So I know that I need some content started on here. And I have plenty of awesome recipes to share with you guys. But I dont have any pictures yet. So Im gonna be using some of my instagram pictures for this post. But these will be delicious regardless! I promise! Well, okay I am pretty sure you will like them. If you don’t, then, I guess I will be sad.
Very sad.
But seriously. Don’t these look delicious?!
I really do suggest trying these. They are great for pretty much anything. Breakfast lunch or dinner. Or all of them. Just saying. I really enjoy these in the morning with a nice side of eggs and some raspberries and blackberries mixed. I would also imagine these would be great with cream cheese sweetened with stevia on top. Also I apologize ahead of time if this isnt the best recipe post ever, my posts will get better as I do more of them. Just getting that good old practice in!
- ¼ cup coconut flour
- 2 Tablespoons almond flour - I used Bobs Red Mill specifically because of its coarseness
- ¼ teaspoon baking soda
- 3 eggs
- 1 Tablespoon stevia extract or 50 drops (Adjust to taste) (I used my favorite brand SweetLeaf Stevia Drops for these)
- 2 Tablespoons coconut oil, melted
- 1 teaspoon cinnamon
- 2 Tablespoons almond milk
- ¼ teaspoon vanilla extract
- Preheat oven to 345 and oil a donut pan with your favorite cooking oil or coconut oil. (I used avocado oil)
- Add all dry ingredients in a large bowl and mix together thoroughly with a fork or whisk.
- Combine all wet ingredients in a separate small bowl and mix.
- Add wet ingredients to dry ingredients and stir until well incorporated and combined.
- Add dough to ziplock bag and snip one edge off and pipe the mixture into each donut mold until each one is about ¾ the way to the top evenly.
- Place in preheated oven and bake for 15-20 minutes or until toothpick comes out clean.
Get ready, the Fountain Avenue Kitchen is sending peeps your way. :o) This looks awesome! I can’t wait to try it out with my girls! Thanks!
I know, I saw the post! Isn’t she just wonderful for doing that for me?
Wow, Joshua, congratulations. Just found your site through a FB posting from Fountain Avenue Kitchen. Fantastic work you have accomplished. Will be following your posts.
Thanks and keep up the good work.
Thank you so much. I do hope you enjoy what I bring to the table soon. I am so excited for all of this!
I made these this morning for breakfast, using my little electric doughnut iron…
They are REALLY yummy, but a bit too sweet for me. I’ll make them again, but probably half the Stevia.
Thanks for sharing the recipe!
Thank you for the reminder Stacy I forgot to mention that I added a little too much Stevia for most people in this recipe. Glad to know you liked them though, and its also great to know it works in a electric doughnut iron.
I have made these twice now and they are fantastic! I don’t care for stevia used on its own, so the first time I used 2 Tbsp of honey with 4 packets of stevia, and they were quite sweet. The second time I dropped the stevia and added raisins and they were perfect for us. I will try again and mix the stevia and honey ratio, I am sure. Great recipe!
Joshua – I came across your blog via “tastespotting”…amazing – you are such an incredibly talented soul. Thank you for your honesty and your love of all that is delish and as food was meant to be…you have a bright future.
– A votre sante
Natasha
Hey Joshua! Great blog, I’m really quite impressed with it! I’m actually 16 too, so it’s really fun and encouraging to come across another teen who’s so interested in health. I’ve considered starting up a blog but decided to wait until I get into college so I can really devote some time to it. You’re recipes look wonderful and the pictures are actually very good despite what you might think. 🙂 Think I could request some egg free recipes, haha? Anyway, I just wanted to stop by to say I’ll be following! Good luck!
Hey April, glad to hear your near my age and actually care about health as well. I can definitely work on getting some egg free alternatives on my blog for sure thanks for heads up. I will test some of my old recipes and see what I can do to make an egg free version for some. I will let you know if they turn out and will update the recipes accordingly. Thanks again for the heads up.
These donuts are delicious 🙂 You are such an inspiring young man, what you have done is truly amazing! You have such a big future ahead of you!
Hi and greetings from Finland! I made these today and ate two with mango cream cheese on top. Delicious! I really liked the consistency of these, it was just perfect. I’ve been looking for the perfect low carb muffin/donut dough for a few years and I think I’ll now stick with this one. 🙂 Thanks for the recipe and keep up the good work!
