These black cocoa donuts are baked, not fried, in a donut pan. The batter is almond flour, black cocoa powder and erythritol, stirred with eggs, almond milk, melted coconut oil and vanilla. A donut has about 3 grams of carbohydrates, so the recipe fits a keto plan. It makes 6 donuts in 25 minutes, with 10 minutes of prep and 15 in the oven.
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Black cocoa gives a dark color and a deep chocolate flavor, which is what makes these suit Halloween.
What Goes in the Batter
Amounts are in the recipe card at the bottom. This is what each ingredient does.
- Almond flour (1 cup): the low-carb base, and it gives the donuts a light, fluffy texture.
- Unsweetened black cocoa powder (1/4 cup): a rich, dark chocolate flavor.
- Baking powder and baking soda: the leavening that helps the donuts rise.
- Granulated erythritol (1/4 cup): a keto sweetener. The card says you can use another keto sweetener.
- Eggs (2 large): they bind the batter and add moisture.
- Unsweetened almond milk (1/4 cup): keeps the donuts moist without adding carbs.
- Melted coconut oil (1/4 cup): adds moisture and a faint coconut flavor.
- Vanilla extract (1 teaspoon): rounds out the flavor.
Mixing and Baking
Preheat the oven to 350°F and grease the donut pan. A non-stick spray or a light coat of coconut oil works.
Combine the almond flour, cocoa, baking powder, baking soda, salt and erythritol in one bowl. Whisk the eggs, almond milk, coconut oil and vanilla together in another. Pour the wet into the dry and fold gently, stopping as soon as everything is combined. Overmixing makes the donuts dense.
Spoon the batter into the pan, filling each cavity about 3/4 full so there is room to rise. Bake for 12 to 15 minutes, until a toothpick in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
For a festive finish, top them with sugar-free sprinkles or drizzle on a keto-friendly chocolate glaze.
Tips
- Use room-temperature eggs and almond milk. They blend in better and give a smoother, lighter batter.
- Try other sweeteners. Monk fruit or stevia work in place of erythritol, and each has its own flavor.
- Store leftovers airtight. They keep at room temperature for up to three days, or you can freeze them. A few seconds in the microwave warms a frozen donut.
- No donut pan? A muffin tin works, though the baking time may change.
Variations
- Spices: a teaspoon of cinnamon or nutmeg makes a cozy fall version.
- Nuts or chocolate chips: chopped walnuts or pecans add crunch, and sugar-free chocolate chips add sweetness and texture.
- Other flours: coconut flour or a blend of coconut and almond flour gives a different texture. Coconut flour absorbs more moisture, so you may need to adjust the liquid.
What to Serve With Them
Whipped coconut cream with a touch of vanilla extract suits the chocolate. For a drink, try a sugar-free hot chocolate or an almond milk latte. A bowl of fresh strawberries, raspberries and blueberries adds color and a little tartness next to the sweet donuts.
Nutrition per Donut
One donut has approximately 150 calories, 13 grams of fat (10 grams saturated), 3 grams of carbohydrates, 2 grams of fiber, 0 grams of sugar, 5 grams of protein and 150 milligrams of sodium.
FAQ
Can I use regular cocoa powder instead of black cocoa?
Yes. Use regular unsweetened cocoa powder. The flavor will be milder, and the donuts will still taste good.
How should leftover donuts be stored?
In an airtight container at room temperature for up to three days. For longer storage, freeze them and warm them in the microwave for a few seconds.
What replaces almond flour for a nut allergy?
Sunflower seed flour has a similar texture and works in this recipe. It may turn green when baked, but it is safe to eat.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Spooky Black Cocoa Donuts: A Guilt-Free Treat Recipe!
Ingredients
Instructions
Preheat the oven to 350°F and grease a donut pan.
In a mixing bowl, combine almond flour, black cocoa powder, baking powder, baking soda, salt, and erythritol.
In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a festive touch, consider adding sugar-free sprinkles on top or drizzling with a keto-friendly chocolate glaze.
You can substitute the black cocoa powder with regular unsweetened cocoa powder for a milder flavor.
Nutrition
| Serving Size | 1 donut |
|---|---|
| Calories | 150 calories |
| Sugar Content | 0g |
| Sodium Content | 150mg |
| Fat Content | 13g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 2g |
| Protein Content | 5g |
| Cholesterol Content | 70mg |