HAPPY FEBRUARY. Oh my goodness, does anyone feel like they finally just “landed” from the craziness of last fall of ’21? I’m still processing it all, but am finding myself more and more grateful each day that Aaron and I have been able to adjust to life on the prairie in South Dakota as easily as we have. It’s a stark contrast from Boulder County and Las Vegas, but we’re honestly loving it.
Between existing and entrepreneurial endeavors we’re been busy outlining the plan to begin building an animal sanctuary. Yes, that’s right. The inner kiddo in me is giddy, to say the least.
And, finally, I found the time to whip up some new recipes in the kitchen and spend time photographing the end result. Today, I bring you grain-free chocolate donuts that are paleo and low-sugar. Not to mention, they’re darn tasty and not too difficult to make.
How to make these low-sugar paleo chocolate donuts
Begin by preheating your oven to 350 degrees F. Then, grease your donut pan with ghee, coconut, or avocado oil spray.
Combine the dry ingredients, then combine the wet ingredients and mix together
Using a scoop, fill the donut pan and when the oven is preheated, bake for 15-18 minutes
Allow the donuts to cool and then top with a simple glaze (like this one!)
Nom, nom, nom… enjoy!Print
Grain-Free Chocolate Donuts (Low Sugar, Nut-Free)
These donuts are moist, nutrient-dense, and very filling!
- Prep Time: 20
- Cook Time: 18
- Total Time: 38 minutes
- Yield: 8 donuts 1x
- Category: Dessert
- Cuisine: Paleo
- Diet: Vegetarian
- 4 eggs room temp
- 2/3 cup organic coconut oil melted and cooled to almost room temp
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 4 1/2 Tbsp coconut flour
- 2 tbsp tapioca flour
- 1/3 cup raw cacao powder or unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- Coconut sprinkles or store-bought organic sprinkles (optional)
for the glaze:
- 1/4 cup palm oil shortening or unsalted grassfed butter, or refined coconut oil***
- 2 tbsp raw cacao powder or unsweetened cocoa powder
- 2 Tbsp pure maple syrup
- 1/4 tsp vanilla extract
- Preheat your oven to 350 degrees F and prepare your donut pan by lightly greasing with coconut oil. (I highly recommend using a silicone donut pan or a proven non-stick pan for easy removal!)
- In a large bowl, use an electric hand mixer or whisk to cream together the eggs, maple syrup, coconut oil and vanilla. In a smaller bowl, combine the coconut flour, tapioca flour, cacao, baking soda and salt.
- Whisk or blend the dry mixture into the wet until fully combined and a thick batter forms. Use a plastic bag with a 1/2-1″ cut made in the corner to pipe the batter into the donut molds** – it will make 6-7 full size donuts.
- Bake at 350 15-18 mins or until toothpick comes out clean. Cool 5 mins in the pan, then release each donut carefully to wire racks to fully cool.
- While the donuts cool, make the glaze. Melt shortening over very low heat until almost melted, then whisk in cacao and maple until a shiny glaze forms. Remove from heat and stir in vanilla.
- Glaze donuts immediately by drizzling or spreading with a spoon/spatula, allow glaze to cool before serving, it will remain soft but solid at room temp. If using sprinkles, add them when the glaze has cooled about halfway.
- Store leftovers covered in the refrigerator for up to one week or freeze in a sealed container for longer. Enjoy!
*To minimize coconut flavor, you can use organic refined coconut oil
**You can also spoon the mixture into the molds, or use a piping bag. I found the plastic bag to be the easiest option!
Keywords: dessert, donut, breakfast, gluten-free, paleo, nut-free
What did you think about this recipe? Enjoy and lemme know your thoughts in the comments section below.