Chocolate Chip Donuts

99% of the recipes on this blog are savory, because that’s what I enjoy cooking the most.  I’ve never been very interested in baking aside from making cookies at Christmas.  When I saw these Wilton donut pans available on sale for Amazon Prime Day this year, I knew I had to have them, and I was so excited to incorporate them into this week’s recipe.  I already have ideas swirling around in my head for future savory and sweet donuts to put on my blog, so maybe this will be the start of venturing into the world of desserts for Butter Is Not a Carb!  (I make no promises, of course.)  Back to these donuts… show me a man who doesn’t love donuts and I’ll show you a liar.  No just kidding, there are probably people that don’t like them and that’s fine, more donuts for me.  These chocolate chip donuts are dessert for breakfast, or breakfast for dessert, depending on the time of day you enjoy one (or two…).

I began by pre-heating my oven to 350°F and gathering my ingredients.

Using my Kitchen Aid mixer, I started by creaming together the butter, cream cheese, and sugar substitute.  ErythritolSwerve or Stevia are great low carb substitutes.

Next I added in the eggs one at a time, scraping down the sides of the bowl between each to make sure all the ingredients were mixing together.  I also poured in the vanilla extract and let it mix together for about 15 seconds.

I then added all the dry ingredients to the bowl except of the chocolate chips: almond flour, coconut flour, salt, baking powder, and xanthan gum.

Using a large spatula, I folded the chocolate chips into the mixture.  I love buying the Hershey’s Sugar Free chocolate chips from my local grocery store, as their sugar alcohols do not affect my blood sugar, but feel free to use dark chocolate pieces or any other preferred low carb chocolate.

I sprayed the donut pans with non-stick spray and used a spoon to evenly portion out the dough between both pans.  I gently dropped the pans on the counter a few times to be sure there were no air pockets and to even them out on top.  I baked the donuts for 20 minutes until they were cooked through and slightly golden brown.  I checked the centers by inserting a tooth pick and making sure it pulled out clean and not wet.  Although delicious as-is, an optional finish for these donuts is to melt an additional 1/4c of chocolate chips in the microwave for 30-45 seconds and drizzling the chocolate over top of each donut.  These donuts give me life.  I love how fluffy they are, almost like a muffin texture, and the sugar free chocolate chips add the perfect amount of sweetness in each one.  These would be great at your next office birthday celebration or just sitting on your counter for you and your family to enjoy!

Chocolate Chip Donuts

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 donuts

Serving Size: 1 donut

Chocolate Chip Donuts


  • 8oz cream cheese
  • 1/4c butter
  • 1c sweetener
  • 3 eggs
  • 1tsp vanilla extract
  • 2tblsp coconut flour
  • 2/3c almond flour
  • 1/2tsp salt
  • 1/2tsp baking powder
  • 1/4tsp xanthan gum
  • 4oz sugar free chocolate chips


  1. Pre-heat the oven to 350°F.
  2. In a stand mixer, cream together butter, cream cheese, and sugar substitute.
  3. Add the eggs one at a time, scraping down the sides of the bowl as needed to incorporate all the ingredients; add the vanilla extract and mix 10-20 seconds.
  4. Add all the dry ingredients except the chocolate chips: coconut flour, almond flour, salt, baking powder, and xanthan gum.
  5. Fold in the chocolate chips.
  6. Spray donut pans with non-stick spray and evenly spoon out the mixture.
  7. Bake 20 minutes until cooked through and golden brown.
  8. Optional: Melt an additional 1/4c of chocolate chips in the microwave approximately 30 seconds and drizzle on top. (Note: Nutritional information below does not include this step.)

Nutrtional Information

Per serving: 208 calories, 7g total carbs, 5g net carbs, 17g fat, 5g protein (Note: I removed sugar alcohol counts from these numbers. Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Barbara R.

    OMG these look so good! I just bought silicone donut pans to try something like this, but I have had bad experiences with chocolate containing sugar alcohols. I’m thinking about using a Lindt 85% cacao bar. Maybe chopping it up with a butcher knife would yield nice sized pieces for the recipe. Looks so good! Thanks for the recipe!

  2. So I made these for breakfast yesterday. When I took them out of the oven at 20 minutes, . At guess what they reminded me of? Lava cakes. Which are fantastic, but not easy to eat with your hands. So back in the oven they went for another 5+ minutes. But overall, these were easy and delicious. It was such an impulse bake, neither my butter or cream cheese was soft but it didn’t matter. I give these two thumbs up. I’ll definitely make them again. And now, I’m super psyched about the Cheddar “Pigs in a Blanket” recipe:)

    P.S. Xylitol is my sweetener of choice so I substituted about 2/3 c. of it, powdered in my coffee grinder:)

  3. Meg

    I made these last night and they’re fantastic!
    Only thing is when I import the recipe to MyFitnessPal it says there are 30g of carbs in each serving?? I don’t have a donut pan but I do have an individual brownie pan which does 8. Do you think it was lowering the serving size that did this? Or should I just not trust importing recipes on there?
    I also used xylitol so used 2/3rd a cup as somebody above said. Sorry if you can’t answer but I did follow this recipe exactly and I want to make sure I’m not eating 30g of carbs every time!

    • It is most likely that MFP is counting the sugar alcohols as carbs, although our body does not process it the same way it processes sugar. I build all of my recipes in MFP as well, and that’s directly where the nutrition information comes from when I record it at the bottom of each recipe card. I’m not sure why it would tell you each donut is 30g of carbs, but please know they are not. It may be an issue with importing the recipe and the way MFP tracks certain things.

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