Low carb donuts are a special treat that will make you feel like you are cheating. These chocolate iced coconut donuts are the best I have made so far. They are also gluten free.
Lately, I’ve been eating a lot of chicken and salads which is pretty boring. My husband got a gift card to Dunkin Donuts from one of his clients. He doesn’t drink coffee so he is saving it to buy donuts for him and the kids.
My husband knows I rarely eat sugar loaded donuts. The gift card has been sitting on the kitchen counter since Christmas and it has led to a donut craving.
My favorite donuts are the Krispy Kreme chocolate iced cream and I need to work on how to get that luscious sweet cream filling in a low carb version. Eventually, I’ll figure out a good low carb alternative to those cream filled donuts.
Since I have a donut pan I just needed to make up a cake batter to bake in the molds. Coconut flour does a good job with cakes so I figured it would make a good base for the donut batter. This got me thinking about a coconut donut. So, I threw some unsweetened dried coconut flakes into the batter.
The resulting donuts weren’t very attractive so I whipped up some chocolate frosting to spread on top. Still not satisfied with how they looked, I lightly toasted an additional tablespoon of shredded coconut to sprinkle on top. The result? Perfectly delicious!
I was in heaven when I ate each coconut donut. The chocolate icing really complements the coconut flavor of these low carb donuts.
I’m really excited by how well these treats came out. It just goes to show that you don’t need to deprive yourself of an occasional treat.
Of course, you should always eat sweets in moderation. I’ve found that the less sweets I eat, the fewer I want. And, that helps me keep my daily calories in check because sweet tastes do tend to increase my appetite.
These donuts have the look and feel of the real thing. They are relatively easy to make and will get you past any sugar cravings. The sweet taste goes perfect with my morning coffee!
I’ll have to experiment with this basic batter to see what other scrumptious donut flavors I can create. Maybe a nice glazed chocolate or blueberry donut reminiscent of the other popular donut chain. Just take a look at how these babies turned out. The photos alone are enough to make your mouth water.
Coconut Flour Low Carb Donuts Recipe with Chocolate Icing
I have made blueberry cake donuts using a different batter. These coconut low carb donuts are still my favorite, though.
I’ve also made banana nut muffins in donut shapes. You can really make any low carb quick bread into donuts using the donut pan. You can even make low carb bagels using the circular baking molds.
Chocolate Iced Coconut Donuts – Gluten Free
Ingredients
Donuts:
- 1/2 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup low carb sweetener or erythritol
- 1/4 teaspoon stevia concentrated powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 6 eggs
- 1/2 cup coconut oil melt if needed to blend in
- 1/4 cup unsweetened almond milk
- 1 tablespoon vanilla extract
Icing:
- 1/4 cup butter softened
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup powdered low carb sweetener or powdered erythritol
- 1/4 teaspoon stevia concentrated powder
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
Donuts:
- Mix together coconut flour, coconut, erythritol, stevia, salt and baking soda.
- Blend in eggs, coconut oil, almond milk, and vanilla extract until well combined.
- Fill donut molds about 2/3 full with batter.
- Bake in 350 degrees F oven about 20 minutes or unitl toothpick comes out clean.
Icing:
- Beat butter with cocoa, erythritol and stevia.
- Mix in almond milk and vanilla extract. Beat until well blended.
- Spread evenly over donuts.
Notes
Nutrition
Additional Info
- Net Carbs 3g
- % Carbs: 5%
- % Protein: 11.8%
- % Fat: 83.2%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Becky says
November 4, 2018 at 8:26 amI don’t have a donut pan so I’m going to try them as cupcakes… hoping it will turn out the same only no hole…
Lisa says
November 4, 2018 at 12:58 pmCupcakes work out well. You’ll just need to adjust the baking time.
Marjorie Flora says
October 4, 2018 at 11:15 amCan I increase almond milk and decrease amount of eggs? I know the coconut flour absorbs a lot of liquid.
Lisa says
October 4, 2018 at 6:40 pmIt’s worth a try, but I wouldn’t reduce by any more than 1 egg to try.
Kathryn says
September 2, 2018 at 7:25 pmCan I use liquid stevia instead of powdered? How much?
