Keto Black Cocoa Glazed Ring Doughnuts for Halloween

If you want a Halloween bake that looks spooky, tastes rich, and still fits low-carb life, these keto black cocoa ring doughnuts are the move.

They’re soft, cakey, and finished with a midnight-dark glaze that shines like a witch’s hat under porch lights.

 Kids think they’re “cool,” adults go quiet after the first bite, and no one guesses they’re sugar-free.

The batter mixes fast, the bake is short, and the clean-up is not bad at all.

Let’s set you up with everything: simple ingredients, step-by-step, swaps, fixes, and tips so yours look bakery-level on the first go.

Why black cocoa makes Halloween magic

Black cocoa is natural cocoa that’s been processed more than Dutch-process, so it turns almost pitch black.

Think classic chocolate sandwich cookies, that smooth, deep chocolate taste with a bit less sharp bitterness.

It doesn’t taste super sweet on its own, so it loves company from butter, vanilla, and a touch of sweetener.

In glaze, it gives that glossy, haunted-house color without food dye. Perfect for October.

The game plan (quick view)

• We’ll bake, not fry. Baked doughnuts keep carbs lower and texture tender.
• Almond flour brings body, a touch of coconut flour keeps crumb light.
• Allulose or powdered erythritol makes the glaze smooth and less gritty.
• A thick black cocoa glaze goes on warm doughnuts, then sets with a soft bite.
• Optional orange drizzle for the Halloween pop.

Now we slow down and do it right.

Tools you’ll need

• 2 six-cavity nonstick doughnut pans (standard size)
• Large mixing bowl + medium bowl
• Whisk and spatula
• Measuring cups/spoons (or kitchen scale, even better)
• Cooling rack
• Small saucepan or microwave-safe bowl (for glaze)
• Piping bag or a zip bag (to get batter neatly into pans)

Ingredients

For the doughnuts (makes 12 standard rings)

• 2 cups (200 g) blanched almond flour, fine
• 3 tbsp (21 g) coconut flour
• 1/3 cup (35 g) black cocoa powder
• 1/4 cup (25 g) regular Dutch-process cocoa powder (rounds out flavor)
• 2 tsp baking powder (aluminum-free if you can)
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp xanthan gum (helps structure; you can use 2 tsp fine psyllium husk instead)
• 4 large eggs, room temp
• 1/2 cup (100 g) granular allulose or erythritol/monk fruit blend
• 1/2 cup (120 ml) unsweetened almond milk (or coconut milk from carton)
• 1/2 cup (113 g) melted butter or refined coconut oil (cooled a bit)
• 2 tsp vanilla extract
• 1 tsp espresso powder (optional, boosts chocolate without coffee taste)

For the black cocoa glaze

• 1/3 cup (35 g) black cocoa powder
• 1 1/3 cups (160 g) powdered allulose or powdered erythritol/monk fruit
• 4–6 tbsp heavy cream (start with 4, add more to thin)
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• Pinch of salt

Optional Halloween drizzle or sprinkles (low-carb friendly)

• 1/2 cup (60 g) powdered allulose
• 1–2 tbsp heavy cream
• 1/4 tsp orange extract (or extra vanilla)
• A tiny touch of orange gel color (or a mix of turmeric + a dot of red for a natural hue)
• Sugar-free orange sprinkles, if you have them

Note on sweeteners: Allulose gives the smoothest, least “cooling” finish in both batter and glaze. Powdered erythritol is fine, but it can re-crystallize if you overcook a glaze. Monk fruit blends behave like erythritol if erythritol is the base. Use what you have, but if you can, pick powdered allulose for the glaze.

Nutrition snapshot (estimate, per glazed doughnut)

This will vary with brands, but here’s a ballpark:

• Calories: ~220
• Fat: ~19 g
• Protein: ~7 g
• Total carbs: ~14 g
• Fiber: ~6 g
• Net carbs: ~8 g

Swap to more allulose and the sugar alcohols aren’t counted as net carbs by many folks, which can bring net carbs lower on your tracker. Always run numbers with your exact ingredients if carbs are tight.

Step-by-step instructions For this keto Black cocoa glazed ring doughnuts

1) Prep

Heat oven to 350°F (175°C). Lightly grease doughnut pans. If your pans are very nonstick, a light brush of melted butter works. Set a cooling rack over a sheet of parchment for glazing later.

2) Dry mix

In a large bowl, whisk together: almond flour, coconut flour, black cocoa, regular cocoa, baking powder, baking soda, salt, xanthan gum, and espresso powder if using. Break up any lumps. This matters—cocoa loves to clump.

3) Wet mix

In a medium bowl, whisk eggs with granular sweetener until a bit lighter. Add almond milk, melted butter (cool enough it won’t scramble eggs), and vanilla. Whisk until smooth.

4) Combine

Pour wet into dry. Switch to a spatula and fold until just combined. The batter should be thick, more like a muffin batter than a cake batter. If it looks dry, add 1–2 tbsp extra almond milk. Do not overmix; overmixing makes tough rings.

