Glazed Gluten Free, Low Carb & Keto Chocolate Donuts

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3.50 from 61 votes

Glazed Gluten Free, Low Carb & Keto Chocolate Donuts

40 minutes
Calories 210kcal


  • 64 grams almond flour
  • 28 grams coconut flour
  • 1 tablespoon psyllium husks (ground)
  • 1 teaspoon xanthan gum
  • 240 milliliters water
  • 57 grams grass-fed butter (ground)
  • 3 tablespoons erythritol (ground)
  • 1/2 teaspoon kosher salt
  • 3 eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 30 grams cocoa powder
  • 50 grams xylitol sweetener (ground)
  • 1/4 teaspoon kosher salt
  • 42 grams grass-fed butter (ground)
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons coconut cream (ground)
  • 3 teaspoons hot water (ground)


  • See recipe video below for guidance! You'll be adding in the cocoa powder along with the baking powder.
  • Preheat oven to 390°F/200°C.
  • Grease and dust with cocoa powder a donut pan.
  • Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum.
  • Set aside.
  • Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer.
  • Lower heat to low and add in flour mixture, mixing constantly to incorporate.
  • Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
  • Transfer dough back to the bowl and allow to cool for 5 minutes.
  • The dough should still be warm, but not hot enough to scramble the eggs.
  • Add in one egg at a time, mixing with an electric mixer until fully incorporated.
  • Mix in vanilla extract, baking powder and cocoa.
  • The final dough should be very elastic.Spoon dough into a piping bag or plastic bag (no tip needed).
  • Cut out bottom of piping bag 2 cm (3/4 inch) wide.
  • Pipe out dough onto donut pan.
  • Wet your finger tip and smooth out where the ends meet (for a more even rise).
  • Bake for 20-25 minutes, checking in on them at minute 15 for over-browning and covering with a foil dome if need be (we didn't find it necessary!).
  • Allow to rest in the pan for 10 minutes before removing and cooling on a rack before glazing.
  • However, if you're doing a coating rather than a glaze, brush with melted butter and sprinkle with cinnamon 'sugar' right out of the oven.
  • For the glaze, sift powdered sweetener onto a bowl and whisk in the salt.
  • Mix in the melted butter, vanilla extract and cream of choice (I love sour cream!) a tablespoon at a time until desired consistency is reached.
  • You can thin it out even further with a little hot water and dunk the entire donuts in it.
  • Use your fingertip here to test for thickness! Oh, and if you're glaze splits (usually the result of a cold cream), use an immersion blender to get it silky-smooth.
  • Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new 'tops'!).
  • These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container in the fridge if they're glazed, or at room temp without it.


Calories: 210kcal

Originally posted 2019-02-20 18:14:06.

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