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    Home » Paleo

    Paleo Donuts {With Powdered Sugar Or Chocolate Glaze!}

    Published: Dec 7, 2020 Updated: Dec 14, 2020 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text

    These baked gluten-free and paleo donuts taste like krispy kreme copycats! They are soft, tender, and melt in your mouth with the option of a classic paleo powdered sugar or chocolate glaze.

    donuts on cooling rack with glaze and sprinkles
    donuts on cooling rack with glaze and sprinkles

    These baked paleo donuts have been calling my name ever since I bought a donut pan several months ago.

    I kept wanting to make them but it just seemed like so much work. When I finally made them I was kicking myself that I waited so long. Not only were they super easy, but they're about the best thing ever!

    To me, they taste just like a krispy kreme copycat! When you bite into them they are a little squishy but spring right back. Plus, they're topped with a rich glaze that melts in your mouth. I'm in love 💕💕

    Jump to:
    • Frequently asked questions
    • Easy instructions
    • Paleo powdered sugar glaze
    • Chocolate glaze
    • Looking for more recipes?
    • 📖 Recipe
    • 💬 Comments

    Frequently asked questions

    Do I have to use a donut pan?

    Yes, you'll have to use a donut pan. The batter is really thin, so you will not be able to form it into a donut shape without a donut pan.

    What do these taste like?

    I think they taste like krispy kreme copycats! They are light and fluffy and topped with a rich glaze that melts in your mouth. But they're baked and waaayyyy healthier!

    Easy instructions

    dry ingredients whisked in bowl
    dry ingredients whisked in bowl

    Start by whisking together the dry ingredients. This includes blanched almond flour, tapioca or arrowroot flour, coconut palm sugar, sea salt, and baking powder.

    wet ingredients whisked in bowl
    wet ingredients whisked in bowl

    In a separate bowl, whisk together some eggs, non-dairy milk, melted butter or oil, vinegar, water, and pure vanilla.

    batter in clear bowl with wooden spoon
    batter in clear bowl with wooden spoon

    Stir the wet ingredients into the dry. The batter will be fairly thin, this is normal.

    baked donuts in pan
    baked donuts in pan

    Pour the batter into a greased donut tin, filling each one about two-thirds full.

    Bake the paleo donuts at 375 degrees for 15 - 18 minutes, or until the tops nicely browned and firm to the touch.

    close up of glazed donut on cooling rack
    close up of glazed donut on cooling rack

    Allow to cool slightly. Then remove from the pan and dip the tops in either a paleo powdered sugar or chocolate glaze (recipes below).

    Set aside on a cooling rack until the tops are slightly set and serve warm!

    Paleo powdered sugar glaze

    To make homemade powdered sugar:

    1. Blend preferred paleo granulated sugar in a very dry blender or coffee grinder until it is a fine powder.
    2. Mix in 1 Tbsp. arrowroot or tapioca flour per cup of sugar (after it's a fine powder).

    I prefer to use xylitol or allulose when making paleo powdered sugar.

    *Note- If using pure allulose and not an allulose blend, it's only 70% as sweet as other sweeteners so you'll need to add an additional ⅓ cup per 1 cup of sweetener.

    I've tried this method with coconut palm sugar and we didn't really like it, but it could just be our taste buds! I know many people use coconut palm sugar all the time to make powdered sugar 😀

    Or you can buy one of these allulose and monk fruit keto powdered sweeteners (Note- I don't recommend the erythritol or erythritol blends for frostings).

    They are natural, acceptable on a paleo diet, have ZERO aftertaste, and dissolved beautifully!

    close up of glazed donut with sprinkles
    close up of glazed donut with sprinkles

    Chocolate glaze

    Or if you prefer a chocolate glaze, use this dairy-free chocolate ganache recipe I use on top of my flourless cake!

    Looking for more recipes?

    • Keto Pumpkin Donuts With Maple-Pecan Glaze {Paleo}
    • Cinnamon No-Bake Keto Donut Holes
    • Copycat Whenever Bars {Gluten Free}
    • Paleo Honey Glazed Carrots {Dairy Free, Charlestons Copy Cat}

    I think you'll also love these Almond Flour Gingerbread Men Cookies from Perchance To Cook!

    Just be sure to use paleo-friendly chocolate chips and use any sweetener you prefer - if any at all!

    If you’ve tried these Baked Paleo Donuts or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    donuts on cooling rack with sprinkles

    Paleo Donuts With A Classic Powdered Sugar Or Chocolate Glaze!

