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+ servings
Five donuts arranged on a plate.
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5 from 1 vote

Paleo Donuts

These paleo donuts are baked in the oven using a donut pan. They're gluten free, dairy free, and so easy to make.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: dairy free, gluten free, grain free, paleo, refined sugar free
Servings: 6
Calories: 228kcal


  • Donut Pan


For The Donuts:

  • 3 eggs
  • 1/2 cup coconut flour
  • 1/4 cup coconut milk
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons coconut oil (melted)
  • 1/2 teaspoon apple cider vinegar (or substitute lemon juice)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

For The Chocolate Glaze:

  • 1/4 cup maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon coconut milk
  • 2 teaspoons arrowroot starch/flour
  • Pinch of salt


For The Donuts:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the 3 eggs, 1/4 cup coconut milk, 1/4 cup maple syrup, 1/4 cup cocoa powder, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt to a large mixing bowl, then use a whisk to mix until the cocoa powder is dissolved.
  • Dip a pastry brush in the melted coconut oil and then lightly grease the donut pan. If you don’t have a pastry brush then you can dip a small piece of paper towel in the oil and grease the pan with that instead.
  • Add the remaining melted coconut oil to the batter and whisk well.
  • Add 1/2 cup coconut flour and 1/2 teaspoon baking soda and whisk until combined.
  • Transfer the batter to a plastic freezer bag then use scissors to snip off the tip of the bag (or use a piping bag instead if you prefer).
  • Fill the donut pan with batter by squeezing the batter through the hole in the freezer bag.
  • Use the back of a teaspoon to smooth the batter so the surface of each donut is even.
  • Bake the donuts at 350 degrees Fahrenheit for 30 minutes.
  • Allow the donuts to cool completely before removing them from the pan and dipping them in the chocolate glaze.

For The Chocolate Glaze:

  • Add 2 teaspoons arrowroot starch/flour and 1 tablespoon coconut milk to a small bowl and stir until dissolved, then add that mixture, along with 1/4 cup maple syrup, 2 tablespoons cocoa powder, and a pinch of salt to a saucepan or pot on the stove set to low heat.
  • Stir the glaze constantly while heating it for 2-3 minutes, or until the glaze thickens slightly and is just starting to bubble. Remove the pan from the heat as soon as the glaze has thickened slightly and starts to bubble otherwise it will burn.
  • Transfer the glaze to a bowl and set it aside to cool.
  • To glaze the donuts, wait until both the donuts and glaze are cooled to room temperature, then dip one side of each donut in the glaze. Allow the glaze to dry if desired before serving or dig in right away.


  • This recipe makes six paleo donuts. You can double the recipe to make a dozen if you prefer.
  • Store the donuts in an airtight container for up to three days.
  • For a lower sugar version of this treat, omit the chocolate glaze.


Serving: 1Donut | Calories: 228kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 197mg | Potassium: 191mg | Fiber: 5g | Sugar: 17g | Vitamin A: 119IU | Calcium: 50mg | Iron: 2mg