A delicious, low sugar recipe. Using erythritol is a great way to keep the sugar content low without compromising on taste. You could use xylitol as an alternative if wished. I like to add a scoop of protein powder to the mix but you could use cocoa powder instead. I used a mini doughnut tin to bake these so if you are using a larger doughnut

Gluten Free Chocolate Doughnuts



Makes around 18 mini doughnuts

Preparation time: 10 minutes

Cooking time: 12 -15 minutes


What’s Good About It?

An ideal healthy snack post workout or for lunch boxes. You can also freeze these doughnuts plain for up to 3 months.



  1. Preheat the oven to 180C, gas mark 4. Lightly grease a doughnut tin.
  2. Place the butter, chocolate and erythritol in a small pan and heat gently until the chocolate has melted.
  3. Place the remaining ingredients in a food processor or a large bowl and beat in the melted chocolate. If doing this by hand use a hand whisk.
  4. Spoon the mixture into a piping bag. Pipe the mixture into the doughnut tins.
  5. Bake in the oven for 12-15 minutes until golden and firm to touch.
  6. Turn out onto a wire rack and allow to cool completely.
  7. Melt the chocolate with the coconut oil in a pan. Dip the doughnuts into the chocolate and place the rack to set. You can top the doughnuts with sprinkles if wished.



Did You Know?

You can make these doughnuts dairy free by using dairy free chocolate and coconut oil or dairy free spread.


Makes 16-18 mini doughnuts


90g butter, dairy free spread, coconut oil

100g dark chocolate or dairy free chocolate

60g xylitol / erythritol

1 large egg

1 tsp baking powder

Pinch of salt

100ml almond milk or regular milk

30g cocoa powder or chocolate protein powder

125g gluten free self raising flour


100g dark chocolate or dairy free chocolate

1tsp coconut oil

Sprinkles for topping, optional