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Donuts {coconut flour}

May 14, 2010 by Erica 90 Comments

Donut coconut flour Here’s a simple recipe for donuts using coconut flour. It’s one of the first coconut flour recipes I created and still one of my favorites.

Coconut flour is easy to bake with, and if you have a nut allergy, it is a great gluten-free substitute for nut flours like almond flour. It’s low in carbohydrates and high in fiber.

This recipe can also be used to make vanilla cupcakes – no alterations necessary.

Note about donut baking pans I’ve found that the non-stick surface becomes a bit sticky (I think the non-stick coating wears off after a while). I’ve had to grease the pan before adding the batter (shortening, butter or coconut oil will do the trick), and I also a bit of care in pulling them out – I nudge them from a couple of corners before lifting them out of the pan. Silicon donut pans or molds are another option.

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Donuts {coconut flour}

Honey-dipped, toasted coconut topping: Warm a few tablespoons of honey in a saucer (I put it in the microwave for about 10 seconds). Toast some coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in the honey and then in the toasted coconut.
Servings: 6 donuts
Calories: 333kcal

Ingredients

  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 large eggs
  • 1/2 cup honey or other liquid sweetener
  • 1 tablespoon vanilla extract
  • 1/2 cup unsalted butter melted (coconut oil, or regular oil will work as well)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F.
  • Blend all the dry ingredients together in a bowl.
  • Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients.
  • Mix until well-blended.
  • Fill donut pan circles about 2/3 of the way full with batter.
  • Bake for about 20 minutes, or until a toothpick comes out clean.

Nutrition

Calories: 333kcal | Carbohydrates: 30g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 204mg | Sodium: 362mg | Potassium: 75mg | Fiber: 4g | Sugar: 24g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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Filed Under: Dairy Free, Desserts, Gluten-Free, Lactose Free, Nut Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: coconut flour

Previous Post: « Chocolate Donuts & Cupcakes {almond & buckwheat flour}
Next Post: Baking with Honey »

Reader Interactions

Comments

  1. Jacqueline Rose

    May 21, 2022 at 8:50 pm

    I just made your lemon blueberry Loaf bread, absolutely amazing!! Could I make some cinnamon donuts instead? Or does the honey help while cooking ?

    Reply
    • Erica

      May 21, 2022 at 10:29 pm

      Hi Jacqueline, great to hear about the lemon blueberry loaf! You can definitely add cinnamon to this recipe.

      Reply
  2. Kathy

    August 14, 2021 at 9:06 am

    Can you please post your cinnamon raisin bread recipe?

    Reply
    • Erica

      August 14, 2021 at 9:17 am

      Hi! My cinnamon raisin bread recipe is in my book, Cooking for the Specific Carbohydrate Diet, both editions. Best wishes!

      Reply
  3. Christine

    January 7, 2018 at 11:00 am

    Thank you for this recipe. I used to make blueberry muffins for my grandchildren this morning and I they lov d them!

    Reply
    • Erica

      January 7, 2018 at 2:16 pm

      Yum to blueberry muffins. So good to hear!

      Reply
  4. Allison

    December 2, 2017 at 6:58 am

    I just made these this morning and they were overpowering with the egg taste. I am not sure if I will make them again. Oh well.

    Reply
    • Erica

      December 2, 2017 at 7:19 am

      I’ve never had that experience with this recipe. Sounds like you needed more coconut flour.

      Reply
  5. Gillian

    November 21, 2017 at 4:50 pm

    These were absolutely delicious! I’ve been making them as 6 large muffins and adding different ingredients in each batch. The first batch was plain; second batch had walnuts; third batch had walnuts and coconut added; fourth batch I added banana and walnuts. They have all been delicious and perfectly muffin-like! My brother asked if I would bring him some blueberry muffins for thanksgiving (coincidentally, we both just started the SCD diet without even talking to each other about it!). So, that’s my next batch! Can’t wait! The only problem I’ve had with these is that I can’t stop eating them!! 🙂 Thank you so much!

