36+ Mouthwatering Keto Coconut Donut Recipes to Satisfy Your Sweet Tooth

Are you craving something sweet but don’t want to ruin your keto lifestyle?

Coconut is the perfect ingredient to turn a regular donut into a delicious low-carb treat.

Whether you’re new to keto or a seasoned pro, donuts can still be part of your healthy, low-carb diet, and what better way to enjoy them than with coconut flour and other keto-friendly ingredients?

In this article, we’ve curated a comprehensive list of 36+ keto coconut donut recipes that offer everything from decadent chocolate flavors to fruity and nutty varieties.

Coconut flour adds the perfect light texture to your donuts, while its natural sweetness complements a variety of flavors.

These recipes use ingredients that are low in carbohydrates and free from grains, making them ideal for anyone following a keto or low-carb diet.

Whether you enjoy classic coconut flavors or like to experiment with rich combinations like chocolate, peanut butter, or even pumpkin spice, there’s a donut here for everyone.

By the end of this article, you’ll have over 36 mouth-watering recipes at your fingertips, each designed to curb your sweet cravings without throwing off your carb count.

Grab your donut pan, and let’s dive into the world of keto coconut donuts that are easy to make, absolutely delicious, and totally guilt-free!

36+ Mouthwatering Keto Coconut Donut Recipes to Satisfy Your Sweet Tooth

With these 36+ keto coconut donut recipes, there’s no need to miss out on one of life’s most comforting treats.

Each recipe provides a unique take on the classic donut, incorporating rich coconut flavors that pair perfectly with chocolate, fruits, nuts, and spices.

No matter what flavor profile you crave—whether it’s a chocolatey indulgence or a fruity delight—these keto coconut donuts have got you covered.

The beauty of these recipes lies not just in their variety but also in their simplicity.

They’re all made with easy-to-find, keto-approved ingredients, meaning you can whip up these treats in no time.

So, whether you’re looking for a healthy breakfast, a post-workout snack, or a sweet treat for an afternoon pick-me-up, these donuts will make sure your keto journey is filled with joy, flavor, and satisfaction.

Toasted Coconut Glazed Keto Donuts

These keto donuts are a tropical delight, featuring the nutty richness of toasted coconut flakes and a silky coconut glaze.

Light, fluffy, and satisfying, they’re perfect for anyone craving a sweet bite without compromising their low-carb lifestyle. Whether served with coffee or enjoyed as a dessert, these donuts bring an island twist to your keto menu.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1/4 cup melted coconut oil
• 1/4 cup full-fat coconut milk
• 1 tsp vanilla extract

For the glaze:

• 2 tbsp coconut butter
• 1 tbsp coconut oil
• 1 tbsp powdered erythritol
• 1 tbsp coconut milk (more if needed)
• 1/4 cup toasted unsweetened coconut flakes

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, coconut oil, coconut milk, and vanilla.
4. Combine wet and dry ingredients until a thick batter forms.
5. Spoon the batter evenly into the donut pan and smooth the tops.
6. Bake for 18–20 minutes or until golden and a toothpick comes out clean.
7. Let cool completely on a wire rack.
8. For the glaze, melt coconut butter and coconut oil together. Stir in powdered erythritol and coconut milk until smooth.
9. Dip cooled donuts in glaze and sprinkle with toasted coconut flakes.
10. Allow glaze to set before serving.

These toasted coconut keto donuts are a true crowd-pleaser.

They’re rich in flavor yet light enough to enjoy anytime, with a golden, crunchy topping that contrasts perfectly with the soft interior. Whether you’re entertaining or indulging solo, this is a go-to keto treat with serious tropical vibes.

Chocolate-Dipped Coconut Keto Donuts

Decadent and rich, these chocolate-dipped coconut donuts are what keto dreams are made of.

The subtle coconut flavor pairs beautifully with the intense, dark keto chocolate glaze, delivering a bakery-worthy dessert that fits right into your low-carb goals.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/3 cup granulated monk fruit sweetener
• 1/4 cup coconut flour
• 1 tsp baking powder
• 3 eggs
• 1/3 cup coconut cream
• 2 tbsp coconut oil (melted)
• 1/2 tsp vanilla extract

For the chocolate glaze:

• 1/2 cup sugar-free dark chocolate chips
• 1 tbsp coconut oil
• 2 tbsp unsweetened shredded coconut (for topping)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan well.
2. In a mixing bowl, combine almond flour, coconut, coconut flour, sweetener, and baking powder.
3. In another bowl, whisk eggs, coconut cream, coconut oil, and vanilla until smooth.
4. Combine the wet and dry mixtures to form a thick batter.
5. Spoon the batter into the donut pan, smoothing each well.
6. Bake for 18–20 minutes or until firm and golden.
7. Let donuts cool completely before glazing.
8. For the glaze, melt the chocolate chips and coconut oil together in a double boiler or microwave.
9. Dip the top of each donut into the chocolate glaze and sprinkle with shredded coconut.
10. Place in the fridge to set the glaze for 10–15 minutes.

