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Paleo & Keto Donuts are also perfect for low carb, gluten-free and GAPS diets. You’ll love the tender crumb and different topping options. This recipe takes just 10 minutes to mix together!
One thing I love about this recipe is how fast and easy Paleo and Keto Donuts are to make, 20 to 30 minutes total (including baking time)! Just one medium size bowl and mixing the few ingredients by hand.
These donuts turn out really light, a bit sponge-y and, with the glaze, they are cake meets healthy candy– so yum!
I’m not sure why it took me so long to make Paleo donuts! I think I needed a recommendation for which donut pan to buy, for starters. (Here‘s the one I use!) After that, this recipe was handed to me, by a friend, via her new e-book. We love them, and I’m not sure when I’ll make my own recipe. Although now that I have my new donut pan it won’t be too long. 🙂
The credit for this recipe goes to Andrea Wyckoff. They’re from her cookbook, Pure and Simple Paleo, published with her permission. Please see her blog, ForestandFauna.com for some other lovely whole food recipes.
Blanched Almond Flour
The original donut recipe does use blanched almond flour. Regarding almonds, consider these two choices:
- If you like using almond flour, make sure it’s organic. (Here‘s a good one.) Most people buy conventional almond flour because it’s cheaper. But almonds retain heavy amounts of glyphosate residue due to spraying just before harvest. Humans get the poison that remains.
- Try using another nut! 🙂 I really like putting walnuts or pecans in my blender or food processor to make happy omega-3 nut meal. Different nuts will create different textured donuts, but they’re all yummy! Have fun enjoying different nuts and textures. Either use macadamia nuts (because they’re the nut lowest in anti-nutrients like phytic acid) or consider soaking and dehydrating your nuts and seeds for best digestion. (Learn how here.)
If you want the best donut pan, for texture and performance,
that great baking tool is here.
How to Store your Donuts
You can keep your donuts on the counter, covered and sealed, for a few days, or in the fridge.
You can also freeze your donuts. Just leave them out at room temperature to defrost.
PALEO DONUTS — Keto, Low Carb, Gluten-free & GAPS-friendly
Paleo & Keto Donuts get baked and turn out perfectly! Healthy, decadent and fun! Plus, you won't believe how fast these are to make. (Decorations take longer.) See the recipe for Keto sweetener option.
- 3 large eggs
- 1/4 cup honey (or maple syrup or 1/3 cup powdered keto sweetener: see link below in Recipe Notes [the Nutritional Facts below represent the keto version of this recipe])
- 1 tsp. vanilla extract
- 1-1/2 cups blanched almond flour or try using another nut meal like macadamia, walnut or pecan
- 1/2 tsp. baking soda sifted
- 1 tsp. cream of tartar leave this out for GAPS; the donuts turn out great without it!
- pinch sea salt
- 3/4 tsp. cinnamon optional
- 1/8 tsp. nutmeg optional
Preheat oven to 350 degrees Fahrenheit.
Whisk eggs. Add in remaining ingredients, and mix well by hand.
Grease donut pan thoroughly. Spoon batter into a piping bag (or use a zip lock bag, then cut off the corner). Pipe donut filling into a full sized donut baking pan with space for 9 standard donuts (or more if making mini- donuts). I use the silicone donut pan and set it on a full metal baking sheet for ease in getting it in and out of the oven.
Bake 10 to 16 minutes (cooking time varies depending on the type of baking pan used).
After baking, let donuts *fully cool* before removing from pan. It is super hard to wait for these to cool; but do. They will break if you try to pop them out early.
If you are going to top them with my simple chocolate glaze put the donuts into the freezer to chill for 20 minutes while you make the glaze. Dip the chilled donuts in the chocolate coating, sprinkle on chopped nuts or freeze dried fruit, and serve. Or you can make a small batch of my vanilla icing to top them (recipe below), and stir in freeze dried strawberries for flavor and a nice pink color.
Find powdered keto sweetener HERE.
Toppings and Decorations
Optional garnish: Use Andrea's simple chocolate coating for a glaze or her vanilla icing (both recipes are below), chopped nuts, dried coconut flakes, crumbled freeze dried fruit, or roll in maple sugar and cinnamon.
I garnished my donuts, after glazing, with shaved unsweetened chocolate, powdered hibiscus blossoms and lavender blossoms (very herby but yummy).
I also made a honey glaze with 1/2 cup melted cocoa butter + 2 T. honey (or Keto sweetener) & 1/2 tsp. vanilla extract.
- 1 cup organic palm shortening (best one here)
- 2 to 3 Tablespoons honey or maple syrup (or powdered sweetener for Keto and Low Carb here)
- 1 teaspoon vanilla
- Tiny pinch sea salt
Whip icing ingredients together in a small bowl, add sweetener to taste. I like to use the whisk attachment on my immersion blender to make this frosting extra creamy.
Chocolate Glaze for Donuts
- 1/2 cup fair trade cacao butter (here)
- 1/2 cup fair trade cacao powder (here)
- 2 to 4 Tablespoons maple syrup (or stevia, to taste)
Gently melt the cacao butter over low heat, or in a double boiler. After melting cacao butter stir in cacao powder and sweetener. Do your best to melt together at a low temp to avoid scorching the chocolate.
To Glaze Donuts: After mixing the chocolate sauce together, let it cool until it thickens a little, then you can dip the donuts in the chocolate sauce. It also works best if you start with a chilled donut. You may need to “double dip” the donuts, meaning dip them once, then stick them in the freezer for a few minutes to let the chocolate firm up, then dip them in chocolate again.
The Nutritional Facts below represent the Keto and Low Carb version of this recipe.
LOVE Paleo, Gluten-free and GAPS baked goods?
Here are a few other favorites:
- Butternut Squash Muffins
- Blueberry Muffins
- Pumpkin Scones with Glaze (and Pumpkin-Chocolate Chip variation!)
And here are some fun Keto, Low Carb treats: