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Paleo Donuts

Paleo Donuts

Paleo Donuts (Gluten Free Grain Free Dairy Free)I’m not looking to do anything fancy with this Paleo thing. I’m just going for the basics: Paleo Breakfast Cookies and Paleo Blueberry Muffins are my speed, you know?

I really like the low-carb, high-energy-ness of Paleo baked goods for early morning school breakfasts. And my kids l-o-v-e this stuff. So the next move had to be Paleo Donuts. You could have seen that coming, right? That’s the good news.

Paleo Donuts (Gluten Free Grain Free Dairy Free)

The less-than-good news is that I can’t tell you, with any level of confidence, how to make that pretty little Paleo glaze you see on the donuts in the photos. And—I’ve burned myself trying to replicate it. Plus, I also burned myself glazing the donuts.

Paleo Donuts (Gluten Free Grain Free Dairy Free)
For now, I present you with plain Paleo Donuts. Soft and filling, and just sweet enough, these donuts are packed with good fat to keep you going all morning long. If you’re reading this during the fall holidays, try this recipe for Paleo Pumpkin Pie from Noshtastic.

Paleo Donuts (Gluten Free Grain Free Dairy Free)

You really don’t need the glaze, and to be honest on a regular morning, my kids won’t be getting the glaze. But if you want it, I will endeavor not to disappoint. Onward!

Like this recipe?

Prep time: Cook time: Yield: 18 mini donuts


1/4 cup (84 g) honey

1/4 cup (84 g) pure maple syrup (preferably Grade B) (can substitute more honey)

6 tablespoons (72 g) nonhydrogenated vegetable shortening (I use Spectrum Naturals), melted and cooled

2 eggs (120 g total, out of shell), at room temperature

2 teaspoons pure vanilla extract

2 tablespoons almond milk, at room temperature

1 3/4 cups (196 g) blanched almond flour (I order mine from nuts.com)

1 tablespoon (8 g) coconut flour (again, nuts.com)

3/4 teaspoon baking soda

1/2 teaspoon kosher salt


  • If using an electric miniature donut maker, warm the donut maker according to the manufacturer’s directions. Otherwise, preheat your oven to 325°F, grease a mini donut plan and set it aside.

  • Place all of the ingredients in the order listed in a blender and blend until smooth (alternatively, you can whisk the ingredients together by hand, but the batter will not be as smooth). The batter will not be pourable, but will be very soft and easily scooped.

  • If using the electric donut maker, fill the bottom of the donut maker wells completely with batter, then close and secure the lid. Allow to bake for 3 1/2 minutes. Open the donut maker and remove the donuts with the remover tool included in the package. Transfer the donuts to a wire rack to cool completely, and repeat with the remaining batter.

  • If using the oven, fill the prepared donut wells about three-quarters of the way full. Place in the center of the preheated oven and bake for about 10 minutes, or until the donuts are set and just lightly browned. Transfer to a wire rack to cool.

  • I am working on getting you a Paleo glaze recipe! So far, I can’t replicate what I did for the photos. Stay tuned…



P.S. Your daily reminder to pre-order Gluten-Free on a Shoestring Bakes Bread! Your support and enthusiasm mean everything to me!

Comments are closed.

  • […] pans and sometimes they almost turn out looking like donut holes!) This week we’re doing Paleo donuts and so far they are a hit. […]

  • […] Paleo doughnuts. […]

  • Nancy
    August 30, 2013 at 2:33 PM

    I actually am loving that you are expanding and giving us some healthier choices with flours such as almond flour and coconut flours. I especially appreciate the healthier, easy to take with you, fast breakfast and snack recipes that you’ve been posting lately.

  • Chris
    August 30, 2013 at 9:17 AM

    OMG! Nuts.com has free shipping (til tomorrow) and now I’ll HAVE to order so I can get more almond flour! THESE LOOK DIVINE!!!

    • August 30, 2013 at 9:23 AM


    • Nancy
      August 30, 2013 at 3:43 PM

      How do you get free shipping when they do not accept coupon codes?

  • ladoramartin
    August 30, 2013 at 1:30 AM

    I understand why you enjoy Paleo meals but it seems lately that you have gone from common everyday ingredients to more complicated or expensive ingredients. Fancy shortening, another different flour that also is expensive. I am sad to see that lately I won’t be making any of the recipes that you have posted. I have your first two cookbooks and they are my go to and I was looking forward to your next cookbook but now I am not sure about what I am going to find in it. I don’t envy you having to come up with all these recipes and all the hard work you do but I want cheap easy recipes that my daughter will eat not more flour blends or special ingredients.

    • August 30, 2013 at 9:52 AM

      Hi, Ladora,

      Thanks for your comment. I believe I can put your mind at ease. I promise you are not losing your go-to resource for simple, cost-effective gluten free comfort foods. My cookbooks are and will remain designed to provide readers with gluten free versions of familiar foods. And they are and will remain focused on a small complement of gluten free flour blends (including the new bread book).

      I am very mindful that ingredients like the blanched almond flour that is in heavy rotation in Paleo baking is comparatively more expensive than, say, an all purpose gluten free flour. I have only developed comparatively very few recipes with it for the blog for many reasons, not the least of which is the cost. However, I consider the blog to be a laboratory of sorts to help me determine what gluten free recipes are interesting and possible. There are many, many Paleo blogs (and cookbooks) today, and I do not plan to join their ranks. However, I believe that all of these trends have something to teach. In service of my commitment to posting, on average, 20 out of 30 days each month on the blog every week, I must reach outside my comfort zone. That expansion does not signal a shift in focus.

      Finally, I would like to clarify that the shortening I specified is not, in fact, fancy at all. I have priced it competitively and compared the cost to unsalted butter (not fancy organic butter – just plain butter) and have found it to be almost exactly the same price. However, you can use any shortening brand you like. I specified Spectrum as that is what I use, and when I don’t specify, readers ask for specifics.

      Best regards,

  • Cynnamon56
    August 28, 2013 at 7:11 PM

    These look yummy. I love your blog and I’ve purchased your first book. My son loves the sweet and sour chicken. Best he’s ever eaten and then I told him it was gluten free, an added bonus. My daughter is gluten free after many years of tummy aches and then hives in her early 20’s while in college. A doctor finally suggested we eliminate gluten from her diet and see if it could be causing her problems in her intestinal trac. Low and behold after two weeks the hives disappeared, her asthma became less of an issue and the stomach aches virtually went away (except by mistakes in restaurants). However you would have thought it was a death sentence when she thought that her basic comfort foods macaroni and cheese, cinnamon scones and muffins were goners :( but thanks to so many of you pioneering women who have ventured forth where no one else would venture, she can still eat her comfort foods. I very much enjoy your recipes and look forward to your new book coming out. As a much added bonus, I discovered that eating gluten free greatly lowers my pain levels associated with my Chronic Fatigue. Keep up the great work there are those of us out there who consider you our hero !!!!!

    • August 30, 2013 at 9:42 AM

      Thanks so much for the nice note, Cynnamon. I’m so glad you and your daughter are feeling so much better, and I’m honored to be a small part of your good health!
      xoxo Nicole

  • Mare Masterson
    August 28, 2013 at 6:13 PM

    I found a recipe for a Chocolate Avocado Mousse (guiltykitchen) in which you melt 3 TBS coconut oil, 1 OZ 100% pure dark chocolate, 3 TBS cacao powder together to put in the mousse. That might actually work for a glaze.

    • August 30, 2013 at 9:53 AM

      Thanks for the suggestion, Mare. My glaze is a simpler, honey glaze. As soon as I have a moment to turn to it, I’m sure I’ll nail it and I will post it when I do!
      xoxo Nicole

  • Linda
    August 28, 2013 at 1:36 PM

    So the glaze you used for the pictures was just for show and wasn’t Paleo? Not criticizing you; just curious!

    • August 28, 2013 at 1:43 PM

      Oh, no, Linda. It’s Paleo, and I know what’s in it (honey, virgin coconut oil and palm sugar), but I did what I never do when I was making it: I didn’t measure anything, instead just threw some of this and some of that in a saucepan, and now I can’t replicate it exactly! I will, though. Still working on it…

  • AndrasteGrace
    August 28, 2013 at 12:54 PM

    Do you think I could substitute the vegetable shortening for coconut oil?

    • August 28, 2013 at 1:42 PM

      I haven’t tested this recipe with any substitutions, but it’s definitely worth a shot, Andraste.

      • k
        September 6, 2013 at 5:20 PM

        im not so sure vegetable shortening is “paleo”anyways….

  • Christina
    August 28, 2013 at 10:57 AM

    What would be the best substitute to use to make these egg free?

    • August 28, 2013 at 1:42 PM

      I don’t know how to make them egg-free, Christina. Sorry!

    • Laura
      August 28, 2013 at 2:12 PM

      Christina, you might want to try the flax egg subsitution (though I haven’t tried it with this recipe, so I don’t know if it will work!): 1 tbsp ground flax seed + 3 tbsp water = 1 egg, mix the water into the ground flax seed and refrigerate for 10 minutes. Again, not sure if it will work in this recipe, but I have found that it works most times when baking. Good luck!

  • August 28, 2013 at 10:04 AM

    Thank you! Having to just go GF, your site is a blessing… just waiting on your cookbooks to arrive. LOL. I can make these donuts… and eat them… and be totally smitten.

    • August 28, 2013 at 10:11 AM

      I’m happy to be able to help in these early days of GF for you, Knot. And thank you for buying my cookbooks!
      xoxo Nicole

  • Jennifer Sasse
    August 28, 2013 at 9:44 AM

    These look wonderful and healthy – healthy donuts – love it! Say, how do you get the center to be an actual hole? I have said donut machine and I always get a thin film over the hole….

    • August 28, 2013 at 10:13 AM

      Good question, Jennifer! One of two ways: (1) Brush aside the batter that is sitting on top of the center of each of the donut wells before closing the lid; or (2) Just push through the donut with your pinky after baking! ;)
      xoxo Nicole

      • Donia Robinson
        August 28, 2013 at 4:49 PM

        I’m so OCD, I guess, that I never knew you were supposed to just plop some batter in the center. My daughter and I always spread it out in the wells. No film that way! Although, I’m thinking the film could make a nice little well for some extra glaze to pile up in. Am I right?

      • Anneke Krall
        August 28, 2013 at 7:34 PM

        Yes, Donia, you are! Happens all the time in my donuts!

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