Indulgent and satisfying, these chocolate-dipped coconut donuts will win over even the biggest skeptics.

They’re proof that keto doesn’t mean giving up on rich, chocolatey pleasures. Pair them with an espresso for the ultimate low-carb dessert experience.

Coconut Lemon Keto Donuts

Fresh and zesty, these coconut lemon keto donuts bring a burst of citrus flavor to your breakfast or snack time.

The combination of coconut and lemon adds a light and tangy twist that’s refreshing and invigorating—a perfect pick-me-up with every bite.

Ingredients (makes 6 donuts):

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or monk fruit sweetener
• 1/2 tsp baking soda
• 3 eggs
• 1/4 cup melted coconut oil
• 1/4 cup coconut milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract

For the lemon coconut glaze:

• 1/4 cup powdered erythritol
• 1 tbsp coconut milk
• 1 tbsp lemon juice
• 2 tbsp unsweetened shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. In a bowl, mix almond flour, coconut flour, sweetener, and baking soda.
3. In another bowl, whisk eggs, coconut oil, lemon juice, lemon zest, coconut milk, and vanilla.
4. Combine wet and dry ingredients and stir until smooth.
5. Spoon the batter evenly into the donut pan.
6. Bake for 18–20 minutes, or until lightly golden and a toothpick comes out clean.
7. Let cool before glazing.
8. To make the glaze, mix powdered erythritol, coconut milk, and lemon juice until smooth.
9. Drizzle glaze over the donuts and top with shredded coconut.
10. Allow to set for 10 minutes before serving.

These coconut lemon donuts offer a light, citrusy sweetness that refreshes the palate and feels like sunshine in a bite.

They’re soft, satisfying, and full of zest—perfect for warm weather cravings or just to brighten up your day without breaking your carb count.

Coconut Vanilla Cream Keto Donuts

These donuts are a keto-friendly take on classic cream-filled pastries.

With a rich coconut vanilla flavor in both the donut and the fluffy, dairy-free whipped filling, they offer the indulgence of a cream donut without the sugar or carbs. Each bite is soft, sweet, and ultra-satisfying.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1 tsp vanilla extract

For the vanilla cream filling:

• 1/2 cup coconut cream (chilled overnight)
• 1 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking soda, and salt.
3. In a separate bowl, mix eggs, coconut oil, coconut milk, and vanilla extract.
4. Combine wet and dry ingredients and mix until smooth.
5. Spoon batter into the donut pan, filling each mold evenly.
6. Bake for 18–20 minutes, until golden and firm. Cool completely.
7. While donuts cool, whip chilled coconut cream with vanilla and sweetener until fluffy.
8. Once donuts are cool, use a piping bag to fill the center with the vanilla coconut cream.
9. Optionally dust with extra powdered erythritol for a bakery look.

With their soft cake-like texture and creamy center, these donuts are the perfect keto treat for when you’re craving something a bit extra.

They’re light, airy, and indulgent—ideal for breakfast, dessert, or even an afternoon tea.

Spiced Coconut Chai Keto Donuts

Warm spices meet mellow coconut in this aromatic keto donut recipe.

Inspired by traditional chai flavors, this donut combines cinnamon, cardamom, and nutmeg for a comforting, flavorful experience that pairs beautifully with coffee or tea.

Ingredients (makes 6 donuts):

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/8 tsp ground nutmeg
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup coconut milk
• 1/2 tsp vanilla extract

For the glaze:

• 2 tbsp coconut oil (melted)
• 1 tbsp coconut milk
• 2 tbsp powdered sweetener
• Pinch of cinnamon and cardamom

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. In a bowl, mix all dry ingredients including spices.
3. In a separate bowl, whisk eggs, coconut oil, coconut milk, and vanilla extract.
4. Combine wet and dry ingredients until smooth.
5. Pour the batter into donut molds and smooth the tops.
6. Bake for 18–20 minutes until donuts spring back to the touch.
7. Let cool completely before glazing.
8. Mix all glaze ingredients until smooth, then drizzle over cooled donuts.
9. Sprinkle lightly with extra cinnamon for garnish if desired.

These donuts capture the essence of a cozy chai latte in every bite, with gentle spice and sweet coconut warmth.

They’re perfect for slow mornings or chilly evenings, and they’ll make your kitchen smell absolutely divine.

Coconut Mocha Swirl Keto Donuts

Chocolate and coffee come together with coconut in this rich, bold keto donut that’s full of flavor and flair.

