Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups blanched almond flour (or you may also use another nut meal like macadamia, walnut or pecan)
  • 3 large eggs
  • 1/4 cup honey for Paleo OR low carb liquid sweetener for Keto ((Paleo may also use maple syrup) )
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar ((omit for GAPS; the donuts turn out great without it))
  • 3/4 teaspoon cinnamon (optional)
  • 1/2 teaspoon baking soda (sifted)
  • 1/8 teaspoon nutmeg (optional)
  • 2 pinches sea salt

Instruction

  • Preheat oven to 350 degrees Fahrenheit.
  • Whisk eggs. Add in remaining ingredients, and mix well by hand.
  • Grease donut pan thoroughly. Spoon batter into a piping bag (or use a zip lock bag, then cut off the corner). Pipe donut filling into baking pan. ( If your donut pan is silicone, set it on a full metal baking sheet for ease in getting it in and out of the oven.)
  • Bake 10 to 16 minutes (cooking time varies depending on the type of baking pan used).
  • After baking, let donuts *fully cool* before removing from pan. It is super hard to wait for these to cool; but do. They will break if you try to pop them out early.
  • If you are going to top them with my simple chocolate glaze, put the donuts into the freezer to chill for 20 minutes while you make the glaze.
  • Dip the chilled donuts in the chocolate coating, sprinkle on chopped nuts or freeze dried fruit, and serve. Or you can make a small batch of my vanilla icing to top them (recipe below), and stir in freeze dried strawberries for flavor and a nice pink color.