I’m having so much fun with these Halloween treats. Since we don’t have kids, I rarely get to decorate food like this, so making these chocolate-glazed keto donuts was the perfect excuse to whip up some ganache.
These spider-web donuts are surprisingly simple. The donut batter comes together quickly, and the glaze is just warm cream poured over sugar-free chocolate. If you can handle a toothpick, you can create the spider-web design with ease.
Low Carb Chocolate Glazed Spider Web Donuts
These chocolate-glazed keto donuts are soft and tender with a melt-in-your-mouth milk chocolate ganache. They contain no refined sugar or gluten, so they’re a great low-carb treat.
These are cake-style baked donuts—no frying or pastry techniques required. They’re cakey, sweet, and covered in chocolate, making them an easy win for Halloween.
What Sweeteners Work Best
For the batter I used allulose because it bakes like sugar and doesn’t have the cooling effect some sugar alcohols give. You can substitute other granular sweeteners such as erythritol, monk fruit blends, Swerve, or Bocca Sweet, or use a combination.
Avoid liquid sweeteners in this recipe, as they change the wet-to-dry ratio and can lead to texture problems.
Tips for the Donut Batter
- Sift dry ingredients thoroughly. Almond flour can clump, and sifting lightens the mixture for a better crumb.
- Use room-temperature ingredients, especially eggs. Cold eggs added to melted butter can cause the batter to seize. If you forget to warm the eggs, place them in a bowl of hot tap water for a minute or two.
- When combining wet and dry ingredients, mix only until everything is moistened. Over-mixing ruins the texture.
Tips for the Chocolate Ganache
Ganache is easy: pour warm cream over sugar-free chocolate chips, let it sit for a minute or two, then stir until glossy.
Timing is the trick. Let the ganache cool until it reaches a pourable but still-flowing consistency. If you pour too soon it will run off; wait too long and it won’t spread. About 10 minutes at room temperature usually works.
Place parchment under a cooling rack to catch excess ganache. Save leftover ganache—scrape it up and store it in the fridge for ice cream or fruit dip.
TIP: HOW TO MAKE BLACK CHOCOLATE
To achieve a deep black ganache, add black gel food dye to the warm cream before pouring it over the chocolate. Gel dyes color well without thinning the ganache.
You can use the same approach with white chocolate and any gel color.
Avoid certain black dyes that have an off taste; choose a gel dye known for strong color and minimal flavor.
The Simple Spider-Web Decorating Trick
Decorating the spider web is straightforward:
- Once the ganache is at pouring consistency, coat each donut fully. Use a butter knife to cover any gaps while the ganache is glossy.
- Melt white chocolate gently. The easiest method for small amounts is to place the chocolate in a pastry bag, set the bag in a cup of hot water for a few minutes, then snip the tip. Avoid microwaving small amounts, which can burn or seize the chocolate.
- Pipe a spiral of melted white chocolate from the outer edge toward the center while the ganache is still glossy.
- Use a toothpick or skewer to draw lines from the center outward every half-inch to inch. Pulling straight from center to edge creates the spider-web effect.
Storage & Serving Suggestions
Stored covered at room temperature, these donuts stay fresh for up to two days. Refrigerating them extends freshness by another day.
At room temperature the texture is tender and cake-like with a soft glaze. Chilling firms the donuts and makes the ganache thicker and gooier—my personal favorite.
Freeze unglazed donuts in an airtight container for up to a month.
Looking for More Fun Low Carb Halloween Treats?
Try these easy Halloween desserts this season:
- Mummy Brownies
- Monster Cookies
- Blackout Cheesecake (mocha fudge)
Keto Halloween Donuts With Chocolate Glaze
6
5 minutes
20 minutes
30 minutes
55 minutes
Keto chocolate-glazed donuts perfect for Halloween. These low-carb treats are easy to make and taste amazing—great when you want something sweet without extra sugar.
Ingredients
Chocolate Donut Batter
- 1 1/4 cup fine ground almond flour
- 1/2 cup granular allulose (or preferred granular sweetener)
- 2 tsp gluten-free baking powder
- 1/4 tsp salt
- 1/4 tsp xanthan gum (optional but improves texture)
- 1/4 cup melted butter
- 1/3 cup sour cream
- 2 large eggs (room temperature)
- 1/2 tsp vanilla
- 2 Tbsp cocoa powder
Chocolate Glaze & Spider Web Pattern
- 1/2 cup sugar-free chocolate chips (milk chocolate recommended)
- 1/2 cup heavy cream
- 4 Tbsp sugar-free white chocolate chips, melted
- Black gel food dye
Instructions
Chocolate Donut Batter
- Preheat oven to 350°F and grease a donut pan.
- Sift almond flour, allulose, baking powder, xanthan gum, and salt in a medium bowl and set aside.
- In another bowl, combine room-temperature eggs, vanilla, melted butter, sour cream, and cocoa powder until well blended.
- Pour wet ingredients into dry and mix only until combined.
- Pipe batter into the donut pan using a pastry bag or spoon. Tap the pan to release bubbles and level the batter.
- Bake 15 minutes at 350°F, then loosely cover with foil to prevent over-browning and bake another 5–7 minutes until cooked through. Test with a toothpick.
Sugar-Free Ganache & Spider Web Spiral
- Place sugar-free chocolate chips in a medium bowl.
- Warm heavy cream until small bubbles form at the rim (do not boil). Stir in black gel dye if desired.
- Pour warm cream over the chocolate chips and let sit 4–5 minutes to melt.
- Stir until the ganache is glossy and fully combined. Add more dye if needed for color.
- Let ganache cool about 5–10 minutes until pourable but not too thin, then spoon or pour over donuts on a cooling rack with parchment beneath.
- Melt white chocolate gently and place in a piping bag or snipped freezer bag. Pipe a spiral from the outer rim to the center.
- Use a toothpick or skewer to draw lines from the center outward to form a spider-web pattern.
- Cool the donuts before serving.
Notes
- Xanthan gum is optional but improves texture.
- Use room-temperature eggs to prevent the butter from seizing.
- Grease the donut pan thoroughly.
- Cover donuts with foil during baking to avoid over-browning—almond flour browns quickly.
- If using a thin or silicone pan, place it on a baking sheet to prevent bottom over-browning.
- Save leftover ganache scraped from the parchment for ice cream or fruit dip.
- To melt small amounts of chocolate, place them in a pastry or freezer bag and sit the bag in hot water until melted—this prevents seizing from microwaving small portions.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 362
Total Fat: 34g
Saturated Fat: 14g
Cholesterol: 123mg
Sodium: 356mg
Carbohydrates: 8g
Net Carbohydrates: 4g
Fiber: 4g
Sugar: 2g
Protein: 9g
Nutritional information is approximate and provided as a courtesy. Net carbs are total carbs minus fiber.
