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Paleo Donut Recipe

A delicious baked paleo donut recipe. Gluten free, dairy free and refined sugar free.
Prep Time 15 minutes
Author Diana Keuilian


  • 1 ¼ cup blanched almond flour
  • ¼ teaspoon baking soda
  • 3 tablespoons pure maple syrup Grade A, organic if possible
  • For the Donuts;
  • ¼ teaspoon pure almond extract
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons coconut oil melted (organic, if possible)
  • 1 teaspoon apple cider vinegar
  • Whites of 2 large eggs organic, if possible
  • For the Glaze;
  • ½ cup very dark chocolate 73% cocoa - the Enjoy Life brand is completely dairy free
  • ¼ cup unsweetened chocolate 100% cocoa - naturally dairy free
  • 2 tablespoons coconut oil


  • Preheat oven to 350 degrees F. Grease your 6-mold doughnut pan with coconut oil.
  • Combine all the ingredients except for the egg whites.
  • Beat the egg whites until thick and fluffy. Firm peaks will form.
  • Gently fold the egg whites into the batter. Do not over-mix.
  • Put batter into a piping bag (or a freezer bag with the corner cut) and pipe into the doughnut molds.
  • Bake 8 - 12 minutes until lightly golden (8 minutes on a convection oven, 12 minutes for a regular oven).
  • Allow the doughnuts to cool, remove from the pan and refrigerate for 30 minutes.
  • Meanwhile, make the glaze.
  • Create a double-boiler (bain marie). Fill a saucepan with a few inches of water and place on a medium heat. Put a bowl (or smaller saucepan) on top. It should not be touching the water.
  • Place the ingredients for the glaze in the bowl. Stir gently until fully melted.
  • Dip each chilled doughnut into the chocolate mixture.
  • Chill for at least 30 minutes until the glaze hardens.


Adapted from Jenna Shaughnessy