Get ready to fall in love with red velvet all over again! This isn’t your average donut. We’re talking a rich, tender crumb bursting with notes of deep chocolate, warm vanilla, and a hint of coconut, all crowned with a tangy, luscious cream cheese frosting. The best part? This recipe is completely keto-friendly and low-carb, so you can indulge in that second (or third!) donut completely guilt-free. It’s pure decadence, reimagined.
Ingredients
• For the Red Velvet Donuts
• ¼ cup (50g) Erythritol
• ½ cup (60g) Coconut Flour
• 2 tbsp (15g) Cocoa Powder, unsweetened
• ¼ cup (60ml) Coconut Oil, melted
• ½ cup (120ml) Coconut Milk, full-fat unsweetened
• ½ tbsp (7.5ml) Vanilla Extract
• ¼ tsp Salt
• ¼ tsp Baking Soda
• 4 large Eggs, room temperature
• ¼ tsp Apple Cider Vinegar
• ¼ tsp Liquid Stevia
• 1 tsp Red Food Coloring
• Coconut oil, for optional frying
• For the Cream Cheese Frosting
• ¼ cup (40g) Powdered Erythritol
• 4 oz (113g) Cream Cheese, softened
• 4 tbsp (57g) Butter, softened
• 2 tbsp (30ml) Heavy Cream
• ½ tsp Vanilla Extract
• 1 tsp Red Food Coloring (optional, for pink frosting)
Instructions
1. Directions
2. Preheat your oven to 335°F (170°C) and grease a donut pan.2. In a medium bowl, sift together the coconut flour, cocoa powder, salt, and baking soda. Whisk to combine and set aside.3. In a separate large bowl, whisk the eggs, erythritol, vanilla extract, melted coconut oil, coconut milk, apple cider vinegar, liquid stevia, and red food coloring until smooth.4. Pour the wet into the dry and mix until just combined. The batter will thicken as it sits.5. Transfer the batter to a piping bag (or a zip-top bag with the corner snipped off) and pipe it evenly into the prepared donut molds, filling each about ¾ full.6. Bake for 16-18 minutes, or until a toothpick inserted into the center of a donut comes out clean.7. Allow the donuts to cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.8. For the frosting, use an electric mixer to beat the softened cream cheese and butter until smooth. Add the powdered erythritol, heavy cream, and vanilla, and beat until light and fluffy. Mix in the optional food coloring.9. Once the donuts are completely cool, dip the tops into the frosting or spread it on with a spatula. Serve immediately.
Nutritional Information
• Serves: 9
• Calories per serving: 150
• Fat: 15g
• Net Carbs: 2g
• Protein: 2g
Pro Tips
• For the smoothest frosting, ensure your cream cheese and butter are fully softened to room temperature before you begin mixing. This prevents any lumps.
• Coconut flour is extremely absorbent. Do not substitute it 1:1 with other flours. Let the batter rest for a minute after mixing to allow it to thicken before piping.
• The batter is thick, making a piping bag the cleanest and easiest way to fill the donut pan without making a mess.
• Store leftover donuts in an airtight container in the refrigerator for up to 4 days. The coconut flour base helps them stay remarkably moist.
FAQ
Q: Can I use a different flour instead of coconut flour
A: This recipe is specifically formulated for coconut flour, which is extremely absorbent. We do not recommend substituting it with other flours like almond flour, as it will drastically alter the texture and results of the donuts.
Q: How do I store these keto donuts
A: Store leftover donuts in an airtight container in the refrigerator for up to 4 days. The coconut flour base helps them stay moist even when chilled.
Q: Is this red velvet donut recipe gluten-free
A: Yes, this recipe is naturally gluten-free because it uses coconut flour. To be certain, always double-check that your individual ingredients like cocoa powder are certified gluten-free if you have a high sensitivity.
Q: Why is my cream cheese frosting lumpy
A: Lumpy frosting is typically caused by using cream cheese and butter that are not fully softened. For a perfectly smooth and creamy texture, ensure both ingredients are at room temperature before you begin mixing.
