These keto chocolate donuts are rich, tender, and covered in a smooth sugar-free chocolate icing. Made with Hershey's unsweetened cocoa powder, almond flour, and coconut flour, they have the satisfying texture of a baked chocolate cake donut without the sugar or wheat flour.
The recipe is also naturally gluten-free and can be made completely dairy-free by using coconut oil and unsweetened coconut or almond milk.
I adapted these low-carb chocolate donuts from my Keto Hershey's Chocolate Cake recipe, adjusting the batter so it would be thick enough to hold its shape in a donut pan.
The result is a sturdy yet tender chocolate donut that is perfect for breakfast, dessert, or whenever a chocolate craving strikes.
Before following a ketogenic lifestyle, chocolate cake donuts were always difficult for me to resist. I especially loved the rich chocolate donuts from Dunkin'.
Thankfully, recipes like this one allow me to enjoy those familiar flavors without returning to traditional sugar-filled donuts.
Be sure to explore our complete collection of keto donut recipes for even more sugar-free options.
Why You'll Love These Keto Chocolate Donuts
These keto chocolate donuts are a delicious choice when you want something that feels like a bakery treat while still fitting into a low-carb lifestyle.
My husband, Randy, suggested I make a keto donut recipe using Hershey's chocolate. That love of mine is a genius!
Randy may not know how to boil a pot of water-true story. But the man knows how to encourage me to keep creating keto recipes.
So, not wanting to disappoint him, I rolled up my sleeves, said a prayer, and began to experiment in my kitchen.
You will love that they are:
• Rich and deeply chocolatey
• Baked instead of fried
• Sugar-free and gluten-free
• Easy to make dairy-free
• Covered in a smooth chocolate icing
• Made with ingredients commonly used in keto baking
• Freezer-friendly for preparing ahead
The combination of almond flour and coconut flour gives the donuts enough structure to hold their shape while still producing a tender cake-style crumb.
Baked Keto Chocolate Cake Donuts
These are baked cake donuts rather than fried donuts. Cake donuts have a denser, more tender crumb that is similar to a cupcake or chocolate cake.
Because keto flours do not contain gluten, the texture will not be identical to a traditional wheat-based donut. However, using both almond and coconut flour helps create a sturdy donut that stays moist and does not fall apart when properly cooled.
The chocolate icing adds another layer of rich chocolate flavor and gives the donuts a bakery-style finish.
Ingredients Needed
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The full ingredient amounts are available in the recipe card. Here is what you will need to make the donuts.
For Keto Chocolate Donuts
- Granulated sugar substitute
- Finely milled almond flour
- Coconut flour
- Hershey's cocoa powder
- Baking powder
- Baking soda
- Sea salt
- Large eggs, room temperature
- Coconut milk or almond milk
- Refined coconut oil
- Vanilla extract
- Boiling water
For The Sugar-Free Chocolate Icing
Use finely milled almond flour rather than coarse almond meal. A fine flour produces a smoother batter and a more tender donut.
Refined coconut oil is also recommended because it has a much milder coconut flavor than unrefined coconut oil.
How To Make Keto Chocolate Donuts
Begin by preheating the oven to 350 degrees and generously greasing two six-cavity donut pans.
Whisk the almond flour, coconut flour, cocoa powder, granulated sugar substitute, baking powder, baking soda, and salt in a large mixing bowl. Make sure there are no large lumps of almond flour or cocoa powder remaining.
Add the unsweetened milk, melted coconut oil, vanilla extract, and eggs. Mix until the wet and dry ingredients are well combined.
With the mixer running on low, slowly pour in the boiling water. Continue mixing until a smooth, thick chocolate batter forms.
Transfer the batter to a large piping bag or a zip-top bag with one corner cut off. Pipe the batter evenly into the prepared donut cavities, filling them almost to the rim. These donuts do not rise as much as traditional wheat-based donuts.
Bake the donuts for 25 to 30 minutes or until they feel set and a toothpick inserted into the thickest part comes out clean.
Allow the donuts to cool completely in the pan before attempting to remove them. Once cooled, gently loosen the edges and carefully lift them from the molds.
Place the cooled donuts in the refrigerator for approximately 30 minutes before adding the chocolate icing. Chilling helps the donuts stay firm while they are being dipped.
How to Make the Sugar-Free Chocolate Icing
Melt the unsweetened baking chocolate slowly in the microwave or over a double boiler.
Stir in the coconut oil, confectioners' sugar substitute, and salt until the icing is smooth and glossy.
Dip the top of each chilled donut into the chocolate icing. Allow the excess icing to drip back into the bowl before placing the donut on a parchment-lined baking sheet or cooling rack.
For a thicker chocolate coating, allow the first layer to begin setting and dip the donuts a second time.
Refrigerate the glazed donuts until the chocolate icing is firm.
What Type of Hershey's Cocoa Should You Use?
Use Hershey's Natural Unsweetened Cocoa for this keto chocolate donut recipe.
Natural cocoa powder is acidic, which allows it to react with the baking soda in the batter. This reaction supports the leavening and texture of the donuts.
