Paleo Baked Apple Cider Donuts

Paleo Baked Apple Cider Donuts

Baked apple cider donuts recipe & content provided by Chef Vanessa Musi

Fall is my favorite season, and when I lived in Chicago, seeing the trees change color was the best feeling (I grew up in Mexico City where we don’t really have seasons, so I cherished this). I love donuts, and they have become a signature dessert in my baking workshops. These fragrant, spiced apple cider donuts have a perfect crumb and cakey texture without sugar, gluten, or grains!

Related: Paleo Keto Cinnamon Rolls

Instead of using high-fructose pressed cider, these apple cider donuts use a combination of apple cider vinegar, apple pie collagen bars, and warm apple pie spice. The apple cider vinegar adds just the right amount of tanginess while supporting level blood sugar and a healthier gut (among many other benefits). Plus, these apple cider donuts incorporate healthy fats and protein with very little sugar.

For best results, use a food scale and follow the metric measurements when you prepare baked apple cider donuts. Pair them with warm paleo drinks like sugar-free pumpkin spice lattes, bone broth, or rooibos chai tea for a delicious way to celebrate fall.

Make these sweet, spiced, baked apple cider donuts for fall flavor in every bite. Just 30 minutes from start to finish, and no sugar, gluten, or grains.

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Paleo Baked Apple Cider Donuts

Start to Finish: 30 minutes


  • 2 cups (220 grams) almond flour
  • 1/3 cup (68 grams) monk fruit sweetened erythritol, such as Lakanto
  • 2 tablespoons (14 grams) collagen peptides
  • 2 teaspoons (4 grams) paleo baking powder
  • 1/2 teaspoon ceylon cinnamon
  • 1/2 teaspoon apple pie spice
  • 1/2 teaspoon Himalayan sea salt
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/3 cup almond milk
  • 1/4 cup (55 grams) Grass-Fed Ghee, melted
  • 1 1/2 tablespoons apple cider vinegar
  • 1/8 cup (10 grams) coconut flour

Cinnamon coating ingredients (optional):

  • 1/4 cup (50 grams) golden Lakanto sweetener
  • 1/4 cup (50 grams) classic Lakanto sweetener, or erythritol
  • 1/2 teaspoon ceylon cinnamon
  • 1/2 teaspoon apple pie spice
  • 1/4 cup grass-fed ghee, melted

Apple glaze ingredients (optional):

  • 1 cup (120 grams) powdered coconut milk with no fillers or additives
  • 1/2 Apple Pie Collagen Protein Bar, crumbled
  • 1/8 cup water
  • 1/4 teaspoon apple pie spice


  1. Preheat oven to 350 degrees. Set a silicone donut pan on a perforated baking tray, or grease a metal donut pan generously with coconut oil.
  2. In a large bowl, sift flours and dry ingredients (except sweetener) together.
  3. In another bowl, mix eggs, vinegar, vanilla, sweeteners, ghee, and almond milk.
  4. Add dry ingredients to wet ingredients and mix to blend.
  5. Pour batter into a BPA-free pastry bag or zip-top bag and fill the the prepared pans so that they are 2/3 full.
  6. Bake for about 20 minutes, or until a toothpick inserted into a donut comes out clean. Baking time may change depending on your mold.
  7. Allow donuts to cool, then remove from pan.
  8. Garnish with cinnamon coating or apple glaze. To prepare cinnamon coating, mix dry ingredients in a bowl. Brush donuts with melted ghee and sprinke cinnamon coating over the top.
  9. To garnish with apple glaze, sift coconut milk powder into a bowl and mix well with water. Add apple pie bar crumbs and whisk again until well combined. Dip donuts in the glaze or drizzle it over the top.

Makes: Serves 5

Nutritional Information (Per Serving):

  • Calories: 400
  • Fat: 35g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Cholesterol: 95mg
  • Salt: 310mg
  • Carbs: 35g
  • Fiber: 6g
  • Sugar: 2g
  • Sugar alcohols: 12.8g
  • Net Carbs: 16.2g
  • Protein: 15g

Note on ingredients: Nutmeg (which you’ll find in apple pie spice) is often high in mold toxins, and contains its own onboard toxins that you can feel even in small amounts. When you do use nutmeg, get a high-quality brand and enjoy it sparingly. Except for coconut milk, all nut milks are suspect beverages and susceptible to mold toxins from damaged nuts. Use almond milk sparingly, and get a high-quality brand with no carrageenan to reduce your risk.

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