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Mini Donuts {almond flour}

January 26, 2009 by Erica 60 Comments

Donuts

Donuts back east meant Dunkin’ Donuts, and donuts in the Seattle area mean Krispy Kremes. This was a hard one to avoid, especially since there is a drive-through not far from our path home when I shop big. I am guilty of bringing them to class as birthday party treats when the kids were younger. No more though.

I purchased this mini-donut maker on eBay – risky, but it worked out. I tried the donut pans that go in the oven, but it was tough to get them stick-free – place lots of clarified butter in the donut circles in the pan. This mini-donut maker is made by a company called Maxim, but don’t do a web search on this company with kids around – the donut maker isn’t made anymore from what I can tell. If you found a good donut maker, let me know.

If you’re looking for a min donut maker, I know some readers have mentioned that they like the Dash mini donut maker.

Donut maker

I use this recipe for waffles as well (in a waffle iron), so I’ll post my waffle recipe another time. This was S’s (my younger son) suggestion – “hey, use the waffle recipe in the donut maker!” Brilliant idea, since we like the waffles too.

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5 from 1 vote

Mini Donuts {almond flour}

You may be able to reduce the number of eggs to 3, I just haven't tried it yet. The donuts are light, thanks to the use of 4 eggs.
Servings: 6 mini donuts
Calories: 171kcal

Ingredients

  • 1 cup almond flour or other nut flour
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 tablespoons honey or other sweetener, such as maple syrup
US Customary - Metric

Instructions

  • Whisk together all the ingredients well.
  • Pour the batter into the donut circles in a pan or donut maker. Fill almost to the edge and then close the lid on the donut maker. Whisk the batter between batches. If you are baking them in the oven, preheat the oven to 300 degrees F, and then bake the donuts in the oven for about 20 minutes, or until they begin to turn brown.
  • In the donut maker, they only take about 3 minutes or so before they are ready, and this depends on the donut maker as well.
  • Once they are cooled, you can top with honey and cinnamon, toasted coconut, chocolate, maple syrup, dip in ice cream or yogurt, or just eat them plain! I sometimes sneak chocolate chips in the donuts before I cook them to give them a bit of a chocolate filling.

Nutrition

Calories: 171kcal | Carbohydrates: 10g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 184mg | Potassium: 40mg | Fiber: 2g | Sugar: 7g | Vitamin A: 158IU | Calcium: 56mg | Iron: 1mg
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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour

Previous Post: « Apple chips
Next Post: Almond Flour Waffles »

Reader Interactions

Comments

  1. Zaida

    October 5, 2018 at 1:23 pm

    5 stars
    I just made a batch of these in my mini donut maker and they turned out delicious I topped some with icing, some with cinnamon sugar and some with maple syrup and my allergy free husband and kids enjoyed them too! Thank you soo much for this great recipe! I look forward to trying some more of your recipes.

    Reply
    • Erica

      October 6, 2018 at 8:55 am

      Thanks for the great feedback!

      Reply
  2. Ken

    September 6, 2018 at 12:00 pm

    I thought that Chocolate was NOT SCD Legal.

    Reply
    • Erica

      September 6, 2018 at 12:13 pm

      Correct, chocolate is not allowed on SCD. I made note of it for those who follow SCD.

      Reply
  3. JClark

    June 2, 2017 at 9:57 pm

    I baked mine in a donut tray and they turned out perfect!! I sprayed some non stick spray to keep them from sticking. I used sugar free syrup and mixed cinnamon and stevia for the top. They were so yummy!!! Thank you for this recipe, I was craving donuts so badly but I am diabetic. Happy donut day to me!!!

    Reply
    • Erica

      June 4, 2017 at 2:30 am

      awe. Happy Donut day 🙂

      Reply
  4. Pat

    December 25, 2016 at 12:53 pm

    I’m thinking I will use my mini bundt pan and make these like fancy little muffins.

    Reply
  5. Bettty

    February 21, 2016 at 3:43 pm

    Could you fry these in oil like a real doughnut?
    This recipe looks a lot like your waffle recipe. Is it the same one?

    Reply
    • EMILYrL

      May 6, 2020 at 9:30 am

      I think the batter is a bit too watery my self to fry this in oil. but let me know how it turned out if it worked for you!

      Reply
  6. frank

    August 5, 2015 at 9:10 pm

    These came out awesome. I have also added in blueberries in the middle and carob to the recipe and still has come out great… love taking these to potlucks…Cant wait to try the zucchini bread…

    Reply
  7. Kolleen

    July 10, 2015 at 9:51 pm

    I’d like to recommend the spice mace to your recipe. I’ve been told it’s what gives plain cake donuts their flavor. I found bulk mace and gave it a sniff. Well I’ll be! Donut spice. Yummo!

    Reply
  8. Sky

    May 9, 2014 at 11:59 am

    Ha ha so we have been using your waffle recipe for awhile and have also used it to make donuts. Now I see that it is actually a donut recipe to begin with! My kids call them waff-nuts. We melt down Lilly’s stevia sweetened Choc chips and dip one side in as frosting. It firms up great and gives it that Hostess Choc covered donut feel. Thanks for the great recipe. I’ve shared it and everyone loves it. Plus it’s so quick and easy.

