What a Doughnut

Keto doughnuts. Do I need to say anything else?

Vegan note at the end of recipe

Keto German Chocolate Doughnuts (or cupcakes) with Chocolate Buttercream Frosting

Special tools:

  • Stand mixer, hand mixer
  • Food processor
  • Doughnut pan or cupcake pan and liners


  • 2/3 cup coconut flour
  • 2/3 cup unsweetened coconut flakes
  • 1/2 cup cocoa powder
  • 3/4 cup Stevia in the Raw baking (cup for cup type, not packets)
  • 1 tsp baking soda
  • 6 large eggs
  • 2/3 cup butter, melted
  • 1/4 cup heavy cream
  • 1 tbsp vanilla


  1. Preheat oven to 350. Grease doughnut pan with coconut oil.
  2. Add all dry ingredients to food processor and process until combined into a fine grainy powder.
  3. Use a hand mixer to blend together eggs, butter, cream, and vanilla.
  4. Dump dry mixture into wet mixture and mix until completely incorporated.
  5. Pour dough into doughnut pan or cupcake pan. I use an ice cream scoop since the dough is pretty thick and it helps with measuring.
  6. Bake 10-12 minutes (for doughnuts) or until a toothpick inserted comes out clean. Cupcakes may take more like 15 minutes.
  7. Completely cool doughnuts on a wire rack before frosting.



  • 6 tbsp room temp grass fed butter
  • 1 cup Stevia in the Raw baking (cup for cup type, not packets)
  • 1/4 cup heavy cream
  • 1/2 cup Kite Hill brand almond milk ricotta
  • 1/3 cup cocoa powder
  • 1/2 tsp vanilla


  1. Put all ingredients in a stand mixer bowl with the standard beater attachment.
  2. Mix slowly at first until combined, pausing to scrape down sides occasionally.
  3. Beat on medium-high speed for 10-15 minutes until texture is whipped and looks like nice frosting.
  4. Spread onto doughnuts (or cupcakes) and enjoy!

*Best to be eaten the same day; refrigerate leftovers (if there are any)

Yields 14 generously frosted doughnuts

Nutrition for 1 serving:

  • Kcal: 252
  • Fat: 22 g
  • Protein: 6 g
  • Total carbs: 9 g
    • Fiber: 4 g

Vegan substitutions:

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