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By Katja Heino 71 Comments
Savory Lotus may receive commissions from purchases made through links in this post.

Maple Glazed Donuts (grain and gluten free, paleo)

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baking tray with donuts

Confession time:  I may have had to make these donuts twice because I didn’t have the patience to wait until morning to take my photos.  I couldn’t resist.  Can’t say that I have been much of a donut eater in my life, but after making these Grain Free Maple Glazed Donuts, I’m hooked. 

These wildly delicious creations are my first attempt at making donuts EVER.  On an impulse, I ordered a donut pan online.  I figured I had seen enough donut recipes on PINTEREST that it was time to give it a shot.

Oh my goodness!  I had no idea.  Making donuts is super easy.  Dangerously easy.

donuts with a shiny glaze

close up of donut with shiny glaze

A little protein rich almond flour, a titch of coconut flour, some fresh from the farm pastured eggs, and coconut milk.  It was all coming together.  Add a little sweetener, and now you’re talking.

You can use either coconut oil or ghee.  I personally prefer the ghee.  But the coconut oil is heavenly as well.

Oh, and the glaze.  I’m not even going to tell you how mouth-watering the glaze is.  Like I said, dangerously easy!

Now I’m definitely going to have to get that mini donut pan I was eye-balling.

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Maple Glazed Donuts (grain and gluten free, paleo): savorylotus.com.001

Maple Glaze Donuts (grain, gluten and refined sugar free, paleo)

★★★★★ 5 from 12 reviews
  • Author: Katja from Savory Lotus
  • Yield: 6 donuts 1x
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Ingredients

Scale
  • 1 and 1/4 cups blanched almond flour (like this)
  • 2 TBS coconut flour
  • 1/2 tsp unrefined sea salt (I use this one)
  • 1/2 tsp baking soda
  • 2 eggs
  • 4 TBS full fat coconut milk (where to buy BPA and additive free coconut milk)
  • 4 TBS real maple syrup (or honey)
  • 4 TBS coconut oil, melted
  • 1/2 tsp vanilla extract

FOR MAPLE GLAZE:

  • 1/2 cup raw cashews
  • 1/4 cup real maple syrup
  • 4 TBS coconut butter (like this), melted
  • 2 TBS coconut oil (like this), melted
  • 2 TBS filtered water (plus more if necessary)

Instructions

  1. Preheat oven to 350’F. Lightly grease your donut pan (like this) with ghee or coconut oil
  2. Combine almond flour, coconut flour, salt, and baking soda in a medium bowl. Set aside.
  3. In another large bowl, whisk together eggs, coconut milk, maple syrup, coconut oil, and vanilla until thoroughly combined.
  4. Add dry ingredients to wet and stir to combine.
  5. Place the batter in a piping bag (like this) or large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening
  6. Fill each cavity in donut pan 3/4 full. Give the pan a little shake or two to let the batter settle.
  7. Bake for 18-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
  8. Remove from oven. Let cool for 5 minutes then tip over onto a cooling rack. Allow to cool completely before adding glaze.

To make glaze:

  1. Place all glaze ingredients into high speed blender. Process until smooth and creamy. Add more water a tiny bit at a time if it’s too thick to pour. Pour into shallow bowl. Dip each donut into glaze with a twisting motion to let extra run back into bowl. Place back onto cooling rack.
  2. Enjoy!

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silver baking tray with donuts

Are you a fan of donuts?  Have you ever made your own?

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Filed Under: Breakfast, Desserts Tagged With: donuts, grain free desserts, paleo desserts

Reader Interactions

Comments

  1. Lauren says

    February 26, 2014 at 12:43 am

    mmmm yeah! looks so delish Katja! Where did you find the donut pan?

    Reply
    • Katja says

      February 26, 2014 at 5:46 am

      The are dangerously good! I got the pan here—> http://amzn.to/1bLyX4B. It was under $10. Getting a mini donut pan next like this—> http://amzn.to/1frt2mb Thanks for coming by! 🙂

      Reply
      • marleene m mann says

        March 16, 2017 at 9:47 pm

        Going to be getting these pans and using your recipe, so excited… and thank you for using the like this links they are so helpful when it comes to shopping, so many places are not Paleo friendly which makes it hard to shop….

