These soft Keto chocolate donuts satisfy the most pressing chocolate cravings. A delicious sugar-free, gluten-free and low-carb treat.

I always love when I make a dessert that beloved carburetors around me claim to be their new favorite dish. It's just with an unexpected day off / an inexplicably young appearance when you look in the mirror in the morning.


Serve them at your next meeting and watch the magic happen. Or better yet, keep them for yourself. These are small circles of happiness without sugar!

Chocolate desserts are perfect when you convert a recipe to make it sugar free. Indeed, the taste of chocolate is so important that the individual taste of natural sweeteners does not show through.

Erythritol and xylitol may have a slightly refreshing taste and stevia is a bit metallic, depending on which brand you use.

Naturally, the longer you use these sweeteners instead of sugar, the less you focus on it. In addition, once you stop eating "real" sugar and you adjust your taste buds, you will find that you no longer want to soften your desserts as much as before. Less soft will become the new "just perfect and totally satisfactory".

Logical follow-up: you will need less sweetener, so less aftertaste from the beginning.

So, if you also choose a recipe that uses a strong ingredient to taste - think of cinnamon, cardamom, lemon … and chocolate - bingo, you can trick these carbohydrate lovers!

You all know that I'm a bit of chocolate. I love my fabulously fudgy keto brownies, this very simple carbohydrate chocolate pie and my fat chocolate and nut bombs - I almost always have a lot of emergency from these little savers in the freezer.

Instead of using only cocoa, I also added melted chocolate for more WOW. Then I increased the amount of double / thick cream to counteract the extra firmness of the chocolate.

I decided to use unsweetened chocolate in the recipe. I used this British brand, available at my local Sainsbury's store. A good alternative for those of you in the United States would be this brand, which, as my friends based in the United States tell me, is widely available throughout the basin.

If you want to use plain dark chocolate, opt for a 90% cocoa variety, such as tasty. It contains sugar, but only 7% per 100g bar. This means that a square of ten grams contains less than one gram of sugar.

Alternatively, you can use sugar-free chocolate chips if you can get them where you are. Those I have just tied are already softened with stevia. If you go, halve the amount of Hollerith powder in the recipe.


For the first batch, I mixed my chocolate / sweetener with coconut oil. It worked very well in the sugar-free chocolate fudgesicle recipe that I published last week (delicious chocolate iced lollipops dipped in chocolate). However, I found that for the donuts, this mixture just seemed too liquid.

I ended up using only chocolate - which I had done before, for example in my almond butter chocolate pralines. For a softer icing, you can also try adding a tablespoon of double / thick cream to the mix.

After combining the ingredients (chocolate / sweetener / cream), be sure to cool the frosting. It should still be liquid, but begins to thicken. In this way, you get a nice thick coating.

As I said earlier in the post, our individual perception of what is sweet can vary considerably. I do not like my sweets especially sweet, and the recipe reflects it well.

If you wish to add a tablespoon of erythritol or a few drops of stevia, please do so. Make sure to taste the dough of your chocolate donuts, which is of course always half the pleasure

Keto Chocolate Donuts

These soft Keto chocolate donuts satisfy the most pressing chocolate cravings. A delicious treat without sugar, gluten and low carb.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: Keto Chocolate Donuts
Servings: 16 People
Calories: 122kcal


  • 1. Preheat your oven to 175 Celsius / 350 Fahrenheit
    2. In a bowl or food processor, combine the very sweet butter, cream and sweetener. Then add eggs and vanilla and mix until well blended. Finally, add unsweetened melted chocolate, cocoa powder, almond flour and baking powder. Mix until a smooth dough is obtained.
    3. Place the dough in a well-greased donut dish. I used a mini silicone donut. Make sure you do not overfill and lose this important hole!
    4. Bake for 13-15 minutes or until cooked through.
    5. Melt the chocolate in a bain-marie (place a small bowl containing the chocolate in a larger bowl that you have filled with boiling water, the heat will melt the chocolate gently). Add stevia to get the desired sweetness. Wait until it has cooled down a bit.
    6. Dip the chilled donuts in the chocolate (double-soak it if you wish to get a thicker frosting) and place it in the refrigerator until the chocolate has set.


My donuts had a diameter of 6 cm and weighed about 25 g each. Small and perfectly formed
Nutrition is calculated by donut.
If you have a full size donut tin, you could end up with about 8 donuts. You will also need to increase the cooking time by up to 5 minutes.
The type of chocolate you use will affect the amount of sweetener you need. See my thoughts on this in the post 🙂