By Katja Heino 71 Comments
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Confession time: I may have had to make these donuts twice because I didn’t have the patience to wait until morning to take my photos. I couldn’t resist. Can’t say that I have been much of a donut eater in my life, but after making these Grain Free Maple Glazed Donuts, I’m hooked.
These wildly delicious creations are my first attempt at making donuts EVER. On an impulse, I ordered a donut pan
online. I figured I had seen enough donut recipes on PINTEREST that it was time to give it a shot.
Oh my goodness! I had no idea. Making donuts is super easy. Dangerously easy.
A little protein rich almond flour, a titch of coconut flour, some fresh from the farm pastured eggs, and coconut milk. It was all coming together. Add a little sweetener, and now you’re talking.
You can use either coconut oil or ghee. I personally prefer the ghee. But the coconut oil is heavenly as well.
Oh, and the glaze. I’m not even going to tell you how mouth-watering the glaze is. Like I said, dangerously easy!
Now I’m definitely going to have to get that mini donut pan
I was eye-balling.
Maple Glaze Donuts (grain, gluten and refined sugar free, paleo)
★★★★★5 from 12 reviews
- Author: Katja from Savory Lotus
- Yield: 6 donuts 1x
Ingredients
Scale
- 1 and 1/4 cups blanched almond flour (like this)
- 2 TBS coconut flour
- 1/2 tsp unrefined sea salt (I use this one)
- 1/2 tsp baking soda
- 2 eggs
- 4 TBS full fat coconut milk (where to buy BPA and additive free coconut milk)
- 4 TBS real maple syrup (or honey)
- 4 TBS coconut oil, melted
- 1/2 tsp vanilla extract
FOR MAPLE GLAZE:
Instructions
- Preheat oven to 350’F. Lightly grease your donut pan (like this) with ghee or coconut oil
- Combine almond flour, coconut flour, salt, and baking soda in a medium bowl. Set aside.
- In another large bowl, whisk together eggs, coconut milk, maple syrup, coconut oil, and vanilla until thoroughly combined.
- Add dry ingredients to wet and stir to combine.
- Place the batter in a piping bag (like this) or large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening
- Fill each cavity in donut pan 3/4 full. Give the pan a little shake or two to let the batter settle.
- Bake for 18-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
- Remove from oven. Let cool for 5 minutes then tip over onto a cooling rack. Allow to cool completely before adding glaze.
To make glaze:
- Place all glaze ingredients into high speed blender. Process until smooth and creamy. Add more water a tiny bit at a time if it’s too thick to pour. Pour into shallow bowl. Dip each donut into glaze with a twisting motion to let extra run back into bowl. Place back onto cooling rack.
- Enjoy!
Click HERE to PIN THIS!
Are you a fan of donuts? Have you ever made your own?
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Reader Interactions
Comments
Lauren saysmmmm yeah! looks so delish Katja! Where did you find the donut pan?
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- Katja says
The are dangerously good! I got the pan here—> http://amzn.to/1bLyX4B. It was under $10. Getting a mini donut pan next like this—> http://amzn.to/1frt2mb Thanks for coming by! 🙂
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- marleene m mann says
Going to be getting these pans and using your recipe, so excited… and thank you for using the like this links they are so helpful when it comes to shopping, so many places are not Paleo friendly which makes it hard to shop….
★★★★★
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- Katja Heino says
Let me know how it goes! 🙂
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- Andu says
How do you store them if not consumed?
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- Alyssa says
These are absolutely divine!!! There isn’t one thing
I’d change about this delicious recipe….
My daughter and I made them and everyone in the family loved them…thank you so much for the recipe?★★★★★
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- Katja Heino says
Thank you so much for the kind words. Yay! So glad you loved them. 🙂
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- Sarah says
YUM!!!!!! if you don’t have a donut pan, do you think the dough would work in muffin tins like a popover? Or, just spend the $ on the donut pan?
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- Katja says
I bet they would be fine in the muffin tins but then they would be muffins. The muffin tin that I got was less than $10 —-> http://amzn.to/1bLyX4B
Thanks for stopping by!Reply
- Brandy says
I’m seeing a lot of recipes with raw cashew glazes. I’m allergic to cashews and for now can’t have peanuts. Would another nut work?
