What does flour do in these donuts?

Flour provides the structure for the donuts - and because coconut flour is denser and more absorbent than your standard all-purpose flour, it yields a rich and cakey bake. If you want to go down the flour rabbit-hole, here's a comprehensive flour explainer .

How can I make keto-friendly donuts?

You can easily make these donuts keto-friendly by using powdered erythritol instead of sugar.

Can I substitute almond flour for coconut flour?

No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs. For this recipe I suggest you use only coconut flour or search for a Paleo chocolate almond flour donut recipe. Why does this recipe use barely any coconut flour? Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.

Can I use water instead of coconut milk to make the glaze?

Yes, you can use water instead of coconut milk to make the glaze for the donuts. The glaze will not be as thick but it will still work great.

How do I keep these donuts fresh?

These coconut flour donuts will last about 3 days if you store them in an airtight container in a cool place and about 5 days if you keep it stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months.

Coconut Flour Chocolate Donuts

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5 from 11 reviews

Coconut Flour Chocolate Donuts covered in a simple glaze are moist and full of chocolate flavor. These baked coconut flour donuts are Paleo, gluten-free, and have keto options.

Author: Tiffany - The Coconut Mama
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 donuts 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Gluten Free

Ingredients

4 large eggs, at room temperature
½ cup sugar (I used lakanto sweetener)
6 tbsp cocoa powder
5 tbsp coconut flour
¼ cup coconut oil
½ tsp baking powder
½ tsp vanilla extract
¼ tsp salt

Donut Glaze:

½ cup powdered sugar (I used lakanto)
5 tsp coconut milk
¼ tsp vanilla extract

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Instructions

Preheat oven to 350° F. Grease a silicone donut mold with coconut oil.
In a large mixing bowl, add the eggs, sugar, sifted cocoa powder, sifted coconut flour, coconut oil, sifted baking powder, vanilla, and salt. Mix to combine.
Place the donut mold on a cookie tray. Pour the donut batter into the donut mold. The batter should divide evenly into 6 donuts without overflowing.
Bake for 20 to 25 minutes, or until the donuts are baked through and a toothpick can be inserted and removed without crumbs.
Leave the donuts in the mold and place them on a cooling rack. Leave the donuts in the mold until completely cooled. Then, very gently, remove the donuts from the mold. I like doing this by turning the mold upside down and gently popping them out of the mold. If parts of the donuts break off you can make the extra glaze and use it to glue the donut back together.
Make the donut glaze by combining all the ingredients in a small mixing bowl. Whisk until there are no clumps. If you desire a thinner glaze add more coconut milk.
Take each donut and either carefully dip it into the glaze or spoon the glaze overtop. Leave the donuts to harden at room temperature or place them in the fridge.
Eat right away or store in an airtight container.

Notes

Note: Make sure to grease the molds with lots of coconut oil or else the donuts will stick.

Nutrition Facts

Serving Size: 1 donut
Calories: 172
Fat: 14g
Carbohydrates: 25.25 (2.7g Net Carbs)
Fiber: 4g
Protein: 6g

Find it online: https://thecoconutmama.com/coconut-flour-chocolate-donuts/