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!
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.
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.