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.
2Tbsp.Butter (can use non-dairy or ghee) melted and cooled, OR avocado oil
½cupWarm Water
½teaspoonPure Vanilla
Classic Glaze:
1cupPaleo Powdered Sugarsee notes below
2Tbsp.Butter (can use non-dairy or ghee)melted
¼tsp.Pure Vanilla
1Tbsp.Non-Dairy Milkor as needed to thin
Chocolate Ganache Glaze:
Chocolate Ganacheclick the link for the recipe (use paleo chocolate chips and any preferred sweetener - if any!)
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.
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
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).
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
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