Coconut Flour Doughnuts Paleo/AIP Doughnuts Made With Coconut Flour 4 coconut butter coconut oil coconut cream coconut flour honey vanilla baking soda salt

Coconut Flour Doughnuts

Healthy doughnuts? Breakfast just got better with these paleo friendly coconut flour doughnuts! These are also egg free and dairy free. Enjoy!
Coconut Flour Doughnuts

Note from Tiffany: These coconut flour doughnuts were made by Heather of Cook It Up Paleo! Heather was kind enough to share this recipe with Coconut Mama readers. Enter Heather…

Hi everyone, my name is Heather and I’m the 19 year old blogger at Cook It Up Paleo. I’m very thankful to Tiffany for letting me guest post this recipe!

My family has quite few food allergies, such as gluten, dairy, and eggs. My blog is dedicated to recipes that are paleo-friendly and meet other allergen-free requirements, that still taste amazing! I create recipes for AIP, nut-free, coconut-free, vegan, and more.

This recipe is for those who cannot eat eggs or nuts, plus it has a vegan option. Sometimes you just want a vanilla cake doughnut; no matter what your dietary restrictions! These doughnuts bake up fluffy and delicious! They’re the perfect dessert or brunch treat.

I am a coconut lover, so this recipe features a few of my favorite coconut products; coconut butter, coconut oil, and coconut flour! It also uses water chestnut flour, which works wonderfully in eggless recipes and is easily purchased on Amazon.

Hope you enjoy this recipe as much as I do!

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Coconut Flour Doughnuts

Coconut Flour Doughnuts

Coconut Vanilla Paleo Doughnuts (AIP)



  • Preheat the oven to 350° F and grease a standard-sized doughnut pan.
  • In a mixing bowl, combine the coconut butter, coconut oil, coconut cream, honey or maple syrup, and vanilla. Mix well.
  • Add the coconut flour, water chestnut flour, baking soda, and salt. Mix well.
  • Divide between 4 doughnut “cups” in the doughnut pan.
  • Bake for about 25 minutes.
  • Cool. Remove from pan and enjoy.

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Coconut Flour Doughnuts
Prep time
Cook time
Total time
  • 2 tablespoons softened coconut butter
  • ⅓ cup coconut oil, solid, not melted
  • ½ cup coconut cream
  • ¼ cup honey or maple syrup
  • 2 teaspoon vanilla extract
  • ¼ cup coconut flour
  • ¼ cup water chestnut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  1. Preheat the oven to 350° F and grease a standard-sized doughnut pan.
  2. In a mixing bowl, combine the coconut butter, coconut oil, coconut cream, honey or maple syrup, and vanilla. Mix well.
  3. Add the coconut flour, water chestnut flour, baking soda, and salt. Mix well.
  4. Divide between 4 doughnut “cups” in the doughnut pan.
  5. Bake for about 25 minutes.
  6. Cool. Remove from pan and enjoy.


About The Author 

Heather_ReslerMy name is Heather Resler and I was diagnosed with celiac disease at age 16. I’m 19 now and I’ve turned my healing journey into a passion for creating allergy-free versions of favorite foods. I love cooking, photography, and social media. In my free time I love winning at Scrabble, lifting weights, rock climbing, and watching and Psych on Netflix. You can find me on my blog, , and on Instagram, Facebook,  YouTube, and Twitter.

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
14 comments… add one
  • Linda Hestand January 6, 2017, 6:29 am

    Is it possible to get nutritional info for your recipes? I’m a Weight Watcher member and would love to be able to ‘count the points’ for your desserts.

    Thank you.

  • S December 13, 2016, 11:57 am

    I’m going to try this recipe soon

  • Linda Collier May 18, 2016, 11:25 am

    Water Chestnut flour is a starch. You should be able to substitute Arrowroot or Tapioca flour in a recipe. Looking forward to trying this recipe.

  • Brenda April 16, 2016, 1:21 pm

    Hi I’m very interested in making the coconut doughnuts recipe but is coconut cream the same as coconut butter. When I click on the link on coconut butter in your recipe it seems to explain them as the same thing. Just a little confused…never used coconut butter or cream so don’t know. Thanks for the help.

  • Elizabeth Allardyce April 12, 2016, 10:37 am

    Mixing unmelted coconut oil results in lumps in the batter.

  • Jennifer Swisher April 9, 2016, 6:07 pm

    Can another type of flour be used? Such as coconut, tigernut or cassava flour?

  • Debbie April 9, 2016, 4:16 pm

    This looks great. We keep kosher and I can’t find kosher water chestnut flour. Any other suggestions for a substitute? Thank you.

  • Paula April 9, 2016, 10:49 am

    I am not familiar with water chestnut flour. Can I substitute almond flour?

  • Aliyanna April 9, 2016, 9:29 am

    Why water chestnut flour….what does it do and are there subs for it?


  • Janet Paula April 7, 2016, 6:11 am

    What can be substituted for chestnut flour? Thanks.

  • Sha April 6, 2016, 7:26 pm

    Hi Tiffany / Heather,

    How can I substitute water chestnut flour? This is not available at all where I live. Thanks.

  • Rebecca April 6, 2016, 1:32 pm

    2 questions. What’s the difference between coconut cream and coconut butter? I’ve heard so many people say they are one in the same. Also, what could be subbed for water chestnut flour? I can’t find that readily available and don’t know what else I’d use it in. Thanks.

    • Heather | Cook It Up Paleo April 6, 2016, 6:40 pm

      Hi Rebecca, for your first question, coconut cream is the creamy stuff in a can of full-fat coconut milk. Coconut butter, often sold as “coconut manna”, is the dehydrated coconut flesh ground into a butter. For water chestnut flour, it’s a pretty unique flour so I’m no totally sure of a substitute; it is available on Amazon. You might be able to use almond flour, though I haven’t tried it. Hope that helps 🙂


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