Description
Soft & fluffy cinnamon cake donuts, made grain-free & paleo. Especially topped with an almond butter crumb topping, this recipe is lights-out good! Paleo, Grain-free, Dairy-Free, Gluten-free, Low Sugar, SCD-friendly.
Ingredients
- 1 cup almond flour
- 1 tbsp. tapioca flour
- 1/4 cup monk fruit
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 1/4 cup coconut oil, melted
- 2 tbsp. unsweetened almond milk
- 1 tsp. pure vanilla extract
Crumb topping:
- 1/4 cup + 1 tbsp. almond flour
- 1 tbsp. creamy almond butter
- 1/2 tbsp. melted coconut oil
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
Glaze:
- 1/4 cup coconut butter
- 2 tsp. coconut oil
Instructions
- Preheat the oven to 350F. Lightly spray a silicone donut mold with nonstick cooking spray.
- In a large mixing bowl combine the almond flour, tapioca flour, monk fruit, baking soda, cinnamon, & salt. Whisk until well combined.
- Add in the eggs, melted coconut oil, almond milk, and vanilla extract. Beat with an electric hand mixer until a smooth batter forms.
- In a separate small dish, make the crumb topping. Stir together the almond flour, almond butter, melted coconut oil, vanilla extract, and cinnamon. It will be crumbly in texture. Set aside.
- Spoon the donut batter evenly into the donut molds. Sprinkle the crumb topping evenly over the batter in each mold.
- Bake for 20 minutes, until a toothpick comes out clean from the center of the donuts.
- Let cool completely before turning out of the donut mold. Melt the coconut butter and coconut oil together and drizzle over each donut. Enjoy!
- Category: breakfast
- Method: bake
Nutrition
- Serving Size: 1 donut
- Calories: 290
- Sugar: 1
- Fat: 26
- Carbohydrates: 7
- Fiber: 3
- Protein: 7
Keywords: healthy breakfast, paleo donuts, almond flour, low sugar recipe, grain-free recipe, gluten-free, healthy recipe, easy donuts, paleo breakfast, monk fruit