Low carb, gluten free chocolate donuts


These low carb, gluten-free chocolate donuts taste as good as they look! This recipe is from our hard copy book (check it out here). This recipe has got to be one of our faves from the book.

If you don’t have a donut tray, don’t stress you can also make them into muffins.. but the doughnut tray is worth the investment… for the fun factor. 

Since getting a donut tray we’ve made quite a few different recipes. So if you do get your donut tray you can make all of these…

Low carb strawberry donuts with peanut butter frosting, ahhh these are so amazing! Check out the recipe HERE.

And you just must make these refined sugar free cinnamon doughnuts. We used to love these as kids! They actually taste like the real deal!

Oh and then you’ve got to try these healthy jam doughnuts… yes, we realise there is no doughnut hole, you have to use a muffin tray…. but definitely add them to your to-bake list. Grab the recipe HERE.

If you make these low carb, gluten free chocolate donuts let us know! We’d love to see a pic, share it on social media and use #themerrymakersisters.

Always merrymaking,

Emma + Carla


Low carb gluten free chocolate donuts
Serves 6
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
  1. 1⁄2 cup butter or coconut oil
  2. 1⁄4 cup almond meal
  3. 1⁄3 cup coconut milk (canned)
  4. 4 eggs
  5. 2 tbs. raw cacao powder
  6. 2 tbs. rice malt syrup or honey or xylitol
  7. 1 tbs. coconut flour
  8. 1 tsp. 100% vanilla extract
  9. 1⁄2 tsp. baking powder
  10. pinch of salt
  1. 100 g (3 1⁄2 oz.) sugar free dark chocolate melted
  2. 1⁄2 cup roasted hazelnuts chopped
  1. Preheat oven to 180°C (350°F) and grease a 6 hole donut baking tray or use a silicon tray (or a muffin tray).
  2. In a food processor or blender whiz the almond meal, coconut flour, raw cacao, baking powder and salt.
  3. Add the eggs, butter, milk, vanilla extract and whiz again.
  4. Add the rice malt syrup and whiz super slowly (we mean slow, we don’t want the mixture to heat from the friction!).
  5. Fill each donut hole with the mix to about 3⁄4 full. Place into the oven for 12 minutes.
  6. Once cooked, allow to cool (if you can wait) and then remove from tray.
  7. If the mixture rose above the donut hole making thingys simply cut out the holes with a knife.
  8. Sounds weird now but you'll get it after you've made them! Also... BONUS taste testers!
  9. Now to ice the delicious donuts! Carefully dunk each donut into the melted chocolate (use 2
  10. forks to hold the donut so you don’t drop it!) and coat in chopped hazelnuts.
  11. Store in the fridge in an airtight container or freeze and thaw out when required!
  1. Don’t have a donut tray? No stress! Simply make them into muffins.
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/
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