Paleo Donuts
Delicious, low carb, gluten free paleo protein donuts

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.


Quick and delicious Paleo donuts - gluten free, dairy free, low carb deliciousness

2.0 from 1 reviews
Paleo Donuts (High Protein, Low Carb) Recipe
Prep time
Cook time
Total time
Serves: 6
  • 4 large pastured eggs
  • ¼ tsp. Celtic Sea Salt
  • 1 tsp. pure vanilla extract
  • 1 c. ground almond flour
  • 12 drops liquid stevia (to taste)
  • ¼ tsp. baking soda
  1. Preheat oven to 300 degrees F.
  2. In a large mixing bowl, whisk all of the ingredients until well combined.
  3. Spray a donut pan with cooking spray and fill the pan.
  4. 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.
  5. Cool completely and dust with cinnamon sugar or chocolate icing.

Paleo Donuts - Nutrition Information Per Serving

paleo donuts nutrition
Nutrient Information Per Batch

975 kcal Calories, 402.24 mg Calcium, 35.45 g Carbohydrate, 846 mg Cholesterol, 75.23 g Total Fat, 13.68 g Fiber, 7.84 mg Iron, 324.64 mg Magnesium 1063.52 mg Potassium, 48.93 g Protein,66.26 mcg Selenium, 623.72 mg Sodium, 15.52 g Sugars, 5.68 mg Zinc, 10.38g Saturated fat, 0.02 trans Fat, 42.22 g Monounsaturated fats, 16.25 g Polyunsaturated fats, 975.12 IU Vitamin A, 0.45 mg Vitamin B6, 2.58 mcg Vitamin B12, 0 mg Vitamin C, 70 IU Vitamin D, 31.31 Vitamin E, 0.6 mcg Vitamin K, 150 mcg Folate,0.37 mg Vitamin B1(Thiamin),3.95 mg Vitamin B3(Niacin),2.1 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 663.12 mcg Lutein and Zeaxanthin, 0.07 g ALA, 0.01 g EPA, 0.07 gDHA,924.32 mg Phosphorous, 2.64 mg Manganese, 0 mcg Alpha carotene, 21.12 mcg Beta carotene, 18 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. How much powdered stevia to replace liquid would you recommend?

  2. Patricia Garrett says:

    They’re good, but honestly don’t taste like donuts

  3. Katherine says:

    Can you use honey for this recipe instead of stevia?

  4. Did the recipe as written…the dough was way to crumbly to make into a round ball to bake let alone pour into a donut pan…I re-read the recipe more than once, and still didn’t find any reference to additional liquid of any type??? I added a bit of Safflour oil but it didn’t make any difference…is there something missing from the ingredients???

    • Kelley Herring says:

      Hi Ron,
      Did you use the 4 large eggs the recipe called for? Did you use almond flour (not meal)? Did you use the dip and sweep method for the almond flour (not packed)? All of these could have resulted in a batter that was not pourable. I make these often and use my donut mold.


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