        ★★★★★

        Reply
        • Katja Heino says

          March 19, 2017 at 7:55 pm

          Let me know how it goes! 🙂

          Reply
    • Andu says

      September 29, 2018 at 6:26 pm

      How do you store them if not consumed?

      Reply
    • Alyssa says

      May 2, 2019 at 9:19 pm

      These are absolutely divine!!! There isn’t one thing
      I’d change about this delicious recipe….
      My daughter and I made them and everyone in the family loved them…thank you so much for the recipe?

      ★★★★★

      Reply
      • Katja Heino says

        May 3, 2019 at 10:26 am

        Thank you so much for the kind words. Yay! So glad you loved them. 🙂

        Reply
  2. Sarah says

    February 27, 2014 at 11:19 am

    YUM!!!!!! if you don’t have a donut pan, do you think the dough would work in muffin tins like a popover? Or, just spend the $ on the donut pan?

    Reply
    • Katja says

      February 27, 2014 at 4:05 pm

      I bet they would be fine in the muffin tins but then they would be muffins. The muffin tin that I got was less than $10 —-> http://amzn.to/1bLyX4B
      Thanks for stopping by!

      Reply
  3. Brandy says

    February 28, 2014 at 6:17 pm

    I’m seeing a lot of recipes with raw cashew glazes. I’m allergic to cashews and for now can’t have peanuts. Would another nut work?

    Reply
    • Katja says

      March 1, 2014 at 7:51 am

      Pecans would work well in this glaze. You can also just omit the nuts and make a glaze with just coconut butter and maple syrup. 🙂

      Reply
  4. Kati says

    February 28, 2014 at 7:53 pm

    I am really excited to try these! We have recently gone Grain/Dairy free so this will be a nice change up to breakfast which have been mainly eggs or a variation of.

    Reply
  5. Susan says

    March 5, 2014 at 4:14 pm

    Hi Katja. I love your website and recipes, but I’m just wondering if a NON-STICK donut pan is the way to go. I’ve read in many places that they are toxic. What do you think?

    Reply
    • Katja says

      March 6, 2014 at 6:46 pm

      I am a big fan of non-reactive cookware, for sure. However, I the donut pan I have is nonstick. It’s the only nonstick thing that I own. I have seen silicone donut pans but not sure how they work. I still can’t get my head around sticking something so flimsy and plasticky in the oven. 😉

      Reply
      • Susan says

        March 7, 2014 at 6:43 am

        Ha Ha….you’re right about that! Whenever I use the silicone bakeware, I hate how they flop around…very irritating!

        Reply
  6. Eileen says

    May 4, 2014 at 1:34 pm

    These donuts are wonderful! I’m going to be making them again for sure. Thanks for your delicious recipe.

    ★★★★★

    Reply
    • Katja says

      May 5, 2014 at 8:04 am

      Hope you enjoy them!

      Reply
  7. Lisa Sherman says

    May 8, 2014 at 8:44 pm

    Any suggestions for a nut free flour? Maybe just a GF all purpose? My daughter has severe nut allergies, but I would love to try these. They look AMAZING!!

    Reply
    • Katja says

      May 8, 2014 at 9:34 pm

      Hi, Lisa~ coconut flour is a good alternative but cannot be used in equal proportions as it absorbs much more liquid. I am actually working on a recipe for all coconut flour donuts. For now, you could try this recipe with 3 eggs and 5-6 TBS of coconut flour ~ keep the rest the same. Allow mixture to sit for a few minutes so coconut flour can absorb moisture. Can’t guarantee but that’s a good start off the top of my head. And yes, you can always experiment with gluten free flours. I haven’t used them much so can’t say what the ratios of flour to oil to eggs would be. Let me know if you give it a go! 🙂

      Reply
  8. Liliana says

    July 3, 2014 at 4:06 pm

    Yay you’re back! And with wonderful dontus, too. I love, love, LOVE maple icing (well, maple anything, really). I should give this recipe a try and put my donut pan to use!

    Reply
  9. Alli says

    August 11, 2014 at 8:16 am

    I’m wondering how this might work as a cake baked in a bundt pan? Perhaps double the recipe? Any thoughts?

