Vegan Keto Chocolate Doughnuts (gluten-free, nut-free, soy-free, coconut-free)

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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!

Vegan Keto Chocolate Doughnuts | - These delicious 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!

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.
  • 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.

Vegan Keto Chocolate Doughnuts | - These delicious 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!

Vegan Keto Chocolate Doughnuts | - These delicious 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!

Vegan Keto Chocolate Doughnuts (gluten-free, nut-free, soy-free, coconut-free)

Print Recipe
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!
Course Dessert
Cuisine vegan keto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 154


Dry Ingredients

  • 3 tbsp cocoa powder (scooped and flattened, not rounded)
  • 3 tbsp whole psyllium husks (or 2 tsp of psyllium husk powder)
  • 1/2 tsp baking powder
  • pinch salt

Wet Ingredients:

  • 1/2 cup tahini (120ml/112g)
  • 1/2 cup brewed coffee or nondairy milk of choice (120ml)
  • 3 tbsp granulated sweetener
  • 1 tsp vanilla extract


  • Preheat your oven to 350°F (180°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).
  • Enjoy!


To calculate net carbs - subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
While not listed in the nutrition label, there are 6g of sugar alcohols in each serving, which will be subtracted from the net carbs if calculating the macros with a nutrition app.
For sweeteners, I prefer to use Lakanto. It’s the brand I’ve found that works best for baking, and doesn’t upset my stomach. You can save 15% if you shop on their site using the code MeatFreeKeto.


Serving: 1 | Calories: 154kcal | Carbohydrates: 6.2g | Protein: 4.5g | Fat: 13g | Fiber: 4.7g

Join the Conversation

  1. Is the 3T husk to 2teaspoons powder correct? Just seems like such a big difference and wanted to check before making! Tia!

    1. Hi there, great question! When the husk is all ground up, the volume reduces significantly. This is the volume I got for the same weight of the psyllium whole and then ground. If you make the batter with the powdered psyllium and it still seems really loose (it should be the rough consistency of a cake batter), then you can add in another 1/2 tsp of powder. Be sure to mix thoroughly, though! I’ve noticed that the powder clumps more easily, which prevents it from being evenly distributed. 🙂

  2. Liz Longley says:

    These look incredible! Can’t wait to try!

    1. Liz Author says:

      Thank you, Liz! 😀

  3. I just made these but I added a teaspoon of almond extract, sooooo yummy!!!

    1. Thank you for sharing this, Sue – that sounds like such a delicious addition! 🙂


    1. Hi Kelly! You can definitely replace the tahini with another nut or seed butter 🙂

  5. I have made these and they seem very dense and not sweet. I tried using Stevia. Can you tell me the sweetener that you used? Also, my donuts seem very thin.
    Thank you.

    1. Liz Author says:

      Hi, Anne! Stevia will not work for this recipe. As I mentioned in the notes and ingredients section, I used Lakanto granulated sweetener (the ingredients even link to it, so there’s no question about which one! 😀 ). The granulated sweetener contributes to the texture and volume as well, which is likely why yours came out dense and thin. I hope this is helpful and that you have better luck in the future! 🙂

      1. Got it. I used what I had on hand. Will try the granulated sweetener. Thank you for your response!

        1. Liz Author says:

          Of course! Sometimes, we have to make due with what’s in the pantry. Happy to help! 🙂

  6. I meal-prepped these last night as an easy breakfast for my partner and I to enjoy throughout the week. They came together very quickly and turned out super yummy like a chocolate bran muffin that actually fits into both of our diets. Yum! Thanks for the recipe.

    1. Liz Author says:

      Hi Ruthie, I’m so happy to hear this! It can be so challenging to find meals that work for two people with different dietary needs (I’m in that boat, too!), so I’m glad this recipe works for both of you! 😀

  7. question! – if i do not have the psyllium husk will it still work or is there possibly anything i could substitue???

  8. Made these donuts and combined it with the glaze from your peanut butter donuts and let me tell you— it’s a winner. Even my husband loves them. (Chocolate/peanut butter is his favorite combo and that glaze from your peanut butter donuts works so nicely with these!)

    I was running low on tahini, so I did half peanut butter and half tahini. They turned out nice and cake-y!

    My donut pan ended up doing 5 donuts instead of 6. I probably filled each one too much, but overall I’m thrilled with how these came out.

    1. Liz Author says:

      Yay! I’m SO happy to hear this, Hannah!! And I loved seeing your post on instagram as well! 😀

  9. Aya Kitamura says:

    Amazing Amazing Amazing! It is sooooo good! I love it! Wish if I can post pictures of my accomplishment!! I just baked this donuts, your chili tamari tofu recipe and your coco nutty trail mix! Making your Flaxitos and no cook falafel tomorrow! I love cooking now thanks to you!!

    1. Liz Author says:

      Hi Aya! I’m so sorry I’m just seeing this comment now. It made my day <3

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