With a beautiful mocha swirl and a silky coconut drizzle, this is a gourmet-style donut made keto-simple.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 tbsp unsweetened cocoa powder
• 1 tsp instant espresso powder
• 3 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract

For the coconut drizzle:

• 2 tbsp coconut butter
• 1 tbsp coconut oil
• 1 tbsp powdered erythritol
• 1–2 tsp coconut milk (for thinning)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. In a bowl, combine almond flour, coconut flour, baking powder, cocoa, espresso powder, and erythritol.
3. In a separate bowl, whisk eggs, coconut oil, coconut milk, and vanilla.
4. Stir the wet and dry ingredients together until well combined.
5. Spoon the batter into donut molds and gently swirl the tops with a toothpick for a marbled look.
6. Bake for 18–20 minutes or until cooked through.
7. Let cool before drizzling.
8. Melt coconut butter and coconut oil together, stir in sweetener and milk to reach a drizzle consistency.
9. Drizzle over donuts and allow to set.

These coconut mocha swirl donuts are for coffee lovers who want something a little sweet without the sugar.

They bring richness and a touch of elegance to your keto day and make a fabulous pairing with your morning brew or post-dinner espresso.

Coconut Cinnamon Roll Keto Donuts

If you love the warm, comforting taste of cinnamon rolls but want to keep it keto, these coconut cinnamon roll donuts are your answer.

With a swirl of cinnamon filling and a sweet glaze, these donuts give you the indulgence of a cinnamon roll without all the carbs. They’re the perfect choice for a cozy breakfast or dessert.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 3 eggs
• 1/4 cup melted coconut oil
• 1/4 cup coconut milk
• 1 tsp vanilla extract

For the cinnamon filling:

• 2 tbsp coconut oil (melted)
• 1 tbsp cinnamon
• 1 tbsp erythritol

For the glaze:

• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and ground cinnamon.
3. In another bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. In a separate small bowl, combine the cinnamon filling ingredients (coconut oil, cinnamon, and erythritol).
6. Spoon the donut batter into the pan, then swirl in the cinnamon filling to create a marbled effect.
7. Bake for 18–20 minutes, until golden and firm to the touch.
8. Let the donuts cool completely before glazing.
9. To make the glaze, melt the coconut butter and coconut milk together, then stir in the powdered erythritol until smooth.
10. Drizzle the glaze over the cooled donuts and serve.

These cinnamon roll donuts are perfect for anyone who loves cinnamon but wants to avoid the sugar and carbs.

The swirl of cinnamon filling gives them the signature cinnamon roll taste, while the glaze adds just the right amount of sweetness to tie it all together.

Coconut Almond Joy Keto Donuts

Inspired by the beloved candy bar, these coconut almond joy keto donuts are packed with flavor.

With a rich coconut base, a chocolate almond center, and a sweet coconut glaze, these donuts are the perfect combination of sweet, nutty, and chocolatey goodness—all while staying low-carb.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract

For the filling:

• 1/4 cup unsweetened chocolate chips (sugar-free)
• 2 tbsp almond butter
• 1/4 cup chopped almonds

For the glaze:

• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol
• 2 tbsp unsweetened shredded coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and baking powder.
3. In another bowl, whisk together eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. For the filling, melt the chocolate chips with almond butter in a microwave-safe bowl, stirring until smooth. Stir in chopped almonds.
6. Spoon half of the donut batter into the pan. Add a spoonful of the chocolate almond filling in the center of each donut, then cover with the remaining batter.
7. Bake for 18–20 minutes, or until donuts are golden and a toothpick comes out clean.
8. Let donuts cool completely before glazing.
9. For the glaze, melt the coconut butter and coconut milk together, then stir in powdered erythritol until smooth.
10. Drizzle the glaze over the cooled donuts and sprinkle with shredded coconut.

These donuts bring together the classic flavors of coconut, chocolate, and almonds, making them a perfect treat for anyone who loves the almond joy candy bar.

With a smooth chocolate filling and a sweet coconut topping, these donuts are an irresistible keto indulgence.

Coconut Raspberry Keto Donuts

This keto donut recipe combines the creamy richness of coconut with the bright, tart flavor of raspberries.