    Reply
    • Erica

      November 21, 2017 at 6:07 pm

      Thanks for the rave review! This recipe is an old but goody for sure.

      Reply
  6. Lorraine Armenta

    July 20, 2017 at 11:01 pm

    What can i use instead of honey?

    Reply
    • Erica

      July 20, 2017 at 11:37 pm

      Maple syrup will work. I haven’t tested any others.

      Reply
  7. Asael

    July 6, 2017 at 11:08 pm

    Thanks for the recipe!! I wonder if I can use any egg substitutes (like flaxegg) since I’m a vegan?
    Looking forward for other coconut flour recipies.
    Thanks Agian!!!

    Reply
    • Erica

      July 9, 2017 at 12:51 am

      My experience is 2 flax eggs is the most I can use with success. Beyond that, I don’t recommend it.

      Reply
  8. Renae

    April 30, 2017 at 5:52 am

    tried this recipe and they came out awesome and so tasty!! Would you happen to know how many carbs/fats/protein/sugar are in per serving?

    Thanks

    Reply
    • Erica

      May 2, 2017 at 9:18 am

      I don’t offhand, but you can use an app or a website to obtain that info.

      Reply
  9. Gray Lady

    March 1, 2016 at 10:34 am

    Any idea what the nutrition content would be?

    Reply
  10. Alt Food Guy

    January 31, 2016 at 6:56 pm

    These came out great! I use my cake boss baking sheet and made a bunch of mini donuts! I even posted a picture on my Instagram of them.

    Reply
  11. Michele

    November 5, 2015 at 1:30 am

    Erica,

    You don’t know how happy you made some birthday kids. Ok, maybe not kids; they’re 21 twin year olds and two of my nine children. Our lives have changed so much in the last few years and it is so hard to miss out on the “fun” things in life but that are so damaging to our health. I made these as a birthday treat in my mini donut maker and dipped them in Chocolate Ganache made with dark chocolate chocolate chips and coconut shortening. THEY WERE AMAZING!!! I even took them to our local mechanic as a “thank you” gift. Can’t wait to serve them to grandpa. Thanks for keeping the fun in life…

    By the way, your Breakfast Cookies are MY birthday, breakfast choice…:)

    Reply
  12. Whitney

    September 15, 2015 at 6:37 am

    I made these this morning and the batter filled three mini donut pans in case anyone has those.

    Reply
    • Erica

      September 16, 2015 at 7:19 am

      good to know, thanks!

      Reply
  13. Danielle

    July 24, 2015 at 4:37 pm

    FYI: I use a Betty Crocker Donut Maker to make my donuts. Have had trouble finding a regular donut pan in stores for some reason. But I found the Betty Crocker one and it’s great. It makes 6 mini donuts, with holes in the center and all. Just for those of you looking to use something different.

    Reply
  14. Holli

    July 4, 2015 at 11:41 am

    Please tell if you know how to use honey and sugar together? Half and half? It’s a lot of honey. Even maybe 1/2 splenda granulated and half syrup of honey? What do you think would work? Thanks!

    Reply
  15. Lindsey

    April 20, 2015 at 6:00 am

    Do you think the recipe could work fried? In coconut oil?

    Reply
    • Erica

      April 21, 2015 at 8:41 pm

      sorry, don’t know

      Reply
  16. katharine

    April 13, 2015 at 11:35 am

    thanks for the recipe. made them this morning and they are awesome. i made both mini muffins and mini donuts — the donuts were a bust as they stuck to the pan (that didn’t stop us from eating them mind you). the mini muffin size is perfect for just a little treat at lunch for the kiddies.

    Reply
    • Erica

      April 21, 2015 at 8:41 pm

      good to hear!

