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Keto Black Cocoa Glazed Ring Doughnuts for Halloween

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Keto black cocoa ring doughnuts with a glossy dark glaze. Soft, cakey, low carb, and made in the oven. Great for Halloween parties or a weekend treat.

Ingredients

Scale

Doughnuts (makes 12)

  • 2 cups (200 g) blanched almond flour

  • 3 tbsp (21 g) coconut flour

  • 1/3 cup (35 g) black cocoa powder

  • 1/4 cup (25 g) Dutch-process cocoa powder

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp fine salt

  • 1 tsp xanthan gum (or 2 tsp fine psyllium husk)

  • 1 tsp espresso powder (optional)

  • 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

  • 1/2 cup (113 g) melted butter or refined coconut oil, cooled

  • 2 tsp vanilla extract

Black Cocoa Glaze

  • 1/3 cup (35 g) black cocoa powder

  • 1 1/3 cups (160 g) powdered allulose (or powdered erythritol blend)

  • 4–6 tbsp heavy cream (start with 4)

  • 2 tbsp butter, melted

  • 1 tsp vanilla extract

  • Pinch of salt

Optional Orange Drizzle

  • 1/2 cup (60 g) powdered allulose

  • 1–2 tbsp heavy cream

  • 1/4 tsp orange extract (or extra vanilla)

  • Tiny dot of orange gel color (optional)

Instructions

  1. Heat oven to 350°F (175°C). Grease two 6-ring doughnut pans.

  2. In a large bowl whisk almond flour, coconut flour, black cocoa, Dutch cocoa, baking powder, baking soda, salt, xanthan gum, and espresso powder. Break up any lumps.

  3. In a medium bowl whisk eggs and sweetener until a bit lighter. Whisk in almond milk, melted butter (cooled), and vanilla.

  4. Pour wet into dry. Fold with a spatula until just combined. Batter should be thick like muffin batter. If too dry, add 1–2 tbsp almond milk.

  5. Spoon batter into a piping bag or zip bag. Pipe into pans, filling each well about 2/3 full. Tap pan once to settle.

  6. Bake 12–15 minutes, until tops spring back and a toothpick shows tiny crumbs.

  7. Cool in pan 5 minutes, then turn out onto a rack. Cool 10–15 minutes more.

  8. Make glaze: whisk black cocoa and powdered sweetener. Add melted butter, vanilla, salt, and 4 tbsp cream. Whisk smooth and glossy. Add more cream, a little at a time, until it flows like thick honey.

  9. Dip each doughnut top-side down into the glaze. Let extra drip off, then set on rack. For a heavier shine, dip a second time after 5 minutes.

  10. Optional drizzle: whisk ingredients until smooth. Pipe or spoon thin lines over the black glaze. Let set 20–30 minutes before serving.

Notes

  • Allulose gives the smoothest glaze with less “cooling” taste.

  • Measure flours by weight for best texture.

  • Do not overbake; cocoa cakes dry fast. Pull as soon as they spring back.

  • Almond-free: swap almond flour for 1 1/4 cups fine sunflower seed flour; bake right away.

  • Dairy-free: use refined coconut oil in batter and coconut cream in the glaze.

  • Store glazed rings 1 day at room temp, then chill up to 5 days. Freeze un-glazed up to 2 months.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-black-cocoa-glazed-ring-doughnuts/