I guarantee you’ve never had a donut like THIS before. Introducing my Best Ever Paleo Chocolate Donuts, a gluten-free, refined sugar-free, and of course, paleo alternative to your favorite chocolate donuts. These are going to rock your socks off, so don’t be surprised if you become obsessed (I know I am!).
One of my fondest memories as a kid growing up in LA was going to the donut shop with my dad on a weekend morning. Now, this wasn’t one of those fancy donut shops you see on Instagram. I’m talking one of those hole-in-the-wall, casual donut shops that opens early in the morning and smells like cheap coffee.
Those are the donuts of my childhood, and I have fond memories of getting a yeasty, doughy, fried, chocolate donut and savoring every bite. To this day I still love those donuts, even if my digestion system doesn’t.
Which is why I developed this recipe: my Best Ever Paleo Chocolate Donuts. These donuts are much easier on the digestion system, one because we are using whole ingredients and eliminating refined sugar (note: we love our refined sugar from time-to-time, but it’s inflammatory and can be hard on sensitive tummies!). And two, because these donuts are baked instead of fried.
Yes, the consistency will be a little bit different from the donuts that you know and love, but I promise you that they will be just as delicious. I mean, just look at that gooey frosting! If that doesn’t sell you on these donuts, then I don’t know what will.
What you need to make these paleo chocolate donuts
This may look like a long list of ingredients, but don’t let that deter you from making this recipe. You probably already have almost all the ingredients in your pantry already! These donuts are 100% worth it!
- Almond Flour: If you’ve been following my recipes for a while now, then you’ll know that this is one of my favorite ingredients! Almond flour bakes like a dream and is a great gluten-free flour replacement.
- Coconut Flour: And if there’s one thing that’s better than almond flour, it’s a blend of almond and coconut flour! Coconut flour provides a nice texture to gluten-free baked goods and a hint of sweetness.
- Coconut Milk: For this recipe, you need to use a can of full-fat coconut milk. Please don’t use a light or low fat version.
- Applesauce: Did you know that applesauce can be a great binder in baking? Don’t knock it until you try it; the applesauce really helps to achieve the perfect consistency.
- Maple Syrup: Maple syrup adds the perfect amount of natural sweetness!
- Eggs: In this recipe, I recommend using the egg. I have not tried this recipe using a flax egg, so I can’t guarantee a perfect result.
- Coconut Oil: I recommend using refined coconut oil so that you don’t taste a coconut flavor.
- Vanilla Extract: Pure vanilla extract is essential to any good dessert, and is the perfect balance to the chocolate.
- Baking Soda: Just a touch of baking soda helps these donuts to rise perfectly!
- Unsweetened Cocoa Powder: Make sure to use unsweetened cocoa powder to avoid refined sugars and keep this recipe paleo-friendly.
- Chocolate Chips: These aren’t chocolate donuts without chocolate chips!
- Butter: I personally like grass-fed butter, but to keep this recipe dairy-free, you can substitute the butter for a vegan butter. I like the Miyokos brand.
How to make these paleo chocolate donuts
In a few simple steps, these dreamy Paleo Chocolate Donuts can be yours, I promise, it’s simpler than it looks!
- Start by preheating the oven to 350 F and spraying a silicone donut pan with avocado oil or coconut oil spray.
- In a medium bowl, whisk together all of the dry donut ingredients.
- Next, melt the coconut oil in a separate bowl and add in the wet ingredients, whisking to make sure everything is blended evenly.
- Pour the wet ingredient mixture into the dry ingredients and mix until well combined.
- Gently scoop the batter into the donut pan, filling the cavities up to the line.
- Use your fingers to gently even out the donuts.
- Bake for 16-17 minutes.
- Remove the donuts from the oven, then let cool for 2-3 minutes before popping out of the pans.
- Make the frosting, and enjoy!
Storage instructions for your paleo chocolate donuts
Storage instructions for your paleo chocolate donutsI recommend storing these donuts in an air tight container in the refrigerator. They will stay fresh for up to one week. You can also freeze them for up to 3 months. When you are ready to enjoy them, simply allow to defrost at room temperature and then warm them up to your desired temperature.