    Reply
    • Katja says

      August 11, 2014 at 9:52 pm

      Not sure how these would do as a cake. You could definitely try it. If you are looking for a cake kind of recipe, I might go for something like my lemon berry skillet cake. I am also coming out with a simple coconut flour cake next week. Stay tuned! https://www.savorylotus.com/lemon-berry-skillet-cake-gluten-grain-dairy-free/

      Reply
  10. Nicole says

    January 8, 2015 at 6:44 pm

    I found a cast iron donut pan on sale and my husband, an avid donut lover, asked me why I bothered to buy it. Then I made these donuts and now he is begging me for more. See husband, THAT is why I bought it. Fantastic recipe! I have to get better about oiling the donut wells so they come off the pan in a successful donut shape. I did not have any cashews on hand, so I actually substituted with a half cup of almond butter and got a great response from several people who ate them. Thank you!

    ★★★★★

    Reply
    • Katja says

      January 12, 2015 at 10:31 am

      I love cast iron. What a great find! And YES, you do have to liberally oil the donut pan in order to get them out easily. So glad that you enjoyed them. Thanks for coming by!

      Reply
  11. Felicia says

    January 31, 2015 at 1:24 pm

    I just made these and the glaze is so white not as clear as yours. I kept adding water to thin it but it never got any clearer. Any suggestions?

    Reply
    • Katja says

      February 5, 2015 at 11:03 am

      Hi! My glaze was pretty white. I think that my photos were a certain angle. My coconut butter just may be a bit different than yours. I make mine in my vitamix from shredded coconut.

      Reply
  12. Amanda West says

    October 15, 2015 at 1:28 pm

    These look awesome and I’m so excited to make them. So excited, in fact, I don’t want to wait any longer to make them. I have everything except the coconut flour. DANG. I do have Bob’s Red Mill AP flour blend. Do you think it would make a huge difference if I used that instead of the coconut flour? It’s only 2 Tbsp but I also don’t wanna mess it up. Thank you for any tips or suggestions there.

    Reply
    • Katja says

      October 20, 2015 at 12:56 pm

      Coconut flour is totally different than any other flour, so it is really hard to say how it will turn out. If you try it, I would add twice as much of the other flour. I would love to hear how it goes. 🙂

      Reply
  13. Jamie says

    February 7, 2016 at 9:02 am

    The recipe looks delicious. I was going to make them but lost my appetite when I scrolled down and saw some disgusting picture of a lady getting eye lid surgery or something in your ads. Lol. I took a screen shot to show you but there’s no way to add a picture in this comment. I know you don’t always know what ads are showing so just wanted to point that out. Otherwise this looks like an amazing recipe!

    Reply
    • Katja Heino says

      February 9, 2016 at 12:02 pm

      Hi, Jamie!

      Oh no! So sorry about that. I have an ad agency who runs my ads for me. We try hard to be selective about what ads come through, but I don’t have total control over it. Again, I apologize. Thanks for stopping by!

      Reply
  14. Carrie says

    February 28, 2016 at 1:34 pm

    I Just made these and they turned out perfectly my maple syrup was cinnamon flavored so I dusted mine with a little cinnamon after I glazed them. When I turned on the oven I began soaking the cashews for the glaze because mine were pretty dry and I thought it might make them blend a little smoother. I only added 1 tablespoon of water to the glaze because I soaked my cashews and I wanted my glaze to be thicker. Also for anyone interested I substituted unsalted Kerrygold butter for the coconut butter because I didn’t have any you could probably also sub ghee for a non dairy option. It still tasted wonderful. My batch made 7 and I used the large/regular size donut pan. I probably overfilled them slightly and could have got 8 donuts out of it. Great recipe!

    ★★★★★

    Reply
  15. BugNHop says

    November 18, 2016 at 6:17 pm

    I have been paleo for quite some time & sadly, these did not work out for us 🙁 I used the exact ingredients listed. They were not done in the time frame and I ended up baking them for another full 20 minutes. I used the silicone donut pan & they all tried to fall apart when I went to remove them. (Yes they cooled first). so I squished them back together and rebaked. The glaze: basically turned to thick maple flavored cashew butter, despite adding nearly 5 TB water. Things I think may help: donuts: liberally oil the pan- spray or avacado oil might work better? add’l egg whites folded in, add baking powder. Decreasing almond flour blend & adding tapioca or cassava. glaze: coconut butter, avocado oil & maple syrup. Just ideas! Not sure where it went wrong for me, except that it is quite cold here? Suggestions appreciated 🙂

    Reply
    • Katja Heino says

      November 20, 2016 at 12:27 pm

      I am so sorry to hear that they did not work out. It is hard to say what really went wrong. It is possible that the type of almond flour you are using is different. I use a very fine blanched flour. Not sure if the cold would have an affect. Possibly. I have made these several times without any problems. Yes, definitely be sure to LIBERALLY oil the donut pan. That is a must when using a donut pan. As far as the glaze goes, it should thin out with water. Just keep adding until it is the desired consistency. 🙂

      Reply
  16. Tammy says

    December 22, 2016 at 11:09 am

    SO GOOD! Making multiple batches to keep in the freezer as I type. Thank you!!!

