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Grain Free Donuts

prep:10 minutes
cook:30 minutes
ready in:40 minutes
Difficulty
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Show nutritional information
  • Serves: 12
  • Calories: 292
  • Total Fat: 22g
  • Total Carbohydrate: 24g
  • Protein: 3g
These fluffy and sweet donuts are a fun treat to enjoy when you just want a donut. Try them with the chocolate ganache and lemon glaze. You and your family will never know these are grain-free!

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Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, combine the almond flour, arrowroot flour, baking powder, and salt. Stir with a wooden spoon until combined.
  3. In a smaller mixing bowl, add the eggs, pure maple syrup, vanilla extract, and coconut milk. Using a hand mixer, blend ingredients until smooth.
  4. Pour the wet ingredients into the dry, and blend all ingredients with your hand mixer until smooth.
  5. Add your softened coconut oil to the batter, and blend again until all ingredients are combined evenly.
  6. Liberally grease your donut pan with coconut oil, and spoon about a cup of batter into a ziplock bag.
  7. Snip one of the corners off of the ziplock bag, and pipe the batter into the donut mold. More batter makes a fluffy donut, but you will have less total donuts. Filling the molds 3/4 full will yield about 12 donuts.
  8. Smooth the tops of the batter by carefully banging the donut pan on the counter, and smoothing any uneven spots with a spoon or your finger.
  9. Bake the donuts for 12 minutes, making sure to check then after 10 minutes. Remove donuts from oven, and allow to cool on a wire rack.
  10. Grease donut pan again, and repeat for another batch of donuts.
  11. Once donuts are completely cool, dip them into your choice of frosting. It helps to have the frosting in a shallow bowl to dip to donut. Place donuts in the fridge for a few minutes to help the frostings set before serving.
  12. If using the lemon glaze, refrigerate donuts after dipping, then dip a second time, and refrigerate once more to allow the glaze to set.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. LadyHawkDriver
    June 16, 2013

    Da-Lish!! These were yummy!!!! I used a mini muffin pan and halved the ganache mixture (I also used coconut oil as I didn’t have any palm oil on hand) and everything was scrumptious. I still had a good amount of ganache left so may want to consider quartering the ganache ingredients when using a mini muffin pan. Daughter loved them as well! Thanks for the great recipe.

  2. Lori Carroll
    June 18, 2013

    O… M… G…. !!!! These were AWESOME!!! It’s been an eternity since I’ve laid hands on a donut (and I grew up thinking Dunkin’ Donuts were just the greatest thing on the planet… silly me!). Donuts are back, and better than EVAH. I did half with chocolate (and I used coconut oil as well), and the other half I subbed orange juice for the lemon… holy moses… fabulous. I am one seriously happy camper!!!

  3. Lori Carroll
    June 30, 2013

    Just used this recipe as a pancake batter this morning… FABULOUS!!! They were light and fluffy… everything a pancake should be. I’m sure it would work well in the waffle iron as well. I came up just short on maple syrup and subbed some honey, and all was just fine. I pureed up some frozen pineapple with some coconut and warmed it up just a bit as a topping… OUT OF THIS WORLD!!!!

  4. Lori Carroll
    June 30, 2013

    BTW, if you make the donuts with the chocolate ganache, they freeze up really well… take no time to thaw enough to eat without the ganache getting goopy. I even ate one straight out of the freezer as a snack yesterday, and it was great!!!

  5. Jenentonic
    July 18, 2013

    These were quite delicious, truly, but we served them as a trifle (ie we scraped them out with a spoon) with lemon glaze drizzled over the top because they didnt rise at all and totally stuck to the donut pan. Like, seriously, my pans are soaking right now in a big way. I have read and re-read this recipe 10 times now and we followed it exactly, except that our baking powder is Bob’s Red Mill double acting. I am sad. More baking powder maybe…?

  6. jenahammond
    November 20, 2013

    Messaging while donuts are cooking in my new donut maker! I am a sucker for kitchen gadgets and thought I would NEVER get to use a donut/cake pop maker. Bought one today after seeing George Bryant’s link to this recipe. First round came up a little soupy since I used agave rather than maple. Added a bit of coconut flour before pouring second set. Came out perfect!!! Thanks for a tasty treat!!!

  7. StephanieAJohnson
    February 21, 2014

    Omg! These are delicious…my husband’s favorite dessert! I have subbed coconut flour when i didnt have almond flour and they come out thicker but still delicious. Thank you for this great recipe. :)

  8. AlexisFoss
    March 26, 2014

    So this is the recipe that finally caused me to register for this website. These? Are A.Ma.Zing. Honestly, I had a hard time believing that primal donuts could be fluffy. You have proven that is not the case. My family (even my husband, who has declared the awfulness of gluten-free, never mind Paleo, baked goods) eats these without any glaze or chocolate covering. I make them in my mini donut maker, and they are yummy little bites of fluffy wonderfulness. I even had a total brain fart this morning, forgot to add the coconut oil when the ingredients were mixing, and they still came out fine! I just added a little extra butter to the donut wells. Thank you, thank you, thank you!

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