Chocolate Glazed Donuts Recipe: Gluten-Free, Baked, Bakery-Style
These baked chocolate glazed donuts skip the deep fryer and the wheat flour without giving up the tender crumb or the shiny cocoa glaze that snaps when you bite in.
Built on coconut flour with almond milk and melted butter, they come together in one bowl and bake in 12 minutes flat. Each glazed donut runs about 180 calories with 4 grams of protein.
Perfect for a weekend brunch, a birthday breakfast, or anyone with celiac disease who has been settling for gluten-free store donuts that taste like sponge.
What Makes This Version Work
The baked-donut format lets you skip the fryer mess and land a lighter, cakier texture that suits chocolate glaze better than a fried yeast donut anyway. The batter is closer to muffin batter than dough.
Whisk dry ingredients first, whisk wet ingredients second, then combine with a spatula until just smooth. Overmixing turns the crumb dense; coconut flour needs only a few strokes once it has absorbed the liquid. Pipe the batter into a donut pan using a zip bag with the corner snipped for clean, even rings.
The glaze uses unsweetened cocoa powder rather than melted chocolate; the cocoa gives you a smoother, thinner glaze that sets glossy and holds shape without cracking.
Whisk cocoa, powdered sugar (or powdered monk fruit for lower sugar), a pinch of salt, and just enough hot water or coffee to form a thick pourable ribbon.
Our article on keto brownies recipe covers related ground and is worth a look.
For more on this topic, check out our guide on paleo mug cake recipe.
We put together a full guide on chocoflan keto cake recipe that pairs well with this.
Chocolate Glazed Donuts Recipe
Ingredients
Chocolate Donuts
- 1/2 cup coconut flour
- 1/2 cup monk fruit sweetener
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. fine sea salt
- 5 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup unsalted butter or coconut oil diary free/softened
- 1 tsp. vanilla extract
Chocolate Glaze
- 3/4 cup heavy cream
- 1/3 cup monk fruit sweetener
- 1/3 cup unsweetened chocolate – finely chopped
- 1 tsp. vanilla extract
Instructions
- Grease your donut pan with butter or coconut oil and preheat your oven to 350 F.
- For the donuts, stir together your coconut flour, monk fruit sweetener, cocoa powder, baking soda, ground cinnamon, and fine sea salt in a medium mixing bowl until well combined.
- When it’s fully stirred, add your eggs one by one, then your unsweetened almond milk, butter or coconut oil, and vanilla extract, and mix until the ingredients are thoroughly combined.
- Fill each container of the donut pan about 2/3 full with your donut batter and bake in the oven for about 20 minutes. When done, transfer the donuts to a cooling rack before glazing them.
- While your chocolate-glazed donuts cool, make your chocolate glaze by mixing heavy cream, monk fruit sweetener, and chopped chocolate in a heat-safe container set over a pan of boiling water.
- Heat this glaze on low while gently stirring to combine all ingredients. Once done, remove from the heat, add your vanilla extract, and stir using a spatula.
- Dip each of your chocolate-glazed donuts into the glaze and place them on a serving plate. Bon appetit!
- Any chocolate-glazed donuts are best eaten right away. However, you can store them for a day or two in a paper bag rather than a glass container or plastic bag.
- The reason is the paper bag sucks the moisture and the plastic bag makes them soggy. No one likes a soggy donut!
- You can also freeze and keep them for a few months before thawing at room temperature. Enjoy!
Video
Nutrition
Tips and Variations
Cool donuts completely on a rack before glazing. A warm donut melts the glaze and it runs off; a cold donut holds the glaze in a thick even coat. Dip the top of each donut into the glaze, hold for 2 seconds, then lift and let excess drip off.
For a double-dip finish, wait 5 minutes after the first coat and dip again. Add-ons: sprinkle the wet glaze with flaky sea salt, toasted coconut, chopped pistachios, or rainbow sprinkles.
The recipe is already low-carb: coconut flour, monk fruit sweetener and unsweetened chocolate keep the net carbs down. Vegan bakers can replace the eggs with 2 flax eggs and use plant-based butter; the crumb turns slightly denser but the glaze conceals it.
For a mocha variation, add 1 teaspoon of instant espresso to the glaze.
Storage and Reheating
Glazed donuts are at their best within 24 hours. Store in a single layer in an airtight container at room temperature for up to 2 days; refrigeration hardens the glaze and dries the crumb. Freeze unglazed donuts in a zip bag for up to 2 months and glaze fresh after thawing. To refresh day-old donuts, warm at 300 F for 4 minutes uncovered. Skip the microwave, which turns the glaze sticky and the crumb tough.
