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Maple Glazed Donuts (grain and gluten free, paleo):

Maple Glaze Donuts (grain, gluten and refined sugar free, paleo)

  • Author: Katja from Savory Lotus
  • Yield: 6 donuts 1x




  • 1/2 cup raw cashews
  • 1/4 cup real maple syrup
  • 4 TBS coconut butter (like this), melted
  • 2 TBS coconut oil (like this), melted
  • 2 TBS filtered water (plus more if necessary)


  1. Preheat oven to 350’F. Lightly grease your donut pan (like this) with ghee or coconut oil
  2. Combine almond flour, coconut flour, salt, and baking soda in a medium bowl. Set aside.
  3. In another large bowl, whisk together eggs, coconut milk, maple syrup, coconut oil, and vanilla until thoroughly combined.
  4. Add dry ingredients to wet and stir to combine.
  5. Place the batter in a piping bag (like this) or large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening
  6. Fill each cavity in donut pan 3/4 full. Give the pan a little shake or two to let the batter settle.
  7. Bake for 18-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
  8. Remove from oven. Let cool for 5 minutes then tip over onto a cooling rack. Allow to cool completely before adding glaze.

To make glaze:

  1. Place all glaze ingredients into high speed blender. Process until smooth and creamy. Add more water a tiny bit at a time if it’s too thick to pour. Pour into shallow bowl. Dip each donut into glaze with a twisting motion to let extra run back into bowl. Place back onto cooling rack.
  2. Enjoy!