The balance between the sweet coconut donut base and the fresh raspberry topping makes for a refreshing and satisfying treat that’s perfect for breakfast or a light dessert.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 3 eggs
• 1/4 cup melted coconut oil
• 1/4 cup coconut milk
• 1/2 tsp vanilla extract

For the raspberry topping:

• 1/2 cup fresh raspberries
• 1 tbsp powdered erythritol
• 1 tbsp lemon juice

For the glaze:

• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. In a bowl, whisk together almond flour, coconut flour, erythritol, and baking powder.
3. In a separate bowl, mix eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until smooth.
5. Spoon the batter into the donut pan, smoothing the tops.
6. Bake for 18–20 minutes until golden and firm.
7. Let donuts cool completely before adding the topping.
8. For the raspberry topping, mash fresh raspberries with powdered erythritol and lemon juice until smooth.
9. Drizzle the raspberry mixture over the cooled donuts.
10. For the glaze, melt coconut butter and coconut milk, then stir in powdered erythritol.
11. Drizzle the coconut glaze over the raspberry-topped donuts.

These coconut raspberry keto donuts are light, refreshing, and full of flavor.

The combination of coconut and tart raspberries offers the perfect balance between rich and refreshing, making these donuts a delightful keto-friendly treat.

Coconut Pistachio Keto Donuts

These coconut pistachio keto donuts bring together the creamy texture of coconut with the rich, nutty flavor of pistachios.

A perfect balance of flavors, these donuts make for an indulgent yet low-carb snack or dessert, offering both crunch and softness in every bite.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup ground pistachios
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup coconut milk
• 1/2 tsp vanilla extract

For the pistachio glaze:

• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 2 tbsp ground pistachios
• 1 tbsp powdered erythritol

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, ground pistachios, erythritol, and baking powder.
3. In a separate bowl, whisk eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Combine the wet and dry ingredients and stir until smooth.
5. Spoon the batter evenly into the donut pan and smooth the tops.
6. Bake for 18–20 minutes or until firm and golden.
7. Let the donuts cool completely before glazing.
8. For the pistachio glaze, melt coconut butter and coconut milk together. Stir in ground pistachios and erythritol until smooth.
9. Drizzle the pistachio glaze over the cooled donuts.

These coconut pistachio donuts are a fantastic combination of creamy coconut and crunchy pistachios.

The glaze adds extra richness, making each bite a decadent experience. If you love pistachios, these donuts are sure to satisfy your cravings.

Coconut Maple Bacon Keto Donuts

For a savory twist on your typical keto donut, try this coconut maple bacon version.

The sweet and salty combination of maple syrup, bacon, and coconut gives you a unique flavor experience that pairs perfectly with a morning coffee. It’s the ultimate balance of savory and sweet.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/4 cup erythritol
• 1 tsp baking powder
• 3 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract

For the maple bacon glaze:

• 2 tbsp coconut butter
• 1 tbsp unsweetened coconut milk
• 1 tbsp sugar-free maple syrup
• 3 slices cooked bacon (crumbled)
• 1 tbsp powdered erythritol

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, whisk together almond flour, shredded coconut, erythritol, and baking powder.
3. In another bowl, whisk together the eggs, coconut oil, coconut milk, and vanilla extract.
4. Combine the wet and dry ingredients and mix until smooth.
5. Spoon the batter evenly into the donut pan and smooth the tops.
6. Bake for 18–20 minutes or until golden and firm to the touch.
7. Let the donuts cool completely.
8. For the glaze, melt the coconut butter and coconut milk together. Stir in the sugar-free maple syrup and powdered erythritol until smooth.
9. Stir in crumbled cooked bacon, then drizzle the glaze over the cooled donuts.

These coconut maple bacon donuts are the perfect blend of savory and sweet, offering an unexpected yet delightful flavor.

The bacon adds a salty crunch, while the maple syrup provides a touch of sweetness, all balanced with the coconut base. They’re perfect for those looking for a more savory, keto-friendly donut option.

Coconut Matcha Keto Donuts

For a refreshing, energizing twist, these coconut matcha keto donuts combine the earthy flavor of matcha with the richness of coconut.

The result is a donut that’s not only low-carb but also packed with antioxidants. These donuts are ideal for a healthy treat that won’t leave you feeling guilty.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup coconut milk
• 1/2 tsp vanilla extract
• 1 tsp matcha powder

For the glaze:

• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol
• 1/2 tsp matcha powder

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and matcha powder.
3. In another bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Combine the wet and dry ingredients and mix until smooth.
5. Spoon the batter evenly into the donut pan, smoothing the tops.
6. Bake for 18–20 minutes or until golden and firm.
7. Let the donuts cool completely before glazing.
8. For the glaze, melt coconut butter and coconut milk together. Stir in powdered erythritol and matcha powder until smooth.
9. Drizzle the glaze over the cooled donuts.

These coconut matcha donuts are the perfect balance of flavors.

The earthy matcha pairs beautifully with the creamy coconut, making these donuts a refreshing yet indulgent treat. Enjoy them for a post-workout snack or as a unique breakfast option.

