Baked Gluten Free Glazed Donut Recipe with Almond Flour

a close up of three almond flour donuts with golden glaze

Baked Gluten Free Glazed Donut Recipe with Almond Flour

Learn how to make the best gluten-free glazed donuts with almond flour with this simple and easy recipe! Cake donuts can be delicious without frying; they can be baked in the oven for a healthier dessert. This is the best baked almond flour donut recipe and takes less than an hour to prepare in a special donut baking pan.

4.90 from 19 votes

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Prep Time 15

Cook Time 20

Cooling & glazing 30

Total Time 1 5

Course Dessert

Servings donuts

Calories 343 kcal

Equipment

Ingredients

For the donuts

2 cups almond flour
4 tablespoons coconut flour
½ cup sugar or monk fruit, total 1 cup in recipe
2 teaspoons baking powder
½ cup butter melted
2 tablespoons milk or milk substitute
4 large eggs
1 teaspoon vanilla bean paste

For the glaze

½ cup butter
½ cup sugar or monk fruit, total ½ cup in recipe
1 teaspoon vanilla bean paste
shredded coconut sweetened, optional
milk chocolate optional

Instructions

For the donuts

Preheat oven to 350ºF.
Prepare the donut pans by spraying each well generously with cooking spray.
Use an electric mixer to beat the eggs in a medium bowl. Add melted butter, sugar, vanilla, milk, and baking powder and mix until combined.
Add almond and coconut flours and mix on low. Alternately, you can fold the flours in with a spatula.
Fill a piping bag with batter (see note below for a tip). Fill each donut well about ¾ full.
Bake donuts for 20-25 minutes or until golden brown on top. Let them cool completely before removing from the pan.
Almond flour donuts tend to be a little more fragile than wheat flour donuts, so you have to be careful not to break them as you remove them from the pan. (That's why you leave them in the pan to cool completely; baked goods are more likely to break and crumble when they are hot or even warm.) A helpful trick is to use a very thin plastic scraper to lift each donut, tracing and lifting all the way around the well. (Definitely use only plastic if your donut pan is nonstick like mine.)

For the glaze

Add butter, sugar, and vanilla to a small saucepan over low heat. Stir until melted, about 2 minutes.
Working very carefully, hold each donut by the bottom and dip into the glaze. You can submerge it if you want or just dip the tops. Remove from the glaze and immediately sprinkle with shredded coconut or shaved chocolate if desired. Set on a wire rack for the glaze to cool and set for a few minutes before serving.

Notes

Piping bags

To fill a piping bag, roll and gather the top part, turning it partly inside out as you go, as if you were putting on pantyhose. Place the tip of the bag down inside a tall glass and roll the inside out part down over the outside of the glass. The piping bag should have a nice, wide opening now with the point down inside the glass. You can spoon, pour, or scoop the batter and icing down inside the piping bag, and it won’t make a giant mess.

Once you have the piping bag filled, put a mini Twixit clip over the top to prevent the batter/icing from leaking out the opening. Then, if you have to store the contents of the piping bag (for instance, if you got interrupted while icing the donuts and had to stop and come back later), simply put a second mini Twixit clip over the opening at the tip of the bag. The icing inside will stay nice and moist, because the Twixit clips will keep the whole thing airtight. I buy Twixit clips in bulk and don’t know how anyone can cook without them.

I use a disposable piping bag because when I am done, I can throw the whole thing in the trash and not have to try to clean the bag.

Storage

Store donuts in an airtight container in the fridge for up to 5 days.

Nutrition

Keyword donuts

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