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- Katja says
Pecans would work well in this glaze. You can also just omit the nuts and make a glaze with just coconut butter and maple syrup. 🙂
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- Kati says
I am really excited to try these! We have recently gone Grain/Dairy free so this will be a nice change up to breakfast which have been mainly eggs or a variation of.
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- Susan says
Hi Katja. I love your website and recipes, but I’m just wondering if a NON-STICK donut pan is the way to go. I’ve read in many places that they are toxic. What do you think?
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- Katja says
I am a big fan of non-reactive cookware, for sure. However, I the donut pan I have is nonstick. It’s the only nonstick thing that I own. I have seen silicone donut pans but not sure how they work. I still can’t get my head around sticking something so flimsy and plasticky in the oven. 😉
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- Susan says
Ha Ha….you’re right about that! Whenever I use the silicone bakeware, I hate how they flop around…very irritating!
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- Eileen says
These donuts are wonderful! I’m going to be making them again for sure. Thanks for your delicious recipe.
★★★★★
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- Katja says
Hope you enjoy them!
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- Lisa Sherman says
Any suggestions for a nut free flour? Maybe just a GF all purpose? My daughter has severe nut allergies, but I would love to try these. They look AMAZING!!
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- Katja says
Hi, Lisa~ coconut flour is a good alternative but cannot be used in equal proportions as it absorbs much more liquid. I am actually working on a recipe for all coconut flour donuts. For now, you could try this recipe with 3 eggs and 5-6 TBS of coconut flour ~ keep the rest the same. Allow mixture to sit for a few minutes so coconut flour can absorb moisture. Can’t guarantee but that’s a good start off the top of my head. And yes, you can always experiment with gluten free flours. I haven’t used them much so can’t say what the ratios of flour to oil to eggs would be. Let me know if you give it a go! 🙂
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- Liliana says
Yay you’re back! And with wonderful dontus, too. I love, love, LOVE maple icing (well, maple anything, really). I should give this recipe a try and put my donut pan to use!
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- Alli says
I’m wondering how this might work as a cake baked in a bundt pan? Perhaps double the recipe? Any thoughts?
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- Katja says
Not sure how these would do as a cake. You could definitely try it. If you are looking for a cake kind of recipe, I might go for something like my lemon berry skillet cake. I am also coming out with a simple coconut flour cake next week. Stay tuned! http://www.savorylotus.com/lemon-berry-skillet-cake-gluten-grain-dairy-free/
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- Nicole says
I found a cast iron donut pan on sale and my husband, an avid donut lover, asked me why I bothered to buy it. Then I made these donuts and now he is begging me for more. See husband, THAT is why I bought it. Fantastic recipe! I have to get better about oiling the donut wells so they come off the pan in a successful donut shape. I did not have any cashews on hand, so I actually substituted with a half cup of almond butter and got a great response from several people who ate them. Thank you!
★★★★★
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- Katja says
I love cast iron. What a great find! And YES, you do have to liberally oil the donut pan in order to get them out easily. So glad that you enjoyed them. Thanks for coming by!
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- Felicia says
I just made these and the glaze is so white not as clear as yours. I kept adding water to thin it but it never got any clearer. Any suggestions?
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- Katja says
Hi! My glaze was pretty white. I think that my photos were a certain angle. My coconut butter just may be a bit different than yours. I make mine in my vitamix from shredded coconut.
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- Amanda West says
These look awesome and I’m so excited to make them. So excited, in fact, I don’t want to wait any longer to make them. I have everything except the coconut flour. DANG. I do have Bob’s Red Mill AP flour blend. Do you think it would make a huge difference if I used that instead of the coconut flour? It’s only 2 Tbsp but I also don’t wanna mess it up. Thank you for any tips or suggestions there.
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- Katja says
Coconut flour is totally different than any other flour, so it is really hard to say how it will turn out. If you try it, I would add twice as much of the other flour. I would love to hear how it goes. 🙂
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- Jamie says
The recipe looks delicious. I was going to make them but lost my appetite when I scrolled down and saw some disgusting picture of a lady getting eye lid surgery or something in your ads. Lol. I took a screen shot to show you but there’s no way to add a picture in this comment. I know you don’t always know what ads are showing so just wanted to point that out. Otherwise this looks like an amazing recipe!