Coconut Lemon Poppy Seed Keto Donuts

These coconut lemon poppy seed keto donuts are a refreshing treat, perfect for brightening up your morning or adding a zesty twist to your dessert table.

The tangy lemon and crunchy poppy seeds pair beautifully with the creamy coconut base, creating a light, airy donut with a citrusy punch.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp poppy seeds
• 2 tbsp lemon juice

For the glaze:

• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol
• 1 tsp lemon juice
• Zest of 1/2 lemon (optional, for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and baking powder.
3. In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, vanilla extract, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients, mixing until smooth.
5. Stir in the poppy seeds, then spoon the batter into the donut pan and smooth the tops.
6. Bake for 18–20 minutes, or until golden and firm.
7. Let the donuts cool completely before glazing.
8. For the glaze, melt the coconut butter and coconut milk together, then stir in the powdered erythritol and lemon juice.
9. Drizzle the glaze over the cooled donuts and garnish with extra lemon zest, if desired.

These donuts are light, bright, and bursting with citrus flavor.

The addition of poppy seeds gives them an extra crunch that complements the soft texture of the donut. Perfect for anyone who loves a bit of zest in their treats!

Coconut Blueberry Keto Donuts

These coconut blueberry keto donuts are an irresistible combination of fresh, juicy blueberries and the rich, tropical flavor of coconut.

The naturally sweet berries pair wonderfully with the soft, coconut-flavored base, making these donuts a delicious and fruity option for a low-carb treat.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 3 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries (or frozen, thawed)

For the glaze:

• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol
• 2 tbsp fresh blueberries (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and baking powder.
3. In another bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the blueberries.
6. Spoon the batter into the donut pan and smooth the tops.
7. Bake for 18–20 minutes, or until golden and firm.
8. Let the donuts cool completely before glazing.
9. For the glaze, melt the coconut butter and coconut milk together, then stir in the powdered erythritol.
10. Drizzle the glaze over the cooled donuts and top with fresh blueberries for extra flavor and color.

These coconut blueberry donuts are a perfect way to enjoy a burst of fruity sweetness while staying within your keto limits.

The blueberries add a juicy and fresh contrast to the rich coconut base, making these donuts both refreshing and indulgent.

Coconut Chocolate Chip Keto Donuts

If you’re a chocolate lover on a keto diet, these coconut chocolate chip keto donuts are a must-try.

The rich, dark chocolate chips melt into the coconut-flavored batter, creating a decadent, gooey treat. Perfect for a satisfying dessert or a sweet breakfast on the go.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1/4 cup sugar-free dark chocolate chips (or chopped dark chocolate)

For the glaze (optional):

• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol
• 2 tbsp unsweetened cocoa powder

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and baking powder.
3. In another bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the chocolate chips.
6. Spoon the batter into the donut pan and smooth the tops.
7. Bake for 18–20 minutes or until firm and golden.
8. Let the donuts cool completely before glazing (optional).
9. For the glaze, melt coconut butter and coconut milk together, then stir in powdered erythritol and cocoa powder until smooth.
10. Drizzle the glaze over the cooled donuts for an extra touch of chocolatey indulgence.

These coconut chocolate chip donuts are the perfect sweet treat for chocolate lovers.

The gooey chocolate chips melt into the donut as it bakes, creating pockets of rich, melty chocolate in every bite. Whether you glaze them or enjoy them as is, they’re a true keto indulgence.

Coconut Caramel Pecan Keto Donuts

If you’re a fan of rich, nutty, and caramel-flavored treats, these coconut caramel pecan donuts are for you. The combination of toasted pecans and the smooth caramel flavor of the glaze makes for an indulgent yet keto-friendly dessert.

The coconut flour base ensures they stay light and fluffy, while the crunchy pecans provide texture and a delicious nutty contrast.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1/4 cup chopped pecans (toasted)

For the caramel glaze:

• 2 tbsp coconut butter
• 2 tbsp unsweetened coconut milk
• 1 tbsp sugar-free caramel extract or caramel flavoring
• 1 tbsp powdered erythritol
• 2 tbsp chopped pecans (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and baking powder.
3. In another bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the toasted pecans.
6. Spoon the batter into the donut pan, smoothing the tops.
7. Bake for 18–20 minutes or until firm and golden.
8. Let the donuts cool completely before glazing.
9. For the caramel glaze, melt coconut butter and coconut milk together, then stir in the caramel extract and powdered erythritol until smooth.
10. Drizzle the glaze over the cooled donuts and top with extra chopped pecans.

These coconut caramel pecan donuts are a sweet and satisfying keto treat.

The combination of crunchy pecans and the smooth caramel glaze makes them a decadent, yet guilt-free, indulgence that you can enjoy without straying from your keto lifestyle.

