Keto Samoa Donuts

These Keto Samoa Donuts bring all the nostalgic flavors of your favorite toasted coconut cookies right to your breakfast table without any of the sugar or heavy carbs. Each bite offers a delightful contrast of textures, featuring a soft and moist cake-style donut base topped with a rich, buttery caramel glaze and crunchy toasted coconut. The aroma of the golden coconut alone is enough to brighten your morning, and the combination of the smooth, velvety caramel sauce against the light crumb of the coconut flour base makes for a truly decadent treat that feels like a splurge while remaining perfectly macro-friendly.

If you find yourself missing an ingredient or two, there are several easy substitutions you can make to ensure these turn out perfectly every time. If you do not have MCT oil on hand, melted coconut oil or even melted grass-fed butter works beautifully to keep the donuts moist and tender. For those who prefer to avoid almond products, the unsweetened almond milk can be easily swapped for coconut milk or even heavy cream diluted with a bit of water. While the coconut flour is essential for the specific structure of this recipe, you can experiment with different flavors of low-carb protein powder, such as vanilla or salted caramel, to further enhance the underlying sweetness of the dough.

To keep these donuts fresh, store any leftovers in an airtight container in the refrigerator for up to five days, which actually helps the caramel topping set and stay fudgy. If you want to make a larger batch for meal prep, these donuts freeze remarkably well; simply place them on a baking sheet to flash-freeze before transferring them to a freezer-safe bag for up to three months. When you are ready to enjoy one, let it thaw in the fridge overnight or gently reheat it in the microwave for about ten to fifteen seconds to soften the caramel and bring back that fresh-baked warmth.

Yields 8 servings of Keto Samoa Donuts

The Preparation

Donuts:

• 10 tablespoons coconut flour
• 6 tablespoons erythritol
• 2 tablespoons low-carb protein powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large egg
• 1/4 cup mct oil
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract

Donut Topping:

• 3/4 cup unsweetened shredded coconut
• 3 tablespoons butter
• 6 tablespoons erythritol
• 1/3 cup heavy whipping cream
• 1/4 teaspoon xanthan gum
• salt, to taste

Chocolate Drizzle:

• 1/2 tablespoon coconut oil
• 1/2 cup low-carb dark chocolate chips

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 325F. Spray donut pan with cooking spray.

2. In a bowl, add in the coconut flour, erythritol, protein powder, baking powder, and salt. Whisk this all together until combined well.

3. Add in the eggs, MCT oil, almond milk, and vanilla extract to the bowl. Stir this all together until combined well.

4. Pour the batter into the donut pan until they are about 2/3 full with batter.

5. Bake in the oven for 15-20 minutes or until the edges of the donut become golden brown in color.

6. Let the donuts cool in the pan for about 5 minutes before transferring to a cooling rack.

7. While cooling, combine ingredients for the topping.

8. In a frying pan over medium heat, add the shredded coconut and toast for a few minutes.

9. In a saucepan over medium heat, add in the butter and erythritol. Stir until the butter has melted. Let boil for 3-5 minutes, but be careful to not let it burn.

10. Remove the butter and erythritol from the heat and add in the heavy whipping cream. Add in the xanthan gum and salt. Whisk to combine.

11. Add the toasted coconut to the butter mixture. Stir to combine well. Let this cool to room temperature.

12. Meanwhile, place the coconut oil and chocolate chips in a microwave safe bowl. Heat in the microwave for 15 second intervals, stirring in between, until the chocolate is melted.

13. Spread the coconut mixture onto the donuts. Then, drizzle with the melted chocolate.

14. Serve and enjoy!

This makes a total of 8 servings of Keto Samoa Donuts. Each serving comes out to be 320 calories, 29.3g fats, 4.9g net carbs, and 7.9g protein.

Keto Samoa Donuts

This makes a total of 8 servings of Keto Samoa Donuts. Each serving comes out to be 320 calories, 29.3g fats, 4.9g net carbs, and 7.9g protein.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Calories 320 kcal

Ingredients

  

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Donuts

• 10 tablespoon coconut flour
• 6 tablespoon erythritol
• 2 tablespoon low-carb protein powder
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 5 large egg
• ¼ cup mct oil
• ½ cup unsweetened almond milk
• ½ teaspoon vanilla extract

Donut Topping

• ¾ cup unsweetened shredded coconut
• 3 tablespoon butter
• 6 tablespoon erythritol
• ⅓ cup heavy whipping cream
• ¼ teaspoon xanthan gum
• salt to taste

Chocolate Drizzle

• ½ tablespoon coconut oil
• ½ cup low-carb dark chocolate chips

Instructions

 

• Measure out and prepare all of the ingredients. Preheat oven to 325F. Spray donut pan with cooking spray.
• In a bowl, add in the coconut flour, erythritol, protein powder, baking powder, and salt. Whisk this all together until combined well.
• Add in the eggs, MCT oil, almond milk, and vanilla extract to the bowl. Stir this all together until combined well.
• Pour the batter into the donut pan until they are about 2/3 full with batter.
• Bake in the oven for 15-20 minutes or until the edges of the donut become golden brown in color.
• Let the donuts cool in the pan for about 5 minutes before transferring to a cooling rack.
• While cooling, combine ingredients for the topping.
• In a frying pan over medium heat, add the shredded coconut and toast for a few minutes.
• In a saucepan over medium heat, add in the butter and erythritol. Stir until the butter has melted. Let boil for 3-5 minutes, but be careful to not let it burn.
• Remove the butter and erythritol from the heat and add in the heavy whipping cream. Add in the xanthan gum and salt. Whisk to combine.
• Add the toasted coconut to the butter mixture. Stir to combine well. Let this cool to room temperature.
• Meanwhile, place the coconut oil and chocolate chips in a microwave safe bowl. Heat in the microwave for 15 second intervals, stirring in between, until the chocolate is melted.
• Spread the coconut mixture onto the donuts. Then, drizzle with the melted chocolate.
• Serve and enjoy!
  

Nutrition

Calories: 320kcalCarbohydrates: 4.9gProtein: 7.9gFat: 29.3g

Keyword gluten-free, keto, low-carb, oven-baked, stovetop, sugar-free, vegetarian