Chocolate Donuts: Low Carb Double Chocolate Goodness

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Low carb, gluten free double chocolate donuts are easy to make in the oven for a weekend breakfast treat. With just 4 net carbs per serving they are Atkins friendly, too.

For this recipe you’ll need: coconut flour, almond flour, cocoa, erythritol, baking powder, baking soda, white stevia powder, eggs, unsalted butter, heavy cream, Torani sugar free chocolate syrup, heavy mini bundt pans

Low carb and gluten free, this baked double chocolate donut with chocolate glaze is a breakfast treat. From

One of the things that I love about a low carb diet is that the foods have plenty of flavor and rich texture. You probably know that fat enhances the flavor of things which is why low-fat foods have to have extra sugar or salt — or else they taste like cardboard.

White cardboard.

That lack of flavor leaves you hankering for something and you’re just not sure what. At least it does me. So a low fat eating plan is not a huge possibility around here. I have low-carbed so long that when I do eat carbs I end up feeling groggy. I just got home this morning from a two day media trip where my husband and I were treated like royalty, wined, dined, and pampered. It was amazing but a lot of food and a lot of carbs were eaten in the process. It was great food — some of the best I’ve ever had but now I am sitting here feeling bloated and puffy.

I know you know what I mean.

By tomorrow I will be back on track and by the weekend I’ll feel normal again. With any luck I’ll take off a few more pounds before I head for France in April and start the process all over again. 😉 Side note: we went on a Segway tour of the town. Omigosh! It was so much fun… at least it was so much fun once I got used to how it felt. My husband loved it and now he wants one. My son saw a picture of me on the thing and he informed me it looked weird to see me on a Segway.

I am not sure what he meant by that. Surely he doesn’t think I am too old and decrepit to ride one?

We stayed two nights and enjoyed a different B&B each night. The breakfasts were imaginative, delicious, presented beautifully, and huge. I always wish I could serve my family those kinds of breakfasts until I am eating them — and then I realize that if I did that on a regular basis they would all be rolypoly.

Low carb, gluten free double chocolate donuts with a shiny chocolate glaze - baked and easy. From

All of that to say that sometimes it’s nice to have a treat and these donuts are definitely that. A combination of almond flour and coconut flour keeps them from being dry. Let the batter sit for a little bit to allow the coconut flour to absorb the liquid a bit more. If the batter seems to thick add a little water to thin it out. It’s really super easy — I promise!

The following are affiliate links. If you click through and buy something I get a small commission which is used to keep the blog up and running smoothly. Thanks so much for being a part of Lowcarb-ology!

Torani Sugar-Free Syrup, Chocolate
Nordic Ware Heritage Bundtlette Cake Pan
King Arthur Coconut Flour
King Arthur Almond Flour

Double Chocolate Donuts Recipe

These double chocolate donuts are a luxurious breakfast treat that won’t knock you off your weight loss journey! Tender and delicate, they just don’t taste “low carb!” If you like this recipe please consider giving it 5 stars thanks!

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Double Chocolate Donuts

Sweet, chocolaty doughnuts with a shiny chocolate glaze are perfect with a cup of coffee on a weekend morning. Just 4 net carbs per doughnut
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9
Calories 191kcal
Author Marye Audet


  • 1/3 cup coconut flour
  • 1/3 cup almond flour
  • 1/3 cup dark cocoa
  • 1/2 cup Erythritol or Xylitol
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon white stevia powder
  • 3 eggs
  • 3/4 cup melted unsalted butter
  • 3/4 cup heavy cream
  • 1 tablespoon Torani Sugar-Free Chocolate Syrup


  • 2 tablespoons organic extra virgin coconut oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons cup Hershey's Extra Dark cocoa
  • 1 1/2 tablespoons Erythritol
  • 1/16 teaspoon of white stevia powder or to taste
  • 1 tablespoon Torani Sugar-Free Chocolate Syrup



  • Preheat oven to 350F.
  • Spray heavy, nonstick mini-bundt pans with cooking spray.
  • Set aside.
  • Mix the dry ingredients together.
  • Mix the eggs, butter, cream, and chocolate syrup together.
  • Blend the dry mixture into the wet mixture and let stand 5 minutes.
  • Spoon into pans, filling about halfway up.
  • Bake for 20 minutes.
  • Cool in pans for 5 minutes and then remove from pans gently.


  • Melt the coconut oil and butter together in a saucepan.
  • Whisk in the erythritol, cocoa, and syrup until smooth.
  • Cook, whisking constantly, about 2 minutes or until smooth and slightly thickened.
  • Use to glaze donuts.


Calories: 191kcal | Carbohydrates: 7g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 70mg | Potassium: 190mg | Fiber: 3g | Vitamin A: 450IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1.2mg

If you liked this double chocolate donuts recipe you might also like…

Fluffy Low Carb French Toast

Low Carb Donut Holes

Samoa Doughnuts All Day I Dream About Food

Pumpkin Donuts Low Carb Yum

Last Updated 10/06/2020

39 Responses to “Chocolate Donuts: Low Carb Double Chocolate Goodness”

  1. These look amazing. I’m going to have to come up with a pan I can try them in. 1 questions – the instructions for the glaze say to stir in syrup with step 2, but it isn’t listen in the ingredients list for the glaze. Is syrup missing, or is that step supposed to include stirring in the stevia? Thanks!

    • I’ve fixed it now. Thanks for letting me know!

  2. These look like fabulous donuts and I love that you made them low carb.

    • Thanks! I am loving them!

  3. I always feel better when I eat low carb, but man, carbe just call to me! these doughnut looks way to good to be low arb

    • Thanks Heather!

  4. we always need a vacation after a vacation, ha! or a nap…

    these sound amazing – like you are not missing anything at all!

    • True! I think they really kick those chocolate cravings.

  5. Dear Marye, these look fabulous and I love that they are low carb! xo, Catherine

    • Thank you!

  6. Hard to believe these gorgeous doughnuts are gluten free! Yum!!!

    • They’re my favorite. 🙂

  7. Great pictures, these are the prettiest donuts I have seen. Great alterative for those with allergies.

    • I just love them. 🙂

  8. You had me at double chocolate! I can’t believe these are relatively healthy too!

    • 🙂 yep!

  9. Did someone say CHOCOLATE? These doughuts look quite delightful!

    • Thank you!

  10. These are gorgeous! And I’ve got all the ingredients too! Thanks for the recipe 🙂

    • 🙂 thanks!

  11. […] source […]

  12. I don t know, I can t spell. I know what it means either way. Would love to win a donut pan not just to make low carb donuts but also to make low carb bagels

  13. I made this recipe, and they tasted perfectly like a chocolate donut, You hit it on the nail. But mine fell apart. All of them, I scooped up the crumbly bits and pieces into small dessert cups, drizzled the rest of the glaze over them and called them Low Carb Brownie Crumble. Delish, wondering if I should try again and maybe add one more egg as a binder. Also some of the almond flour was a bit grainy. I think I will try using my blender to get the finest grain before adding the wet ingredience. Any thoughts, suggestions? Has anyone else experienced this problem?

    • You might try to stick them in the freezer for a bit before removing them? They are fragile for sure! Almond flour can be different from brand to brand – mine is very fine so that may be part of it, too.

    • Thank you, will definately try again. The flavor and texture were spot on!

    • 🙂

    • Thank you so much for this recipe!!! it turned out perfectly.. I did read the reviews before and i noticed how you guys mentioned they were crumbly, so i decided to add 1/2 tsp of xantham gum.. they do nut crumble at all.. i popped them right out of the donut pan i used.. and THANK YOU again for a wonderful recipe!

    • That’s a great idea!

    • 4 stars
      Ours were a bit fragile as well. We ate them like cake with forks. Delicious!

  14. Love this recipe- I tried the dough in a babycakes donut hole or cake pop maker and it worked great -5 minutes made them perfect. I used the glaze and just dipped in it. They are delicious- thanks for coming up with it!

    • Thanks for letting me know! Sounds amazing!

  15. I may have missed it but how many doughnuts does this make? For example, how many mini bundt pans will it fill? Can I use a mini muffin or muffin pan?

    • Six.

  16. Is there a substitute I could use for the heavy cream? Can’t do dairy.

    • Try coconut, almond, or cashew milk.

  17. No nutritional info? Did I miss it somehow? 🙁

  18. What can I substitute for the syrup?

    • I don’t know as the syrup gives a lot of flavor.

  19. 5 stars
    I don’t have a mini bundt pan, so I decided to try this recipe as mini-muffins. They are fantastic! A few modifications I made:

    – I followed Faith”s suggestion above and added a 1/2 tsp xanthan gum to the batter, which worked great – they popped out of the pan beautifully.
    – The recipe yield made 30 for me. I mixed the batter with the whisk attachment of an immersion blender, and the batter came out really fluffy (almost whipped cream-like) and I couldn’t really pour it, so I used a cookie scoop to scoop portions into the mini muffin pan. The end product was light and airy and delicious
    – They only needed to bake for 12 minutes
    – Because there were so many mini muffins I had to make a second batch of the glaze to get some onto all of them

    Thanks for an excellent recipe!


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