I used to work in bakeries and ate copious amounts of donuts. I never got tired of them and still dream about them! 🍩
There are two different recipes in this post. neither of them uses toxic non-stick donut pans!
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This recipe makes quite a bit of dough. The great thing about it is you don’t need a special donut pan! Kids love to help shape the dough by hand. The only sugar would be if you use glaze or toppings that have sugar.
• 1 cup organic gluten free flour (I used cassava from a brand that tests for lead and has low levels. Amazon Associates link: https://amzn.to/4aanKtJ)
• 1/3 cup organic cacao powder. Here is the lowest lead option I have found: https://amzn.to/3N0WOCG(Amazon associates link)
• 3/4 tsp baking soda
• 1/2 tsp salt (see my low lead salt guide).
• 1 ½ cup water
• 1 cup organic nut or seed butter (smooth, runnier texture will probably work best)
• 1 tsp monkfruit powder. You can add more to your liking, but be sure to add a little at a time because it is possible to add too much. Here is an Amazon associates link to the one I use: https://amzn.to/47p0xCb
• 3 tsp organic apple cider vinegar
• 1 ½ tsp organic vanilla extract
Combine all ingredients. If your dough is crumbly, add water a small amount at a time until you get a consistency similar to play dough. You should be able to shape the dough fairly well (although it likely won’t be quite as easy to work with as play dough).
Place shapes on a greased stainless steel pan and bake at 350 degrees for about 15-20 minutes (you don’t want them to get too dried out). They don’t have to be donut shapes. We also made heart shapes that looked more like fancy tea cakes.
For a chocolate glaze, I use either Artisana hazelnut cacao spread (similar to Nutella but slightly healthier): https://amzn.to/3uyqroA (Amazon associates link) or the one that Thrive Market makes, with no added sugar! Sprinkles really added to the flavor and general enjoyment of the taste and texture. I use the sprinkles that came with Miss Jones frosting. They aren’t perfect toxicity wise but much better than other options. Amazon Associates link: https://amzn.to/3R9OZvv
This recipe makes a super sweet doughnut with a lighter texture. It makes 12 donuts or muffins.
2 cups organic almond flour
1/2 cup organic unsweetened almond milk
1/2 cup granulated erythritol (or preferred keto-friendly sweetener). Note that I don’t normally use erythritol, but I ended up with a bag of this Lakanto: https://amzn.to/3Sd6609
3 large pasture raised eggs
1/4 cup melted organic virgin coconut oil
1 teaspoon organic vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt (see my low lead salt guide).
I don’t have a donut pan and I haven’t heard of one that isn’t non-stick. So I improvised with stainless steel muffin pans with stainless steel frosting tips placed inside to create a donut hole. I also made some of them as muffins/ cupcakes with no center cutout. Be sure to grease the pan and the tips thoroughly because this dough likes to stick. Here are the pans I use: https://amzn.to/3UflGuT
Bake at 350 degrees until a toothpick comes out clean. Baking time can vary; test after about 20 minutes.
For a chocolate glaze, I use either Artisana hazelnut cacao spread (similar to Nutella but slightly healthier): https://amzn.to/3uyqroA (Amazon associates link) or the one that Thrive Market makes, with no added sugar!
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