Flourless Keto Chocolate Donuts with Green Plantain
These flourless keto donuts deliver rich triple-chocolate flavor without grains, sugar, or guilt. Made with green plantain as the secret base, they're naturally lower-carb and packed with protein from fermented vegan powder, making them substantial enough for breakfast or dessert. The combination of cocoa powder in the batter, melted dark chocolate mixed into the batter, and a chocolate coating creates layers of chocolate depth. The texture is tender and cake-like, not dense. Perfect for anyone following keto, paleo, or gluten-free diets, or simply seeking indulgent treats that don't derail nutrition goals. Serve fresh from the cooling rack or chilled from the fridge. This version stands apart by using green plantain instead of almond flour or coconut flour, creating a moister crumb and unique subtle plantain sweetness that bridges the gap between traditional donuts and keto alternatives.
Ingredients
- 2 tablespoon Genuine Health fermented vegan protein powderunflavored whey protein isolate1:1proteinadds dairy
neutral flavor; check that sweetness remains balanced
- 1 tablespoon cacao powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt or Himalayan rock salt
- 7 oz green plantain, peeled, chopped or slicedcassava root1:1starch
same texture and neutral flavor
- 2 eggs, room temperature
- ¼ cup coconut oil, melted
- 2 tsp gluten-free, alcohol-free vanilla extract
- 4 oz stevia-sweetened dark chocolate, meltedunsweetened dark chocolate + 1 tbsp monk fruit sweetener1:1chocolate
requires careful sweetness adjustment
- 1 tablespoon Genuine Health fermented vegan protein powderunflavored whey protein isolate1:1proteinadds dairy
neutral flavor; check that sweetness remains balanced
- 4 teaspoon coconut oil, melted
- 4 teaspoon cacao powder
- 1 drop alcohol-free stevia(optional)
- ¼ cup stevia-sweetened dark chocolate chips(optional)unsweetened dark chocolate + 1 tbsp monk fruit sweetener1:1chocolate
requires careful sweetness adjustment
Instructions
- 1
Preheat oven to 350F and lightly oil a 6-count donut pan.
- 2
Whisk fermented protein powder, cacao powder, baking soda, and salt in a medium bowl and set aside.
- 3
Combine chopped plantain, room-temperature eggs, melted coconut oil, and vanilla extract in a high-powered blender and blend until smooth, about 1 minute.
- 4
Melt the stevia-sweetened dark chocolate, then add to blender and whip until combined.
- 5
Pour plantain mixture into dry ingredients and mix with a spoon until incorporated.
- 6
Transfer batter to a piping bag with the tip cut off and pipe into prepared donut pan, filling 3/4 of the way up each mold.
- 7
Bake for 10 minutes, or until a toothpick inserted comes out clean.
- 8
Allow donuts to sit in pan for a couple of minutes, then transfer to a cooling rack to cool for 1 hour.
- 9
While donuts cool, whisk together frosting ingredients in a small, wide bowl.
- 10
Dip each cooled donut into frosting one by one and return to cooling rack.
- 11
Top with chocolate chips if desired and serve.
Tips
Green plantain must be peeled and chopped before blending; unripe plantain is starchy and harder to blend than ripe banana. If your blender struggles, steam plantain pieces for 5 minutes first to soften, then cool before blending.
Room-temperature eggs emulsify better with oil and create a lighter crumb. Cold eggs can cause the batter to break or become dense. Remove from fridge 30 minutes before blending.
Do not overbake; donuts dry out quickly at 350F. Check at 9 minutes with a toothpick. Even 1 minute extra baking can turn them from tender to tough.
Good to Know
Refrigerate in an airtight container for 2-3 days. Freeze in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Bake donuts up to 2 days ahead and store unglazed in the fridge. Prepare frosting while donuts cool, then dip and chill until ready to serve.
Serve immediately after cooling and glazing for optimal texture. Chilled donuts are also delicious; warm briefly in a 300F oven for 3-4 minutes if preferred.
Common Mistakes
Do not skip the cooling time in the pan; removing too quickly causes the delicate crumb to tear or crumble.
Do not overblend the plantain mixture; over-processing creates a gluey batter that yields dense donuts.
Do not use hot or melted chocolate straight from heat; let it cool slightly before adding to blender to avoid curdling the eggs.
Substitutions
same texture and neutral flavor
neutral flavor; check that sweetness remains balanced
will reduce starch and alter crumb slightly; add 1 extra egg
requires careful sweetness adjustment
FAQ
Can I make these donuts without a donut pan?
Yes. Pipe batter into cupcake liners in a muffin tin and bake at 350F for 12-14 minutes. The texture will differ slightly due to different heat distribution, but they will still bake through. You may also make one large cake and cut into donut shapes after cooling.
What if I don't have a high-powered blender?
Steam the plantain until tender, then mash thoroughly by hand or with a food processor until completely smooth. Blend only the wet ingredients if your blender is weak. Add mashed plantain to dry ingredients and stir well. The batter will be thicker but should still work if plantain is finely processed.
Can I freeze the batter before baking?
Yes. Pipe batter into the donut pan, cover tightly with plastic wrap, and freeze up to 1 month. Thaw in the fridge overnight, then bake as directed at 350F. Frozen batter may take 1-2 minutes longer to bake. Check with a toothpick to confirm doneness.