want them to last longer, toss them in the fridge or, if you like, they can be frozen!
Love this recipe? Try these low carb desserts next:
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Mini Keto Chocolate Donuts
Optional Chocolate Glaze
- 3 oz unsweetened chocolate
- 4 tsp coconut oil
- 2 tbsp powdered monk fruit / erythritol sweetener
- ¼ tsp sea salt
- Heat oven to 350°, spray a mini donut pan with spray oil and set aside.
- Combine almond flour, cocoa powder, instant coffee, baking powder and sea salt. Whisk to combine and set aside.
- Melt butter in a medium bowl, then whisk in powdered sweetener until fully combined. Mix in the eggs, one at a time, then the vanilla and heavy whipping cream.
- Whisk the dry into the wet until just combined.
- Spoon the batter into the donut pan, filling 2/3 full. Don’t over fill! This recipe makes enough for 16 donuts.
- Bake in the preheated oven for 7-9 minutes. A toothpick inserted will come out clean.
- Remove from the oven and let the pan cool for a couple of minutes before turning the donuts out onto a cooling rack. You want to bottom of the donuts to become the new tops.
Optional Chocolate Glaze
- Finely chop the chocolate and place into a microwave safe bowl with the coconut oil. If you do not have a microwave, see post above for stovetop method.
- Melt the chocolate in the microwave using 40% power, stirring every 20 seconds until fully melted and all of the lumps are gone.
- Whisk in the powdered sweetener and sea salt, then let cool to room temperature.
- Once the donuts and glaze are cool, dip the new tops of the donuts then place back onto the cooling rack. Let the chocolate set by refrigerating the donuts for 10-20 minutes, then dip again to get a nice thick glaze.
- Chocolate glaze stovetop method
- Special ingredient information