Hershey's Special Dark Cocoa is processed differently and is less acidic. Since this recipe was developed with both baking soda and baking powder, substituting Special Dark Cocoa could change how the donuts rise and may affect the finished texture.
For the most reliable results, use the natural unsweetened cocoa powder listed in the recipe.
Is Hershey's Cocoa Powder Keto-Friendly?
Unsweetened cocoa powder can be included in a keto diet when the carbohydrates are counted as part of your daily intake.
The important detail is choosing unsweetened baking cocoa rather than sweetened hot cocoa mix or chocolate syrup. Sweetened cocoa products generally contain added sugar and cannot be substituted in this recipe.
Hershey's Natural Unsweetened Cocoa gives these donuts their deep chocolate flavor without adding traditional sugar.
The Best Sweeteners For Sugar-Free Chocolate Donuts
A monk fruit and erythritol blend works well in the donut batter because it measures similarly to sugar and provides enough bulk for proper texture.
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Allulose can also be used in many keto chocolate recipes, although the donuts may brown more quickly and remain slightly softer.
I do not recommend a strongly stevia-based sweetener for this recipe. Chocolate can make the aftertaste of stevia more noticeable. For the best flavor, use a monk fruit blend, erythritol blend, or allulose-based sweetener that you have previously enjoyed in baked goods.
The chocolate icing requires a confectioners' sugar substitute. A granulated sweetener will not dissolve as smoothly and may leave the icing gritty.
Tips for the Best Low-Carb Chocolate Donuts
Generously grease the donut pans. Even silicone molds need to be greased well because keto baked goods can stick more easily than wheat-based recipes.
Sift the almond flour and cocoa powder. Removing lumps helps create a smoother batter and a more even crumb.
Use room-temperature eggs. Cold eggs may cause the melted coconut oil to firm up before it is evenly incorporated.
Add the boiling water slowly. Pouring it in gradually makes the batter easier to mix and helps prevent splashing.
Expect a thick batter. This donut batter is intentionally thicker than the batter used for my Keto Hershey's Chocolate Cake.
Use a piping bag. Piping the batter into the cavities is much easier and less messy than trying to spoon it into the pan.
Fill the cavities almost to the top. These donuts rise slightly, but they will not rise as dramatically as traditional donuts.
Allow them to cool completely. Removing the donuts while they are still warm is one of the most common reasons they crumble or stick to the pan.
Chill before icing. Cold donuts are firmer and easier to dip into the warm chocolate icing.
Remember that donut pans vary in size. The number of donuts and baking time may change when using mini, standard, or oversized molds.
Metal Versus Silicone Donut Pans
You can use either a silicone or metal donut pan for this recipe.
Silicone molds make it easier to gently push the cooled donuts out from the bottom. However, they must be placed on a sturdy baking sheet before being filled so they can be transferred to the oven without bending.
Metal pans conduct heat more quickly and may give the donuts slightly firmer edges. Be sure to grease every cavity thoroughly, especially around the center post.
Regardless of which type you use, allow the donuts to cool completely before removing them.
How to Keep Keto Donuts From Falling Apart
Keto donuts may crumble when they are removed from the pan too soon, when the pan has not been greased well, or when the dry ingredients were measured too heavily.
Allow the donuts to cool completely in the pan. As they cool, the almond and coconut flour crumb becomes firmer and easier to handle.
With a silicone pan, gently press upward from the bottom of each cavity instead of pulling the donut from the top.
When measuring coconut flour, avoid packing it into the measuring cup. Coconut flour is highly absorbent, and using too much can produce dry or crumbly donuts.
Storing Keto Chocolate Donuts
Store the glazed donuts in an airtight container in the refrigerator for up to five days.
Because the icing contains coconut oil and unsweetened chocolate, it will become softer when left in a warm room. Refrigeration helps the chocolate coating remain firm.
Allow the donuts to sit at room temperature for a few minutes before serving if you prefer a softer texture.
Can You Freeze Keto Chocolate Donuts?
Yes. These keto chocolate donuts can be frozen with or without the icing for up to three weeks.
Arrange the donuts in a single layer inside a freezer-safe container. If you need to stack them, place parchment paper between the layers to protect the icing.
Thaw the donuts overnight in the refrigerator. For the best appearance, you may prefer to freeze them without the icing and glaze them after they have thawed.
Frequently Asked Questions
Yes, these keto chocolate donuts are dairy-free. They are made with coconut oil instead of butter, and the chocolate icing uses unsweetened almond milk or coconut milk rather than dairy milk. Be sure to check the label on the unsweetened baking chocolate to confirm that it does not contain any added dairy ingredients.
No, I do not recommend using only almond flour or only coconut flour in this recipe. These two keto flours absorb moisture very differently, and the recipe relies on the combination of both to create the right structure and texture. Using just one would require changing the other ingredients and could result in donuts that are too soft, dry, or crumbly.
You may use a mini donut or donut-hole pan, but the baking time will need to be reduced. Begin checking mini donuts at the 12 minute mark because their smaller size allows them to bake much faster.
