Pillowy-soft, ultra chocolatey, and incredibly moist! Count on these glazed gluten free and keto chocolate donuts to become a favorite treat (at just 2g net carbs a piece!).
Gluten Free & Keto Chocolate Donuts
Glazed & Suuuuper Soft!
These guys are the chocolate version of our pillowy-soft keto donuts. They’re definitely just as good, and if anything a little easier (courtesy of the added cocoa).
Turns out the secret lies in making an easy keto choux pastry, which I first used for our keto churros. And with a couple small modifications, you’ve got some truly amazing baked donuts at your disposal!
You can also pretty much do your topping of choice. I love a good classic glaze, but brushing them with melted butter and sprinkling with cinnamon ‘sugar’ is sooo delicious too.
The batter for these keto donuts is essentially a choux pastry (used to make anything from eclairs to gougeres). But this is just a fancy way of saying that you first boil together water with sugar, butter (or coconut oil) and salt. Adding in the flour and cooking it until it forms into a ball. And step three, mixing in the eggs off the stove. We also add a bit of baking powder at the end for extra rise.
Now when you mix in the eggs the dough will be very stiff, and given that we’re also adding in baking powder, the job is best done with a hand-mixer here. The final dough should be very elastic (courtesy of the eggs and xanthan gum).
For the shaping you’ll need a pastry bag (disposable ones are terrific) or simply use a thick plastic bag. You don’t need a tip here, just to pipe it out onto a donut pan as smoothly as you can (so they rise evenly).
You’ll want to use a Dutch-processed alkaline cocoa here. As there’s baking powder involved, using cacao won’t give the same results (at all!).
In terms of brands, my favorite will forever be Valrhona, known to be one of (if not the) best cocoas in the world.
And don’t skip the psyllium husk. It helps retain moisture, create structure (i.e. it’s highly responsible for the killer crumb). And it just so happens to be a killer source of fiber.
Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And there’s absolutely no skipping it here!
In all honesty, no substituting anything here. You really do need the full combo of grain free flours to get the choux just right.
This choux pastry to make the donuts is very lightly sweetened (and fairly bland solo), think just a couple tablespoons. But this is really to accommodate for the glaze or topping of choice. So to sweeten the keto choux pastry itself you can use erythritol (Lakanto or Swerve), xylitol or allulose.
And if just grain free, coconut sugar is your best bet here. And of course, raw sugar works great too.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
The Recipe Video
Glazed Gluten Free, Low Carb & Keto Chocolate Donuts
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto donuts
For the glaze
- See recipe video below for guidance! You'll be adding in the cocoa powder along with the baking powder.
- Preheat oven to 390°F/200°C. Grease and dust with cocoa powder a donut pan.
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
- Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
- Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract, baking powder and cocoa. The final dough should be very elastic.
- Spoon dough into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag 2 cm (3/4 inch) wide. Pipe out dough onto donut pan. Wet your finger tip and smooth out where the ends meet (for a more even rise). Bake for 20-25 minutes, checking in on them at minute 15 for over-browning and covering with a foil dome if need be (we didn't find it necessary!). Allow to rest in the pan for 10 minutes before removing and cooling on a rack before glazing. However, if you're doing a coating rather than a glaze, brush with melted butter and sprinkle with cinnamon 'sugar' right out of the oven.
- For the glaze, sift powdered sweetener onto a bowl and whisk in the salt. Mix in the melted butter, vanilla extract and cream of choice (I love sour cream!) a tablespoon at a time until desired consistency is reached. You can thin it out even further with a little hot water and dunk the entire donuts in it. Use your fingertip here to test for thickness! Oh, and if you're glaze splits (usually the result of a cold cream), use an immersion blender to get it silky-smooth. Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new 'tops'!).
- These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container in the fridge if they're glazed, or at room temp without it.