Lisa says
September 3, 2018 at 5:52 amIt depends on the brand, but with the ones I’ve used I typically need twice as much liquid as powder.
Marcy says
May 30, 2018 at 5:42 pmHi! I just tried this recipe and it is a hit with both me and my son. I love how easy it is to pull together too. Thank you for posting it.
Lisa says
May 30, 2018 at 8:49 pmYou’re welcome Marcy!
Natalie says
March 12, 2018 at 11:30 pmCan i substitute cashew milk for the almond milk? I’m allergic to almonds.
Lisa says
March 13, 2018 at 6:02 amCashew and almond milk are pretty much one-for-one subs. So yes.
Janet says
August 23, 2017 at 3:12 pmDon’t make these with other flour. I made this for someone who is intolerant to coconut. I used a combination of almond flour and sesame seed flour. When I was mixing everything up, it was obvious the batter was way too liquid and so I didn’t bother to add the 1/4 cup milk. I baked them in the standard non-stick 6 count donut pan. There seems to be batter for 2 batches but the first batch wouldn’t release from the pan. I put the last of the batter in a silicone muffin pan. I can not recommend these. I wish I had the recipe I had ages ago, using almond flour that made exactly 6 donuts but that was lost 2 computers ago.
Lisa says
August 24, 2017 at 5:14 amI changed your rating. It’s unfair to rate a recipe negatively when you did not follow the instructions and I’m unable to delete the rating. And, you left a bogus email address so I cannot contact you directly and it’s doubtful you will even see this response. However, coconut flour cannot be substituted with nut/seed flours one-for-one. A simple Google search would have identified this had you taken the time to search “How to substitute coconut flour with…” which would clearly show that other changes are required as coconut flour absorbs liquid like a sponge.
Peter Mella says
April 16, 2018 at 12:14 amWow Janet really? Recipes are to be followed EXPLICITLY. You cant take massive liberties with substituting key ingredients, end up with poor results, and then GO BLAST the recipe makers website ONLINE like “BEWARE I USED MOTOR OIL INSTEAD OF VANILLA EXTRACT. 0/4 STARS THIS RECIPE IS TERRIBLE” I mean c’mon Janet…
Wendi-Lou says
June 22, 2017 at 12:08 amWould be nice if you edited the post to tell us to melt the coconut oil, I just had a very expensive fail!
Lisa says
June 22, 2017 at 6:30 amYou shouldn’t need to melt it unless it’s super hard. But, I updated the recipe.
Kim says
October 13, 2016 at 6:51 pmWondering if tbis is 6 NET Carbs
Lisa says
October 14, 2016 at 8:21 amIt does not include any erythritol as that has been shown to not impact blood glucose levels.
JanetEC says
August 30, 2016 at 2:33 pmI made these and they came out perfect. I didn’t have Stevia Powder, so I just doubled the amount of Erythritol (I used powdered that I made myself).
Lisa says
August 31, 2016 at 6:39 amGood to know! I like to mix erythritol with stevia to enhance the flavor and cut back on the sugar alcohol.
Angela says
April 19, 2016 at 11:08 amCan I swap almond milk for coconut milk? My son has a nut allergy.
Lisa says
April 19, 2016 at 11:40 amAbsolutely! I use them interchangeably.
Gayle Ward says
March 30, 2017 at 4:13 pmCan I use liquid stevia instead of the swerve and concentrated powder?
Lisa says
March 31, 2017 at 4:58 amYou can try using 1 teaspoon liquid stevia in the donuts. But, it might be a tough substitution in the glaze.
Alice says
January 17, 2016 at 12:28 pmWould I have to make any adjustments to the amount of coconut flour I use if I omitted the shredded coconut I really do not like coconut that much and do you know where I can be able to find the silicone donut pan?
Lisa says
January 17, 2016 at 1:27 pmYou probably want to add a bit more coconut flour if omitting the coconut. It would be less, but not sure how much you would need. I ordered my silicone donut pan off Amazon.
Michael Schneider says
January 22, 2017 at 10:25 amCouldn’t you add coconut extract to enhance the flavor?
Lisa says
January 22, 2017 at 5:59 pmYou could use extract for better flavor.
