Vegan Keto Coffee and Cocoa Doughnuts

Having a low-carb or keto dessert that is also vegan and gluten-free can be difficult. That's why you should make these delicious, low-carb, gluten-free, sugar-free coffee and cocoa doughnuts! Dip them in dark chocolate and you will get the most fabulous low-carb vegan dessert ever! These doughnuts can also be served as breakfast. If you skip the chocolate coating, you will get a lower amount of carbs!

5 from 3 votes

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Course: Breakfast, Dessert

Cuisine: American, European

Keyword: chocolate, coffee, doughnuts, keto, low-carb

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: doughnuts

Calories: 253.8kcal

Ingredients

1/2 cup soy milk or any other non-dairy milk
1 tsp vanilla extract
2 tbsp liquid sweetener of choice
1 brewed espresso
1/3 cup coconut oil melted
1/2 cup almond meal
1/3 cup raw cocoa powder
1/4 cup psyllium husk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt fine
150g dark chocolate (70-90%)¹⁾ melted, for coating

Instructions

Preheat oven to 180°C/340°F.
In a bowl, combine milk, sweetener, vanilla extract, melted coconut oil, and espresso.
In the same bowl, add almond meal and stir until no lumps are visible. Add cocoa powder, psyllium husk, baking soda, baking powder, and salt. Stir well to combine everything.
Lightly grease the doughnut pan with coconut oil and scoop the dough into each doughnut hole. You should have enough dough to make 6 doughnuts.
Bake for 15-20 minutes. Remove from the oven and let the doughnuts completely cool before removing them from the doughnut pan.
In a heatproof pan, melt the dark chocolate over a saucepan with hot water, stirring constantly While the chocolate is still hot, dip each doughnut into the melted chocolate. Let the doughnuts sit for additional 10 minutes before consuming.

Notes

1)If you wish to have even a lower amount of carbs, omit the dark chocolate for coating. Without the coating, you will get only 7.4g carbs per doughnut!

Nutrition