Paleo Donuts!

Baked donuts that don’t just taste like cake! Maple cinnamon donuts glazed with an almond butter caramel…100% awesome!

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Doughnuts or Donuts? I’m not sure which I have a preference for so I use them interchangeably…whichever one comes more naturally at any given moment to my fingertips.

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I pretty much leaped for joy when my donut pan arrived! Why I waited so long to purchase one I don’t really know. The only regret I have is not having bought two as 6 donuts just isn’t quite enough!

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These were actually the second batch I baked…the first were of course of the chocolate variety, gluten free and just as incredible in terms of the unique texture but I decided ultimately it was more important to share these wonders! The glaze totally stole the show.

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The donuts themselves are pretty awesome. Not a cake consistency, denser, heartier, a little bit of chew…I’ll be honest, it’s been a hell of a long time since I had a standard deep fried donut. The texture is never going to be the same with a baked donut, especially one that is 100% grain free but these are pretty darn amazing all the same.

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Who needs muffins when you can have donuts!!! I see copious rounds being baked over the coming weeks, I’ve a fair few flavour combinations I want to experiment with. A chocolate paleo one is of course impossible to not be drawn to…

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Glazed and coated in powdered coconut sugar perhaps?

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Ok so maple syrup isn’t technically paleo but it can easily be subbed for raw honey. I reckon if you buy a good quality maple syrup you could let it pass…I’ll leave that one up to you.

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These disappeared within 24 hours with a helping hand from my mum, dad and I most definitely may have eaten 3.5 of them singlehandedly…

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There is something so incredibly novel about eating homemade donuts. They just look so pretty, unique and perfect. Unlike muffins that can end up looking a little rustic, cookies that are odd sizes and random shapes, crumbly in parts…

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I get even more excited about the potential flavour combinations and toppings. Opportunity to offer more sweetness, texture and pops of wonderfulness to delight your taste buds.

What’s your all time favourite donut? Ever tried to recreate a healthier version at home?

Almond Maple Cinnamon Donuts

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: bake dessert snack gluten-free paleo almond meal almond extract coconut oil honey


Ingredients (6 doughnuts)

  • 4 large eggs
  • 1/4 cup (55g) unrefined coconut oil
  • 1/4 cup (60ml) unsweetened almond milk warmed
  • 1/4 cup (60ml) maple syrup
  • 2 tsp vanilla extract
  • 1/2 cup (56g) coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • Pinch of Himalayan/Sea salt


  • 2 tbsp smooth all natural almond butter
  • 1/3 cup (80ml) maple syrup
  • 2 tbsp (28g) melted coconut oil
  • 2 tbsp full fat coconut milk
  • 1 tsp vanilla extract
  • Pinch of Himalayan/Sea salt
  • 2 tbsp chopped almonds for sprinkling


For the Doughnuts

Preheat oven to 180C (350F).

Whisk together eggs, maple syrup, warm milk and vanilla extract. Whisk in melted coconut oil (it should be warm, not hot!).

Sift the coconut flour, baking soda and cinnamon in to the egg mixture.

Using teaspoons place the mixture in to your doughnut pan (I made six in a standard Wilton donut pan.

Bake in the preheated oven for 10 -12 minutes.

Allow to cool for 3 minutes before gently removing from your donut pan and allowing to cool on a wire rack.

For the Glaze

Place maple syrup in a non stick pot, bring to the boil and simmer for 8 minutes until it thickens and becomes darker in colour. Still simmering over low heat, stir in almond butter and melted coconut oil.

Once combined stir in coconut milk and vanilla extract and salt.

Remove from the heat and one at a time gently place the smoother surface area (the bottom side in terms of how they baked in the pan). Return to your wire rack and sprinkle with chopped almonds.

Store donuts in a seal tight container for up to days or freeze for up to one month.

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  1. Doughnuts! I can’t remember the last time I had one either but I have been dying to make them! Just need the pan first. These look absolutely amazing and so easy to make. When I purchase a pan I will be making these for sure 🙂

      1. Nicola, just fyi, you don’t need a doughnut pan to make doughnuts – it’s not the shape that distinguishes them (there are types of doughnuts without holes in the middle), it’s the fact that they’re deep-fried. Obviously I realise these ones aren’t, but that is originally what makes a doughnut a doughnut. Presumably you could just bake these in a muffin pan if you’ve got one.

