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Low Carb Toasted Coconuts on a cooling rack
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5 from 15 votes

Low Carb Toasted Coconut Donut

An easy to make low carb toasted chocolate donut made sugar free.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Diet: Diabetic
Servings: 8 donuts
Calories: 205kcal
Author: Oscar
Cost: $8






  • Preheat oven to 350°F
  • In a large bowl mix the wet ingredients with a whisk or spatula until well incorporated
  • Add the dry ingredients and mix until combined
  • Grease a doughnut pan with coconut oil. You can also spray with coconut oil if you have any on hand (optional)
  • Add batter to a piping bag and pipe into donut pan. Alternatively you can use a spoon to transfer the batter to the donut pan. Fill each to about ¾ full as the donuts will rise. I only had a 6 donut pan and baked the last 2 separately.
  • You will know donuts are ready when poked with a toothpick and it comes out clean. Roughly 22-24 minutes as ovens vary.
  • Remove from oven and allow to cool before assembling with glaze and toasted coconut

Toasted Coconut

  • Add the shredded coconut to a dry frying pan on medium heat. Remove from heat once coconut is lightly browned and allow to cool.


  • Combine ingredients in a bowl and mix until combined
  • Optional adding coconut flavouring to the glaze if you want additional coconut flavour


  • Once donuts have cooled dip each donut into the glaze and then press down into the toasted coconut. You may want to add additional coconut to the donut by scooping some out with a spoon and sprinkling on top of the donut.



I added 3 drops of coconut flavouring to the glaze but this is optional if you want more coconut flavour.  I used one on one coconut flavour.


Serving: 1donut | Calories: 205kcal | Carbohydrates: 5g | Protein: 5g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 166mg | Potassium: 99mg | Fiber: 3g | Sugar: 1g