Description
A healthier Paleo donut hole recipe riddled with blueberries & glazed in a coconut butter icing! This grain-free breakfast is packed with healthy fats and only has one gram of sugar per donut. These donuts are a staple on my weekend breakfast rotation!
Ingredients
- 1/3 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 2 tbsp. monk fruit
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 egg
- 1/4 cup coconut oil, melted
- 1/2 tsp. vanilla
- 3 tbsp. freeze-dried blueberries, lightly crushed
Glaze:
- 1/4 cup coconut butter
- 3 tbsp. coconut oil
Instructions
- Preheat the oven to 400F.
- Combine the almond flour, coconut flour, tapioca flour, monk fruit, baking powder, & baking soda in a mixing bowl.
- Add in the egg, melted coconut oil, and vanilla. Mix well until a thick dough forms.
- Fold in the freeze-dried blueberries.
- Use a tablespoon to scoop out balls of dough. Roll each ball lightly between the palms of your hands to smooth out the edges.
- Space the doughnut holes out on a baking sheet lined with parchment paper.
- Bake for about 6 minutes, until the bottoms are slightly golden-brown.
- As the donuts are baking, make the glaze by melting the coconut butter and coconut oil together in a small stovetop pan over medium heat.
- Allow the baked donut holes to cool completely before rolling in the glaze.
- Category: breakfast, something sweet
- Method: bake
Nutrition
- Serving Size: 1 donut hole
- Calories: 100
- Sugar: 1
- Fat: 10
- Carbohydrates: 4
- Fiber: 3
- Protein: 1
Keywords: paleo, paleo recipe, low sugar, refined-sugar-free, healthy donut recipe, healthy breakfast, grain-free, gluten-free, healthy recipe, specific carbohydrate diet, gut health, low carb