Love donuts? Try these delicious Paleo donuts - they're grain-free, dairy-free, refined sugar-free. Most importantly, they taste amazing!
I love donuts. L-O-V-E donuts. My family likes to splurge on local donuts on the weekend sometimes. And we love making these Cinnamon Donuts with three glaze options from time to time.
When I went through an elimination diet a few years ago, however, I came up with a paleo donuts recipe that rocked my world. I still love it several years later!
These donuts are SO soft and scrumptious -- not too cakey, but not too buttery or oily either.
These paleo donuts are:
The recipe below includes two different glaze options:
- chocolate glaze
- cinnamon sugar glaze
You can use one or the other, do a half batch of each, or make your own glaze! The recipe below calls for refined sugar-free options as well as dairy-free ingredients.
You can, of course, use regular sugar and regular chocolate chips for the glaze, if you wish.
Refined Sugar-Free Option
To make these refined sugar-free, I used maple syrup as the dough sweetener.
For the cinnamon sugar topping, I used coconut palm sugar instead of white granulated sugar on my donuts. Coconut palm sugar is reportedly low carb, has a low glycemic index, and has more nutrients than refined white sugar. I want to reiterate that I am not a nutritionist, so please consult your doctor if you have questions or concerns about refined sugar substitutes that are right for you.
My kids, who are still a hard sell when it comes to completely switching out refined sugar in their sweets, had theirs with regular sugar, which are the ones pictured here:
How long do donuts stay fresh?
Donuts are best eaten fresh from the oven. I mean, within an hour or two, when they are still hot, the outside has a slight crunch, and the inside is fluffy and light. You can place them in an airtight container and keep them in the refrigerator for a day or two.
Paleo Donuts Recipe
Awesome Paleo Donuts Recipe (Grain-Free, Gluten-Free, Refined Sugar-Free, Paleo)
Cinnamon Sugar Topping (refined sugar free option)
- 2 Tablespoons coconut palm sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350’F.
- Lightly grease your donut pan with coconut oil.
- In a medium bowl, combine almond flour, coconut flour, salt, and baking soda.
- In a large bowl, whisk eggs with the coconut milk, maple syrup, melted coconut oil, and vanilla.
- Slowly add the dry ingredients to the egg mixture, stirring until all ingredients are well combined.
- Place the batter in a piping bag. Or, spoon the batter into a large plastic bag and snip off one of the corners so that there is about a ½ inch opening.
- Gently squeeze the batter into each donut slot until it's just about ¾ of the way full.To help even out the batter, I gently tap the pan against the kitchen counter a couple of times to make sure the batter settles evenly.
- Bake at 350 degrees for 18-20 minutes. The edges will be slightly browned when done.
- After removing the donuts from the oven, allow them to cool for just a couple of minutes. Meanwhile, prepare your choice of topping.
- CHOCOLATE GLAZE
- Melt the chocolate chips and coconut oil together in a small bowl in the microwave just until melted. Stir to blend.
- CINNAMON SUGAR TOPPING:
- In a medium shallow bowl, mix the coconut palm sugar and ground cinnamon until the cinnamon is well combined with the coconut palm sugar. This will be your cinnamon sugar topping. Set aside.
- Slowly turn the donut pan over onto a cooling rack to let the donuts fall out.
- Dip as many donuts as you want into the chocolate glaze OR into the cinnamon sugar mixture.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Trust me: these are delicious even if you are in no way shape or form trying to cut out grains, gluten, or dairy. Try them, and let me know what you think!
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This post was originally published on March 5, 2015. It was updated January 21, 2020 with updated information. Same great recipe!