Chocolate Mini Donuts (keto)

Chocolate Donuts mise en place / food prep

Before I start raving about how phenomenal these donuts are let me begin by saying it has taken me YEARS and countless grain-free attempts to get to this point. Like a dog with a bone – I don’t give up. Unlike most (weird tasting) grain-free (includes gluten free folks) donuts that are near impossible to remove from the donut pan, or are like a dense rock cake – mine are airy, fluffy, and soft, with an amazing crumb. If you don’t want them to be keto simply omit the powdered erythritol for powdered coconut sugar, which is my kiddos and my favourite way to enjoy them. Compared to other sugar-laden donut recipes mine call for just 3 tablespoons! So, whichever way you prefer these donuts won’t buy you a ticket on the blood sugar rollercoaster. I check my levels with my CGM 😉

The donut cavities used in this recipe is 7cm in diameter. If you use larger donut cavities your oven time will likely need to be increased.

Now, let me indulge for just a moment. As a trained chef (turned clinical nutritionist) an obsession of mine is to ELEVATE & UPGRADE my favourite things. I will re-visit recipes that I thought were pretty good already to make them even better (type A over here, if anyone can relate?) Why do I wrack my brain like this? Firstly, it’s fun for me. A meditative outlet when i’m not seeing clients, reading lab reports, writing reports, or researching the scientific literature. It’s a challenge and one that is near and dear to my heart. I want to give you and my clients options. I am passionate about not taking away our favourite foods, but rather making swaps for them so we can have our donut and thrive too!

Dark sugar-free chocolate all melted bain-marie style
Dipping the donuts into dark sugar-free chocolate. Gahhhhhh.

As you can imagine, creating recipes, writing up recipes and then having to put them up onto my website is VERY time consuming – I do not have an assistant. Also, this isn’t going to make me any bread and butter BUT… I do it out of love. Out of pure passion for thriving without deprivation. Some may say “I don’t have the time to make these,” and to that I would say, OK then don’t. This is for those of you who can find less than 45 minutes in your day once a month, or bi-monthly to make yourself a healthy treat. It’s near impossible to find a place to purchase donuts using such clean ingredients, but if you do, kudos to you! When you do make these, let me know. Enjoy these morsels of yumminess brought to you with so much love! x

Onto a baking paper lined tray to set up

Chocolate Mini Donuts (keto)

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Recipe by Priscilla Soligo Course: Uncategorized


Prep time


Cooking time



Please note: Mini donut cavities are 7cm in diameter for this recipe. If you use larger donut cavities you will likely need to increase baking time in the oven.


  • 110g 2 Large Eggs, lightly beaten

  • 64g ½ Cup + 1 Tbsp Blanched Almond Flour

  • 57g ¼ Cup Unsalted Butter

  • 30g 3 Tbsps Erythritol, powdered (or powdered Coconut Sugar, for paleo friendly/ non-keto.) My kids prefer it this way and it’s such a small amount of sugar when compared to other donut recipes.

  • 28g ¼ Cup Coconut Flour

  • 15g 2 Tbsps Arrowroot Flour

  • 10g 2 tsp Vanilla Extract

  • 6g 1 Tbsp Psyllium Husk

  • 3g 1 tsp Xanthan Gum

  • 3g 1 tsp Baking Powder

  • 3g ½ tsp Unrefined Salt

  • 180g ¾ Cup Filtered Water

  • For the Chocolate Glaze
  • 100g ¾ Cup Dark Chocolate, chopped (sweetened with stevia or monk fruit)

  • 15g 1 Tbsps Coconut Oil, melted

  • Small amount of coconut oil for greasing the donut pan


  • Preheat the oven at 180C/356F.
  • Grease the donuts pans with coconut oil and set aside.
  • In a medium bowl, add in almond flour, coconut flour, arrowroot flour, psyllium husk, xanthan gum, and salt. Mix until well combined. Set aside.
  • On the stove on low to medium heat in a medium pot, add in water, butter, coconut sugar and stir. Bring to a simmer then lower the heat down to low.
  • Add the flour mixture into the pot. Stir for 3 minutes or until well combined. The mixture will slightly thicken. Turn off the stove.
  • Transfer the dough to a clean bowl or plate. Let it sit for 15 minutes to cool.
  • Using a stand mixer, or an electric hand mixer, add in the cooled dough, eggs, and vanilla extract. Process on medium to high speed until well combined. Add in the baking powder. Continue to mix until well combined.
  • Transfer the dough into a ziplock bag. Cut one corner of the bag. Pipe the dough into a greased donut pan. Fill each cavity ¾ to the top. Donut cavities are 7cm for this recipe.

  • Bake donuts in the oven at 180C / 356F for 10 minutes. Rotate the donuts to prevent over browning on one side then cover the donuts with baking paper. Continue baking for another 10 – 13 minutes (oven temperature may vary) or until slightly golden brown. Check doneness by inserting a toothpick into a donut. If it comes out clean the donuts are done! If you are using larger than 7cm diameter donut cavities baking time may need to be increased.
  • Remove donuts from the oven and allow to sit in the donut pan for 15 minutes. Carefully remove each donut from the donut pan using a thin knife to loosen the sides if necessary. Transfer the donuts onto a wire rack to completely cool.
  • For the Chocolate Glaze
  • To melt the chocolate bain-marie style: In a medium size bowl or pot pour boiling water to ¼ from the bottom. Place a smaller bowl inside (make sure the water does not get inside.) Place the chopped chocolate inside of the dry small bowl. Stir to melt the chocolate. Add in the coconut oil and stir well to combine.
  • Once the donuts are completely cooled, dip each donut into the chocolate mixture and place them onto a baking paper lined tray.
  • Leave the chocolate donuts on a tray to set for a couple of hours, or place into the refrigerator for about 20 – 30 minutes to set up. The fridge may cause the donuts to be less soft, so we leave them out for 5 – 10 minutes before eating, and they’re perfect.


  • Storage: Donuts store well in an airtight sealed glass container in the fridge for up to 2 weeks. Leave donuts out for 15 minutes at room temperature before serving.

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