Do-nut expect me to share even one of these Keto Chocolate Cake Donuts with you! Made with Coconut Flour and Spaghetti Squash, these donuts are Paleo-friendly and gluten-free too!
The donuts are perfectly tender and have a nice crumb, with just the right amount of chocolate here and there. And then with that slightly-dark chocolate glaze, it just wraps things up really well.
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Like most people, I’m a fan of donuts – or doughnuts as some may say -, but not the regular airy raised kind you get at Krispy Kreme. They’re just way too light and soft and gone in like 2 bites. That’s barely any time to even savor it. I prefer cake donuts and the old-fashioned kind.
Cake Donuts?
They’re nice and dense and have a cake-like interior because they’re leavened with baking powder instead of yeast. Its like eating cake in the shape of a donut, so that makes it twice as good!
No donut pan?
A little secret: I used a muffin tin for this because I don’t have a donut pan. Yes, its possible. Shoutout to Tip Hero here.
In short, what you do is cut up pieces of foil, place your finger in the middle, and then crumble/press down the sides along your finger and up to make a depression that will have the filling.
Put that those little things in a muffin and grease!
Mold 
Line 
Fill
Core Ingredients:
Confession: I was actually trying to go for a chocolate donut adapted from my Dark Chocolate Coconut-Spaghetti Squash Cake with chocolate glaze.
- Coconut flour to keep it paleo, keto, low-carb and gluten-free
- Spaghetti squash to add some bulk while keeping it light in calories and sneak in some veggies while keeping it sweet
- Coconut oil: Healthy fats!
Chocolate Specks
I accidentally used cold eggs out of the fridge instead of room-temperature ones. This is important guys!
- Cold Eggs: It turns the coconut oil-chocolate mixture into tiny clumps when you whisk in the eggs. They don’t blend in perfectly.
Do not microwave this wet mix or you’re going risk cooking the eggs, just carry on: add the dry mix, spaghetti squash, whisked egg white, and bake.
Chocolate Glaze:
A light, fat-free and sugar-free glaze made with just almond milk, cocoa and stevia sweetener.
Let the donuts cool, then dunk them in the glaze and decorate them if you please.
Bake 
Stir 
Glaze
How’d they turn out?
They taste like moist vanilla+chocolate cake with a rich chocolate glaze on the top!
These donuts were absolutely beautiful. I loved them so much that I ate them all at once! And you know what, it was perfectly okay because they were about 450 calories for the whole batch!
Keto Chocolate Cake Donuts with Spaghetti Squash
Ingredients
- 1 Tbsp Coconut Oil, Melted
- 2½ Tbsp Unsweetened Cocoa Powder
- 2 Eggs
- ½ tsp Vanilla Extract
- ¾ tsp Apple Cider Vinegar
- 2½ Tbsp Almond Milk
- 3 Tbsp Coconut Flour, 24g
- 1 tsp Baking Powder
- Stevia Sweetener, 4 tsp sugar worth (Use your brand's Conversion Chart)
- ½ cup Spaghetti Squash, Cooked and Shredded, 75g
- 1 Egg White
Glaze:
- 2 Tbsp Unsweetened Cocoa Powder, 10g
- 2 Tbsp Almond Milk
- Liquid or Powdered Stevia Sweetener, 4 tsp sugar worth (Use your brand's Conversion Chart)
Instructions
- Preheat oven to 350°F.
- Prepare muffin tin: Tear 6×6” piece of aluminum foil, place a finger in the middle and crumble and fold down the sides to make center of donut mold. Fold up edges, place in cavity of muffin tin and press firmly along the sides to line the tin. Grease foil with coconut oil.
- Stir coconut oil and cocoa until blended.
- Add in egg, vanilla, vinegar and milk. Whisk until chocolate-oil forms little clumps.
- In a bowl, mix dry ingredients.
- Add dry ingredients to wet, and whisk to form a thick batter.
- Transfer spaghetti squash into bowl and stir.
- Beat the egg white using a hand mixer until it forms stiff peaks, about 1 minute. Gently fold into batter.
- Divide mixture evenly among muffin tin cavities around the raised middle, filling about ½-⅔ way up.
- Bake for 20 minutes.
- Let cool for 15 minutes and remove from foil.
- In a shallow bowl, stir together ingredients for the glaze.
- Dip top of donuts in glaze, set down, and sprinkle toppings as you please!
Notes
- To cook the squash:
- Wash and cut in half along the length, scoop out the seeds and place cut-side down on a parchment-lined baking sheet. Bake at 350°F for 30 minutes until flesh is tender.
- Cool for about 5 minutes when done, then shred the flesh with a fork and set aside.
- Room temperature: 1-2 days in an airtight container.
- Fridge: 1 week in an airtight container.
- SweetLeaf Stevia Liquid Stevia Sweet Drops
- Servings: 8 donuts (3” wide, 1” high) | Serving size: 1 donut
- Calories: 57kcal
- Fat: 3.7g | Saturated fat: 2.2g
- Carbohydrates: 4.3g | Fiber: 2.2g | Sugar: 0.3g
- Protein: 3g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!