Desserts & Cakes/ Gluten Free/ Low Carb/ Paleo

Chocolate Cinnamon Keto Donuts

keto donut

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.   




4.75 from 4 votes
Chocolate Cinnamon Keto Donuts
Course: Desserts
Servings: 6 Donuts
Calories: 263 kcal
Author: Angela Coleby
  • 1/2 cup (56g) Coconut flour
  • 1/4 cup (53g) Erythritol or low carb sweetener
  • 1/4 cup (21g) Cocoa powder
  • 6 Eggs medium
  • 1/4 cup (55g) Coconut oil
  • 1/4 cup (56g) Coconut milk
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 1 tablespoon Vanilla extract
  • 2 tablespoons (28g) Butter unsalted
  • 1 tablespoon Cinnamon
  1. Preheat the oven to 180C/350F degrees.

  2. Mix the coconut flour, erythritol, cocoa flour, cinnamon, baking soda and salt.

  3. Add the eggs, coconut oil, coconut milk and vanilla extract and blend until you have no lumps.

  4. Fill the donut molds with the batter and bake for 20 minutes until firm.

  5. Remove and cool.

  6. Melt the butter and add the cinnamon. Mix well.

  7. Dip the donuts into the cinnamon mixture.

  8. Eat and enjoy!

Recipe Notes

Makes 6 Donuts

Nutritional Info per Donut:  263 Calories, 22g Fat, 8g Protein, 12g Total Carbs, 7g Fibre, 5g Net Carbs

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  • Reply
    June 2, 2018 at 2:46 pm

    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!

    • Reply
      Angela Coleby
      June 3, 2018 at 10:59 am

      Thanks! Glad you enjoyed them!

  • Reply
    Mikey Shoulders- Bond
    April 13, 2018 at 10:26 am

    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.

    • Reply
      Angela Coleby
      April 13, 2018 at 4:54 pm

      Glad to hear you enjoyed them!

  • Reply
    March 12, 2018 at 2:17 am

    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.

    • Reply
      Angela Coleby
      March 12, 2018 at 12:15 pm

      I’d dip them in melted chocolate if I wasn’t trying to keep the carbs down!

  • Reply
    February 28, 2018 at 4:32 pm

    Could I substitute the coconut milk with almond milk?

    • Reply
      Angela Coleby
      February 28, 2018 at 6:54 pm

      Yes you could.

  • Reply
    Pam Eldridge Staul
    February 26, 2018 at 8:01 am

    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!!

    • Reply
      Angela Coleby
      February 26, 2018 at 11:02 am

      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!

  • Reply
    Almond Flour Mini Donuts - Divalicious Recipes
    May 14, 2017 at 2:59 pm

    […] than a double dip in unsweetened coconut flour.  I’ve been more creative with my coconut flour donuts but should give these almond flour donuts some more attention. […]

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