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Coffee Doughnuts

Course: Breakfast, Desserts
Servings: 6 Doughnuts
Calories: 262kcal
Author: Angela Coleby
Print Recipe


  • ½ cup Coconut flour
  • ¼ cup Erythritol low carb sweetener
  • ½ cup Butter, unsalted Melted
  • 3 Eggs
  • ¼ cup Coconut milk
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking powder
  • 1-2 tablespoons Coffee, strong (to your taste) Liquid form


  • 2 oz Cream cheese
  • 1 teaspoon Erythritol low carb sweetener
  • 1-2 teaspoons Coffee, strong (to your taste) Liquid form


  • Preheat the oven to 180C/350F degrees.
  • Mix the coconut flour, erythritol, baking powder and salt together.
  • Add the eggs, coconut milk, butter and coffee. Blend until there are no lumps (you may find it easier if you use a blender).
  • Grease the donut tin with butter.
  • Fill the donut tin with the donut batter. Bake for 20 minutes until firm.
  • Allow to cool and remove from the tin.
  • Topping is optional
  • For the topping, melt the cream cheese in either a microwave or over a bowl of boiling water. You want it very soft, not liquid.
  • Add the coffee and erythritol and mix well.
  • Spoon the topping over the donuts.
  • Eat and enjoy!


Makes 6 Donuts. The nutritional information includes the frosting.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1donut | Calories: 262kcal | Carbohydrates: 8g | Protein: 6g | Fat: 24g | Fiber: 5g