4 different paleo keto donuts

PALEO & KETO DONUTS (also Gluten-free, GAPS-friendly, 10 minutes prep time)

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

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. 🙂

several different donuts with toppings


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

I don’t usually bake with almond flour because it is high in omega-6s, and almonds as a crop are wrought with environmental concerns. (Read these articles for more information: 1, 2.)

The original donut recipe does use blanched almond flour. Regarding almonds, consider these two choices:

  1. 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.
  2. 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

4 different paleo keto donuts all with different toppings

5 from 11 votes
Paleo Donuts
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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.

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: donuts, paleo
Servings: 9 donuts
Calories: 67 kcal
Author: Megan
  • 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
  1. Preheat oven to 350 degrees Fahrenheit.

  2. Whisk eggs. Add in remaining ingredients, and mix well by hand.
  3. 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.
  4. Bake 10 to 16 minutes (cooking time varies depending on the type of baking pan used).

  5. 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.

  6. 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.
  7. paleo-donuts-gaps-friendly
Recipe Notes

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.

Vanilla Icing

  • 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.

Nutrition Facts
Paleo Donuts
Amount Per Serving (1 donut)
Calories 67 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 70mg 23%
Sodium 102mg 4%
Potassium 116mg 3%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 2%
Calcium 2.8%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.

4 keto paleo donuts with different toppings



LOVE Paleo, Gluten-free and GAPS baked goods?

Here are a few other favorites:

And here are some fun Keto, Low Carb treats:


Comments 49

  1. Megan your donuts look so beautiful! I could sink my teeth into them right now, especially the one with honey lavender glaze! Are you kidding!! YES PLEASE!

    I am so thankful to have met such beautiful kindred spirit in this world of blogging and cookbook writing. My heart is so warmed by your review of my book! Thank you ever so kindly!!

    Cheers to Eating Beautiful!


    1. My privilege and pleasure, too, Andrea. SO lovely to know and work with you. So much fun to review your beautiful, loving book!!!

  2. These look soooo good! I would love to try it, but the cream of tartar is NOT allowed in GAPS diet, to my knowledge. Is it allowed now? I could make this donuts without cream of tartar, but they won’t stay fluffed without it. Right? Can I substitute something else?

    1. Hi Tomo! I’m SO glad you asked that! I’ll update a note on the recipe for everyone. I made the donuts both ways, because you’re right we are all, in my family, on the GAPS Diet; and I wanted to see. You don’t need it. Baking soda needs an acid to react with; it receives enough of that from the eggs. So just leave it out completely. Add 1/2-1 tsp. of sustainably-sourced gelatin to make the donuts stronger, if you want to. Enjoy! And…as I’ve written about in other posts, I always take Betaine HCl when I consume baking soda, to protect the ph of my belly and to bless my digestion. 🙂

    1. Thank you, Lindsey!! Yes, this silicone one is really good! The cookbook author tried out 4 before loving this one the best! So she did the research for me/us. 🙂

  3. What would be a good substitute for the almond flour? Whole wheat flour 1:1 (we don’t have to be on paleo diet… but my son is allergic to almonds)?

    1. I don’t personally eat that many almonds, either. My favorite choice actually is to sprout walnuts and to put them in the blender. Even if you can have real flour, walnuts make great nut flour and, sorry, this recipe isn’t designed to use grain flour. Do you already soak and dehydrate nuts or seeds? Not sure if you want to do that; but if so, it’s fun and they’re super yummy. Soaking makes the nuts digestible and more nutrient-dense. Here’s a post on how-to, if you’re interested: http://eatbeautiful.net/2014/04/22/how-to-sprout-nuts-and-seeds/ Also, next month I’ll be publishing a sourdough donut over at Traditional Cooking School, if that sounds good. Cheers.

  4. Thank you so much for stopping by my blog and leaving such a sweet and thoughtful comment.
    If I wasn’t trying to stay away from sweets I would totally be making these donuts! They look amazing and very easy to make. I’m gonna pin them for future reference. I’m thinking my Ladies Bible Study would like these!

    1. You’re welcome, Mikki!! 🙂 Good for you to stay away from sweets; that’s great!! These are to pull through all those folks who need a treat, which is sometimes me! But yes, so much good healing and health can happen when we are sweets-free. A ladies’ Bible study sounds like just the crew to appreciate these! Cheers!! Thanks for pinning!

  5. Made these a couple days ago and am blown away. We have almond allergy in our house so I subbed pecan flour. They came out incredible! Thankyou! I actually used these as a base for strawberry shortcake with fresh strawberries and coconut cream on top, delishhhhh!

    1. Oh, that sounds amazing!! Yes, I can see that being awesome. Since they bake up a bit spongy, they’d be great to absorb all the sauciness of strawberries and coconut cream; yummm!!!

  6. My son has a nut allergy, are there any other flours we could use? I know coconut flour would completely change the recipe, but could it be adapted? Cassava? We have not tried sunflower seeds yet so can’t use that either.

    1. I can relate and sympathize! It’s time for me to make a cassava flour donut recipe, for sure! You can try to sub it here; I haven’t tried that yet. Let us know how it goes if you do. 🙂

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      Hi Mags, I think most of them are in the recipe! 🙂 Lavender blossoms, dried hibiscus (I love this one!), the cocoa butter glaze …

  7. Does this have to be fine almond flour? Or can I just put my sprouted and dehydrated nuts in the food processor and pulse? Thanks!

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      Hi Kristine, I love the idea of using your home sprouted nuts. You’ll just want to make sure they’re as fine as possible. That’s actually how I make this recipe. I use home sprouted walnuts. I allow a teeny bit of walnut butter to form so the rest of the grind is pretty fine. Good luck and enjoy. I’d love to hear how it goes!

      1. Is using store bought almond flour allowed on GAPS? I’m exhausted cooking so much it sure would be a break. I wouldn’t use it very often. I get 6 hours a sleep a night because I don’t want cooking to cut into my kids life and teaching during the day. I’m just always terrified always of my son regressing. I got him diagnosed a mo th after starting the diet and he was radically different, before I don’t think he would be high functioning autistic. Could not using crispy nut flour hurt his stomach? His digestion is normally pretty normal now with maybe one lose stool a week. Before he was having lose stools 8 times a day and vomiting a few times a month. Sorry for all the information

        1. Post

          Hi Kristine, the main thing with almonds is that they are super high in glyphosate residue (think Round-up). This is a scary poison that affects detox pathways, among other things. So you can buy almond flour for very occasional use, but it needs to be organic. Also, almonds are high in omega-6s, so not an ideal food for any of us to eat often, even when organic. BUT I totally get the stress of the cooking and exhaustion, and you need to take care of you. For sure. Probably best to choose a batch cooking day and make some sprouted walnut flour. (Keep it in the freezer to prevent rancidity.) Then you could rotate flours: occasionally use organic almond flour, occasionally use hulled hemp seeds or hulled tahini, occasionally use your homemade sprouted flour. Sending encouragement, empathy and love! Hang in there. You’re doing beautiful work that will pay off!!

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      Hi Kristine, great question. According to worldwellnesseducation.org: “Walnuts have a lot of pest issues and as such are saturated with pesticides and more chemicals than any other nut. Their fat content allows them to absorb these chemicals so again buy organic.” I know what you mean. I try to save money wherever I can too, for sure! But walnuts are not the place to be thrifty by buying conventional.

  8. I cannot tell you how much I love these. Haha! I was craving donuts so badly on the GAPS Diet and then I found these. They’re perfect! I’ve made them a few times now and they come out beautifully every time. I’ve even made them in a muffin tin and they’re still wonderful. 🙂

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