Keto Donut Recipe: Low Carb Double Chocolate Baked –
Low Carb Double Chocolate Baked Keto Donut Recipe (Paleo, Dairy Free, Gluten Free)
I made these Paleo Double Chocolate Baked Donut Recipe on a whim. I got this bagel/donut pan a while back and I have been obsessed with making round baked goods in it. As you can tell by my other bagel post that was very popular. These were super easy and a crowd pleaser at my essential oils 101 class that I taught yesterday. The kids and parents loved these healthy grain free baked donuts. I would fry them in a healthy fat but not sure if they would hold up without the starch so into the oven they went.
I made a yummy and easy glaze that will have your family licking their fingers and asking for more. Leave a comment and let me know how they turned out for you. I added peppermint vitality essential oil to these donuts to make them extra special but it is optional.
Low Carb Double Chocolate Baked Keto Donut Recipe
Ingredients
For the donuts:
- 1/4 cup coconut flour
- 1/4 cup ground flax seed
- or ground chia
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon stevia extract powder for low carb and keto version
- 5 jumbo eggs
- 1/2 cup coconut oil melted
For the glaze:
- 1/4 cup coconut oil
- or palm shortening
- 1/2 teaspoon stevia extract powder low carb or keto option
- 2 tablespoons cocoa powder
- 3 to 5 drops peppermint vitality essential oil optional
Instructions
For the donuts:
Preheat the oven to 350 degrees.
Mix the coconut flour, flax, cocoa powder, baking soda, salt and sweetener in one bowl until well combined.
In another bowl beat the eggs and then mix in the dry ingredients.
Add the coconut oil last and mix until smooth.
Pour into a donut pan and bake for 20 minutes or until done.
Let them cool then top with glaze below.
For the glaze:
Mix the coconut oil, sweetener and cocoa powder together with a whisk in a sauce pan over medium heat until smooth.
Remove from the heat and stir in peppermint essential oil, if using.
Drizzle the glaze over the cooled donuts until the top is coated.
Serve and enjoy.
Recipe Notes
For Paleo version of donuts: Use 1/2 cup coconut sugar in place of stevia
For Paleo version of glaze: Use 1/4 cup coconut sugar in place of stevia
Net Carbs: 2.3 g
Nutrition facts based on 8 servings (using low carb option for sweetener)
Try my other Paleo, low carb, keto & grain free breakfast breads, bagels and muffins recipes here:
Low Carb Keto Breakfast Bagels with Sesame Seeds (Paleo and Nut Free)
Paleo Banana Bread with Carob Sauce (AIP and Egg Free)
Grain and Gluten Free Paleo Sandwich Bread Recipe
Low Carb Paleo Bread Recipe with Olives and Sun Dried Tomatoes
Easy Low Carb Keto Blender Bread Recipe
Paleo White Sandwich Bread Recipe
Grain Free Chocolate Pumpkin Muffins
Paleo Sweet Potato Bread (grain and dairy free)
Egg Free Chia Pumpkin Molasses Muffins (gluten free, Paleo, dairy free, grain free)
And you will also like my strawberry and cream jam that goes great with breakfast.
Looking for more healthy breakfast recipes?
get them here in my breakfast ebook
Be sure to pin it:
Love your recipes but there is no way to print them! Pinning to Pinterest puts them into oblivion. Please put a print function on your site.
Our daughter can’t eat chicken eggs (reactive) and I must limit egg whites (reactive) but subbing chia goo or flax goo for FIVE jumbo eggs would be iffy, it seems like. Do you have any suggestions, or do you know if quail eggs would work (we are trialing them to see – many people who can’t eat chicken eggs can eat quail eggs, I have learned). Thanks!
I have 28 eggs free recipes in my breakfast book. Try those for better results.
Your ingredient list has coconut oil, but your instructions say “add the coconut oil IF USING”.
So, then, is the coconut oil mandatory or optional?
I’d love to know…
Made it a bit more clear, thanks for reading!