You know you have those foods built up in your head that you crave from time-to-time? The ones that you haven’t had in so long, you genuinely don’t know what they taste like anymore. For me, that food is doughnuts. Because I’m both vegan and gluten-free, ready-to-eat doughnuts that won’t destroy my insides aren’t exactly easy to come by. Being keto only complicates things further. A while ago, I made some vegan keto peanut butter doughnuts that were so tasty, I got a boatload of requests to make more varieties. So, I present to you, vegan keto chocolate doughnuts.
These are baked and not fried, which is more because of the texture of the batter and less about avoiding oil (though these actually have no added oil!). They’re also nut-free, gluten-free and soy-free, which seem to be the biggies when trying to avoid allergens. Being vegan, they’re already dairy-free and egg-free (yay!). Unlike the peanut butter doughnuts, these bad boys are also coconut-free (yay!), so most people with allergies should be able to eat these. There are some substitutions you can make, and those are all noted below.
If you don’t love tahini and are worried that these are going to taste like sesame, fear not! The chocolate and coffee really work well to hide the tahini taste. If you just can’t do tahini, there are substitutions below!
Notes on Making Vegan Keto Chocolate Doughnuts (gluten-free, nut-free, soy-free, coconut-free)
- The tahini taste really does not come through, but if you can’t eat sesame, then you can use peanut butter, almond butter or sunflower seed butter instead. Those are all a little higher in carbs, though, so just be aware when calculating out the macros.
- If you are subbing out tahini, you may want to use 6tbsp of nut butter and 2 tbsp of oil, as tahini is much thinner than any of the above substitution options.
- I made a little glaze out of 1 square of super dark chocolate and 1 tbsp of hot coffee. Basically, grate the chocolate over a small dish so the pieces are super small, and then add the hot coffee. Stir until smooth and top the doughnuts. This adds 10 calories, 1g of fat, .2g of protein and .2 of net carbs to each doughnut. 🙂
- The batter needs to thicken on these to be about the consistency of cake batter. So, wait about 3-5 minutes after stirring everything to scoop it into the pan.
- Similarly, they need to cool completely before being removed from the pan. If they are still warm, they will fall apart. Sad face.
- Keep in mind that the carb counts of different brands and varieties of tahini can be wildly different. I’ve seen some as low as 0-1g of net carbs per serving and as high as 6g of net carbs per serving. This is usually a hulled vs unhulled issue, with the hulled seed tahinis being lower in carbs. I definitely recommend checking the label!
- Just as a note, the carbs in the granulated sweetener I use come from erythritol and therefore are not counted towards the total, but most apps do not do this calculation, so you just have to keep it in mind.
- The brands used here are Once Again tahini (with the little raccoon on the front!), Lakanto monk fruit sweetener, Trader Joe’s cocoa powder and Organic India psyllium husk, so keep that in mind. If you are using specific brands, your nutrition info may be different than mine.
These delicious vegan keto doughnuts are easy to throw together and so darn tasty! They're also gluten-free, nut-free, soy-free, coconut-free, egg-free and dairy-free. Not bad for a low carb treat!
- 3 tbsp (15g) cocoa powder (scooped and flattened, not rounded)
- 3 tbsp (15g) psyllium husk (or 2 tsp of psyllium husk powder)
- 1/2 tsp baking powder
- pinch salt
- 1/2 cup (120ml/112g) tahini
- 1/2 cup (120ml) brewed coffee or nondairy milk of choice
- 3 tbsp granulated sweetener
- 1 tsp vanilla extract
- Preheat your oven to 350°F (177°C) and have on hand a greased standard doughnut pan.
- Whisk dry ingredients together in a small bowl and set aside.
- In a medium mixing bowl, stir together all of the wet ingredients and keep mixing until everything is totally combined.
- Stir the dry ingredients in until a thick batter forms. Let this sit for three to five minutes so the batter has time to thicken up.
- Evenly distribute batter into the doughnut pan, making sure to smooth over any large peaks.
- Bake for 25 minutes, until the tops are firm and golden around the edges. Remove from the oven and let cool in the pan for about 10 minutes before removing, so the doughnuts can set up.
- Remove from the doughnut pan (I had to whack the back of the pan upside down over the cooling rack, which I'm sure looked ridiculous).
Keep in mind that the erythritol doesn't count towards total carbs, but, there are 6g of erythritol per serving not included on the label below.