    ★★★★★

    Reply
    • Katja Heino says

      December 25, 2016 at 11:03 am

      Oh, yay! So glad you are enjoying them!

      Reply
  17. Jay Erdahl says

    January 3, 2017 at 7:20 am

    I made these as mini-muffins because I didn’t have a donut pan. Makes 24 mini-muffins. Only modification was to bake them for 12 minutes. We even like them better without the glaze – just a quick 73 calorie bite-sized bit of yum!

    ★★★★★

    Reply
  18. Angie says

    March 6, 2017 at 2:35 pm

    How long can they keep if your refrigerate it?

    Reply
    • Katja Heino says

      March 6, 2017 at 3:16 pm

      We usually eat ours pretty quickly. I bet they would be good for at least 3 days in the fridge. 🙂

      Reply
  19. Trish says

    May 13, 2017 at 10:30 am

    Question, you call for full fat coconut milk. Do you blend it if it has separated?

    Reply
    • Katja Heino says

      May 15, 2017 at 11:43 am

      Yes, I blend it if it has separated. If it is really separated, I have thrown it in the blender for a few seconds. That works well.

      Reply
  20. Janine Snyder says

    October 9, 2017 at 5:17 am

    My 8 year old daughter and I made these on rainy morning. The recipe was easy enough that she essentially made them by herself with limited guidance. We used a mini donut pan and it made 12 mini donuts perfectly. So delicious and beautiful and fun! Thanks for the recipe.

    ★★★★★

    Reply
    • Katja Heino says

      October 14, 2017 at 12:35 pm

      CUTE! I love mini donuts. I think I need to invest in a mini donut pan. How wonderful that you bake with your daughter. 🙂

      Reply
  21. Katja Heino says

    December 14, 2017 at 11:46 am

    Oh, yay! That makes me so happy. Paleo caramel sounds SO GOOD. Glad you enjoyed them.

    Reply
  22. Kevin says

    December 17, 2017 at 4:54 am

    Hi you link above for full fat coconut milk is going to coconut milk. It’s going to coconut aminos. Just wanted to let you know.

    Reply
    • Katja Heino says

      December 19, 2017 at 12:46 pm

      HA! Thanks for catching that. I fixed it. 🙂

      Reply
  23. Julie says

    March 13, 2018 at 2:13 pm

    Amazing! Just tried these and both of my little guys gobbled them right up. Very moist and delicious, You would never guess there is no flour in there.

    Reply
    • Katja Heino says

      March 14, 2018 at 12:46 pm

      Oh, yay! Love it! Kids love donuts.

      Reply
  24. Amanda Pace says

    April 2, 2018 at 6:38 am

    My daughter has a severe egg allergy. Would applesauce or flax eggs work as a substitute? 🙂

    Reply
    • Katja Heino says

      April 2, 2018 at 11:46 am

      Hi, Amanda! I am sorry but I have not tried this recipe with an egg replacer. I know many folks do use flax eggs or chia eggs, but I haven’t experimented much. Let me know if you give it a try. 🙂

      Reply
  25. Melanie says

    April 14, 2018 at 8:09 am

    My husband did a surprise Uber Eats delivery of Krispy Kreme Donuts for the kids. I’m a type 1 diabetic and eat low-carb and GF/DF, but wanted a donut, too, so I made these. To make them lower-carb I used maple extract, water, and a mix of Erythritol/Stevia instead of maple syrup. I also added cinnamon, 1 tbsp collagen peptides, and 1 tbsp TIU vanilla protein powder in place of some of the almond flour. Even with the changes I made, they turned out exactly as pictured and were only 5g net carbs each. They were delicious with toasted coconut chips crushed on top! My husband even preferred these to the Krispy Kreme donuts, which he said were too sickingly sweet! Thanks for the recipe!