    These baked gluten-free and paleo donuts taste like krispy kreme copycats! They are soft, tender, and melt in your mouth with the option of a classic paleo powdered sugar or chocolate glaze.
    4.87 from 15 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 16 donuts
    CALORIES :90kcal
    CARBS :16g
    FIBER :7g
    Author: Cassidy Stauffer

    Ingredients

    Donuts:

    • 1 ½ cups Blanched Almond Flour - finely ground
    • 1 cups Tapioca Flour or Arrowroot
    • 1 ½ tsp. Grain-Free Baking Powder*
    • 1 tsp. Sea Salt
    • ¼ cup Coconut Palm Sugar - or granulated sugar of choice
    • 3 large Eggs
    • ¼ cup Unsweetened Non-Dairy Milk
    • ¼ tsp. Vinegar - white or apple cider
    • 2 Tbsp. Butter (can use non-dairy or ghee) - melted and cooled, OR avocado oil
    • ½ cup Warm Water
    • ½ teaspoon Pure Vanilla

    Classic Glaze:

    • 1 cup Paleo Powdered Sugar - see notes below
    • 2 Tbsp. Butter (can use non-dairy or ghee) - melted
    • ¼ tsp. Pure Vanilla
    • 1 Tbsp. Non-Dairy Milk - or as needed to thin

    Chocolate Ganache Glaze:

    • Chocolate Ganache - click the link for the recipe (use paleo chocolate chips and any preferred sweetener - if any!)
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375 degrees and lightly grease a donut pan. Set aside.
    • In a large bowl, whisk together all of the dry ingredients in a large bowl until well combined.
    • In a separate bowl, whisk together all of the wet ingredients.
    • Then, stir in wet ingredients in the dry and mix well.
    • Fill each donut tin about ⅔ full.
    • Bake 15-18 minutes or until nicely browned and firm to the touch.
    • Allow to slightly cool in the pan. Then, remove from the pan and dip the tops into powdered sugar glaze or chocolate ganache. Place on a cooling rack to let the topping slightly set and serve warm.

    Classic Glaze:

    • In a medium-sized bowl, mix together all of the glaze ingredients. Add additional non-dairy milk to thin as needed.

    Add Your Own Notes

    Click here to add your own private notes.

    Notes

    • Nutritional Information includes powdered sugar glaze using monk fruit/allulose powdered sweetener.
    • For grain-free baking powder: combine 1 part baking soda to 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato flour.
     
    PALEO POWDERED SUGAR
    1. Blend preferred granulated sugar in a very dry blender or coffee grinder until it is a fine powder.
    2. Mix in 1 Tbsp. arrowroot or tapioca flour per cup of sugar (after it's a fine powder).
    • I prefer to use xylitol or allulose when making paleo powdered sugar.
    • If using pure allulose and not an allulose blend, it's only 70% as sweet as other sweeteners so you'll need to add an additional ⅓ cup per 1 cup of sweetener.
    • I've tried this method with coconut palm sugar and we didn't really like it, but it could just be our taste buds! I know many people use coconut palm sugar all the time to make powdered sugar 😀
    • Or you can buy one of these allulose and monk fruit keto powdered sweeteners (Note- I don't recommend the erythritol or erythritol blends for frostings). They are natural, acceptable on a paleo diet, have ZERO aftertaste, and dissolved beautifully
    • *Note- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
     

    Nutrition

    Serving: 1donut with powdered sugar glaze | Calories: 90kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 164mg | Potassium: 60mg | Fiber: 7g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

    Reader Interactions

    Comments

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      Recipe Rating




    1. Kristina says

      May 23, 2023 at 1:47 am

      5 stars
      These were so tasty fresh out of the oven and iced! How would you recommend storing extras to eat later? I’ve had my batch in a Tupperware dish at room temperature and sadly they are kinda soggy now.

      Reply
      • Cassidy says

        May 23, 2023 at 12:19 pm

        Hi Kristina, I'm so happy you liked them! I think the best way to store them to keep them from getting soggy would be to let them cool completely and then freeze them, preferably without the glaze. I hope this helps 😀

        XO,
        Cassidy

        Reply
    2. Kate says

      February 12, 2022 at 7:30 pm

      5 stars
      Quick, easy and delicious! Love to make these as a family on the weekends!

      Reply
      • Cassidy Stauffer says

        February 13, 2022 at 4:20 am

        Thank you so much, Kate!!! I'm happy you and your family like them 😀

        XO,
        Cassidy

        Reply
    3. Katie says

      May 01, 2021 at 1:24 am

      5 stars
      Excellent, they are a Paleo Crispy Creme! Can’t wait to make them for my moms birthday and national donut day lol!

      Reply
      • Cassidy Stauffer says

        May 01, 2021 at 12:17 pm

        Thank you!!! I'm so happy you like them 😍😍

        XO,
        Cassidy

        Reply
      • Katie says

        May 01, 2021 at 1:09 pm

        5 stars
        I just had to come back after having a couple more and say how awesome these donuts are, especially with coffee. I don’t know you got the recipe so perfect. Out of all of the paleo donuts I have made these taste the most like a real donut. My husband who can eat anything he wants loves them too. He says he thinks they’re better than the fried donuts. I love these donuts!!!

