This gluten-free recipe tastes like an Almond Joy bar, in donut form!
I have been waiting to share this gluten-free donut recipe, and it’s finally time. When you think about a gluten-free donut, what comes to mind? Something dry, crumbly, and overall disappointing? If so, don’t worry. I’ve got you covered.
When I finally got my hands on a donut pan (thank you, eBay recommendations), I knew this would be the first thing I’d try. And after a few rounds of experimenting, I turned almond meal, coconut flour, eggs, and coconut oil into these baked beauties topped with silky chocolate ganache. I knew I had a final contender recipe when I took a bite into a tender, springy, and sweet donut that had a nutty-coconut vibe similar to an Almond Joy. We have a winner.
Let this recipe become your go-to when you want something sweet but don’t feel like reaching for something deep-fried or overly indulgent. These donuts are easy to make and surprisingly sophisticated, so they’re also a great option to bring to pass around the office, a party, or a brunch get-together.
Are Gluten‑Free Donuts With Chocolate Ganache Healthy?
While they’re still meant to be enjoyed in moderation, this recipe is certainly healthier than your average donut. The almond meal and coconut flour base offer a combination of protein, healthy fats, vitamin E, fiber, and some magnesium. Then you have Greek yogurt, which is full of protein, calcium, and vitamin D. Honey is also the sweetener here, meaning there’s no refined sugar.
These donuts work for gluten‑free diets and are also Paleo‑friendly. Dairy‑free eaters can swap the Greek yogurt and ganache for coconut yogurt and dairy‑free chocolate.
Gluten-Free Can Be Fun
Gluten‑free baked goods can be a little hit or miss. You’ve undoubtedly had an experience with a dense or gritty cake, bread, or other bakery fare, which gives the whole category a bad rap. These donuts flip that expectation. The mix of almond meal and coconut flour is the perfect combination for a springy, cake‑like texture that impresses from the first bite.
I’ve tested versions with different flours, but nothing felt as balanced as this does. These donuts prove that gluten‑free baking doesn’t have to be serious. It can be fun, and, yes, a bit playful. Just like a donut should be.
How Do I Store Leftovers?
Store your leftover donuts in an airtight container at room temperature for up to 2 days. You can also keep them in the fridge for up to 5 days. They freeze well, too. Wrap each donut in plastic wrap, then place in a freezer‑safe container for up to 3 months.
Serving Suggestions
Perfecting your gluten-free donut recipe is just the beginning of your transition into all-star GF baker. Once you get this recipe down, feel free to try your hand at these Gluten‑Free Baked Carrot Cake Donuts that are perfect for Easter or any other springtime get-together. This heavenly Almond Flour Chocolate Cake is an excellent crowd-pleaser—even for those who do eat gluten—and these Gluten-Free, Paleo Lemon Poppy Seed Muffins are a light option that is perfect for breakfast.
Ingredients
For The Donuts:
- 1 cup almond meal, 90 grams
- 1/2 cup coconut flour sifted, 46 grams
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/4 cup coconut oil, melted
- 2 tablespoons nonfat plain Greek yogurt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon pure almond extract
- 1/4 cup + 2 tablespoons honey
For The Ganache:
- 1/4 cup full-fat coconut milk
- 1/2 tablespoon honey
- 3.5 ounces semi-sweet chocolate, chopped
- sweetened coconut flakes for garnish
Instructions
- Preheat your oven to 350°F and generously spray a donut pan with cooking spray.
- In a medium bowl, stir together the almond meal, coconut flour, salt, baking powder, and baking soda.
- In a large bowl, beat together the eggs, coconut oil, Greek yogurt, vanilla extract, almond extract, and honey until well blended.
- Pour the dry ingredients into the wet ingredients and beat until smooth and combined.
- Spoon the mixture into the donut trays, filling about 3/4 of the way up each donut mold. To make it easier, you can use a piping bag or a zip-top plastic bag with the corner cut off to fill the trays. Let the batter stand 10 minutes before baking, to allow the coconut flour to begin absorbing.
- Bake until golden brown and a toothpick inserted in the donut comes out clean, about 10-12 minutes.
- Make the ganache. Combine all ingredients except the coconut flakes in a microwave-safe bowl and microwave for 20-30 second intervals until fully melted, stirring in between.
- Let donuts cool slightly in the pan and then remove to dip into the ganache. Garnish with sweetened coconut flakes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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