    ★★★★★

    Reply
    • Katja Heino says

      April 18, 2018 at 11:05 am

      Yay! I am so glad that you liked them. Thanks for sharing your subs.

      Reply
  26. Sarah says

    May 5, 2018 at 6:18 am

    Have made these several times now – always a hit no matter what crowd!!! LOVE. thanks!!
    I found a silicone donut pan (Amazon) that works perfectly. You don’t need to grease it, just pops right out. ?

    Reply
    • Katja Heino says

      May 5, 2018 at 2:20 pm

      OH!! I may need to get one of those silicone pans. Thanks for the tip!

      Reply
  27. Hope says

    May 9, 2018 at 2:48 pm

    I’m following a low FODMAP diet that eliminates coconut products. It’s challenging!
    What subs do you recommend in place of coconut flour/milk/oil? Hope there are good alternatives because I’m limited on desserts and I’m very excited to try your recipe (with modifications). Plus I already bought a donut pan!! 🙂

    Reply
    • Katja Heino says

      May 12, 2018 at 6:18 am

      I’ve done FODMAP before. I know how hard it can be. For this recipe, you can just leave the coconut flour out. You will need to add a bit more almond flour. I would start at 1/4 more. You may need to adjust it depending on what the batter is like. If it’s super thin, add a titch more. YOu can use ghee or butter instead of coconut oil. I’ve read that coconut oil is considered low FODMAP (see this post https://alittlebityummy.com/are-coconut-products-low-fodmap/) And you can use other milks instead of coconut milk. We often use homemade pumpkin milk or almond milk. I’ve used homemade sunflower seed milk as well. You will just have to experiment to see what you like. Good luck. I’d love to hear how it goes. I know there are other folks who follow the FODMAP diet as well. 🙂

      Reply
  28. Leslie says

    July 1, 2018 at 1:43 pm

    I liked this recipe but my daughter is picky about anything that tastes like coconut, so in the second batch, I switched out the coconut flour with 1 tablespoon psyllium powder and the coconut oil with palm shortening. I left the coconut milk since it isn’t a strong flavor. I also picked up maple butter at Costco and used this for the topping. She approved.

    Reply
    • Katja Heino says

      July 2, 2018 at 7:38 am

      Thanks for sharing your subs. 🙂 Maple butter sounds amazing!!

      Reply
  29. EMS says

    August 25, 2018 at 6:15 am

    best donut yet!

    ★★★★★

    Reply
    • Katja Heino says

      August 30, 2018 at 8:12 am

      YES! Thank you!!

      Reply
  30. Adele says

    November 5, 2018 at 6:05 pm

    Amazing! Made these beauties this morning – fast and simple. Great texture and taste. I used my own “almond flour” from dehydrated nut pulp from making my own almond mylk. Turned out great! Absolutely love the cashew maple glaze. Next time – which will probably be tomorrow – I think I’ll kick up the flavour a notch and double the cinnamon and maybe add nutmeg or pumpkin pie spice and I’ll definitely add cinnamon to the glaze – I like cinnamon. And for fun I just may switch up the maple syrup for raw honey.
    Thanks for such a great recipe.

    ★★★★★

    Reply
    • Katja Heino says

      November 7, 2018 at 1:46 pm

      Yay! So glad you loved them. And I LOVE that you used your almond pulp. I never know what to do with mine. 🙂

      Reply
  31. Debra L says

    January 20, 2019 at 9:48 am

    What are the nutritional facts for this recipe?

    Reply
    • Katja Heino says

      January 30, 2019 at 1:30 pm

      Hi, Debra! I do not calculate my recipes. But you can use this to figure it out if you want to know —-> https://www.myfitnesspal.com/ Hope that helps!

      Reply
  32. Amy says

    March 11, 2019 at 12:06 pm

    These. Are. Amazing. I actually made the doughnuts, and swapped a chocolate coating for the glaze. Melted 1/3C of Enjoy Life Dark Morsels with .5T of Coconut Oil, and then dipped each cooled doughnut top in that. They are my new favorite treat. Will be making them often – so easy!

    ★★★★★

    Reply
    • Katja Heino says

      March 12, 2019 at 11:48 am

      Yay! And your chocolate glaze sounds delish! 🙂

      Reply

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