These Apple Cider Sugar Donuts are the thickest, fluffiest Paleo donuts you’ll ever eat!
If you’ve got leftover cider and you’re tired of mulling,change things up with these apple cider donuts. The batter starts with a simple mix of almond and coconut flours that work together to make big, puffy bakery-style donuts. Both flours are gluten-free, high in fiber, a good source protein and full of healthy fat!
The apple cider donuts are sweetened with honey, and maple syrup or date syrup would work well as substitutes, too. A bit of almond butter brings all the ingredients together with its smooth, creamy texture.
You’ll need a standard donut pan to make these cider donuts. To get the thickest, fluffiest donuts possible, make sure you fill the batter to the top of the donut pan and smooth it out to an even layer. The dough will be thick and sticky when you add it to the pan, so it’s best to do this part with your best kitchen tools: your two hands!
When you take the donuts out of the oven, let them cool in the pan for 5 minutes. Because the donuts will be thick, run a mini spatula around the edges of the donuts cavities before flipping them onto a baking rack to help them stay intact.
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Next, the donuts get dipped in melted coconut oil then immediately into a mix of cinnamon and coconut sugar for the perfect Paleo-friendly topping!
These apple cider donuts make great treats any day of the week, and they’re especially fun to share with friends and family on a weekend brunch.
PS: If you want to make your own apple cider, try our easy Slow Cooker Apple Cider Recipe.
Baked Apple Cider Donuts (Paleo, Gluten Free)
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Baked Apple Cider Donuts (Paleo, Gluten Free)
Megan Olson- Donut Pan
- Standing Mixer or Blender
- Baking rack
- Spatula
For the Donuts:
- 4 large eggs
- ½ cup raw honey
- ½ cup apple cider
- 3 T creamy almond butter
- ¾ cup coconut flour
- 1 cup almond flour
- ½ t baking soda
- 1 T cinnamon
For the Topping:
- ½ cup coconut sugar
- 1 T cinnamon
- 1/3 cup melted coconut oil
- Preheat the oven to 350°F. Grease a donut pan lightly with coconut oil.
- Combine eggs, honey, apple cider and almond butter in a standing mixer until frothy.
- In a small bowl, sift together coconut flour, almond flour, baking soda and cinnamon. Then add to the mixer and combine until the batter is thick and smooth.
- Spoon the batter into the donut pan. Use your fingers to spread the batter into even layers.
- Bake for 20 minutes, or until golden brown. Remove from the oven and cool in the pan for 5 minutes before transferring to a baking rack to cool.
- While the donuts cool, mix together the cinnamon and coconut sugar for the topping and spread onto a plate. Add the melted coconut oil to a separate bowl.
- Dip each donut into the coconut oil then immediately into the cinnamon-coconut sugar mix. Use a spoon to add more coconut sugar to the donuts as desired.
- Enjoy them immediately or keep them in the refrigerator up to one week.
Looking for Paleo ingredients? Here are a few we’d recommend:
Raw honey (Bee Farms)
Almond butter (Barney)
Coconut flour (Nutiva)
Almond flour (Bob’s Red Mill)
Cold pressed coconut oil (Viva Naturals)
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