These tender fluffy baked donuts are easy and delicious. They also do not contain any wheat flour, are gluten free, and paleo friendly.
My goal when making paleo desserts is that no one should be able to tell that they are paleo. I definitely feel like I’ve achieved it with these donuts. I adore making baked donuts and over the years I’ve made them as mini donuts, donut muffins and more.
These donuts are just as fluffy and tender as my original ones that use flour.
The donuts are made with almond flour and while it does give the donuts a slighty nutty flavor, they don’t taste like they are made out of almonds.
To keep these paleo, I also used coconut sugar for the sweetener. The coconut sugar does not give the donuts a coconut flavor. Coconut sugar comes from the sap of flower buds of coconut palm trees. The flavor is similar to caramelized brown sugar and gives these donuts a flavor similar to molasses or gingerbread. To enhance the spice flavor, I also added nutmeg and cinnamon.
Of course I couldn’t leave the donuts undecorated. A simple roll in the coconut sugar is a great way to enjoy these. You can also make a chocolate glaze with melted chocolate combined with a little coconut oil or coconut cream.
I loved how tender and soft these donuts were and they pack quite a lot of flavor in each bite. They make a great breakfast treat, snack or dessert.
Paleo Donuts
Ingredients
- 1 cup superfine almond flour
- 1/3 cup coconut sugar
- 2 tsp baking powder use a paleo baking powder if trying to keep this strictly paleo
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup olive oil
- 1/4 cup unsweetened almond milk
Instructions
- Preheat oven to 350°F. Lightly grease your donut pan cavities.
- In a large bowl, whisk together almond flour, baking powder, sugar, cinnamon and nutmeg. In a separate bowl, whisk together eggs, vanilla, oil and milk.
- Add liquid mixture to the dry batter and whisk until smooth.
- Fill donut cavities about 2/3 full. Bake for about 15 minutes or until donuts are done.
- To remove donuts, use a spatula to loosen edges of donuts. Allow donuts to cool before coating.
Notes
- I used these donut pans*. They yield donuts that are smaller than traditional yeast donuts but bigger than mini donuts. I recommend using this nonstick pan over the silicone pans as the donuts are hard to remove in the silicone pans.
- For topping options, you can roll the donuts in coconut sugar or you can make a chocolate glaze by melting dark chocolate with a little bit of coconut oil or coconut cream.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Have you tried making these with Flaxseed egg alternative? I can’t eat eggs right now and I’m struggling to find a good recipe option.
Sorry, but we haven’t tried this substitute.
Love this recipe, super easy and I made 9 do nuts. Thanks for sharing your recipe.
I’m so glad you enjoyed!
Easy and delicious
I’m glad you liked them!
My donuts came out fluffy and a little spongey like a muffin. A few of them fell apart when they were picked up. Any ideas how to firm it up a bit?
The flavor was great! Thanks 🙂
It sounds like maybe not quite enough almond flour or a little extra baking time.