Zucchini donuts recipe & content provided by Rosie Tran, Kale In The Clouds
These baked zucchini donuts make a sweet way to treat yourself — all with no sugar or grains. This hybrid recipe blends up a batter similar to zucchini bread (with some low-carb substitutions), then bakes up in donut molds for a fiber-packed way to satisfy your pastry cravings.
Related: Chocolate Cinnamon Keto Donuts
These zucchini donuts get their cakey texture from a combination of almond flour and almond butter. Grated zucchini sneaks in extra nutrients and fiber, while keeping these donuts perfectly moist and dense — and delicious with a cup of coffee. Top with melty coconut butter (homemade or store-bought) for a naturally sweet glaze.
These zucchini donuts also travel well — seal in a glass container for a packable lunchtime treat, or enjoy fresh-baked with a mint mojito iced coffee for a sweet afternoon snack without the carbs.
Low-Carb Paleo Zucchini Donuts
Start to Finish: 30 minutes
Ingredients:
- 2 cups almond flour
- 2/3 cup almond butter
- 2/3 cup coconut oil, melted, plus more for greasing
- 2/3 cup grated zucchini
- 1 teaspoon paleo baking powder
- 1 teaspoon baking soda
- 2 tablespoons birch xylitol
- 1 teaspoon ceylon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup coconut butter, melted
Instructions:
- Preheat oven to 350 degrees. Grease a donut pan with coconut oil.
- Combine all wet ingredients except coconut butter in one bowl, and all dry ingredients in a separate bowl.
- Combine the two mixtures together and mix until a batter forms.
- Pour the batter into the donut pan.
- Bake for 13 minutes.
- Allow donuts to cool. If your coconut butter is solid at room temperature, gently melt it by placing the jar in warm water, or heating coconut butter directly on the stovetop.
- Spread melted coconut butter on the donuts.
- Serve immediately, or store in a sealed glass container.
Serves: 8
Nutritional Information (Per Serving):
- Calories: 482
- Protein: 11g
- Total Carbs: 15g
- Fiber: 5g
- Sugars: 4g
- Sugar Alcohols: 3g
- Net Carbs: 7g
- Fat: 43g
- Saturated Fat: 21g
- Sodium: 506mg
- Potassium: 368mg
- Iron: 6%
- Calcium: 12%
- Vitamin C: 5%
- Magnesium: 4%
Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.
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