Paleo Donuts (High Protein, Low Carb)
When it comes to your health, there’s probably nothing WORSE than a donut.
Made with little more than sugar and white flour – high glycemic, nutrient void, inflammatory ingredients – and then fried in omega-6 rich vegetable oil or trans fat – even a “once in a while” indulgence in donuts can be harmful to your waistline and your long term health.
Paleo Donuts: An Oxymoron?
We’ve made over this coffee shop favorite using high-fiber almond flour and protein-packed pastured eggs for a healthy breakfast recipe that’s reminiscent of your old favorite. And because these Paleo donuts are just lightly sweetened with stevia, they’re low carb and promote blood sugar balance too.
Be sure to look for a good donut pan that doesn’t contain endocrine-disrupting PFOA (or PFTE). We like USA Pans which are PFOA/PFTE free and contain an environmentally-friendly non-stick silicone coating for easy removal and cleanup.
- 4 large pastured eggs
- 1/4 tsp. Celtic Sea Salt
- 1 tsp. pure vanilla extract
- 1 c. ground almond flour
- 12 drops liquid stevia (to taste)
- 1/4 tsp. baking soda
- Preheat oven to 300 degrees F.
- In a large mixing bowl, whisk all of the ingredients until well combined.
- Spray a donut pan with cooking spray and fill the pan.
- Bake for about 20 minutes, or until they begin to turn golden brown. Alternatively, you can use a donut maker if you have one; follow the instructions for your particular donut maker.
- Cool completely and dust with cinnamon sugar or chocolate icing.
How much powdered stevia to replace liquid would you recommend?
Patricia Garrett says
They’re good, but honestly don’t taste like donuts
Can you use honey for this recipe instead of stevia?