Paleo Baked Churro Donuts (Edit recipe)

Craving a sweet treat that you can eat for breakfast or dessert? If you are paleo or gluten free like me, you know that traditional donuts are off the menu because of the excessive amount of traditional sugar and flour in them. If that’s the case, you can prepare these paleo baked churro donuts recipe consisting of grain free flour, maple syrup, baking soda, coconut sugar, and several other ingredients. It really doesn’t take long for you to make these delicious paleo donuts from scratch and enjoy them.

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	141
Fat:	10 g
Carbohydrates:	14 g
Protein:	1 g
Cholesterol:	17 g
Sodium:	186 mg
Fiber:	2 g
Sugars:	11 g
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 10

Ingredients

1 cup Almond Flour
1/4 cup Coconut Flour
1 tsp Ground Cinnamon
1 tsp Baking Soda
1/4 tsp Sea Salt
1/4 cup Pure Maple Syrup
1/4 cup Coconut Milk, full-fat
1/4 cup Ghee, melted and cooled
2 whole Eggs, large

Cinnamon Sugar Topping

1 Tbsp Ghee, melted
1/4 cup Coconut Palm Sugar
1 tsp Ground Cinnamon

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F and grease a donut pan.
In a bowl, combine almond flour, coconut flour, cinnamon, baking soda, and sea salt, and mix together.
In a large separate bowl, whisk together maple syrup, coconut milk, ghee, and eggs.
Slowly pour dry ingredients to wet ingredients and whisk together to mix.
Place the batter in a piping bag, or a plastic resealable bag with the corner snipped off.
Pipe into 10 donut molds so they are about 3/4 way full. Tap the pan on the countertop a few times to remove air bubbles.
Bake for 18-20 minutes, until the edges of the donuts are browned.
Cool for 5 minutes, then transfer to a cooling rack.
Mix together coconut sugar and cinnamon on plate.
Brush the tops of the donuts with melted ghee, then dip in the cinnamon sugar to cover.
These are best enjoyed fresh, but you can store in the refrigerator in an airtight container for up to 3 days.

Notes

Coconut sugar is a great paleo-friendly choice for these homemade baked donuts and gives that yummy slightly crunchy texture of churros. If you do not have coconut sugar or you aren’t paleo, you can just use white sugar as an alternative ingredient. Brown sugar will also taste great when combined with the cinnamon.