Coconut Flour Chocolate Donuts covered in a simple glaze are moist and full of chocolate flavor. These baked coconut flour donuts are Paleo, gluten-free, and have keto options.
These coconut flour chocolate donuts are easy to whip up. They are cake donuts and the donut is dense instead of light. It has a nice chocolate flavor with a yummy glaze. It makes me feel like I’m eating a donut from a coffee shop.
To make these donuts you have to use a silicone donut mold and I’ve learned the hard way that you must grease these molds or else the donuts will stick to the mold when you go to pop out the donut.
You can easily get a silicone donut mold through online sites like Amazon. They’re perfect for making bagels too. (Here’s a good one.)
You can have fun with different frostings for your chocolate donuts like a chocolate glaze, a peanut butter glaze, adding sprinkles, coconut flakes, etc.
How To Make Coconut Flour Chocolate Donuts
INGREDIENTS:
- 4 large eggs, at room temperature
- ½ cup sugar
- 6 tbsp cocoa powder
- 5 tbsp coconut flour
- ¼ cup coconut oil
- ½ tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp salt
DONUT GLAZE INGREDIENTS:
- ½ cup powdered sugar
- 5 tsp coconut milk
- ¼ tsp vanilla extract
To make the coconut flour chocolate donuts you combine all the batter ingredients in a large mixing bowl and use a whisk to combine and then pour the batter into a greased mold and bake. It’s really that simple.
Then, while the donuts are cooling I suggest making the glaze. Add all of the glaze ingredients to a bowl and whisk together. I used coconut milk instead of milk to make this glaze but you could use milk or a milk alternative. The hard part is waiting for the glaze on the donuts to harden. You can put the donuts in the fridge to speed this up.
Coconut Flour Chocolate Donuts FAQ
Flour provides the structure for the donuts – and because coconut flour is denser and more absorbent than your standard all-purpose flour, it yields a rich and cakey bake. If you want to go down the flour rabbit-hole, here’s a comprehensive flour explainer.
You can easily make these donuts keto-friendly by using powdered erythritol instead of sugar.
No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs. For this recipe I suggest you use only coconut flour or search for a Paleo chocolate almond flour donut recipe. Why does this recipe use barely any coconut flour? Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
Yes, you can use water instead of coconut milk to make the glaze for the donuts. The glaze will not be as thick but it will still work great.
These coconut flour donuts will last about 3 days if you store them in an airtight container in a cool place and about 5 days if you keep it stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months.
Related Recipes:
- Coconut Flour Chocolate Cake
- Easy Coconut Flour Pancakes
- Coconut Flour Banana Bread
- Keto Coconut Flour Bread
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PrintCoconut Flour Chocolate Donuts
Coconut Flour Chocolate Donuts covered in a simple glaze are moist and full of chocolate flavor. These baked coconut flour donuts are Paleo, gluten-free, and have keto options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 donuts 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large eggs, at room temperature
- ½ cup sugar (I used lakanto sweetener)
- 6 tbsp cocoa powder
- 5 tbsp coconut flour
- ¼ cup coconut oil
- ½ tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp salt
Donut Glaze:
- ½ cup powdered sugar (I used lakanto)
- 5 tsp coconut milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350° F. Grease a silicone donut mold with coconut oil.
- In a large mixing bowl, add the eggs, sugar, sifted cocoa powder, sifted coconut flour, coconut oil, sifted baking powder, vanilla, and salt. Mix to combine.
- Place the donut mold on a cookie tray. Pour the donut batter into the donut mold. The batter should divide evenly into 6 donuts without overflowing.
- Bake for 20 to 25 minutes, or until the donuts are baked through and a toothpick can be inserted and removed without crumbs.
- Leave the donuts in the mold and place them on a cooling rack. Leave the donuts in the mold until completely cooled. Then, very gently, remove the donuts from the mold. I like doing this by turning the mold upside down and gently popping them out of the mold. If parts of the donuts break off you can make the extra glaze and use it to glue the donut back together.
- Make the donut glaze by combining all the ingredients in a small mixing bowl. Whisk until there are no clumps. If you desire a thinner glaze add more coconut milk.
- Take each donut and either carefully dip it into the glaze or spoon the glaze overtop. Leave the donuts to harden at room temperature or place them in the fridge.
- Eat right away or store in an airtight container.
Notes
Note: Make sure to grease the molds with lots of coconut oil or else the donuts will stick.
Nutrition Facts
- Serving Size: 1 donut
- Calories: 172
- Fat: 14g
- Carbohydrates: 25.25 (2.7g Net Carbs)
- Fiber: 4g
- Protein: 6g