        1. Only just seen your message Hannah. Thanks for letting me know, might just try them as muffins because they sound absolutely amazing! 🙂

  2. These look AMAZING. I love donuts but the “healthified” ones usually don’t turn out as satisfying. Definitely pinning this!

        1. I choice I don’t really get in to the whole nutritional value but I’m sure you could input the ingredients online to get it. I focus on eating whole foods that satisfy my body with good nourishing homemade treats like these! 🙂

  3. That’s too funny; I JUST made some grain free (paleo AND vegan!) donuts the other day!! Lemon with a vanilla and coconut pecan cashew butter “frosting”. SO good! 🙂 (Without the glaze, they were nut-free, too! Triple score. LOL) You should do a PISTACHIO one! And one with a caramel topping. 😀 I’m sure you already have a laundry list of other flavors to experiment with.

    1. I’m looking for a grain-free (PALEO) and vegan donut recipe…do you mind sharing the recipe?


  4. These sound amazing! I’ve been longing for a donut, but didn’t want to give in to the unhealthy urge! Going to get a donut pan ASAP! By the way, any idea of calorie content?

  5. i can’t wait to try these! It’s been soooo long. I wonder if you could make an Apple Fritter by adding cinnamon and diced apples? Hhhm, might have to try. . .

    1. Definitely give a whirl! I think apple fritters are a little more crisp and chewy around the edges but a little diced (probably stewed or sauteed first!) apple would work a treat!

  6. Would you be able to use a different oil and flour? I like coconut but my husband can’t stand it. Maybe almond flour but what oil would you use instead? light olive oil or avocado oil? I’m new to the gluten free baking and would like to make a better alternative that my family will eat too! 🙂

    1. It would have to be a different recipe entirely if you change to almond flour, coconut flour is totally unique. If changing the coconut oil I’d use clarified butter!

  7. Okay unlike the rest of the comments about how good these LOOK, I actually made them. Very disappointing. Despite being cooked for the maximum time of 12 minutes, the donoughts were wet and kind of mushy, made worse when topped with the glaze, which did not harden, just stayed kind of goopy. I followed the instructions as best as they were laid out. Should the pan be greased or not? Also, there is a typo at the bottom of the recipe that neglects to mention how many days these donoughts keep.

    1. Oh no! I’ve made them a few times with no issues! Yep grease the pan and doughnuts are always best eaten on day of baking but the next day is fine too. Did you weigh out the coconut flour? I have heard someone mention a brand in the US that just doesn’t absorb liquid in the same way. I think it was Against All Grain…What brand did you use?

      1. Just the bulk brand at Whole Foods…but I live in Vancouver BC and I’m starting think the damp climate means an adjustment when it comes to using coconut flour and moisture absorption in many of the recipes I come across. The flavour was good, I’ll give ’em another go 🙂

        1. Ok cool, well sure let me know how it goes! I’d be interested to know how to adapt recipes for different climates! Perhaps try the Nativa brand of coconut flour as well just to see, I hear it’s a good one there?!

  8. I just made these, and they are awesome! I overfilled the donut cups a little so they’re puffier, but…they are GREAT. I am not even much of a donut eater or baking person (have been diabetic for years, so even before going Paleo I just stayed away from that stuff.) Your pictures looked so good I even bought the donut pan for the express purpose of making these. Definitely just an occasional treat, but a treat worth eating…so many of these recipes that substitute stuff for flour and sugar really don’t taste that great. This is an exception. Thank you!

  9. Made these today with my 5 year old in a mini muffin pan. She was very excited about her “donut muffins”. Turned out good except I accidentally read wrong & added 2 tsp baking soda instead of 1/2 🙁 So needless to say they taste a little off & bitter. But, my daughter still thinks they are yummy & I would def make again with the correct measurements. The “frosting” is yummy, tastes like caramel!

  10. Just wondering if you think it would be okay to substitute the almond milk with coconut milk? Thank you!!