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Chocolate Donuts with Peanut Butter Glaze

By: Carolyn Ketchum, food writer and recipe developer, All Day I Dream About Food (
This image courtesy of

Believe it or not, but this Chocolate Donuts with Peanut Butter Glaze recipe from Carolyn Ketchum, food writer and recipe developer, All Day I Dream About Food ( is low carb and gluten free.


This donut recipe comes from Carolyn Ketchum, food writer and recipe developer, All Day I Dream About Food (

For more information on Carolyn and to see more of her great healthy recipes, check out her Featured Foodies food blogger profile page.

Makes9 doughnuts


  • 1 1/4 cup peanut flour
  • 1/3 cup cocoa powder
  • 1/4 cup granulated erythritol
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 8 drops stevia extract
  • 1/4 cup almond milk
  • GLAZE:
  • 2 tablespoons peanut butter
  • 2 tablespoons whipping cream
  • 2 tablespoons almond milk
  • 1 tablespoon powdered erythritol
  • 6 drops stevia extract
  • 2 tablespoons peanuts, chopped (for garnish)


  1. Preheat oven to 325 degrees F and grease a donut tin.
  2. In a large bowl whisk together peanut flour, cocoa powder, granulated erythritol, baking powder, baking soda, and salt. In another small bowl, whisk together eggs, coconut oil, vanilla and stevia. Add egg mixture to peanut flour mixture and stir until thoroughly combined. Add almond milk and stir until smooth.
  3. Fill holes of donut tin 2/3 full (you will likely have to do 2 batches). Bake for 18 to 20 minutes, or until set and donuts spring back when touched. Let cool in pan 5 minutes and then flip out onto a wire rack to cool completely. Repeat with remaining batter.
  4. For the glaze, place peanut butter in a microwave-safe dish, and warm gently in 20-second intervals until peanut butter is very soft. Stir in whipping cream and almond milk until smooth and well combined. Stir in powdered erythritol and stevia. Spread glaze onto donuts with a knife. The glaze won't be pourable, but is should be fairly thin and spreadable. If you find yours too thick, add another tablespoon of almond milk until it thins out a bit.
  5. Sprinkle with chopped peanuts.

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I've been looking for a good recipe to try out the almond flour I just bought, and I think this is it! These look AMAZING, and... peanut butter glaze? Be still my heart.

Hi Carolyn, I was wondering where you find peanut flour? My local stores do not have it. Can we exchange if for regular flour? Also what is erythritol in the glaze? What could be exchanged for that? Thank you so much for helping me out. I can not wait to try it out

Hello! If you cannot find peanut flour, you can substitute almond flour for it instead. If you have trouble finding almond flour, then you can try it with regular flour. Let us know how it turns out! As for the erythritol, it is a healthy sweetner. So, you could just use regular granulated sugar.

I've heard of some of these ing.


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