My other favorite paleo donut recipe
If you love donuts, you absolutely MUST try my Paleo Apple No-Cider Donuts. They are the best apple donut around town, and they don’t require any apple cider. Thank me later.
If you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! And also, since I practically live on Instagram, feel free to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
For the Donuts:
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ cup full fat coconut milk
- ¼ cup applesauce
- ¼ cup maple syrup
- 2 pasture-raised organic eggs
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ cup unsweetened cocoa powder
For the Frosting:
- 1 ¼ cup chocolate chips
- ¼ cup butter, sub vegan butter if dairy-free
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
For the Donuts:
- Preheat oven to 350 F.
- Spray the silicone donut pan with avocado or coconut oil spray and set aside.
- In a medium bowl, whisk together the dry ingredients.
- Melt the coconut oil.
- Add the melted coconut oil to another bowl, along with the rest of the wet ingredients.
- Whisk to make sure everything is combined evenly.
- Pour wet batter into the bowl with the dry ingredients, and stir until combined.
- Gently scoop batter into each donut cavity, almost up to the fill line.
- Use your fingers to gently even out the donuts.
- Bake for 16-17 minutes.
- Remove from oven and let sit for two-three minutes, then flip the donut pan upside down so that the donuts easily pop out.
- Let the donuts cool completely before frosting them – this is important so that the frosting doesn't melt right off.
For the Frosting:
- Melt chocolate chips, butter, & maple syrup in a microwave (or using double boiler method).
- Once melted, let cool for 10 minutes before stirring in the vanilla extract.
- Dip each donut in the chocolate and set aside on a cooling rack.
- Add chocolate or rainbow sprinkles (optional).
- Eat and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
These turned out so so good!!
I’ve been craving some chocolate donuts for a while now and I am very happy that i stopped at your recipe.
They are fluffy, right amount of sweetness and with the glaze, they look amazing.
My boyfriend, who is NOT a fan of healthy desserts, was very impressed how much the texture resembles to Starbucks or other coffee shops’ donuts.
Oh, the fluffiness ❤️
Starbucks donuts are delicious, so I’ll take that as a massive compliment! Thank you so much for such a sweet review, Ioana!
I’ve made several different baked donut recipes the last few weeks and this recipe is by far the best! They are super moist and the perfect balance of sweetness. Everyone I’ve shared these with have all agreed as well. Highly recommend!
Hi Vi! Thank you so much for your sweet review! I’m so thrilled to hear that it’s worked out so well for you!!
Hey there – these look amazing! I can’t have coconut. Is there a good substitute for the oil, milk and flour? It doesn’t need to be paleo.
Thanks!
Hi! Thank you for letting me know! I wish I could help, but I think you might be better off with another recipe all together.
I really love these donuts. Personally I usually bake them slightly longer (I think it’s my measuring lol I’m no baker or perfectionist)
Recently stopped tolerating eggs and I want to try these with flax meal. Hoping they come right because these are really really good! And I need a healthy ish donut recipe in my life.
Also I don’t make the frosting I just add fun sprinkles before they cool too much
I’m so so glad that you’ve enjoyed this recipe so much, Maja! Thank you so much for making it, and for leaving such a kind review!
How far ahead of time can I make these? And how long can they store for in total?
Hi Lana! They will stay good in the fridge for up to five days.
These are so good, they taste like chocolate cereal from childhood! I totally forgot to use the coconut milk (oops!) but they turned out perfect regardless. For the frosting, I used coconut oil instead of butter because that’s what I had – still perfect!
I’m. so thrilled that this recipe worked out for you, Kim! Thank you so much for making it!
Had this recipe open on a browser for like 5 months now but finally made them and WOW!! so so good!!
Appreciate how simple and delicious your recipes always are!
I’m so happy to hear that you loved them, Leigha! Thank you so much for making this recipe and for leaving such a kind review!