Description
Soft, fluffy, and rich Paleo chocolate donuts made with grain-free ingredients. These naturally sweetened treats are baked, not fried, making them a healthier indulgence perfect for breakfast, dessert, or a snack.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup or raw honey
- 1 tsp vanilla extract
- For the glaze: 1/2 cup dark chocolate (Paleo-approved)
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan with coconut oil.
- In a bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and sea salt.
- In another bowl, whisk together eggs, melted coconut oil, maple syrup (or honey), and vanilla until smooth.
- Gradually mix the wet ingredients into the dry ingredients until a thick batter forms.
- Spoon the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
- Let donuts cool in the pan for 5 minutes before transferring to a wire rack.
- For the glaze, melt dark chocolate and coconut oil together until smooth.
- Dip cooled donuts into the glaze and let set before serving.
Notes
Add cinnamon or espresso powder for extra flavor depth.Top with shredded coconut, chopped nuts, or freeze-dried berries before the glaze sets.Use a mini donut pan for smaller donuts (reduce baking time by 3–4 minutes).Store at room temperature for 2 days, in the fridge for 5 days, or freeze (unglazed) for 2 months.Reheat in oven at 300°F for 5 minutes or microwave 15–20 seconds.
Nutrition
- Serving Size: 1 donut
- Calories: 190
- Sugar: 10g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
