keto donuts

Chocolate-Glazed Keto Donuts

PER Donut: Calories 310 | Fat 26.5g | Carbohydrates 23g | Fiber 4.5g | Sugar Alcohol 14g | Net Carbohydrates 4.5g | Protein 8g

You don’t have to give up donuts on keto! These keto donuts are made with almond flour and erythritol to cut the carbs and then finished with a decadent low-carb chocolate glaze. It’s the best keto donut recipe we’ve made! 

Using finely ground blanched almond flour not only minimizes carbs drastically, it also adds a huge boost of vitamins, minerals, and fiber. 

Erythritol is a great natural sugar-free sweetener that can replace sugar 1:1 in any recipe. 

And you get a nice and flavorful boost of fat with butter, eggs, and coconut oil. 

Another bonus is that these donuts are baked in the oven so there’s no need to deal with the mess and hassle of deep frying. 

Give these keto donuts a try! You’ll love them!

keto donuts

Ingredients Needed

  • Almond flour
  • Almond milk
  • KetoLogic Erythritol
  • Baking powder
  • Butter
  • Vanilla extract 
  • Eggs
  • Unsweetened chocolate
  • Coconut oil

keto donuts

Tips for Making Keto Donuts

  • Use a non-stick metal donut pan. Make sure it’s well greased and sprayed so donuts are easier to remove. Silicone donut pans tend to stick more. We recommend this donut pan
  • Fill the donut pan ¾ of the way up. Too much and the batter will overflow and you won’t have a hole in your donut. Too little and your donut will be flat. 
  • Bake until the tops are dark golden brown to ensure the middle is fully cooked. It’ll pull away slightly from the pan when cooked enough. 
  • Let donuts cool completely in the pan before removing. When removing the donuts, first run a knife around the hole to loosen it before removing. 

Chocolate-Glazed Keto Donuts

keto donuts


keto donuts


  1. Preheat the oven to 350°F. Grease or spray a non-stick donut pan.
  2. In a large mixing bowl, stir together the almond flour, erythritol, baking powder, and salt.
  3. In a small mixing bowl, whisk together the melted butter, almond milk, eggs, and vanilla extract.
  4. Pour the wet mixture into the dry mixture and mix to combine.
  5. Scoop the batter evenly into the donut pan, filling them 3/4 of the way.
  6. Bake for about 25 minutes until dark golden brown. Let cool before removing from pan.
  7. To make the chocolate glaze, combine the chocolate and coconut oil in a microwave safe bowl. Microwave at 30-second intervals, stirring in between until chocolate is melted.
  8. Stir in erythritol.
  9. Glaze the donuts, then refrigerate for 15 minutes to set.

keto donuts

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