Keto Chocolate Coconut Donuts (nut-free, dairy-free)
These Keto Chocolate Coconut Donuts taste so decadent and rich, you’d never guess they’re sugar-free! Unlike many keto treats, however, these paleo chocolate coconut donuts aren’t made with almond flour, so they’re nut-free and allergy-friendly! These are a keto breakfast treat or snack, great for Trim Healthy Mamas, too!
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Lately, as our days become shorter and shorter, I find myself becoming tired earlier and earlier in the day.
Like, yawning and wondering when I get to put my pj’s on… by 7:00 p.m.
It’s only going to get worse, too.
By the time the Winter Solstice comes, it’s dark at 3:30, and the evenings become long spans of time to either fill or sleep through.
And, that’s how these Keto Chocolate Coconut Donuts were born.
In an attempt to busy myself (read: keep myself out of bed) one evening after supper, I concocted the richest and most decadent of low-carb treats — nut-free coconut flour baked donuts flavored with dark chocolate and coconut.
Now, I didn’t want these donuts to be really chocolate-y with a hint of coconut. Nor did I want them to be really coconut-y with a hint of chocolate.
I wanted the chocolate AND coconut flavors to be equal and to hit you in the face with their amazingness.
Happily, I accomplished my goal! These Keto Chocolate Coconut Donuts are equally chocolate-y and coconut-y, moist and cake-y like a donut should be, and topped with a coconut butter + chocolate glaze that’s as tasty as it is pretty.
Let me tell you about these nourishing ingredients…
So, I pretty much made this recipe with all the ingredients I found during a recently Wildly Organic purchase:
- coconut flour — a low-carb, fiber-rich, paleo/keto flour that’s nut-free, grain-free, and gluten-free
- centrifuge-extracted coconut oil — a healthy fat I chose specifically to impart more coconut flavor to these donuts
- fermented cacao powder — did you know cocoa has phytic acid too?! Phytic acid is automatically reduced in fermented cacao powder. It’s raw and Fair Trade certified, too!
- coconut butter — another super healthy fat that adds a punch of coconut flavor!
- unsweetened shredded fine coconut flakes — make just the perfect natural garnish and texture on top!
This isn’t a sponsored post… I just love passing along great companies and/or products when I find them!
The remaining ingredients are just as accessible — and you probably have most if not all of them already!
- eggs — choose organic and pastured for the most nutrient density
- extracts — vanilla and coconut. Make sure you choose organic and natural extracts, NOT imitation flavoring!
- baking soda & baking powder
- sweetener — let’s discuss!
Sweetener Options for These Chocolate Coconut Donuts
I wrote the recipe specifically to be keto/low-carb/THM-friendly.
I mean, I already have a yummy-nummy Gluten-Free Apple Cider Donut recipe. Those donuts are hella good, but alas, they aren’t grain-free or sugar-free.
So, I changed up the ingredients — using coconut flour instead of gluten-free flour — and the sweetener to make my keto/low-carb chocolate coconut donuts.
The keto sweetener I chose for this recipe is Lakanto White.
Some of my readers who’ve been with me awhile may be surprised that I didn’t use my own DIY keto sweetener: Dietz Sweet.
No worries, y’all. I’m not giving up on my own version!
I just feel like I’m doing my due diligence to stay informed on foods in my niche, ya know? I need to step outside the ol’ comfort zone every now and again and experiment with new ingredients! (I tried a new thing recently with Matchinga… and created an amazing and nourishing drink, too! So trying new things is COOL!)
Anywho, I really, really like the Lakanto White in this recipe!
What stood out the most was how, after cooling and leaving out for a day, the donuts didn’t have re-crystallized erythritol and didn’t have any cool sensation at all (which is common with erythritol, including Dietz Sweet, in some recipes)! I have NOT tried Dietz Sweet in these donuts (yet), so I can’t say if the erythritol will re-crystallize or not.
If you already have Dietz Sweet, use that. If not, use Lakanto White or your preferred low-carb sweetener. This recipe is insanely adaptable!
Don’t need to be keto/low-carb?
Then, I recommend my favorite paleo sweetener: coconut palm sugar! (Also from Wildly Organic, this mineral-rich sugar is lower on the glycemic index than raw honey or maple syrup and has a delicious, caramel-y flavor!) If I am ever making sweets that aren’t sugar-free, coconut sugar is what I grab 98% of the time.
How To Make These Keto Chocolate Coconut Donuts
I’m more of a cook than a baker, so you’ll rarely find me sifting dry ingredients and then mixing in wet ingredients.
