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Chocolate covered donut with sprinkles.
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Paleo Almond Flour Donuts {with chocolate frosting}

These Paleo donuts have the most delicious cake-like texture thanks to the perfect mix of almond flour, coconut flour, and tapioca flour. They are topped with chocolate frosting and taste just like bakery cake donuts, but are made with healthier ingredients!
Course Breakfast, Dessert, snacks
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
15 minutes
Total Time 30 minutes
Servings 6 donuts
Calories 371kcal
Author Sara

Equipment

  • 1 donut pan (6 cavities)

Ingredients

Ingredients for Donuts

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 2 TBSP tapioca flour (also called tapioca starch)
  • ½ TSP baking soda
  • TSP fine sea salt
  • 2 eggs, room temp
  • 2 TSP apple cider vinegar
  • ¼ cup coconut oil, melted
  • 1 TSP pure vanilla extract
  • cup coconut palm sugar (also just called coconut sugar)
  • ¼ cup unsweetened dairy-free milk

Ingredients for the Chocolate Frosting

Instructions

  • Preheat oven to 350 degrees F and generously grease a 6 cavity donut pan.
  • In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking soda and salt.
  • In a separate bowl, whisk together the eggs, apple cider vinegar, coconut oil, vanilla, coconut sugar, and milk.
  • Make a well in the flour mixture and then pour in liquid ingredients. Mix until all ingredients are fully incorporated. The batter will be thick.
  • Transfer donut batter into a piping bag, or plastic sandwich bag. Cut the tip/corner of the bag about ½" - ¾". Pipe batter into donut pan, filling each cavity about ¾ of the way full.
  • Bake for 15-17 minutes, or until golden brown and they start to pull away from the edges (see notes).
  • Allow donuts to cool slightly before removing them from the pan. If using silicon, you can flip the pan over and loosen the donuts by very carefully pushing on the silicone. Transfer donuts to a wire cooling rack and allow to fully cool before adding the chocolate frosting.
  • While donuts are cooling, make the chocolate frosting. In a small shallow bowl, whisk together the powdered coconut sugar, cocao, and milk (or water). You want the bowl shallow enough that you can dip the donuts in it.
  • Once donuts have cooled, carefully dip each donut in the frosting. Dip the top half of each donut (on the rounded side) into the chocolate frosting. The frosting will be thick, so be careful when dipping and pulling the donut out. Place donut back on cooling rack to let frosting settle.
  • Enjoy!

Notes

  • If you are using a silicon pan, the baking time will be roughly 16 minutes. If using a standard non-stick pan, you may need to reduce the baking time; check donuts around 12 minutes. Regardless of pan, donuts are done when they start to pull away from the edges and are golden brown (don't undercook).
  • For a silicon donut pan, you can place on a cookie sheet while baking for extra stability. 
  • Be very careful when dipping donuts in chocolate frosting. Gently dip the donuts and slowly pull out of frosting so donuts don't break. You will have leftover frosting - extra is needed simply so you can dip the donuts. 
  • You can add sprinkles if you'd like, just know sprinkles are not considered Paleo (I recommend naturally dyed sprinkles). 
  • Donuts are best eaten day of but will stay fresh in an air tight container for 48 hours. 
  • Note the total nutritional content is based off of all frosting being used. You will have a lot leftover frosting, so the nutritional content isn't super accurate. Without any frosting, each donut has 7g of sugar. 

Nutrition

Calories: 371kcal | Carbohydrates: 41g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 246mg | Potassium: 37mg | Fiber: 4g | Sugar: 25g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg