Grain Free Chocolate DonutsOct 26, 2021
These are the SO good! All I can say is that, “My kids and husband love them!” I try to make special “healthier” treats for the weekends. I used to drive through Tim Hortons for donut holes on Friday mornings, for my kids. It was their weekend morning treat. But over the past two years we have slowly adopted a grain free and lower sugar lifestyle. I choose to be gluten free because I feel better without gluten in my diet. My husband will have a bite of whole wheat products from time to time, but I try to keep more homemade gluten free items around our house. However, my kids still consume some products that have gluten. For example, they love to get Pizza from our local pizza place once a week. It is not gluten free, but I feel that it’s ok as long as they don’t consume it on a daily basis. I keep gluten free bread (Canyon Bakehouse) for sandwiches and breakfast toast.
Back to these fabulous donuts! I’ve tried a few donut recipes and ended up coming up with my own version. I think the coconut flour makes them extra light and fluffy. Some recipes call for Almond Flour, but I don’t think they’re as fluffy. I also love making chocolate chip cookies with coconut flour. You should check out my recipe for Grain Free Chocolate Chip Cookies! The other special ingredient is the maple syrup that I use. We have a local Maple Farm that produces a fair amount of syrup each year. It is as pure as you can get!! It really makes the donuts have a natural sweetness. The other thing I use is carob powder. It is a derivative of the cocoa bean too, and is a little sweeter than plain cacao. I mix cacao powder and the carob powder for a rich chocolatey taste. I have 2 donut pans and make 12 at a time because I usually freeze a few for quick weekday breakfasts.
Prep time: 15 minutes
Cook time: 15-17 minutes
Total time: 30 -32 minutes
Yields: 12 donuts
Servings: 2 donuts
½ cup Coconut Flour. I use Bob’s Red Mill
¼ cup cacoa powder. I use Navitas Cacao Powder
¼ cup Carob powder. I use Bob’s Red Mill
1 teaspoon baking soda
¼ teaspoon Sea Salt
½ cup coconut oil
2/3 cup maple syrup
1 tablespoon vanilla extract
2 tablespoon mini chocolate chips. I use Enjoy Life. (They’re dairy free.)
1. Preheat oven to 350 F.
2. Grease two donut pans generously.
3. In large mixing bowl, mix together the first 5 dry ingredients.
4. In smaller bowl, mix together the wet ingredients until the egg is well blended.
5. Add the wet to the dry ingredients and mix well.
6. Let the batter sit for 5 minutes.
7. Using a ¼ cup measuring cup, scoop the batter into the measuring cup and gently pour into the first donut ring cavity, in a circular motion. Trying to keep the batter from covering the center. (This helps the donuts to not stick.)
8. Once all 12 donut cavities are filled with batter, sprinkle in a little of the mini chocolate chips. One tablespoon per pan.
9. Place in oven to bake for 15-17 minutes.
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