These Chocolate Donuts Have Just 1 Net Carb and Never Touch Frying Oil

Chocolate donuts usually bring together flour, sugar, and a pot of frying oil. This keto version changes all three, using almond and coconut flour with a sugar-free sweetener before baking the batter in a donut pan.

The recipe from Green and Keto produces about a dozen cake-style chocolate donuts with a reported 1 net carb each. Eggs and melted butter provide the moisture, while the combination of two low-carb flours creates the base without wheat flour.

The chocolate glaze follows the same approach. Instead of conventional powdered sugar, it uses a confectioner's-style erythritol sweetener to keep added sugar out of the finished donut.

Two Low-Carb Flours Replace Wheat Flour

Almond flour makes up most of the flour mixture, with coconut flour added in a smaller amount.

Using super-fine almond flour made from blanched almonds helps produce a finer crumb. Coconut flour behaves differently because it absorbs far more liquid, so it works alongside the eggs and butter rather than replacing almond flour in equal quantities.

Baking powder provides the lift that gives the donuts their cake-like texture.

A Donut Pan Replaces the Frying Oil

There is no shaping or frying involved. Once the wet and dry ingredients are combined, the chocolate batter is spooned straight into a greased nonstick donut pan.

Each cavity should be filled about three-quarters full, leaving space for the batter to rise without covering the center opening.

Baking also removes the need to heat and dispose of a pan of frying oil while still producing the familiar ring shape.

Let the Donuts Cool Before Removing Them

The donuts shouldn't be pulled from the pan as soon as they leave the oven.

Low-carb and gluten-free baked goods can be fragile while hot, and the almond flour donuts firm as they cool. Leaving them in the pan first reduces the chance of breaking the rings during removal.

Once cool, the chocolate glaze can go over the top. The finished donuts can stay in an airtight container at room temperature for up to three days or move to the refrigerator for longer storage.