Coconut Strawberry Cheesecake Keto Donuts

For those who love the rich and creamy flavor of cheesecake, these coconut strawberry cheesecake donuts are a must-try.

They combine the tropical flavor of coconut with the creamy tang of cheesecake and the sweetness of strawberries, all while staying low-carb. Perfect for a special occasion or a weekend treat.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1/4 cup cream cheese (softened)
• 1/2 cup fresh strawberries (pureed)

For the cheesecake glaze:

• 2 tbsp cream cheese (softened)
• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol
• 2 tbsp strawberry puree (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and baking powder.
3. In another bowl, whisk together the eggs, melted coconut oil, coconut milk, vanilla extract, and softened cream cheese until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Gently fold in the strawberry puree, then spoon the batter into the donut pan.
6. Bake for 18–20 minutes, or until golden and firm.
7. Let the donuts cool completely before glazing.
8. For the cheesecake glaze, whisk together the softened cream cheese, coconut butter, coconut milk, and powdered erythritol until smooth.
9. Drizzle the cheesecake glaze over the cooled donuts and top with a spoonful of fresh strawberry puree for an extra fruity flavor.

These coconut strawberry cheesecake donuts are indulgent and creamy, with the sweetness of strawberries and the richness of cream cheese.

They’re a perfect combination of flavors for anyone who enjoys cheesecake but wants to keep things keto-friendly.

Coconut Churro Keto Donuts

Craving the cinnamon-sugar goodness of churros but want to keep it low-carb? These coconut churro keto donuts deliver all the flavor of churros without the carbs.

The coconut flour base is soft and slightly sweet, while the cinnamon coating provides that signature churro crunch and flavor.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1 tbsp ground cinnamon

For the cinnamon sugar coating:

• 1/4 cup erythritol (or monk fruit sweetener)
• 2 tbsp ground cinnamon
• 1 tbsp melted coconut oil (for brushing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and baking powder.
3. In another bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Spoon the batter into the donut pan, smoothing the tops.
6. Bake for 18–20 minutes or until golden and firm.
7. While the donuts are baking, prepare the cinnamon sugar coating by combining the erythritol and cinnamon in a small bowl.
8. Once the donuts are done, let them cool slightly, then brush them with melted coconut oil and roll them in the cinnamon-sugar mixture until well-coated.

These coconut churro donuts are crispy on the outside with a soft, fluffy interior and coated in sweet cinnamon goodness.

They’re perfect for satisfying that churro craving without the guilt, offering all the flavor of a churro with none of the carbs.

Coconut Chocolate Peanut Butter Keto Donuts

If you’re a fan of the irresistible combination of chocolate and peanut butter, these keto coconut donuts are the perfect treat.

The rich chocolate flavor pairs beautifully with the creamy peanut butter, while the coconut flour base keeps things light and fluffy. These donuts are a perfect snack when you’re craving something indulgent yet low-carb.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 2 tbsp peanut butter (sugar-free)

For the chocolate glaze:

• 2 tbsp unsweetened cocoa powder
• 2 tbsp coconut oil
• 1 tbsp powdered erythritol
• 1 tbsp peanut butter (for drizzling)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, mix together almond flour, shredded coconut, erythritol, and baking powder.
3. In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, vanilla extract, and peanut butter until smooth.
4. Combine the wet and dry ingredients, mixing until smooth.
5. Spoon the batter evenly into the donut pan and smooth the tops.
6. Bake for 18–20 minutes, or until firm and golden.
7. Let the donuts cool completely before glazing.
8. For the chocolate glaze, melt coconut oil and cocoa powder together. Stir in powdered erythritol until smooth.
9. Drizzle the chocolate glaze over the cooled donuts, then drizzle a little peanut butter on top for extra flavor.

These coconut chocolate peanut butter donuts bring together the perfect balance of creamy peanut butter and rich chocolate.

The glaze adds a delightful touch of sweetness, making these donuts a decadent yet keto-friendly treat.

Coconut Mocha Keto Donuts

For coffee lovers, these coconut mocha donuts are a dream come true. With the deep flavor of coffee and cocoa combined with the richness of coconut, these donuts are the perfect way to kickstart your morning or satisfy your afternoon craving for something sweet and caffeinated.

The soft coconut flour base adds a light texture that contrasts wonderfully with the mocha glaze.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1 tbsp instant coffee (or espresso powder)
• 2 tbsp unsweetened cocoa powder

For the mocha glaze:

• 2 tbsp coconut oil
• 1 tbsp unsweetened cocoa powder
• 1 tbsp instant coffee (or espresso powder)
• 1 tbsp powdered erythritol
• 2 tbsp unsweetened coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, cocoa powder, and instant coffee.
3. In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Spoon the batter into the donut pan, smoothing the tops.
6. Bake for 18–20 minutes or until firm and golden.
7. Let the donuts cool completely before glazing.
8. For the mocha glaze, melt coconut oil and cocoa powder together. Stir in the instant coffee, erythritol, and coconut milk until smooth.
9. Drizzle the glaze over the cooled donuts, giving them a decadent coffee-chocolate finish.

