good golly. i made these sweeties a week ago and i’m still fawning over them. honey sweet and super moist, they were wonderfully easy to make, and quite rewarding to eat. when using coconut flour, you must increase the amount of liquid quite a bit, thus the 6 eggs. no, they do not feel or taste eggy at all. they are quite cakey and even a little crumbly. feel good about chowing down, too, because these are super high in protein and fat, and contain as much or as little sweetener as you choose. i didn’t use much honey in the batter because i wanted to glaze them with honey and roll them in crushed walnuts. they are equally irresistible plain, without being covered in honey and nuts. i added a little orange blossom water to the batter because we were having a lebanese dinner that night, and i wanted them to taste like baklava. this is going to be a great recipe to goof around with using different extracts and such. i’m on the verge of jumping into a carrot cake donut very soon.

have these for dessert or dunk them into a cup of coffee.

thanks to comfy belly for the recipe, and a very special thank you to brian for buying me a donut pan for my birthday a few months ago! xoxo!



1/2 cup coconut flour

1/4 tsp salt

1/4 tsp baking soda

6 eggs

1/2 cup butter or coconut oil, melted and slightly warm

1/4-1/2 cup honey or other liquid sweetener

1 tbsp vanilla extract

method: preheat oven to 350f. donut pan does not have to be greased if it is non-stick.

mix all dry ingredients together. separately, mix all wet ingredients.

combine wet ingredients with the dry ingredients. i used a hand mixer for this.

pour batter evenly among donut pan. i used a pyrex with a pour spout for precision. stick into the oven and bake for 20 minutes. donuts will bounce to the touch when finished. be careful as these burn very quickly.

let them cool in the pan for 20 minutes or so before carefully sliding them out. let cool completely before glazing or icing.


7 thoughts on “donuts

  1. Another grain-free anad whole foods blog…pinch me!!! I’m always so glad to see a blog like yours. Karen at Heal Balance Live mentioned your blog and I couldn’t wait to check it out.

  2. “when using coconut flour, you must increase the amount of liquid quite a bit, thus the 6 eggs”
    Can you use something other than the high amount of eggs? Coconut milk? Keifer? Water?

    • i would keep the eggs in the recipe. the donuts need them as a binder. you could try coconut milk or keifer if you really want to stay away from eggs, but i would imagine that they would fall apart and be pretty tough to handle. the eggs give them body and stiffness. good question! i hope you let me know how they turn out!

  3. I know I just commented on the cake, but sheesh! These are exactly what I was looking for! I feed my kids deep fried breakfasts about once a week (we eat so little fat in general that I figure it’s probably good for them). I’ve settled on sweet potato doughnut holes as something with a little nutritional value but was just a few days ago looking for a whole grain doughnut recipe. Of course, I should have looked here. Can’t wait, maybe tomorrow!

  4. I made these this weekend for a crowd in a mini doughnut pan, made 3 dozen. Went on the low side with the added sweetener, then topped ’em with chopped pecans and a little brown sugar. Huge hit! Thanks Liz!

  5. I just made these, since I got a donut pan for Christmas, they are supper yummy! I used maple syrup, added in some cinnamon, nutmeg, and clove. I also topped with some sucanat and chopped up pecans like Margaret did.

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