Hi Joshua! Thanks for some great, healthy recipes. I’m a mom of three and always looking for new thing to try for the girls because they love anything “bread”, but two have Celiacs so I am always looking for alternatives, these look yummy! Unfortunately for us, one of my daughters is also allergic to almonds. Will skipping the almond flour and upping the coconut flour be okay? Or will it mess with the textural goodness too much?
I’m going to give it a try 🙂
If you do up the coconut flour then be sure to up the egg count by one or two. Good luck!
I just have to say I am in love with you and your website!! Thanks for sharing! You are most definitely the best!! AHHHHHHHHh
I only have almond meal here , no coconut flour or almond flour. What should I substitute them with ? Do you recommend trying oat flour ( I can grind the oats to make oat flour, well… thats what I usually do )
Actually these are one of the few recipe I have that call for almond meal so you in the green.
I tried this recipe today for breakfast and I have to say that it’s officially on my go-to recipe list. I used oat flour and almond meal, no sweetener added, but it still had that nutty slightly sweet taste, and I love it! Thank you for the recipe.
Can you suggest another savory food that goes with this beside eggs ?
Any idea what the calorie count is for a cookie?
Hi Joshua,
I just found your website through thekitch.com.
You are amazing, and it is fantastic what you have accomplished. Also, your food-photography is simply amazing!
I myself struggled through loosing weight, which I managed after 5 years of constant trying and failing…. I finally made it, and it really is all about food!!!
Keep up the good work, you’ve come a long way, and you have a very promising future ahead of you! 🙂
I don’t eat eggs – has anyone tried making this recipe without eggs? Flax meal or chia seeds or egg replacer? If so, does it still come out the same way?
This looks so good, I will try to make that tomorrow. I have been on extreme low carb for the past week, and I think this will make me very happy, since the whole batch only has about 8 effective carbs. I am going to try to bake it in muffin pans, since I don’t have the donut pan you mention.
Made it, loved it! This is perfect when I get a craving for carbs. One of those “muffins” only has a little more than 1 carb and is very satisfying, I think the secret to these is not to overbake them, because I can see how they would be very dry.
Joshua, you are a genius!
i dont use stevia in any of my cooking, is there any other sweetner you recomend to use instead? i would really love to try this recipe! it looks so good, and i really do miss donuts since i’m woring on the paleo diet! much thanks!
I personally haven’t made these in a while and are a really old recipe. I’m going to have to test them again to be honest because I don’t know off the top of my head. If you want you can try 1/3 cup – 1/2 cup honey and see if that works out, but I can’t guarantee it will.
These are fabulous! I made them this evening substituting 1/3 cup honey and using a muffin tin instead as I didn’t have a donut pan. They turned out like little muffin tops, which was perfect for an after dinner snack. Right out of the oven, I ate them with honey-cinnamon butter. Delicious! Thank you for sharing your recipes with us. 🙂
Hey Joshua,
First of all, I’m so impressed with your dedication- You will most definitely go far in life! Secondly, these look delish but I don’t have a donut pan. If I bake them in a muffin tin, will I have any problems or need to adjust the temp or time?
Thank you!
Heidi
I used 1/4C maple syrup, it worked out well. So they weren’t too sweet, oh and I made them as muffins. Cooked in 20min. So yummy. Thanks.
These look awesome. Gonna make these today with my son. 4 yrs and loves cooking.
Thanks for the ideas
Hi Joshua, I just came across your blog via Top With Cinnamon and i’m a little bit smitten! I find it incredibly inspiring what you are capable of, i’m 17 myself and love cooking and baking healthy food but my food photography isn’t too grand – which is why I find this post so inspiring to see how far you’ve come from this to your current photos! I look forward to trying your recipes!!
Hi Joshua. I must say, I am extremely impressed with your recipes and what you have done for yourself! Thanks for the great recipe. Made them in my daughter’s electric mini donut baker. Made 18. I think because of the cooking process, they were a bit dry. I’m going to try subbing applesauce next time and see how that goes. Or maybe dice up apples in the batter. They would be amazing with blueberries!
Hi, I just wanted to say thanks for this recipe. The original is fantastic. However, I made an awesome variation by omitting cinnamon and vanilla and adding approximately 3T of green tea powder, subbing stevia for 2T honey and adding a few enjoy life mini chocolate chips. I had to give them away so that I didn’t eat them all.