Grain Free Donuts
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!
10 minutes
30 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 204 |
| Fat: | 15 g |
| Carbohydrates: | 18 g |
| Protein: | 4 g |
| Calculated per serving. | |
Serves: 12
Serves: 12
Ingredients
- 1 1/2 cup 1 1/2 cup 1 1/2 cup Blanched Almond Flour
- 1/2 cup 1/2 cup 1/2 cup Arrowroot Flour
- 3 tsp 3 tsp 3 tsp Baking Powder
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 2 2 2 Eggs, Pastured
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 3/4 cup 3/4 cup 3/4 cup Coconut Milk
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut Oil, Organic, melted
- 1 cup 1 cup 1 cup Chocolate Ganache (click for recipe), Split recipe in half if using for half of the donuts. Use full recipe if using on all donuts.
- 2/3 cup 2/3 cup 2/3 cup Lemon Glaze (click for recipe)
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
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine the almond flour, arrowroot flour, baking powder, and salt. Stir with a wooden spoon until combined.
- In a smaller mixing bowl, add the eggs, pure maple syrup, vanilla extract, and coconut milk. Using a hand mixer, blend ingredients until smooth.
- Pour the wet ingredients into the dry, and blend all ingredients with your hand mixer until smooth.
- Add your softened coconut oil to the batter, and blend again until all ingredients are combined evenly.
- Liberally grease your donut pan with coconut oil, and spoon about a cup of batter into a ziplock bag.
- 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.
- 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.
- 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.
- Grease donut pan again, and repeat for another batch of donuts.
- 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.
- If using the lemon glaze, refrigerate donuts after dipping, then dip a second time, and refrigerate once more to allow the glaze to set.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
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.
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!!!
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!!!!
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!!!
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…?
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!!!
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. đŸ™‚
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!
OMG!!!! I don’t like donuts and I Loooooooooove these!!! The only problem is that I can’t stop eating them. This recipe will be one to keep.
Just made these and thry are great!!!
So I just made these and the texture and everything is amazing, except that they have a strong bitter taste. I am wondering if I did something wrong? What could have caused the bitter taste?
I just made these and the texture is amazing, but they leave they have this strong bitter taste. I’m not sure if I am doing something wrong, what could cause a bitter taste?
It was my first time to try this recipe. These donuts would be so good if you cut the baking soda in half. Or even if you used 1 teaspoon of baking soda. 3 teaspoons of baking soda gives a metallic/bitter aftertaste to the donuts. I followed the recipe to a T, because it was my first time to make donuts. It seemed like a lot when I was mixing the ingredients, but thought maybe it’s just a donut thing… It really was too much. Just a thought for future.
I am having a hard time with this recipe… It seems the donuts rise and then collapse each time. And they stick to the pan… the batter is so delicious and I don’t want to give up.. any suggestions? I live at 850m in the mountains so perhaps altitude may have something to do with it.