      Reply
  17. Maria

    February 16, 2015 at 8:57 am

    I made them the first taxactly as recipe says and came out great. Then I tried 1/2 coconut Fluor and 1/2 cashew nut flour and they were even better. Then I tried making them with cashew flour and the batter was way too thin that I had to incorporate some of the coconut flour in order for the mix to have some consistency. Love this recipe . I was wondering if anyone has tried it as a bread and omitting the honey for the salt? My 6 yr old is on pales diet for last4 yrs and diet is very limited. Eggs and all ingredient in this recipe are ok for her. Thanks again for sharing this recipe since a lot of the grain free recipes I have tried are awful and a huge waste of money.

    Reply
  18. Butterscotchchick

    October 22, 2014 at 8:13 pm

    This was my experience after trying this recipe: I find that it tastes coconutty, and not just the flavor, but the texture. I saw a comment in the thread saying that it didn’t. Also, I made these into cupcakes and I am glad that I put the batter into paper cake cups that lined the pan, because when I took them out of the pan when the were done, there was a bunch of oil in the pan.

    They turned out good though. Thanks for the recipe. 🙂

    Reply
  19. Lisa

    January 16, 2014 at 12:02 am

    Made cupcakes/muffins and used blueberries. It worked really well and good flavor. Would like to try it in place of bread to sop up the yolk of a poached/fried egg.

    Reply
  20. Dee

    January 10, 2014 at 6:43 pm

    We just made these. Soooo dry. Wished they were better. I followed directions exactly. I tried to add applesauce after the first batch but it didn’t help. 🙁

    Reply
    • Erica

      January 10, 2014 at 6:49 pm

      wow, these are never dry for me. Not sure what to say since I’ve never heard this before for this recipe. What brand of coconut flour are you using?

      Reply
  21. Elizabeth

    August 5, 2013 at 3:56 pm

    Erica,
    Can you fry these? I enjoy them as cakes, but I was wondering if I could fry them to get them even closer to doughnuts? (I do realize frying isn’t too healthy!)

    Reply
    • Erica

      August 6, 2013 at 10:43 am

      Not sure, they are a very wet batter so they might fall apart.

      Reply
  22. April

    July 31, 2013 at 7:20 am

    These are delish!! I added about 1/3 cup of Enjoy life choc chips and omit the topping. My kids devoured them!!! This is a good pancake recipe too. Just make sure you pan or griddle is turned down a bit and make them small so they’re easy to turn. Thanks for the recipe!!

    Reply
    • Erica

      July 31, 2013 at 7:57 am

      wow, pancakes. I didn’t think of that. Thanks!

      Reply
  23. Kendra

    July 9, 2013 at 12:37 pm

    I just tried these and the came out nicely in an electric donut baker. Got a “Babycakes Donut Maker” which bakes them in about 2 minutes….they’re on the clearance table at Bed Bath and Beyond right now for $5.99! Thanks for the recipe 🙂

    Reply
  24. Tiffany

    April 5, 2013 at 5:33 am

    I am going to bake this in a 4 inch diameter ramekin to make a mini cake. Has anyone done this? Thanks

    Reply
  25. Ally

    January 25, 2013 at 10:30 pm

    Your donut looks so yummy! However, when I made these they came out way too moist. I put the batter in mini donut molds. They ended up tasting more on the egg side. They were super moist tho on the bottom half of the donuts where they touch the pan. It’s almost like all the liquid sank to the bottom. Why could this have happened?

    Reply
  26. juliecortes

    January 16, 2013 at 7:44 pm

    Dont forget to add 1/4t. nutmeg for that donut flavor!

    Reply
  27. juliecortes

    January 16, 2013 at 7:40 pm

    Best donuts/cupcakes I’ve tried yet. I purposely cover the “hole” in the donut pan. When cool, I either frost or fill with pudding or pie filling. Very versitile. Quite spongey like a twinky! yes, like a twinky! Could even “inject” white frosting into a muffin. Like a HoHo!!!!! When measuring coconut flour, DONT pack. Lightly spoon into measuring cup. THanks a bunch!

