These keto donuts are flavoured with chocolate and cinnamon. Baked with coconut flour they are a healthier alternative to store bought donuts.
I love my hot chocolate sprinkled with cinnamon, so in this recipe put them together in a donut form. Seems logical to me! The husband voted these keto donuts as his favourite...although that may change with the next batch for him to test. I love how moist these donuts are, and it's a credit to the joys of coconut flour. Along with the coconut oil and milk which are all wonderfully low carb for you.
Did you know that there are on average about 22g net carbs in a store bought donut? That's just over a low carb daily allowance! Wow! These donuts are just 5g net carbs each so you can enjoy them without the guilt.
You will need a donut tin to make these low carb donuts. I have started using a silicone tin and just love it. My metal one was getting a bit over used and the donuts had to be scraped out. With a silicone tin they just pop out easily. Although between you and me, when making the video for this recipe, I thought that I would show the keto donuts being removed from the tin. Of course the first one stuck for the very first time! So you don't see me struggling to get a donut out nor hear the swearing! The others popped out beautifully, but it's why you only see 5 keto donuts in the photos too...
The melted cinnamon butter acts as a delicious glaze and gives you another layer of cinnamon taste. They help keep the keto donut moist too when kept in the fridge. Yes, the last batch survived the night under the hunger pangs of the Chief Taster so I can confirm that they store well in the fridge.
WATCH THE VIDEO
Chocolate Cinnamon Keto Donuts
Ingredients
- ½ cup Coconut flour
- ¼ cup Erythritol or low carb sweetener
- ¼ cup Cocoa powder
- 6 Eggs medium
- ¼ cup Coconut oil
- ¼ cup Coconut milk
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- ¼ teaspoon Baking soda
- 1 tablespoon Vanilla extract
Glaze
- 2 tablespoons Butter unsalted
- 1 tablespoon Cinnamon
Instructions
- Preheat the oven to 180C/350F degrees.
- Mix the coconut flour, erythritol, cocoa flour, cinnamon, baking soda and salt.
- Add the eggs, coconut oil, coconut milk and vanilla extract and blend until you have no lumps.
- Fill the donut molds with the batter and bake for 20 minutes until firm.
- Remove and cool.
- Melt the butter and add the cinnamon. Mix well.
- Dip the donuts into the cinnamon mixture.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This post may contain affiliate links. Please read my disclosure policy for more info.
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Nora
Do you think would work with almond flour instead?
Thank you for sharing 🥰
Angela Coleby
It would but the volume used would need to be increased.
Sl
Could I use unsweetened almond milk or heavy whipping cream, I really want to make this but I don't have coconut milk? Thanks
Angela Coleby
Yes you could. Almond milk may work better but both should be a suitable replacement.
Rita
Is it the full fat coconut milk (can) or a coconut beverage (box) that you use for the recipe?
Angela Coleby
Full fat in a can! We rarely see the box here for sale....
Alex
Hello! I made these tonight and they are SO tasty. I have a question - could I use this same recipe *without the cocoa powder* to make a vanilla donut, and add blueberries, chocolate chips, etc.? I’m not very good at baking, and not sure how it would affect the consistency to take out the cocoa powder! Thank you!
Angela Coleby
Yes you could. You may not need the coconut milk though as that may make the mixture too moist. Leave it to the last minute to see that the batter is not too wet. Happy baking!
milad kabir
could i make these in cupcake tins? I dont have a donut tin, and these are looking mighty delicious! lol
Angela Coleby
I can't see why not!
Clayton
How many inches are these 6 doughnuts? Thanks
Angela Coleby
About 3-4 inches (guessing without a tape measure)
Christina
These were absolutely amazing! I just finished making them for the second time. I opted to do a cocoa powder / erythritol / coconut glaze this time to up the chocolate factor. I'm going to be recommending these to all of my clients with a sweet tooth!
Angela Coleby
Thanks! Glad you enjoyed them!
Mikey Shoulders- Bond
Delicious!! I made a batch last weekend and shared w a friend, we both loved em. They stored well for several days in a ziplock on my counter before I finished em. Made em Sun ate the last one Wed or Thurs.
Angela Coleby
Glad to hear you enjoyed them!
Julie
Good texture, right light sweetness, surprisingly neither very eggy nor very coconutty, despite a lot of both ingredients, cooked in about the amount of time suggested in the recipe (I had the convection fan on, though); however, needs more chocolate flavor for me and I could probably handle additional cinnamon, despite not loving cinnamon with chocolate. Overall a plus, might need a tweak for chocolateness. Thank you for sharing.
Angela Coleby
I'd dip them in melted chocolate if I wasn't trying to keep the carbs down!
Tiffani
Could I substitute the coconut milk with almond milk?
Angela Coleby
Yes you could.
Pam Eldridge Staul
The Chocolate Cinnamon donuts instruction is missing a word. Says fill into donut molds up to ______. Up to top? Not complaining...looks yummy...I bake low carb for diabetics so I'll give this a whirl anyway. Thank you!!
Angela Coleby
Ah, this is what happens when a dog demands to be fed when you are typing up a recipe! My unruly furry children strike again!