    Reply
    • Erica

      May 9, 2014 at 9:29 pm

      Thanks! best wishes, Erica

      Reply
  9. judy

    April 23, 2014 at 7:48 pm

    Is there a way to make these if you don’t have a donut maker? Looks really good!

    Reply
    • Erica

      April 23, 2014 at 9:29 pm

      Yes, you can try a donut pan, or I prefer these because the donuts come out easily (no sticking): http://astore.amazon.com/comfybelly-20/detail/B004G43WAQ

      Reply
  10. April

    November 3, 2013 at 6:55 am

    I love your recipes. We are new to cooking and eating gluten free/paleo, my husband didn’t love the almond flour pancakes like I did, but he loved these donuts. The pancakes I had to add another 1/2 cup of almond flour the batter was a little runny for me, but I loved them. I just made these donuts and loved them as well, my hubs even said they were DELISH and eating the rest of them as I type this 🙂

    I have a sunbeam donut maker we got last year as a gift, and it has a latch on it to keep it closed, the second batch I put I kinda exploded, there was like a suction on it, which made it hard to open, but when I did get it open, one of my donuts flipped out at me, kinda funny, but delicious 🙂

    Reply
    • Erica

      November 3, 2013 at 5:58 pm

      Thanks! For the pancakes, if you’re using my almond flour pancake recipe the batter is should be thick, so I would check the ingredients again. See the photo of the batter on the skillet – it sits in a thick circle.

      Reply
  11. Patti

    October 21, 2013 at 2:33 pm

    Forgot to mention they tasted great. Love your site!! Have had a lot of fun baking for my daughter.

    Reply
  12. Patti

    October 21, 2013 at 2:31 pm

    I gave made these a few times. Did not have luck with donut pan-stuck miserably even though non stick. Found donut maker up I our garage- sears brand. Worked great. Only can make 2 at a time. I have added SCD yogurt also. Made the batter a little easier to work with. Do you know if we can use date sugar? Bought some before my daughter developed crohns. Says dried dates that have been powdered. Bought at a health good store.

    Reply
    • Erica

      October 21, 2013 at 6:20 pm

      I think it’s best to operate as if coconut sugar is not SCD legal because it’s made primarily sucrose (glucose and fructose), which is a double-sugar (which is not allowed on SCD).

      Reply
  13. Elizabeth K.

    September 12, 2013 at 8:18 pm

    Have you ever tried to make some sort of rainbow sprinkle to go along with the doughnuts?

    Reply
    • Erica

      September 12, 2013 at 9:39 pm

      sorry, I haven’t.

      Reply
  14. London

    August 26, 2013 at 8:42 pm

    Hey, thank you for the great recipe. The donuts taste delicious, only one problem: they stick to the pan. I tried spraying with coconut oil spray- they stick, then brushing with coconut oil-they stick? Help please, I want to make them look perfect, not sure why they just keep sticking?

    London 😮

    Reply
    • Erica

      August 26, 2013 at 9:52 pm

      Yes, unless you’re using truly non-stick donut pans or a donut maker, it’s going to be a bit challenging. I gave up on pans for the most part and use an old mini-donut maker, or just turn the batter into cupcakes 🙂

      Reply
  15. Chela

    August 24, 2013 at 3:35 pm

    Do you have a coconut flour recipe? I would love to make these for my kids for school, but the school is nut free.

    Reply
    • Erica

      August 24, 2013 at 3:42 pm

      I have one on the site, search for “coconut flour donuts” which uses 6 eggs and I’ll have some new recipes in my coconut flour cookbook coming out next year.

      Reply
  16. Joelle

    April 19, 2013 at 8:36 am

    I used a nonstick donut pan that I got from bed bath and beyond and they came out perfect and sooo delicious!!

    Reply
    • Erica

      April 19, 2013 at 8:43 am

      Great! Yes, a non-stick donut pan is a must (or non-stick surface)

      Reply
  17. Kelly

    March 18, 2013 at 4:26 pm

    I was surprised at how well these baked up! They were nice, light, fluffy donuts in 20 minutes! My almond meal was pretty coarse, so I imagine these would have been even better with a more finely ground meal. I topped them with a glaze made of coconut oil, raw cacao, cinnamon, and a hint of agave nectar (I know, I know). Delicious!

    Reply
  18. Ami

    January 13, 2013 at 11:20 am

    Made waffles out of this recipe and both my children loved them! I an thankful I found this web site and for Pinterest to help change us over to gluten free!

    Reply
    • Erica

      January 13, 2013 at 3:02 pm

      Great to hear! Thanks.

      Reply
  19. Monique

    December 20, 2012 at 5:04 am

    For the person asking about using an abelskiver pan, this works great but make sure you turn them frequently to avoid burning. I made them and cooked them with a bit more honey and vanilla and added some scd jam in the centre as they cooked so they come out like filled doughnut holes.

    Reply
    • Erica

      December 20, 2012 at 12:01 pm

      thanks Monique. I’ve been wondering if they would work.

