Chocolate Glazed Donuts Recipe (Gluten Free)

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 a cup-for-cup gluten-free flour blend 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 develops the xanthan gum in the gluten-free blend and turns the crumb dense. 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.

Chocolate glazed donuts

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Yield: 6

Chocolate Glazed Donuts Recipe

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These chocolate glazed donuts recipe comes without the guilt and the gluten and the sugar and the carbs. Need I say more? It’s a win-win for anyone with a sweet tooth with their health in mind.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

Chocolate Donuts

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• 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

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• 3/4 cup heavy cream
• 1/3 cup monk fruit sweetener
• 1/3 cup unsweetened chocolate – finely chopped
• 1 tsp. vanilla extract

Instructions

1. Grease your donut pan with butter or coconut oil and preheat your oven to 350 F.
2. 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.
3. 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.
4. 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.
5. While your chocolate-glazed donuts cool, make your chocolate glaze by mixing coconut milk, monk fruit sweetener, and chopped chocolate in a heat-safe container set over a pan of boiling water.
6. 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.
7. Dip each of your chocolate-glazed donuts into the glaze and place them on a serving plate. Bon appetit!
8. 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.
9. The reason is the paper bag sucks the moisture and the plastic bag makes them soggy. No one likes a soggy donut!
10. You can also freeze and keep them for a few months before thawing at room temperature. Enjoy!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 450Total Fat 38gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 12gCholesterol 230mgSodium 405mgCarbohydrates 18gFiber 7gSugar 6gProtein 11g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

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.

For a keto version, swap the gluten-free flour blend for almond flour plus 2 tablespoons of coconut flour and use powdered erythritol in the glaze. 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.