Low carb, gluten free double chocolate donuts are easy to make in the oven for a weekend breakfast treat. With just 4 net carbs per serving they are Atkins friendly, too.
For this recipe need: coconut flour, almond flour, cocoa, erythritol, baking powder, baking soda, white stevia powder, eggs, unsalted butter, heavy cream, Torani sugar free chocolate syrup, and heavy mini bundt pans.
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Low carb and gluten free, this baked double chocolate donut with chocolate glaze is a breakfast treat.
One of the things that I love about a low carb diet is that the foods have plenty of flavor and rich texture. You probably know that fat enhances the flavor of things which is why low-fat foods have to have extra sugar or salt, or else they taste like cardboard.
White cardboard.
That lack of flavor leaves you hankering for something and you’re just not sure what. At least it does me. So a low fat eating plan is not a huge possibility around here. I have low-carbed so long that when I do eat carbs I end up feeling groggy. I just got home this morning from a two day media trip where my husband and I were treated like royalty, wined, dined, and pampered. It was amazing but a lot of food and a lot of carbs were eaten in the process. It was great food — some of the best I’ve ever had but now I am sitting here feeling bloated and puffy.
I know you know what I mean.
By tomorrow I will be back on track and by the weekend I’ll feel normal again. With any luck I’ll take off a few more pounds before I head for France in April and start the process all over again. 😉 Side note: we went on a Segway tour of the town. Omigosh! It was so much fun… at least it was so much fun once I got used to how it felt. My husband loved it and now he wants one. My son saw a picture of me on the thing and he informed me it looked weird to see me on a Segway.
I am not sure what he meant by that. Surely he doesn’t think I am too old and decrepit to ride one?
We stayed two nights and enjoyed a different B&B each night. The breakfasts were imaginative, delicious, presented beautifully, and huge. I always wish I could serve my family those kinds of breakfasts until I am eating them — and then I realize that if I did that on a regular basis they would all be a bit more round lol.
All of that to say that sometimes it’s nice to have a treat and these donuts are definitely that. A combination of almond flour and coconut flour keeps them from being dry. Let the batter sit for a little bit to allow the coconut flour to absorb the liquid a bit more. If the batter seems to thick add a little water to thin it out. It’s really super easy — I promise!
Table of Contents
Double Chocolate Donuts Recipe
These double chocolate donuts are a luxurious breakfast treat that won’t knock you off your weight loss journey! Tender and delicate, they just don’t taste “low carb!” If you like this recipe please consider giving it 5 stars thanks!
Double Chocolate Donuts
Ingredients
- 1/3 cup coconut flour
- 1/3 cup almond flour
- 1/3 cup dark cocoa
- 1/2 cup Erythritol or Xylitol
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon white stevia powder
- 3 eggs
- 3/4 cup melted unsalted butter
- 3/4 cup heavy cream
- 1 tablespoon Torani Sugar-Free Chocolate Syrup
Glaze
- 2 tablespoons organic extra virgin coconut oil
- 2 tablespoons unsalted butter
- 2 tablespoons cup Hershey's Extra Dark cocoa
- 1 1/2 tablespoons Erythritol
- 1/16 teaspoon of white stevia powder or to taste
- 1 tablespoon Torani Sugar-Free Chocolate Syrup
Instructions
Doughnuts
- Preheat oven to 350F.
- Spray heavy, nonstick mini-bundt pans with cooking spray.
- Set aside.
- Mix the dry ingredients together.
- Mix the eggs, butter, cream, and chocolate syrup together.
- Blend the dry mixture into the wet mixture and let stand 5 minutes.
- Spoon into pans, filling about halfway up.
- Bake for 20 minutes.
- Cool in pans for 5 minutes and then remove from pans gently.
Glaze
- Melt the coconut oil and butter together in a saucepan.
- Whisk in the erythritol, cocoa, and syrup until smooth.
- Cook, whisking constantly, about 2 minutes or until smooth and slightly thickened.
- Use to glaze donuts.
Nutrition
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I don’t have a mini bundt pan, so I decided to try this recipe as mini-muffins. They are fantastic! A few modifications I made:
– I followed Faith”s suggestion above and added a 1/2 tsp xanthan gum to the batter, which worked great – they popped out of the pan beautifully.
– The recipe yield made 30 for me. I mixed the batter with the whisk attachment of an immersion blender, and the batter came out really fluffy (almost whipped cream-like) and I couldn’t really pour it, so I used a cookie scoop to scoop portions into the mini muffin pan. The end product was light and airy and delicious
– They only needed to bake for 12 minutes
– Because there were so many mini muffins I had to make a second batch of the glaze to get some onto all of them
Thanks for an excellent recipe!
What can I substitute for the syrup?
I don’t know as the syrup gives a lot of flavor.
No nutritional info? Did I miss it somehow? 🙁