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Sugar-Free Chocolate Donuts - Soft, Rich, and Easy to Make

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely blanched almond flour gives structure and tenderness.
  • Cocoa powder: Unsweetened, Dutch-process if you want an even deeper color and smoother flavor.
  • Sugar-free sweetener: A granulated erythritol/monk fruit blend or allulose. Choose one that measures like sugar.
  • Baking powder: For lift and light texture.
  • Salt: Just a pinch to balance sweetness.
  • Eggs: At room temperature to blend smoothly.
  • Plain Greek yogurt: Adds moisture and body. Full-fat or 2% both work.
  • Milk: Dairy or unsweetened almond milk, to loosen the batter.
  • Vanilla extract: Rounds out the chocolate flavor.
  • Melted butter or neutral oil: Keeps the donuts soft.
  • Sugar-free chocolate chips or chopped chocolate: For a glossy, satisfying glaze.
  • Coconut oil or butter (for the glaze): Helps the glaze set with a nice sheen.
  • Optional toppings: Unsweetened shredded coconut, chopped nuts, or a sprinkle of flaky salt.

Method
 

  1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with butter or oil, or use a nonstick spray.
  2. Mix dry ingredients: In a medium bowl, whisk 1 1/2 cups almond flour, 1/3 cup cocoa powder, 1/2 cup granulated sugar-free sweetener, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt until no lumps remain.
  3. Blend wet ingredients: In another bowl, whisk 2 large eggs, 1/3 cup Greek yogurt, 1/3 cup milk, 1 teaspoon vanilla, and 3 tablespoons melted butter or oil until smooth.
  4. Combine: Pour the wet mixture into the dry mixture. Stir with a spatula until just combined. The batter should be thick but scoopable. If it’s too stiff, add 1–2 teaspoons milk.
  5. Fill the pan: Spoon the batter into a zip-top bag, snip a corner, and pipe it into the donut wells, filling each about 3/4 full. Smooth tops with a damp finger if needed.
  6. Bake: Bake for 12–15 minutes, until the donuts spring back lightly when touched and a toothpick comes out with a few moist crumbs.
  7. Cool completely: Let the donuts rest in the pan for 5 minutes, then transfer to a wire rack to cool fully. This helps them firm up.
  8. Make the glaze: In a microwave-safe bowl, melt 1/2 cup sugar-free chocolate with 1 tablespoon coconut oil in 15–20 second intervals, stirring between each, until smooth and glossy.
  9. Glaze the donuts: Dip the tops of the cooled donuts into the warm glaze, letting excess drip off. Set back on the rack and add optional toppings while the glaze is still tacky.
  10. Let set and serve: Allow the glaze to set for 15–20 minutes at room temperature, or chill briefly to speed it up. Enjoy.