My style is more “throw it all in and go”… because I’m a cook … or because I’m lazy … or I just think all that pre-mixing is dumb. LOL 😛
If you want to sift dry ingredients, knock yourself out! Don’t let me stop you! 🙂
But here’s how I did it…
Use a stand mixer or mix in a large bowl by hand — your choice. (I mixed by hand. 😉 )
Just add the eggs, coconut flour, sweetener, cacao powder, softened or melted coconut oil and coconut butter to your mixing bowl and go to town making that mixture nice and smooth.
If you’re mixing by hand, your biceps will get a workout. You might also notice that the coconut butter comes back together into little balls. At first, I was perplexed by this, but remember: coconut butter is mostly fat but has coconut fiber in it too. So it doesn’t always emulsify the same.
In the finished donuts, I had some of these little balls of coconut butter and they were DELICIOUS. Like coconut chips with chocolate chips!
Anyway, once your batter is smooth, add the remaining extracts, salt, and leavening and mix again. Finally, fold in chocolate chips.
I prefer to pipe my donuts, so I transfer the batter to a gallon-size zip-top bag with a 1/2-inch hole cut in a corner and pipe my donut wells half-full of batter. After baking for 12 to 13 minutes, remove ’em from the oven and immediately turn them out onto a cooling rack.
Continue to bake your batter in batches, until you’ve used it all up.
You can glaze whenever you’re ready!
Melt a bit of coconut butter — it shouldn’t be hot, just liquid. If you don’t think plain coconut butter is sweet enough, whisk in 3 or 4 drops of vanilla stevia. Dip each donut into the coconut butter, tapping or shaking lightly to remove the excess. Then, return them to the cooling rack.
I sprinkled mine with some unsweetened, shredded fine coconut flakes before the coconut butter set to add interest and texture.
Last, I melted some extra Lily’s chocolate with coconut oil over a double boiler. Once runny, I used a spoon to “flick” and drizzle the melted chocolate over the donuts.
This was messy, but FUN!
The result is a stunning, bakery shop window-worthy donut that’s entirely free of grains, dairy, nuts, and sugar — a perfect low-carb/keto breakfast treat or snack or dessert!
Here’s the full recipe…
Chocolate Coconut Donuts (keto, paleo, nut-free)
These Keto Chocolate Coconut Donuts taste so decadent and rich, you'd never guess they're sugar-free! Unlike many keto treats, however, these paleo chocolate coconut donuts aren't made with almond flour, so they're nut-free and allergy-friendly! These are a keto breakfast treat or snack, great for Trim Healthy Mamas, too!
Chocolate Coconut Donuts
- 6eggsroom temperature
- 1/2cupcoconut flour
- 1/2 cupLakanto Whiteor your favorite keto or paleo sweetener
- 1/4cupcocoa powder
- 1/4cupcoconut oilsoftened or melted
- 1/4cupcoconut buttersoftened or melted
- 1/2teaspoonvanilla extract
- 1/2 teaspooncoconut extract
- 1/2teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 3/4cupLily's chocolate chipsor your favorite paleo chocolate chips
Chocolate Coconut Donuts
Preheat oven to 350 degrees Fahrenheit and grease a donut pan.
Combine the eggs, coconut flour, sweetener, cocoa powder, coconut oil, and coconut butter in a bowl and mix to combine until you have a smooth batter.
Mix in the vanilla and coconut extracts, baking powder, and baking soda until combined. This may be done by hand or in a stand mixer.
Last, fold in chocolate chips.
Transfer the donut batter to a gallon-size zip-top bag with a 1/2" hole cut in one corner.
Pipe the donut batter into your greased donut pan, filling each well about half-full.
Bake 12 to 13 minutes.
Remove immediately and turn out onto a cooling rack.
Repeat filling each well and baking until you've used all the batter.
Make The Coconut Butter Glaze + Chocolate Drizzle
Place melted coconut butter in a bowl that's slightly bigger in diameter than your donuts. If desired, whisk in a few drops of liquid vanilla stevia.
Dip the top of each donut in the melted coconut butter, shaking or tapping gently to remove the excess, if desired.
Sprinkle unsweetened, shredded coconut on each donut before the glaze sets.
Melt Lily's chocolate chips + 1 teaspoon coconut oil over a double boiler.
Drizzle or drop the chocolate on each donut.
Store in an airtight container for up to 3 days or refrigerate.
Do you ever make baked donuts? What’s your favorite flavor?
What are they? Are they safe? Are they healthy? Which one is best? Give me your e-mail address, and I'll send my Guide To Alternative Sweeteners to you for FREE!