Heathe says
August 31, 2015 at 7:49 pmHi these were delicious! I had a hard time getting them out of my donut pan so the next batch was turned into cupcakes. Next time will be a layer cake with extra chocolate icing! I used Vitafiber powder and stevia glycerite drops for batter and icing.
Lisa says
August 31, 2015 at 8:04 pmI’ve switched to silicone donut molds which makes release super easy and no greasing! A few others have mentioned that this makes an amazing cake. I have to try that version soon. So glad you liked this one! It’s one of my all time favorites.
Alice says
January 17, 2016 at 12:24 pmI have been searching everywhere for silicone donut pan so I can make bagels and donuts easily I cannot find them anywhere please tell me where you were able to find them
Lisa says
January 17, 2016 at 1:29 pmIf none of the kitchen stores in your area offers them, I’d say ordering online is best.
Dani says
March 26, 2016 at 10:52 amHobby lobby is where I found mine!
lori says
May 23, 2015 at 9:38 pmProbably a stupid question but do you melt the coconut oil first or use it as is?
Lisa says
May 24, 2015 at 6:27 amThanks for the question! I should have mentioned that the coconut oil needs to be softened or melted. Otherwise, it’s really difficult to properly blend in.
Carol says
April 4, 2015 at 12:06 pmI tried first to put the batter together with a hand mixer. Since I had not brought the eggs to room temperature, the coconut oil was like little rocks. Gave up and threw it in the blender and SUCCESS. So, lesson learned – start with the blender. I used Wilton’s miniature donut pans and made 43 of these little devils. Baked 12-15 minutes. Didn’t think they were done because they hadn’t browned…but they were done. And not overdone. Husband thought they were very good. He had been talking about going to a local donut shop and I knew I needed to nip that in the bud…he has only a few pounds to go till he gets to his goal weight.
Lisa says
April 4, 2015 at 1:14 pmGood thinking using the blender. I sometimes throw everything in the food processor so no worries when the eggs are cold. These donuts are my favorite, although the blueberry cake ones are a close second. Glad you were able to save him from a diet crushing trip to the donut shop!
Paulette says
September 29, 2011 at 8:48 pmCan you use almond flour? I am out of coconut flour. Thanks
Lisa says
September 30, 2011 at 7:42 pmThere would need to be other changes to use almond flour. I don’t think as many eggs are needed and some baking powder may be needed.
Nancy says
June 17, 2011 at 7:29 pmCan you make these with liquid splenda? I don’t have any erythritol…
Lisa says
June 27, 2011 at 9:39 pmYes. Liquid Splenda could be used instead.
Julie says
January 12, 2011 at 1:38 amCongrats on making Top 9!! Your dounuts look great. It is also not easy to spread chocolate well like you have done!! Good job!
Kim says
January 11, 2011 at 6:20 pmThese look delicious! I can’t wait to try them. Now I just need to get my hands on a donut pan.
[email protected] of Sugar Free says
January 11, 2011 at 3:56 pmHey! I just found your website via foodbuzz! Your donuts looks great! I love the chocolate+coconut combo, and I have been staying off of grains (and of course sugar free) These donuts are perfect for me! all I need is a donut pan!
Jenny @ meltingbutter says
January 11, 2011 at 9:35 amoh yum! that looks great 🙂
fooddreamer says
January 11, 2011 at 12:48 amYou’re not happy with how these look? Wow, I think they look delicious. You can make some for me any time!
Christina says
January 10, 2011 at 9:48 pmI dont have a donut pan. What can I make these in..mini cake tube pans if I can find them local??
Lisa says
January 11, 2011 at 12:10 amThey could be made in a muffin or mini muffin pan if you can’t find a mini cake tube pan. A muffin top pan would also work. May have to adjust baking time, though.
retiredwithnoregrets says
January 10, 2011 at 6:39 amThank you for a gluten free baked doughnut! Everyone wants to fry them, but I wanted baked. I am very happy today. Saving this for the weekend to share with my gluten eating Sisters..
Dinners & Dreams says
January 10, 2011 at 2:00 amGreat looking donuts for gluten free. Well done!