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Best paleo donuts recipe right here! These low carb, flourless and vegan baked donuts are so healthy to eat and easy to make. Baked doughnuts recipe with chocolate glaze. Baked paleo doughnuts. Homemade easy to make donuts recipe!

Mini Paleo Donuts (Chocolate and Vanilla!)

These Mini Paleo Donuts are so easy to make and bake in under 15 minutes! They are topped off with a decadent dark chocolate glaze and naturally colored sprinkles! You can't go wrong with this healthy paleo treat!
Course Breakfast, Dessert
Cuisine American
Keyword paleo chocolate dessert, paleo donuts, quick
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 352kcal





  • Preheat the oven to 325 degrees Fahrenheit and adjust the oven rack to the middle position. Grease a donut pan with coconut oil spray or melted ghee and set aside.
  • Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
  • In a small saucepan, melt the ghee over a low flame. Set aside to cool.
  • In a large mixing bowl, stir together the cashew flour, ¼ cup of the arrowroot flour and salt. Don’t worry if there are small chunks in the cashew flour. Set aside.
  • Separate the eggs into two bowls. Place the egg yolks in a medium mixing bowl and the egg whites into the bowl of a stand mixer.
  • In the bowl of the egg yolks, add maple syrup, vanilla, lemon juice and melted ghee. Whisk everything together until well incorporated. Add this mixture into the dry mixture and stir with a fork until everything has been well combined. Transfer the mixture to a high-speed blender and blend on medium-high for 30 seconds until smooth. Pour the mixture back into the mixing bowl.
  • Beat the egg whites on high until they form soft peaks. Stir the baking soda into the donut batter and immediately add half of the egg white, stirring constantly with a wooden spoon until incorporated. Add the other ¼ cup of arrowroot flour and stir until completely incorporated. Gently fold in the rest of the egg whites.
  • Spoon about a cup of batter into a piping bag or a Ziploc bag with about a 1/4" hole (for mini donuts) or a 1/2” hole (for regular donuts) cut off the end. Carefully pipe the mixture into the donut molds. More batter will yield a fluffier donut, but you will have less total. Filling the molds 2/3 of the way full will yield about 12 donuts.
  • Tap the donut pan on the counter a few times to release any air bubbles. *If you are using a regular sized donut pan, be sure to smooth the tops of the batter by using a spatula to go over any uneven areas first!*
  • Bake the donuts for 18 minutes at 325 degrees Fahrenheit, making sure to check them by inserting a toothpick into the center after 16 minutes, just in case. They will be done when a toothpick inserted comes out clean.
  • Remove donuts from oven, and allow to cool on a wire rack.
  • Grease donut pan again and repeat with the remainder of the batter for another batch of donuts.
  • To make the glaze, melt the chocolate chips and coconut oil together. Dip the donuts and set them on a parchment lined baking tray or plate. Set in the refrigerator to set for 10-15 minutes. Enjoy!


These donuts can be made regular size as well. Simply fill each donut cavity 2/3 full and cook for 18 minutes instead.


Serving: 1donut | Calories: 352kcal | Carbohydrates: 27g | Protein: 7g | Fat: 25g | Fiber: 2g | Sugar: 14g