These coconut mocha donuts are perfect for coffee lovers, combining the flavors of coffee and chocolate in a light, fluffy donut.

The mocha glaze provides a smooth, rich finish that pairs beautifully with a morning cup of coffee.

Coconut Cinnamon Roll Keto Donuts

If you love the warm, comforting flavors of cinnamon rolls, these keto coconut cinnamon roll donuts will surely hit the spot.

The cinnamon-sweetened donut is drizzled with a rich glaze that brings all the flavors of a classic cinnamon roll, but in a low-carb, keto-friendly form.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1 tbsp ground cinnamon

For the cinnamon roll glaze:

• 2 tbsp cream cheese (softened)
• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and ground cinnamon.
3. In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Spoon the batter evenly into the donut pan and smooth the tops.
6. Bake for 18–20 minutes, or until golden and firm.
7. Let the donuts cool completely before glazing.
8. For the cinnamon roll glaze, whisk together the softened cream cheese, coconut butter, coconut milk, powdered erythritol, and ground cinnamon until smooth.
9. Drizzle the glaze over the cooled donuts for a cinnamon roll-inspired finish.

These coconut cinnamon roll donuts offer the warm, comforting flavors of traditional cinnamon rolls but with a keto twist.

The cinnamon glaze provides the perfect sweet and creamy finish, making these donuts a true treat for cinnamon roll lovers.

Coconut Raspberry Keto Donuts

If you love the tartness of raspberries paired with the richness of coconut, these keto coconut raspberry donuts are a must-try.

The sweetness of the donut base complements the tart, fresh raspberries, while the glaze adds a creamy touch. These donuts are a great option for those who want a refreshing yet indulgent low-carb treat.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1/2 cup fresh raspberries (or frozen, thawed)

For the glaze:

• 2 tbsp coconut butter
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol
• 1 tbsp raspberry puree (fresh or frozen raspberries blended)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and baking powder.
3. In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the raspberries.
6. Spoon the batter evenly into the donut pan and smooth the tops.
7. Bake for 18–20 minutes, or until golden and firm.
8. Let the donuts cool completely before glazing.
9. For the glaze, melt coconut butter and coconut milk together, then stir in powdered erythritol and raspberry puree until smooth.
10. Drizzle the glaze over the cooled donuts and garnish with extra raspberries, if desired.

These coconut raspberry donuts offer a beautiful balance of tart and sweet.

The fresh raspberries bring a burst of flavor that complements the richness of coconut, making these donuts a refreshing and indulgent treat.

Coconut Pumpkin Spice Keto Donuts

These coconut pumpkin spice donuts are perfect for the fall season (or any time you’re craving pumpkin spice flavors).

With the warmth of cinnamon, nutmeg, and pumpkin combined with the tropical coconut base, these donuts are cozy and satisfying while still being low-carb. The pumpkin glaze adds a rich, spiced sweetness that makes these donuts a true fall-inspired delight.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1/4 cup pure pumpkin puree
• 1 tsp pumpkin spice
• 1/2 tsp cinnamon

For the pumpkin spice glaze:

• 2 tbsp coconut butter
• 2 tbsp pure pumpkin puree
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol
• 1/2 tsp pumpkin spice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, cinnamon, and pumpkin spice.
3. In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, vanilla extract, and pumpkin puree until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Spoon the batter evenly into the donut pan and smooth the tops.
6. Bake for 18–20 minutes or until golden and firm.
7. Let the donuts cool completely before glazing.
8. For the pumpkin spice glaze, melt coconut butter and coconut milk together, then stir in the pumpkin puree, powdered erythritol, and pumpkin spice until smooth.
9. Drizzle the glaze over the cooled donuts for a spiced, pumpkin-flavored finish.

These coconut pumpkin spice donuts are warm and comforting, bringing a cozy fall flavor to your keto-friendly donut options.

The glaze adds the perfect amount of sweetness, making these donuts ideal for a seasonal treat.

Coconut Almond Joy Keto Donuts

These keto coconut almond joy donuts are inspired by the classic candy bar, combining rich chocolate, crunchy almonds, and a tropical coconut flavor.