      Reply
  20. Lanie

    October 22, 2012 at 10:07 am

    Could you do this in the oven? I don’t have a donut maker.

    Reply
  21. Julie

    October 1, 2012 at 10:39 am

    Thank you for the recipe, Erica! Yours is the first I’ve ever tried using almond flour and they’re absolutely delicious. Made my first two batches today, the second because I didn’t grease the pan well enough for the first batch and they stuck like crazy. Had to hack at them with a butter knife to get them out and boy, they were not pretty. But tasty enough to try again. 🙂 Full of delicious goodness and not too sweet either. Going to attempt your coconut flour doughnuts next. 🙂

    Reply
  22. Amy Jo

    June 3, 2012 at 7:08 pm

    as far as taste/texture goes, can you tell me the difference between your almond flour donuts and your coconut flour? thank you!

    Reply
  23. Michelle

    January 5, 2012 at 8:14 am

    I just made these and they are pretty good. A little too much egg taste so I will try to tweak it. Besides that they are really good. Thanks for the recipe!

    Reply
    • Maria

      December 10, 2019 at 8:14 am

      What was your “tweak”?

      Reply
  24. Marya

    November 12, 2011 at 6:44 pm

    Do you think this recipe would work with an aebleskiver pan?

    Reply
    • Erica

      November 12, 2011 at 6:54 pm

      Yes. So jealous that you have one! Is it “stick-free”? You do need it to be non-stick, like waffle irons and donut makers.

      Reply
      • Marya

        November 14, 2011 at 1:21 pm

        It’s cast iron.

        Reply
        • Erica

          November 14, 2011 at 2:06 pm

          hmm. I’d definitely grease it generously.

          Reply
  25. Thomas DeKorte

    July 1, 2011 at 2:18 pm

    Wow these look good. Do you have any good glaze recipes to drizzle over these?

    Reply
    • Erica

      July 1, 2011 at 3:44 pm

      try this link: https://comfybelly.wpengine.com/2011/01/chocolate-honey-dipped-donuts-cupcakes/

      Reply
  26. kapu

    March 29, 2011 at 2:28 pm

    do have the cal count for doughnuts?

    Reply
    • Erica

      March 29, 2011 at 4:12 pm

      sorry, I don’t.

      Reply
    • Tiffany B

      November 17, 2011 at 6:02 pm

      You can find a lot of nutrition calculators online. I use the one at caloriecount.about.com all the time (http://caloriecount.about.com/cc/account/flog_add.php?tab=new_recipe). Occasionally you’ll have to guide it to the right food — like choosing one almond flour brand over another — but it’s remarkably good at guessing.

      Reply
  27. Erica

    September 20, 2010 at 8:46 am

    Michelle – funny you mention that. I was thinking about it a while ago and then forgot about it. It would probably work well. Stay tuned!

    Reply
    • Amy

      September 24, 2011 at 12:48 pm

      I’d love an apple cider doughnut as well! We use to get them (before our food allergies :() every Fall season when we went apple picking. I’ve seen recipes for gluten-free ones, but we are limited to almond flour and coconut flour. Can’t wait to see what you come up with, Erica! 🙂

      Reply
  28. Michelle Tiede

    September 19, 2010 at 12:12 pm

    These look delicious! Have you ever thought of making an apple cider donut, since apple cider is SCD legal? If you come up with one, I would love the recipe! 🙂

    Reply
  29. Erica

    September 30, 2009 at 9:08 pm

    Not sure, but a very interesting question. As long as it can rise a bit in the oil, it seems like it would work.

    Reply
  30. Bonnie

    September 30, 2009 at 8:30 pm

    Do you think this would work well deep-fried like real donuts?

    Reply
  31. Erica

    August 26, 2009 at 12:08 pm

    Sorry, Tracee… not really :). I’m thinking of trying this recipe with almond butter to get a fluffier outcome.

    Reply
  32. Tracee

    August 25, 2009 at 10:16 am

    Yeah thanks…now I’ll be obsessing over how I can find a donut maker! We haven’t had donuts in over 18 months. What a fun recipe (and might be another way to sneak carrots into my sons diet).

    Reply
  33. Erica

    June 12, 2009 at 7:38 am

    Karen, let me know what you make them in – I’m always on the lookout for a good donut maker.

    Reply
  34. Karen

    June 11, 2009 at 3:54 pm

    Oh My, I can’t wait to try these! thanks for a beautiful website with so many recipes. I feel like I have found a lost treasure chest.

    Reply
  35. Erica

    April 16, 2009 at 2:06 pm

    I’m not sure since I haven’t tried it. I will be posting a recipe for fluffy cupcakes over this weekend , which might be more of what you’re after. Let me know if you try it.

    Reply
  36. Tom S

    April 16, 2009 at 9:00 am

    Wondering if this would work with/for cupcakes?

    Reply
    • Katherine moon

      June 16, 2019 at 6:33 am

      Can you substitute egg protein for 2 of the eggs?

      Reply
      • Erica

        June 16, 2019 at 9:19 am

        I haven’t tried it but seems like it should work.

        Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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