    Reply
    • Erica

      January 16, 2013 at 8:46 pm

      how funny! Thanks 🙂

      Reply
  28. Britney

    October 18, 2012 at 8:42 pm

    Any idea how to make these pumpkin donuts? How would I compensate for the puree?

    Reply
    • Erica

      October 18, 2012 at 9:10 pm

      Not offhand. I would have to test it. I’ve been thinking about it, but I’m just too tied up with the book. I might try it next week.

      Reply
  29. Stephanie

    August 15, 2012 at 4:16 am

    I just made these this morning, using half coconut sugar and half honey. They were a little thick, so I added some almond milk. Just wondering how thick the original batter is? Mine was pretty thick.

    Reply
    • Erica

      August 15, 2012 at 7:57 am

      I have a feeling that if you use coconut sugar (which is dry) with this recipe you’ll probably need to add a bit more almond milk since honey adds quite a bit more moisture.

      Reply
  30. Kara

    June 5, 2012 at 3:26 pm

    I am so disappointed! I tried to make these (I even was couragous enough to TRIPLE the batch). Well they are terrible, like…beyond terrible!!! What could I have done wrong!? I followed the recipe exactly!

    They batter didnt blend well, it is all separated. But I tried baking it anyway, they are dry but greasy all at the same time. They dont have a pastry consistency in any sense of the word. They are so gross! Help!

    Reply
    • Erica

      June 5, 2012 at 3:52 pm

      sounds like you forgot the eggs

      Reply
      • Summer

        November 4, 2012 at 9:10 pm

        I have the same problem with coconut flour recipes. It isn’t just forgetting the eggs. Something else is going on. I use so many eggs that all I taste is eggs at the end (pancakes today with 1/4 cup coconut flour and 4 eggs!) with cooked squash, and I still had that nasty grainy texture that I associate with coconut flour. What brand do you use? I’m starting to think it’s just MY coconut flour that sucks, or that I need to let it set and absorb moisture for a while? To give you an idea, I tried to use it to thicken creole once, and it just made it gritty.

        Reply
        • Erica

          November 4, 2012 at 9:35 pm

          My favorite brand is Tropical Traditions. I haven’t tried many others, but I find TT brand to be very fine ground.

          Reply
        • Beth

          October 30, 2013 at 3:52 pm

          I like Wilderness Family Naturals coconut flour which I find to be light and fluffy. After blending, it helps to let the batter rest for 10-15 minutes so that the flour absorbs the moisture.

          Reply
  31. Erica W.

    May 19, 2012 at 1:16 pm

    These are so yummy! I don’t have a donut maker or pan, so I’ve only made them as cupcakes. The first time I made them, I only had half of the vanilla I needed, so I also used orange extract. The result reminded me of a cake my mom used to.make- yellow cake mix with orange juice instead of water. So, I made these again last week for a party, and I only used orange extract. They were a hit!

    I omitted the baking soda, since we are on GAPS, but they were still great (probably just a little shorter and denser than they would have been with it).

    I frosted the cupcakes with this chocolate deleting recipe, and they were just perfect: http://realfoodforager.com/recipe-chocolate-icing-gaps-paleoprimal/

    Reply
    • Erica W.

      May 19, 2012 at 1:19 pm

      That was frosting, not deleting!

      Reply
  32. Margaret P

    April 25, 2012 at 5:37 pm

    Has anyone tried frying these like normal doughnuts?

    Reply
  33. Jess

    March 6, 2012 at 8:04 pm

    These are amazing as cupcakes, but I haven’t tried them as donuts yet. I was wondering if anyone has tried a variation to these other than vanilla and chocolate, such as blueberry donuts. I’m hesitant to try because of the added moisture and was hoping someone had experience or advice.

    Thanks!!