        Reply
        • Cassidy Stauffer says

          May 03, 2021 at 6:38 pm

          Oh my goodness, thank you SO much!!! This makes my day 😍😍

          XO,
          Cassidy

    4. Ashley Judd says

      May 14, 2019 at 11:41 am

      5 stars
      I need to find my donut pan! This looks awesome! ?

      Reply
      • Cassidy Stauffer says

        May 14, 2019 at 1:27 pm

        Thank you Ashley, I hope you like them as we do!!!

        Reply
    5. Claudine Perry says

      February 04, 2019 at 1:47 am

      Cassidy I notice in some of your recipes you call for Earth Balance.I assume to avoid the dairy.If you are not totally avoiding dairy, as I notice Earth Balance has soy and I'm avoiding that, is butter/ghee or some other oil okay to use?

      Reply
      • Cassidy says

        February 04, 2019 at 2:06 pm

        Hi Claudine! Yes, you can use butter or ghee. Earth Balance also has a soy free version if you're interested. Even though we still avoid most dairy, I switched over to grass-fed butter instead of dairy free butter. I need to go back and update all my recipes that call to Earth Balance butter and tell everyone that butter or ghee will also work. Hope that helps and you like the donuts!! Let me know how they turn out 🙂

        -Cassidy

        Reply
    6. Holly says

      February 16, 2014 at 12:33 am

      5 stars
      Made these today and my son ate almost the entire batch....he was SOOOO thrilled to get a yummy donut again since being gluten free.....the texture was SO similar to the Krispy Kreme original donut he was just freaking out EXCITED! Thanks for such an AWESOME recipe! For the icing I mixed Swerve (powdered) with a touch of International Delight Vanilla creamer 😉

      Reply
      • Cassidy says

        February 16, 2014 at 1:50 pm

        I'm SO glad you like these, and you icing sounds delish!!!

        -Cassidy

        Reply
    7. Naomi says

      November 07, 2013 at 8:49 pm

      Hi! I love this recipe - it's so versatile. I added 1/2 c of pumpkin and dropped the tapioca starch to 1/2 c and eliminated the water. They are so sweet that I don't even need to put any icing on them. Thanks so much!

      Reply
      • Cassidy says

        November 08, 2013 at 12:25 am

        Thanks for the nice comment Naomi, and letting me know what substitutions you used, I'll have to try that!

        xo,
        Cassidy

        Reply
    8. Sasha says

      August 29, 2013 at 1:56 am

      5 stars
      Oh my gosh, this recipe is the BEST grain-free donut recipe I've ever had (and trust me when I tell you I've tried a bunch as I'm a huge donut lover)! Even my husband loved them and he's usually anti- grain-free baked goods. Keep sharing your amazing recipes!!!!!!

      Reply
    9. Sasha says

      August 25, 2013 at 2:35 am

      How many donuts does this yield? 6? 12?

      Thanks!

      Reply
      • Cassidy says

        August 28, 2013 at 1:33 pm

        Hi Sasha!

        Sorry it's taken me so long to get back with you. This recipe makes about 12 donuts, I updated the recipe to include this information 🙂

        Thanks,
        Cassidy

        Reply
    10. Lora says

      May 27, 2012 at 2:01 pm

      I just made these this morning and my kids loved them! I dipped them in the chocolate ganache (minus the coffee) and threw some dye free sprinkles on top. Thanks for another great recipe!

      Reply
    11. CassidyS says

      May 26, 2012 at 10:58 pm

      Amanda-
      Yes, I usually freeze all of my baked goods that we don't immediately eat. Hope you enjoy them!

      CdnSKmom-
      Sorry the texture didn't turn out well for you. Did you use the Honeyville brand? if you used a different brand that's probably what it was.

      Thanks for the feedback,
      Cassidy

      Reply
    12. CdnSKmom says

      May 26, 2012 at 8:44 pm

      I made this recipe today and maybe did something wrong because they weren't like a donut in texture or taste, more like a dense dough-y bread... It reminded me of paska at Easter growing up so I liked it, but my son only took a few nibbles.

      Thanks for the recipe, it was a culinary return to my childhood!

      Reply
    13. Anonymous says

      May 26, 2012 at 1:27 pm

      Do these donuts freeze well?

      Thanks,
      Amanda

      Reply
    14. CassidyS says

      April 04, 2012 at 2:16 pm

      April-
      I haven't tried these in a donut maker but I don't see any reason why it wouldn't work... except you will probably have to adjust the baking time. If you make 'em in the donut maker let me know how they turn out!

      Thanks,
      Cassidy

      Reply
    15. April Carroll says

      April 04, 2012 at 2:41 am

      Do you think these would work in the little donut makers? (The ones that close like a waffle maker?)

      Reply
    16. Adrienne @ Whole New Mom says

      April 02, 2012 at 9:15 pm

      Thanks so much for linking up to Allergy-Free Wednesday. Hope to see you next week.

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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