Description

A fluffy, cakey paleo donut recipe inspired by one of my favorite candy bars! These healthier donuts are topped with chocolate, coconut, slivered almonds, and coconut butter glaze for a delicious sweet breakfast. Paleo, Grain-Free, Gluten-free, Refined-Sugar-Free, Dairy-Free, Low Sugar.

Ingredients

Scale

1 cup almond flour
1 tbsp. tapioca flour
3 tbsp. monk fruit sweetener
1 tsp. baking soda
1/8 tsp. salt
2 eggs
1/4 cup coconut oil, melted
1/4 cup almond milk
1 tsp. vanilla extract
2 tbsp. cocoa nibs
2 tbsp. paleo chocolate chips
2 tbsp. slivered almonds
1 tbsp. coconut flakes
(Optional, for glaze) melt 1/4 cup coconut butter + 2 tbsp. coconut oil together.

Instructions

Preheat the oven to 350F and lightly grease a silicone donut mold with coconut oil cooking spray. Set aside.
In a large mixing bowl, combine the almond flour, tapioca flour, monk fruit, baking soda, and salt. Stir well.
Add in the eggs, almond milk, melted coconut oil, and vanilla extract to the almond flour mixture. Beat well with an electric hand mixer.
Evenly spoon the batter into the 6 greased donut molds.
Evenly sprinkle the cocoa nibs, chocolate chips, slivered almonds, coconut flakes over the batter in each mold. Lightly press the toppings into the surface of the batter.
Bake for 17-20 minutes, until a toothpick comes out clean from the center of a donut. Let cool completely before carefully turning the donuts out of the molds.
(Optional) Drizzle the coconut butter glaze over each donut & enjoy!

Notes

Refrigerate or freeze leftover donut in an air tight container. Personally, I like to warm them up again before serving.

Category: breakfast, something sweet
Method: bake

Nutrition

Serving Size: 1 donut
Calories: 260
Sugar: 3
Fat: 23
Carbohydrates: 8
Fiber: 2
Protein: 6

Keywords: paleo, paleo breakfast, healthy donuts, refined-sugar-free, low sugar, grain-free, gluten-free baking, healthy breakfast, almond flour recipe, baked donuts