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- Katja Heino says
Hi, Jamie!
Oh no! So sorry about that. I have an ad agency who runs my ads for me. We try hard to be selective about what ads come through, but I don’t have total control over it. Again, I apologize. Thanks for stopping by!
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- Carrie says
I Just made these and they turned out perfectly my maple syrup was cinnamon flavored so I dusted mine with a little cinnamon after I glazed them. When I turned on the oven I began soaking the cashews for the glaze because mine were pretty dry and I thought it might make them blend a little smoother. I only added 1 tablespoon of water to the glaze because I soaked my cashews and I wanted my glaze to be thicker. Also for anyone interested I substituted unsalted Kerrygold butter for the coconut butter because I didn’t have any you could probably also sub ghee for a non dairy option. It still tasted wonderful. My batch made 7 and I used the large/regular size donut pan. I probably overfilled them slightly and could have got 8 donuts out of it. Great recipe!
★★★★★
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- BugNHop says
I have been paleo for quite some time & sadly, these did not work out for us 🙁 I used the exact ingredients listed. They were not done in the time frame and I ended up baking them for another full 20 minutes. I used the silicone donut pan & they all tried to fall apart when I went to remove them. (Yes they cooled first). so I squished them back together and rebaked. The glaze: basically turned to thick maple flavored cashew butter, despite adding nearly 5 TB water. Things I think may help: donuts: liberally oil the pan- spray or avacado oil might work better? add’l egg whites folded in, add baking powder. Decreasing almond flour blend & adding tapioca or cassava. glaze: coconut butter, avocado oil & maple syrup. Just ideas! Not sure where it went wrong for me, except that it is quite cold here? Suggestions appreciated 🙂
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- Katja Heino says
I am so sorry to hear that they did not work out. It is hard to say what really went wrong. It is possible that the type of almond flour you are using is different. I use a very fine blanched flour. Not sure if the cold would have an affect. Possibly. I have made these several times without any problems. Yes, definitely be sure to LIBERALLY oil the donut pan. That is a must when using a donut pan. As far as the glaze goes, it should thin out with water. Just keep adding until it is the desired consistency. 🙂
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- Tammy says
SO GOOD! Making multiple batches to keep in the freezer as I type. Thank you!!!
★★★★★
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- Katja Heino says
Oh, yay! So glad you are enjoying them!
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- Jay Erdahl says
I made these as mini-muffins because I didn’t have a donut pan. Makes 24 mini-muffins. Only modification was to bake them for 12 minutes. We even like them better without the glaze – just a quick 73 calorie bite-sized bit of yum!
★★★★★
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- Angie says
How long can they keep if your refrigerate it?
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- Katja Heino says
We usually eat ours pretty quickly. I bet they would be good for at least 3 days in the fridge. 🙂
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- Trish says
Question, you call for full fat coconut milk. Do you blend it if it has separated?
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- Katja Heino says
Yes, I blend it if it has separated. If it is really separated, I have thrown it in the blender for a few seconds. That works well.
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- Janine Snyder says
My 8 year old daughter and I made these on rainy morning. The recipe was easy enough that she essentially made them by herself with limited guidance. We used a mini donut pan and it made 12 mini donuts perfectly. So delicious and beautiful and fun! Thanks for the recipe.
★★★★★
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- Katja Heino says
CUTE! I love mini donuts. I think I need to invest in a mini donut pan. How wonderful that you bake with your daughter. 🙂
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- Katja Heino says
Oh, yay! That makes me so happy. Paleo caramel sounds SO GOOD. Glad you enjoyed them.
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- Kevin says
Hi you link above for full fat coconut milk is going to coconut milk. It’s going to coconut aminos. Just wanted to let you know.
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- Katja Heino says
HA! Thanks for catching that. I fixed it. 🙂
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- Julie says
Amazing! Just tried these and both of my little guys gobbled them right up. Very moist and delicious, You would never guess there is no flour in there.
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- Katja Heino says
Oh, yay! Love it! Kids love donuts.