    Reply
  34. Eugenia

    September 30, 2011 at 4:23 pm

    I made this today, thanks! They tasted good. They tasted more like cupcakes than doughnuts, but since I hadn’t had any dessert for a month now, they were great anyway. I whipped some lactose-free sour cream with some honey too, and served them together. Here’s a pic.

    Reply
    • Erica

      September 30, 2011 at 5:54 pm

      Thanks for the picture 🙂

      Reply
  35. Kapu

    August 10, 2011 at 11:55 pm

    im really trying to stay away from honey due to the high sugar content. is there something else i could use in its place. btw i love you website! thanks, kapu

    Reply
    • Erica

      August 11, 2011 at 6:48 am

      Maybe maple syrup, or add additional water with a dry sweetener such as stevia. I haven’t tried it though.

      Reply
      • Margaret P

        April 25, 2012 at 5:37 pm

        Dextrose=Glucose=Corn Sugar is the only sweetener I can use. It is definitely available at health food stores and beer-making supply stores. Then you can use as little or as much as you want.

        Reply
  36. keiralee dixon

    June 13, 2011 at 10:35 pm

    I added a TBspn of cream and then cooked them in mini muffin tray. Then drowned them in choc ganash.
    A big hit with the 2yo!!!
    haks for the recipe!!!

    KL

    Reply
    • keiralee dixon

      June 13, 2011 at 10:36 pm

      ooops that should read ‘thanks’

      Reply
      • Erica

        June 13, 2011 at 11:01 pm

        ok, I was wondering if that was an acronym I hadn’t heard of 🙂

        Reply
  37. Sara

    April 9, 2011 at 5:13 pm

    Have you ever tried to freeze these to store them? Would it work?

    Reply
    • Sara

      April 10, 2011 at 7:53 am

      Well, I couldn’t wait to try them. They taste amazing!! I’m on SCD and have really been struggling trying to avoid nuts, so this is thrilling! Next time I’m going to try to put some cocoa butter in to sub for some of the butter: chocolate donuts, anyone? 🙂

      Reply
  38. Penny

    February 7, 2011 at 10:39 am

    Erica,

    I made the choc version of these this weekend and had ordered the pans, so used them to good results. You do have to really oil the pans, and it seemed to me that there is a just-enough amount of batter to put in, otherwise the donut shape grows a ridge! Of your 3 donut recipes, which do your kids like the best? The almond flour ones or the coconut flour ones? I have a 13-year-old gluten-free donut lover I’m trying to please. 🙂 He liked the choc ones, but didn’t give them raves.

    Reply
    • Erica

      February 7, 2011 at 12:50 pm

      Hi Penny – my favorites are the chocolate coconut flour donuts, but we all vary here. My kids prefer the plain or vanilla coconut donuts. My husband eats all of them. I guess everyone has there favorite.

      Reply
  39. Chef Rachel Albert

    January 20, 2011 at 5:51 pm

    WOW! Now I think I’m going to be obsessed w/doughnuts! I want to try these. Just so you know the link for the baking pans on your choc honey doughnut page didn’t work… nor did the link to print these coconut flour doughnuts. I can obviously print the whole post… not a problem, just wanted to let you know.

    Your pictures look fantastic. Do you use an SLR or a semi automatic 35mm camera? Natural lighting or special lights?

    Reply
    • Erica

      January 20, 2011 at 6:21 pm

      Uh. The links work for me. Even the print button? Weird.

      Reply
    • Erica

      January 20, 2011 at 6:31 pm

      thanks! SLR, and mostly natural lighting. Let me know if the links still don’t work – I checked some and fixed some.

      Reply
  40. Jo An

    January 3, 2011 at 6:53 pm

    I am new to your site and really excited to find it!! I made these little treats and they were good. I didn’t have a donut pan but used a mini muffin pan (12 minutes). My only questions was should the butter be melted? I used soften butter and whipped the heck out of it. Oh so tasty!!! Thank you.

    Reply
    • Erica

      January 3, 2011 at 9:39 pm

      Yes – much easier to melt or soften the butter :). Thanks for adding that, and I added it too.

