Easy Baked Paleo Donuts

Light, sweet, and perfect for any dessert table. These paleo donuts have crushed candy canes woven into them for a delicious taste of Christmas.

Course Dessert

Cuisine American

Keyword gluten free dinner,

Prep Time 5

Cook Time 30

Cooling time 1

Total Time 35

Servings

Calories 206kcal

Author Shelby Stover

Equipment

Ingredients

1 cup Almond flour
¼ cup Coconut flour
2 tablespoons Tapioca flour
¼ cup Unsweetened applesauce
⅓ cup Maple syrup
1 teaspoon Peppermint extract
2 teaspoons Baking powder
¼ cup Egg whites
2 tablespoons Avocado oil
2 tablespoons Non-dairy milk

Instructions

Preheat the oven to 350F.
In a large bowl, combine the dry ingredients and mix well to ensure no clumps.
One by one add in the wet ingredients.
Stir until combined, leaving no dry ingredients on the bottom of the bowl. Add in the cady canes.
Manually portion the batter into the silicone molds.
Take the time to smooth out the donuts and pat them down. Top with more candy canes.
Bake in the oven for 30 minutes and let them completely cool for 60 minutes.
Remove the donuts from the molds and glaze them as per preference.

Video

Notes

These gluten-free donuts do not pour as batter into the donut molds. You need to manually portion them with a spoon.

Likewise, use a silicone spatula to smooth them down and press a little to ensure there are no air pockets in the batter by gently tapping the mold onto the counter, otherwise, they’ll crumble.

Don’t try to remove the peppermint donuts from the molds until they’re cooler for at least an hour, otherwise they break.

Use silicone molds for the donuts, a greased donut pan won’t work as you need to bend the mold to get them out.

Paleo chocolate chips or sprinkles work in place of candy canes if using these for another occasion.

Don’t frost the donuts until completely cooled, otherwise you’ll have crumbs.

The nutritional breakdown does not include frosting.

Nutrition