
Healthy doughnuts? Breakfast just got better with these paleo-friendly coconut flour doughnuts! These are also egg-free and dairy-free. Enjoy!
Note from Tiffany: These coconut flour doughnuts were made by Heather of Cook It Up Paleo! [Note: Heather’s site is no longer active]. 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 Autoimmune Protocol (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!

Coconut flour doughnuts ingredients + substitutions
Here’s everything you need to make these coconut vanilla paleo doughnuts (AIP):
- 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 (also called Singoda Flour)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Substitutions
This recipe is dairy-free, vegan, gluten-free, paleo, and Celiac-friendly!
Since coconut flour tends to be very dry, it’s best to mix it with another type of flour when baking. That’s where water chestnut flour comes in! Water chestnut flour is made from dried, ground water chestnuts. It’s a starchy flour, often sold at Asian supermarkets or on Amazon and is sometimes labelled as “singoda flour”. It adds a wonderful texture to these cake-like donuts, and it will help make the outsides of the donuts slightly crispy.
Water chestnut flour: If you don’t have water chestnut flour, you can use tapioca flour/starch or arrowroot flour/powder instead, which have a similar starch content and are easier to find than water chestnut flour. You can also use chestnut flour or almond flour. But I don’t recommend using 100% coconut flour, as the texture won’t be as good.
Coconut butter: If you don’t need to make the recipe vegan, you can use regular unsalted butter.
Coconut cream: Similarly, you can use heavy whipping cream or even Greek yogurt, which have a high fat content.
Honey or maple syrup: If you like, you can use a keto-friendly liquid sweetener like monk fruit sweetener. Or we have a keto coconut flour doughnut recipe that might interest you!
We also have a paleo CHOCOLATE coconut flour donut recipe here!
How to make coconut flour doughnuts (step-by-step instructions)
- 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.
Recipes and Tips:
- Keto doughnut recipe
- Coconut flour brownies
- Pumpkin muffins with coconut flour
- Coconut flour chocolate donuts

Coconut Flour Doughnuts
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
Ingredients
- 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
Instructions
- 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.
This article was originally written on April 6, 2016 and has recently been updated.
About The Author

My 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.
Links on this page may be affiliate links, for which the site earns a small commission, but the price for you is the same