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- Amanda Pace says
My daughter has a severe egg allergy. Would applesauce or flax eggs work as a substitute? 🙂
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- Katja Heino says
Hi, Amanda! I am sorry but I have not tried this recipe with an egg replacer. I know many folks do use flax eggs or chia eggs, but I haven’t experimented much. Let me know if you give it a try. 🙂
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- Melanie says
My husband did a surprise Uber Eats delivery of Krispy Kreme Donuts for the kids. I’m a type 1 diabetic and eat low-carb and GF/DF, but wanted a donut, too, so I made these. To make them lower-carb I used maple extract, water, and a mix of Erythritol/Stevia instead of maple syrup. I also added cinnamon, 1 tbsp collagen peptides, and 1 tbsp TIU vanilla protein powder in place of some of the almond flour. Even with the changes I made, they turned out exactly as pictured and were only 5g net carbs each. They were delicious with toasted coconut chips crushed on top! My husband even preferred these to the Krispy Kreme donuts, which he said were too sickingly sweet! Thanks for the recipe!
★★★★★
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- Katja Heino says
Yay! I am so glad that you liked them. Thanks for sharing your subs.
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- Sarah says
Have made these several times now – always a hit no matter what crowd!!! LOVE. thanks!!
I found a silicone donut pan (Amazon) that works perfectly. You don’t need to grease it, just pops right out. ?Reply
- Katja Heino says
OH!! I may need to get one of those silicone pans. Thanks for the tip!
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- Hope says
I’m following a low FODMAP diet that eliminates coconut products. It’s challenging!
What subs do you recommend in place of coconut flour/milk/oil? Hope there are good alternatives because I’m limited on desserts and I’m very excited to try your recipe (with modifications). Plus I already bought a donut pan!! 🙂Reply
- Katja Heino says
I’ve done FODMAP before. I know how hard it can be. For this recipe, you can just leave the coconut flour out. You will need to add a bit more almond flour. I would start at 1/4 more. You may need to adjust it depending on what the batter is like. If it’s super thin, add a titch more. YOu can use ghee or butter instead of coconut oil. I’ve read that coconut oil is considered low FODMAP (see this post https://alittlebityummy.com/are-coconut-products-low-fodmap/) And you can use other milks instead of coconut milk. We often use homemade pumpkin milk or almond milk. I’ve used homemade sunflower seed milk as well. You will just have to experiment to see what you like. Good luck. I’d love to hear how it goes. I know there are other folks who follow the FODMAP diet as well. 🙂
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- Leslie says
I liked this recipe but my daughter is picky about anything that tastes like coconut, so in the second batch, I switched out the coconut flour with 1 tablespoon psyllium powder and the coconut oil with palm shortening. I left the coconut milk since it isn’t a strong flavor. I also picked up maple butter at Costco and used this for the topping. She approved.
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- Katja Heino says
Thanks for sharing your subs. 🙂 Maple butter sounds amazing!!
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- EMS says
best donut yet!
★★★★★
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- Katja Heino says
YES! Thank you!!
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- Adele says
Amazing! Made these beauties this morning – fast and simple. Great texture and taste. I used my own “almond flour” from dehydrated nut pulp from making my own almond mylk. Turned out great! Absolutely love the cashew maple glaze. Next time – which will probably be tomorrow – I think I’ll kick up the flavour a notch and double the cinnamon and maybe add nutmeg or pumpkin pie spice and I’ll definitely add cinnamon to the glaze – I like cinnamon. And for fun I just may switch up the maple syrup for raw honey.
Thanks for such a great recipe.★★★★★
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- Katja Heino says
Yay! So glad you loved them. And I LOVE that you used your almond pulp. I never know what to do with mine. 🙂
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- Debra L says
What are the nutritional facts for this recipe?
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- Katja Heino says
Hi, Debra! I do not calculate my recipes. But you can use this to figure it out if you want to know —-> https://www.myfitnesspal.com/ Hope that helps!
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- Amy says
These. Are. Amazing. I actually made the doughnuts, and swapped a chocolate coating for the glaze. Melted 1/3C of Enjoy Life Dark Morsels with .5T of Coconut Oil, and then dipped each cooled doughnut top in that. They are my new favorite treat. Will be making them often – so easy!
★★★★★
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- Katja Heino says
Yay! And your chocolate glaze sounds delish! 🙂
Reply
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