- 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
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.
- 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.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Amount Per Serving (1 donut)
Calories 162 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Cholesterol 41mg 14%
Sodium 37mg 2%
Potassium 127mg 4%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Protein 4g 8%
Vitamin A 1.2%
* Percent Daily Values are based on a 2000 calorie diet.