5) Fill pans

Spoon batter into a zip bag, snip a small corner, and pipe into each doughnut well about 2/3 full. Tap pans once on the counter to settle the batter and clear air pockets.

6) Bake

Bake 12–15 minutes. They’re done when tops spring back and a toothpick comes out with only tiny crumbs. Do not overbake; cocoa goods can go from moist to dry fast.

7) Cool

Let the doughnuts sit in the pan 5 minutes, then flip onto a cooling rack. Cool another 10–15 minutes before glazing. If they’re hot, the glaze will slide off; if they’re too cold, the glaze won’t set nice and smooth.

8) Make the glaze

In a bowl, whisk black cocoa and powdered sweetener. Add melted butter, vanilla, pinch of salt, and 4 tbsp cream. Whisk until glossy. Add cream a teaspoon at a time until it flows like thick honey. If it’s too thin, add a bit more powdered sweetener. Too thick, warm it 10–15 seconds and whisk again.

9) Dip and set

Hold each doughnut upside-down and dip the top into the glaze. Lift, let excess drip back, then flip onto the rack. The glaze will level itself if your room isn’t too cold. For a heavy, mirror look, dip twice—wait 5 minutes between coats.

10) Halloween finish

Whisk the orange drizzle: powdered allulose, cream, extract, and a dot of color. Drizzle in zigzags with a spoon, piping bag, or a tiny snip in the corner of a bag. Add sugar-free sprinkles right away so they stick.

Let them set 20–30 minutes. The glaze will stay soft but touch-dry, like a donut shop finish.

Texture check: what you should see

• Crumb: Cakey, not spongy. Moist, with tiny even bubbles.
• Bite: Tender, a little dense (in a good way), no grit.
• Glaze: Shiny, black, thin enough to crack slightly when you bite, but not shell-hard.

If yours didn’t land there, no stress. See fixes below.

Common fixes (so your second batch is perfect too)

Problem: Dry or crumbly doughnuts

• You probably added a bit too much coconut flour or baked a minute long. Coconut flour is thirsty. Measure with a light hand or weigh. Next time, add 1–2 tbsp extra almond milk to the batter. Pull from the oven the moment the tops spring back.

Problem: Sunken centers

• Either too much leavening or underbaked. Stick to the listed baking powder/soda. Bake until the edges look set and the tops bounce back; a sunken center usually means it needed 1–2 more minutes.

Problem: Grainy glaze

• Erythritol can do that. Use powdered allulose for the smoothest finish. Also, whisk the glaze long enough so the cocoa fully hydrates. A tiny splash of warm cream helps it melt together.

Problem: Glaze sliding off

• Doughnuts were too warm or glaze too thin. Cool rings 10–15 minutes. Thicken glaze with a spoonful more powdered sweetener. Dip, then hold for a second to drip.

Problem: Too “cooling” sweetener taste

• That’s erythritol. Blend half allulose, half erythritol to balance, or use allulose in the glaze only.

Ingredient swaps and notes

Almond-free option
Use 1 1/4 cups fine sunflower seed flour in place of almond flour. The rest stays the same. Note: sunflower + baking soda can tint green if the batter sits long; it’s harmless. Bake right away to avoid that.

Dairy-free option
Use refined coconut oil instead of butter for the batter and coconut cream (from a can, whisked smooth) for the glaze. Flavor still lands strong.

Egg-free is harder here
Keto batters rely on eggs for lift and structure. You can try 3 eggs + 2 tbsp egg white powder instead of 4 whole eggs if you want a slightly bouncier crumb, but a full egg-free version won’t hold shape as rings well.

Cocoa combo
Black cocoa gives color and a smooth base. Regular Dutch-process cocoa adds round chocolate notes. That split (black + regular) gives best flavor. Going all black cocoa can taste a bit flat.

Xanthan vs psyllium
Use xanthan for a finer crumb. Psyllium works but can add a slightly bread-like chew. Keep amounts small or it’ll turn purple-gray—also fine, just looks odd.

Make-ahead, storing, and freezing

• Same-day: Glazed rings are best the day you make them. The glaze stays shiny and the crumb is soft.
• Room temp: Keep in a box or covered stand up to 24 hours. After that, chill.
• Fridge: Store in a single layer in an airtight box 4–5 days. The glaze may dull but taste stays on point.
• Freeze (un-glazed): Wrap cooled doughnuts, freeze up to 2 months. Thaw at room temp, then glaze fresh. Frozen glazed doughnuts get condensation and the shine goes meh.

Little tricks that change everything

• Warm ingredients: Room-temperature eggs and milk blend better with melted fat, so the batter doesn’t seize or clump.
• Scale if you can: Almond and coconut flour are fussy. Weighing makes repeat success way easier.
• Don’t skip salt: Cocoa begs for salt. It’s not “savory”; it just wakes up the chocolate.
• Espresso powder: Not for coffee flavor. It make chocolate taste more chocolate. A teaspoon does the job.
• Pan prep: Even nonstick pans benefit from a quick butter brush. Cocoa batters like to cling.
• Two dips, five minutes apart: That’s the doughnut-shop glaze look.