The chocolate and coconut base is perfectly complemented by the almond topping, making these donuts a deliciously indulgent treat that fits perfectly into a keto lifestyle.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1/4 cup chopped almonds (plus extra for topping)

For the chocolate glaze:

• 2 tbsp unsweetened cocoa powder
• 2 tbsp coconut oil
• 1 tbsp powdered erythritol
• 1/4 cup chopped almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and baking powder.
3. In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the chopped almonds, then spoon the batter into the donut pan and smooth the tops.
6. Bake for 18–20 minutes, or until golden and firm.
7. Let the donuts cool completely before glazing.
8. For the chocolate glaze, melt coconut oil and cocoa powder together. Stir in powdered erythritol until smooth.
9. Drizzle the chocolate glaze over the cooled donuts and top with extra chopped almonds for added crunch.

These coconut almond joy donuts capture the flavors of the classic candy bar in a keto-friendly form.

The combination of rich chocolate, crunchy almonds, and the coconut flour base makes for a satisfying and indulgent treat.

Coconut Lemon Poppy Seed Keto Donuts

These coconut lemon poppy seed keto donuts offer a fresh, zesty, and slightly sweet combination of flavors. The citrusy lemon pairs beautifully with the tropical coconut base, while the poppy seeds add a subtle crunch.

This refreshing donut is perfect for breakfast or as a light snack to enjoy with a cup of tea or coffee.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp poppy seeds

For the lemon glaze:

• 2 tbsp cream cheese (softened)
• 1 tbsp coconut milk
• 1 tbsp lemon juice
• 1 tbsp powdered erythritol
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and poppy seeds.
3. In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, lemon zest, and lemon juice until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Spoon the batter evenly into the donut pan, smoothing the tops.
6. Bake for 18–20 minutes, or until golden and firm.
7. Let the donuts cool completely before glazing.
8. For the lemon glaze, whisk together the softened cream cheese, coconut milk, lemon juice, powdered erythritol, and lemon zest until smooth.
9. Drizzle the lemon glaze over the cooled donuts for a zesty, sweet finish.

These coconut lemon poppy seed donuts are bright and tangy, with a light, fluffy texture and a refreshing lemon flavor.

The glaze adds a smooth, creamy finish that makes them a perfect treat for any occasion.

Coconut Choco-Mint Keto Donuts

If you love the refreshing combination of chocolate and mint, these keto coconut choco-mint donuts will become your new favorite.

The rich chocolatey base is complemented by a cool, minty glaze, creating a perfect balance of indulgence and freshness. These donuts are ideal for mint chocolate lovers on a keto diet.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp peppermint extract

For the mint chocolate glaze:

• 2 tbsp coconut oil
• 2 tbsp unsweetened cocoa powder
• 1 tbsp powdered erythritol
• 1/2 tsp peppermint extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and cocoa powder.
3. In another bowl, whisk together the eggs, melted coconut oil, coconut milk, vanilla extract, and peppermint extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Spoon the batter into the donut pan and smooth the tops.
6. Bake for 18–20 minutes or until firm and golden.
7. Let the donuts cool completely before glazing.
8. For the mint chocolate glaze, melt coconut oil and cocoa powder together, then stir in powdered erythritol and peppermint extract until smooth.
9. Drizzle the glaze over the cooled donuts for a rich, minty chocolate finish.

These coconut choco-mint donuts are perfect for mint chocolate lovers.

The combination of rich chocolate and cool mint makes for a refreshing yet decadent keto dessert or snack.

Coconut Maple Pecan Keto Donuts

These coconut maple pecan donuts are a perfect fall-inspired treat with the warmth of maple syrup and the crunch of toasted pecans.

The combination of coconut flour and almond flour creates a light and fluffy texture, while the pecan topping gives these donuts a satisfying crunch. This keto donut recipe will satisfy your cravings for a sweet and nutty snack.

Ingredients (makes 6 donuts):

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 2 tbsp sugar-free maple syrup
• 1/4 cup chopped pecans (toasted)

For the maple glaze:

• 2 tbsp coconut butter
• 2 tbsp sugar-free maple syrup
• 1 tbsp coconut milk
• 1 tbsp powdered erythritol

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, and baking powder.
3. In another bowl, whisk together the eggs, melted coconut oil, coconut milk, vanilla extract, and sugar-free maple syrup until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Spoon the batter into the donut pan and smooth the tops.
6. Sprinkle the chopped pecans on top of the batter.
7. Bake for 18–20 minutes or until firm and golden.
8. Let the donuts cool completely before glazing.
9. For the maple glaze, melt coconut butter and coconut milk together, then stir in sugar-free maple syrup and powdered erythritol until smooth.
10. Drizzle the glaze over the cooled donuts for a sweet, nutty finish.

These coconut maple pecan donuts offer a rich and nutty flavor, with a warm maple glaze that adds a comforting sweetness.

The toasted pecans provide a delightful crunch, making these donuts an irresistible keto-friendly treat.