      Reply
  41. Erica

    July 6, 2010 at 7:47 am

    Thanks Nikki!

    Reply
  42. nikki s

    July 5, 2010 at 9:51 am

    you can use ground flax seeds and water to sub eggs, many recipes for this on the net!

    Reply
  43. Erica

    June 28, 2010 at 8:10 am

    Hi Melinda. It’s an interesting idea, but I don’t know if it will work. Maybe someone else has tried it and can let us know.

    Reply
  44. Melinda

    June 28, 2010 at 6:37 am

    I am thinking of making a variation of these for my son’s birthday~He is also sensative to eggs… do you think that my current substitute would work? Gelatin in hot water to make a egg like substance…=-)

    Reply
  45. Tammy

    June 23, 2010 at 6:30 am

    I’m baking today, and was looking for a coconut flour donughnut recipe. I’m making this today, and will let you know.

    Reply
  46. Jackie Carlisle

    June 1, 2010 at 6:06 am

    These donuts are scrumptious! I tweaked the recipe somewhat by using 3 eggs & 3 egg whites in order to reduce the fat and saturated fat content. A definite recipe keeper!

    Reply
  47. Debbie

    May 26, 2010 at 11:59 am

    Looks lovely! Thanks for sharing and I look forward to reading more of your blog soon!

    Reply
  48. Kristy

    May 21, 2010 at 8:22 pm

    YUMMY!! I am in love with all things COCONUT and also I’m in love with your “food philosophy” and enjoy your blog. Thanks for sharing!

    Reply
  49. Lisa B

    May 18, 2010 at 12:03 pm

    What a great idea! I have tried other forms of flour, but wasn’t aware of coconut flour. I’ll add it to my pantry. Thanks for the sub of nut flours. We have a toddler so nut flours are not an option for us just now. Cannot wait to try these 🙂

    Reply
  50. Erica

    May 18, 2010 at 10:30 am

    Hi Michelle! Great news. I’m so happy for both of you. Best wishes.

    Reply
  51. Michelle Tiede

    May 18, 2010 at 9:29 am

    Erica, Thanks so much for this site! I make your recipes all the time. My husband has Crohn’s disease and started the SCD diet 3 months ago. His health has improved tremendously!! I made the Coconut donuts last night and they are wonderful! Thank you so much!

    Reply
  52. Erica

    May 15, 2010 at 7:12 pm

    Saja, no modifications are necessary. Just put the batter into the mold of your choice. They make great vanilla cupcakes as well.

    Reply
  53. Saja

    May 15, 2010 at 6:15 pm

    Can you make these without a donut pan? What modifications can I make so I don’t have to purchase another pan?

    Reply
  54. Michelle Elisabeth

    May 15, 2010 at 11:16 am

    Those look very very scrumptious! I’ll have to look into a donut pan of my own 🙂

    Reply
  55. Gina

    May 14, 2010 at 1:17 pm

    Good to know! Thanks Erica!

    Reply
  56. Erica

    May 14, 2010 at 12:13 pm

    Gina, suprisingly it doesn’t taste like coconut. If you use coconut oil or coconut butter though, it will start to taste like coconut. The coconut pancake recipes don’t taste like coconut either (in my opinion).

    Reply
  57. Gina

    May 14, 2010 at 11:41 am

    Does coconut flour taste like coconut? I’m not a huge fan of coconut, but wasn’t sure if the flour was similar to almond flour in the sense that it doesn’t really taste like almonds.

    Reply
  58. Sharae

    May 14, 2010 at 11:03 am

    This is the basic recipe I use for Peanut Butter cookies using dry roasted peanuts and organic peanut butter (rather than coconut butter). They make a cake-like breakfast cookie since I make them about baseball sized and cook for 12-15 minutes at 325 degrees.
    Delish!

    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 →

Quick & easy recipes

White Bean Vegetable Soup
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