Low Carb Chocolate Donuts

Servings: 12 | Serving Size: 1 Donut | Calories: 300 | Net Carbs: 4g

As some of my readers may already know, my Mom took on the Ketogenic lifestyle shortly after she saw my results. She’s a huge contributor to my success… she’s always giving me new recipe ideas, different products to try and new blogs to read. Not only has she benefited from going Keto, but she’s influenced the livelihood of my sister, who is disabled, and encourages her to eat a grain-free, sugar-free diet as well. She’s a supermom and this past Mother’s Day I wanted to repay her for all her support and encouragement.

Growing up, my Mom and I shared the same palate: savory throughout the day, but sweet late at night before bed (then usually something salty to follow… balance is key, right?). She and I enjoyed making chocolate brownies and making the house smell like a chocolate factory. Well, we almost shared the same palate… until she would throw WALNUTS into the brownie batter. She would ruin them. I was not a fan of nuts in my desserts growing up, and I was the pickiest of eaters. As she learned my distaste for walnuts in brownies, she would only do half the batch with walnuts, or make two batches (she loves me, see?).

When I became fat-adapted in 2017, my taste buds changed and I welcomed more flavors and textures in my everyday meals. After experimenting enough times with almond flour and coconut flour, I ached for a different texture, a new taste. So hello again, walnuts… I didn’t miss you that much — but my Mom certainly missed your feature in her chocolate brownies (actually, she generally missed chocolate brownies). So, obviously you’re realizing, “this recipe isn’t for chocolate brownies”… yeah, I know. That’s because right before Mother’s Day my order for a donut mold cake pan (insert link here) came in and I HAD to try it. What better way to show my mom some love than to make her a chocolate DONUT?! So as you’re probably predicting… these chocolate donuts are made with walnut flour! I am obsessed. I personally find that walnuts, when freshly ground, are moist and give it a better “cake” texture. Walnuts are also high in fat, and are encourage on a keto diet. So try these! Change up the recipe, and use walnut flour for cakes, more donut recipes, cupcakes, whatever! I’m so excited to share this with you, and I hope you enjoy them as much as I did on Mother’s Day with my Mom!


Low Carb Chocolate Donut (cake)

  • 1 cup Walnut Halves
  • 1/2 cup Monk Fruit or your favorite granular sweetener
  • 1/4 cup Cocoa Powder
  • 1/2 tsp Baking Powder
  • 8 tbsp Unsalted Butter
  • 1/3 cup unsweetened, regular Almond Milk
  • 4 oz unsweetened chocolate (100% cocoa bars)
  • 5 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  1. Preheat oven to 325F and grease your donut mold (silicone or metal).
  2. Using a food processor, add in order (ensure each is ground/mixed before adding next ingredient): walnuts, sweetener, cocoa powder, baking powder, salt.
  3. Pulse food processor a few time to thoroughly combine.
  4. Melt butter and chocolate in a large saucepan over medium heat until smooth.
  5. Remove from heat and add eggs, vanilla extract, almond milk.
  6. Stir in cake mixture from food processor and mix until it forms a smooth batter, add more almond milk if too stiff.
  7. Spoon (or use a pastry bag if available) batter into donut mold (fill until half a centimeter to the top-edge of the mold, do not over fill).
  8. Bake for 20 minutes.
  9. Remove from oven and let cool for 10 minutes, then remove from pan onto cooling rack (do not try and remove too early, or donuts may fall apart).

Low-Carb Chocolate Donut (icing)

  • 1 cup heavy whipping cream
  • 2 oz dark chocolate (72% cocoa -- I recommend using Ghiradelli Dark Chocolate), crumbled
  • 1/2 cup Monk Fruit or your favorite granular sweetener
  1. Using a small saucepan, add heavy cream and bring to a simmer over medium heat.
  2. Remove from heat and add in chocolate crumbles and sweetener.
  3. Let it sit to melt (approx. 4 mins).
  4. Stir to combine until it forms a nice smooth texture.
  5. Take cooled donut and dip into the saucepan to coat the top have with chocolate icing.
  6. Place back on cooling rack to allow icing to harden (place in fridge for quick process).


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