Fun Halloween twists

• “Spiderweb” finish: Dip in black glaze. Pipe thin circles of orange drizzle. Drag a toothpick from center out to edges to make web lines. Takes seconds, looks pro.
• “Night sky” rings: After glazing, flick a tiny pinch of powdered allulose over the tops for a starry look. Go light so it doesn’t turn gray.
• Pumpkin spice chocolate: Add 1 tsp pumpkin spice to the batter. The spice is subtle behind the cocoa but gives a cozy hit.
• Chili kick: 1/8 tsp cayenne in the batter. Not hot, just a blink of warmth under the chocolate.
• Cream-cheese swirl glaze: Beat 2 tbsp room-temp cream cheese with a spoon of powdered allulose and a splash of cream. Swirl a teaspoon through the black glaze on the ring for marbled white streaks.

Step-by-step with timing (so your kitchen flow feels easy)

• 0:00–0:10 — Gather and measure. Heat oven, grease pans.
• 0:10–0:15 — Whisk dry ingredients.
• 0:15–0:20 — Whisk wet ingredients.
• 0:20–0:25 — Combine, pipe into pans.
• 0:25–0:40 — Bake and cool in pan.
• 0:40–0:50 — Move to rack, make glaze.
• 0:50–1:05 — Dip once or twice, add drizzle.
• 1:05–1:30 — Let set, clean up, snap your photos.

That’s a nice, calm 90 minutes from start to party platter, with pauses built in to sip something warm.

Photo tips

• Shoot glaze while it’s still shiny. That first 10 minutes is the money shot.
• Use a matte black plate or a rough wooden board so the glossy black stands out.
• Stack two rings, lean one on the stack, drizzle in motion for a “caught mid-fall” look.
• A small handful of sugar-free orange sprinkles near the frame edge gives the right hint of color.
• Crumbs matter. Split one ring so viewers see the moist crumb, people can almost taste texture by looking.

Why this version works for keto

• Flour blend: Almond flour keeps carbs lower, coconut flour adds structure without going heavy. Straight almond flour can be oily and dense; a small touch of coconut flour balances that.
• Xanthan/psyllium: Without gluten, you need a binder. This keeps the crumb holding together so rings don’t crumble when you glaze them.
• Baked not fried: Frying with nut flours often breaks the ring or soaks oil. Baking gives a clean crumb and saves you effort.
• Black cocoa glaze: No dyes, just real cocoa for the look. It also gives chocolate flavor without loading more carbs.

Serve ideas (for parties or trick-or-treat night)

• Midnight board: Black cocoa doughnuts, a few cheese cubes, some salted nuts, and a bowl of blackberries. Looks fancy, tastes like a treat, stays low-carb.
• Mini rings: Use a mini doughnut pan and bake 8–10 minutes. These go fast at parties because people “just grab one,” then come back for two more.
• Ice-cream sandwich rings: Slice a ring, add a spoon of sugar-free vanilla ice cream, re-cap, and freeze 20 minutes. Wildly good.

Clean-up tips

• Cocoa stains sponges. Rinse bowls right away with warm water before it dries.
• If glaze hardens in the bowl, microwave 10 seconds and wipe clean.
• Piping bag trick: Line a tall glass with the bag, fill, seal, then pull the bag out—less mess on the counter.

What to do quick chart

• Dry crumb → Add 1–2 tbsp almond milk next time; bake 1 minute less.
• Gritty glaze → Use powdered allulose; whisk longer; add a splash warm cream.
• Sticks to pan → Grease more, cool 5 minutes, loosen edges gently with a thin spatula.
• Bitter edge → Pinch more sweetener or a splash more vanilla; don’t overpack black cocoa.
• Too sweet → Cut sweetener in batter by 1–2 tbsp; glaze carries plenty of sweetness.

Final notes you’ll thank yourself for later

• Measure flour by weight if possible. Tiny changes swing texture a lot with low-carb flours.
• Let the melted butter cool for a minute. Hot butter + eggs = scrambled chocolate omelet (nobody asked for that).
• Bake a test ring. If your oven runs hot (many do), you’ll learn it in five minutes, not after a full tray.
• Keep a little extra cream handy for the glaze. Consistency is king for that glossy finish.
• Store glaze leftovers in the fridge up to a week; rewarm gently and whisk before using again.

You’re set

You’ve got a black-as-midnight glaze, a soft cake crumb, and a plan that doesn’t wrestle you for half the day. Make a batch this weekend, stash a few in the freezer un-glazed for later, and bring the rest to your Halloween spread. Folks will ask for the recipe. You can point them here—or just smile and say it’s that “mysterious black cocoa” trick again. Either way, you win.

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