Chocolate Donuts | PBCo. Low Carb Foods

Chocolate Donuts

Chocoholics rejoice! This one is for you.

Chocolate on chocolate is ALWAYS a good idea! These Chocolate Donuts will not disappoint! A perfectly sweet gluten-free treat. All the fun you would expect in a donut without the sugar-load.

By Joanne  , Print

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     1 pack of Low Carb Chocolate Cupcake Mix

     2 large eggs

     1/2 cup milk of choice

     120g butter, melted.

     100g Sugar-Free Choc Chips

     100ml cream

     sprinkles of your choice


    1Preheat a fan-forced oven to 170°C and prepare a donut tray. We recommend using a silicone donut tray to prevent sticking. Lightly spray with oil. If using a metal tray, an extra spray with oil is required to prevent sticking.

    2In a large bowl whisk together eggs, milk and melted butter. Add Chocolate Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken. Portion batter evenly into the donut tray.

    3Place tray in preheated oven, and bake for 15-20mins until the donuts spring back when touched. After baking, remove donuts from tray and place on a cooling rack. Allow to cool completely before icing.

    Icing Method

    1Place choc chips in a dry bowl. Heat cream in microwave safe bowl, microwave for 30-40 seconds, until cream hot. Pour cream over choc chips, stir until smooth and glossy. If cream has not melted choc chips heat in microwave short bursts at a time until mixture is smooth.

    2Dunk, Drizzle or spoon the icing evenly onto cooled chocolate donuts then add sprinkles.


    1Donuts should be stored in the fridge (for up to 5 days) but served at room temperature. Donuts can be frozen (un-iced) for up to 3 months.

    We used unsweetened almond milk in our baking.
    These would be super delicious with a strawberry icing too. Find that icing on our Strawberry Donut recipe


    Serving size64g
    Energy211 Cal (883 Kj)
    Fat, total15.5g
    - Saturated fat9.6g
    Carbohydrate, total6.5g
    - Sugar0.7g

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