Yes. The donuts can be served plain or lightly dusted with a powdered sugar substitute. However, the chocolate icing gives the donuts their double-chocolate flavor.
Dry donuts are usually caused by using too much coconut flour, overbaking, or using a larger donut pan that requires a different baking time. Measure the coconut flour carefully and begin checking the donuts at the lower end of the baking range.
Make sure every part of the donut cavity is thoroughly greased. Also allow the donuts to cool completely before removing them. Warm keto donuts are much more delicate and likely to break.
More Keto Donut Recipes
Once you try these keto chocolate donuts, be sure to explore some of our other sugar-free donut recipes:
• Keto Sour Cream Donuts
• Keto Strawberry Donuts
• Keto Red Velvet Donuts
• Keto Cranberry Donuts
• Keto Pumpkin Spice Donuts
• Keto Cinnamon Sugar Donuts
You can also browse our complete keto donut recipe collection whenever you are craving a low-carb bakery-style treat.
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I pray these keto cookbooks will help make keto a delicious breeze for you.
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Keto Chocolate Donuts With Hershey's Cocoa
These baked keto chocolate donuts are rich, tender, and covered in a smooth sugar-free chocolate icing. Made with Hershey’s unsweetened cocoa powder, almond flour, and coconut flour, they are gluten-free and easy to make dairy-free.
Ingredients
Keto Chocolate Donuts
- 1 ½ cups granulated sugar substitute
- 2 cups of finely milled almond flour
- ¾ cup coconut flour
- ¾ cup Hershey’s cocoa powder
- 1 ½ tsp. of baking powder
- 1 ½ tsp. of baking soda
- ½ teaspoon of sea salt
- 3 eggs, room temperature
- 1 cup of coconut milk or almond milk
- ¼ cup of melted coconut oil
- 1 teaspoon of vanilla extract
- 1 cup of boiling water
Keto Chocolate Icing
- 4 ounces of unsweetened baking chocolate
- 2 tablespoons of coconut oil
- ½ cup of confectioners sugar-substitute
- ¼ teaspoon of sea salt
Instructions
Keto Chocolate Donuts
- Preheat the oven to 350 degrees.
- Generously grease two six-cavity donut pans and place them on baking sheets if using silicone molds.
- Bring one cup of water to a boil and set it aside.
- Melt the coconut oil and allow it to cool slightly.
- In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, granulated sugar substitute, baking powder, baking soda, and salt.
- Add the coconut or almond milk, melted coconut oil, vanilla extract, and eggs. Mix with an electric mixer until combined.
- With the mixer running on low, slowly pour in the boiling water. Continue mixing until the batter is smooth and fully incorporated..
- Transfer the batter to a large piping bag or zip-top bag with one corner cut off.
- Pipe the batter into the two prepared donut pans. I added the batter to a large zip lock bag that I cut the tip off and then piped the batter into the donut pan cavities.
- Bake for 25 to 30 minutes or until the donuts are fully set and a toothpick inserted into the thickest part comes out clean.
- Cool the donuts completely in the pans before carefully removing them and dipping the tops into the chocolate icing.
- Bake donuts for minutes for 25-30 minutes until donuts are fully cooked, and you can insert a toothpick, and it comes out clean.
- Allow the Keto Donuts to fully cool at room temperature before taking them out of the mold.
- Once the donuts are removed from the donut mold, place them in the refrigerator for 30 minutes to make adding the icing to your donuts easier.
Keto Chocolate Icing
- To make the icing, slowly melt the unsweetened baking chocolate in the microwave or over a double boiler.
- Stir in the coconut oil, confectioners’ sugar substitute, and salt until smooth.
- Dip the top of each chilled donut into the chocolate icing. Dip a second time for a thicker coating, if desired.
- Place the glazed donuts in a single layer on a parchment-lined baking sheet or cooling rack.
- Refrigerate until the icing is firm. Store the donuts in an airtight container in the refrigerator for up to five days or freeze them for up to three weeks.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 284Total Fat: 27gSaturated Fat: 14.1gCholesterol: 41mgSodium: 24mgCarbohydrates: 11.5gNet Carbohydrates: 5.6gFiber: 5.9gSugar: 1.7gProtein: 8.2g
Mary Lynne says
It doesn’t say when to add the sweetener so I just added it with the dry ingredients. They are in the oven now but my batter was thin not thick. Followed recipe to a T except used melted butter instead of coconut oil. I have extra batter left over. Anxious to see how they turn out!! Thanks for the recipe!!
Mary Lynne says
I just realized what I did wrong, I used 1/2 cup melted butter instead of 1/4 cup. ?♀️ But they look good and taste good too, not sure if they will fall apart when I take them out of the mold but either way I’m eating them! ?
Hilda Solares says
Glad it worked out in the end Mary.
Roseann Hampton says
All your chocolate desserts look delicious! Pinning to try once I get a donut mold! Thanks for sharing with us at The Blogger's Pit Stop!
Hilda Solares says
Awesomeness Roseann! Always great to be able to share our keto recipes at The Bloggers Pit Stop.