(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Almond flour
Coconut flour
Unsweetened cocoa powder
Baking soda
Sea salt
Eggs
Maple syrup
Coconut sugar
Almond milk
Coconut oil
Vanilla extract
Dairy-free dark chocolate chips
For the chocolate glaze:
Dark chocolate
Coconut milk
Coconut oil
Directions
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with coconut oil or nonstick spray.
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and sea salt.
In a separate bowl, whisk the eggs, maple syrup, coconut sugar, almond milk, melted coconut oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until fully combined. Fold in the chocolate chips.
Transfer the batter into a piping bag or zip-top bag with the corner cut off. Pipe the batter evenly into the donut cavities.
Bake for 14–16 minutes or until the donuts spring back lightly when touched.
Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack.
To make the glaze, melt the dark chocolate, coconut milk, and coconut oil together until smooth.
Dip each cooled donut into the glaze and place back on the rack to set.
Serve immediately or refrigerate until ready to enjoy.
Servings and timing
Servings: 10 donuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
Add espresso powder to deepen the chocolate flavor.
Stir chopped walnuts or pecans into the batter for crunch.
Use honey instead of maple syrup if preferred.
Top with shredded coconut or crushed freeze-dried berries.
Add a teaspoon of cinnamon for a warm flavor twist.
Make mini donuts using a mini donut pan and reduce baking time slightly.
Storage/Reheating
Store the donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
To freeze, place the donuts in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months.
For reheating, microwave a donut for 10–15 seconds or warm in a low-temperature oven until soft.
FAQs
Can I make these donuts nut-free?
Yes, you can try replacing almond flour with sunflower seed flour, though the texture and color may vary slightly.
Are these donuts gluten-free?
Yes, these donuts are naturally gluten-free because they use almond and coconut flour instead of wheat flour.
Can I use honey instead of maple syrup?
Yes, honey works well as a substitute and provides a slightly different sweetness profile.
Do I need a donut pan?
A donut pan gives the classic shape, but you can also make the batter in a muffin tin.
Can I make these donuts vegan?
This recipe relies on eggs for structure, so a vegan version may require significant adjustments.
How do I know when the donuts are done baking?
The donuts should spring back lightly when touched and a toothpick inserted should come out mostly clean.
Can I skip the glaze?
Absolutely. The donuts are delicious on their own or with a dusting of cocoa powder.
What type of cocoa powder works best?
Unsweetened natural cocoa powder works great, but Dutch-process cocoa can also be used for a richer flavor.
Why are my donuts dry?
Overbaking or adding too much coconut flour can make paleo baked goods dry. Measure carefully and avoid overbaking.
Can I freeze the glazed donuts?
Yes, but for best texture, freeze the donuts without glaze and add the glaze after thawing.
Conclusion
These paleo chocolate donuts are the perfect combination of indulgent and wholesome. Their rich chocolate flavor, soft texture, and simple preparation make them a go-to recipe for anyone looking for a healthier baked treat. Whether enjoyed fresh with coffee or saved for a quick dessert, these donuts are sure to become a favorite in your kitchen.
Best Ever Paleo Chocolate Donuts are rich, moist, grain-free, dairy-free baked donuts made with almond flour, coconut flour, cocoa powder, and a smooth chocolate glaze.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:10 donuts
Category:Breakfast / Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
1/4 cup coconut flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 eggs
1/3 cup maple syrup
1/4 cup coconut sugar
1/3 cup almond milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/3 cup dairy-free dark chocolate chips
Chocolate Glaze:
1/2 cup dark chocolate
2 tablespoons coconut milk
1 tablespoon coconut oil
Instructions
Preheat oven to 350°F (175°C). Grease a donut pan.
In a large bowl, whisk almond flour, coconut flour, cocoa powder, baking soda, and sea salt.
In another bowl, whisk eggs, maple syrup, coconut sugar, almond milk, coconut oil, and vanilla.
Add wet ingredients to dry ingredients and stir until combined. Fold in chocolate chips.
Pipe batter into donut pan cavities.
Bake for 14–16 minutes, or until donuts spring back lightly.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Melt glaze ingredients together until smooth.
Dip cooled donuts into glaze and let set before serving.
Notes
Store in an airtight container at room temperature for 2 days or refrigerate for up to 1 week. Freeze for up to 2 months. For best texture, freeze without glaze and glaze after thawing.
