Paleo and Keto Donuts
Paleo and Keto Donuts are baked, not fried, and turn out perfectly! Healthy, decadent and fun, this recipe takes literally just 10 minutes to mix together!
Servings 9 donuts
- 1-1/2 cups blanched almond flour or you may also use another nut meal like macadamia, walnut or pecan
- 3 large eggs
- 1/4 cup honey for Paleo OR low carb liquid sweetener for Keto (Paleo may also use maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar (omit for GAPS; the donuts turn out great without it)
- 3/4 teaspoon cinnamon optional
- 1/2 teaspoon baking soda sifted
- 1/8 teaspoon nutmeg optional
- 2 pinches sea salt
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 baking pan. ( If your donut pan is silicone, 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 liquid 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.
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.
- 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
Chocolate Glaze for Donuts
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.
- 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) or low carb liquid sweetener here
The Nutritional Facts below represent the Keto and Low Carb version of this recipe.
Serving: 1donut | Calories: 67kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 102mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Calcium: 28mg | Iron: 0.6mg