These baked gluten-free and paleo donuts are AMAZING! They are soft, tender, and melt in your mouth with the option of a classic or chocolate glaze.
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 we loved them!!!!
To me, these are somewhere in between a Krispie Kreme melt-in-your-mouth donut and a cake-like donut. When you bite into them they are a little squishy but spring right back.
One day soon I'll attempt the raised (proofed yeast method) and fried donuts, but for now, we're pretty happy with this recipe.
Easy instructions
Whisk together the dry ingredients in one bowl and the wet ingredients in another.
Stir the wet ingredients into the dry and grease the donut pan. Fill each donut mold almost full.
Bake the donuts at 375 degrees for 13 - 15 minutes, or until nicely browned.
Remove to a cooling rack to cool while you make the glaze.
Dip the paleo donuts into a simple powdered sugar glaze or chocolate ganache and set back on the cooling rack. Allow to slightly cool and serve immediately.
Homemade paleo powdered sugar
- Blend preferred granulated sugar in a very dry blender or coffee grinder until it is a fine powder.
- Mix in 1 Tbsp. arrowroot or tapioca flour per cup of sugar (after it's a fine powder).
Coconut Palm Sugar results is a caramel-type flavor while Erythritol or Truvia results in a more traditional tasting powdered sugar glaze.
If you’ve tried these Baked Paleo Donuts or any other recipe on the blog please let me know in the comments below!
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Homemade Baked Paleo Donuts
Ingredients
Donuts:
- 1 1/2 cup Blanched Almond Flour finely ground
- 1 cup Tapioca Flour or Arrowroot
- 1 1/2 tsp. Grain Free Baking Powder
- 1 tsp. Salt
- 1/4 cup Coconut Palm Sugar or granulated sugar of choice
- 3 large Eggs
- 1/4 cup Non-Dairy Milk
- 1/4 tsp. Distilled White Vinegar
- 2 Tbsp. Butter (can use non-dairy or ghee) melted and cooled
- 1/2 cup Warm Water
- 1/2 tsp Pure Vanilla
Glaze:
- 1 cup Powdered Sugar see notes below
- 2 Tbsp. Butter (can use non-dairy or ghee) melted
- 1/4 tsp. Vanilla
- 1 Tbsp. Non-Dairy Milk or as needed to thin
Chocolate Ganache Glaze:
- Chocolate Ganache click link for recipe
Instructions
- Preheat oven to 375 degrees and grease a donut pan. Set aside.
- Mix the non-dairy milk and vinegar in a small bowl. Set aside.
- Melt the butter and set aside to cool.
- Whisk together all of the dry ingredients in a large bowl until well combined.
- Stir in the eggs.
- Then, stir in the milk mixture (buttermilk), water, vanilla, and butter. Mix well.
- Fill each donut tin almost full.
- Bake 13-15 minutes or until browned.
- Cool a few minutes on a wire rack then dip tops into glaze or chocolate ganache. Return to wire rack and cool completely.
Glaze:
- In a medium-sized bowl, mix together all of the glaze ingredients. Add additional non-dairy milk to thin as needed.
Notes
- Nutritional Information does not include glaze.
- For grain-free baking powder: combine 1 part baking soda to 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato flour.
- Blend preferred granulated sugar in a very dry blender or coffee grinder until it is a fine powder.
- Mix in 1 Tbsp. arrowroot or tapioca flour per cup of sugar (after it's a fine powder).
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
I need to find my donut pan! This looks awesome! ?
Thank you Ashley, I hope you like them as we do!!!
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?
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
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 😉
I'm SO glad you like these, and you icing sounds delish!!!
-Cassidy
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!
Thanks for the nice comment Naomi, and letting me know what substitutions you used, I'll have to try that!
xo,
Cassidy
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!!!!!!
How many donuts does this yield? 6? 12?
Thanks!
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
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!
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
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!
Do these donuts freeze well?
Thanks,
Amanda
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
Do you think these would work in the little donut makers? (The ones that close like a waffle maker?)
Thanks so much for linking up to Allergy-Free Wednesday. Hope to see you next week.