My family loves this low-carb donut!
Low-Carb Coconut Flour Donuts (Chocolate-Coated)
Ingredients
For the donuts:
• 2 cups coconut flour
• 4 medium eggs
• 1 cup tbsp cream (or all-purpose cream)
• 1/2 cup melted butter or coconut oil
• 1/2 cup low-carb sweetener
• 2 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt
For the coating:
• 80% dark chocolate (about 80–100g)
• 1 tsp coconut oil (optional for smoother coating)
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🧁 Instructions
1. Make the batter
1. In a bowl, add coconut flour, baking powder, and salt. Whisk eggs, cream, melted butter/oil, sweetener, and vanilla.
2. Mix until smooth. The batter will be thick — that’s normal with coconut flour.
3. Let it sit for 2–3 minutes to absorb the liquid.
2. Cook the donuts
• Option 1: Bake
Preheat oven to 180°C (350°F).
Pour batter into a donut mold.
Bake for 12–15 minutes, or until the top is firm.
• Option 2: Air-fry
Air-fry at 160°C (320°F) for 8–10 minutes.
3. Make the chocolate coating
1. Melt the 80% dark chocolate (microwave or double boiler).
2. Add a little coconut oil if you want it shinier.
3. Dip each donut into the melted chocolate or drizzle on top.
4. Let it set
Place donuts on parchment paper and let the chocolate harden.
You can chill for 10 minutes to speed it up.
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💛 Tips
• Coconut flour absorbs A LOT of moisture — don’t add extra flour.
• Add more sweetener if you like it sweeter (chocolate is already dark).
• Add nuts or sugar-free sprinkles for crunch.
• Store in the fridge for up to 3–4 days.
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