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 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.
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.
Paleo Baked Apple Cider Donuts
https://www.bulletproof.com/recipes/paleo/baked-apple-cider-donuts-recipe-2g3c4b/
Ingredients
Donut Base
- 2 cups almond flour
- 1/3 cup powdered erythritol monk fruit blend, such as Lakanto
- 2 tbsp Bulletproof Unflavored Collagen Protein
- 2 tsp paleo baking powder
- ½ tsp ceylon cinnamon
- 2 large eggs
- ½ tsp vanilla extract
- 2 tbsp almond milk
- ¼ cup Bulletproof Grass-Fed Ghee
- 1½ tbsp apple cider vinegar
- 2 tbsp coconut flour
Cinnamon Coating
- ¼ cup Lakanto Golden Monkfruit Sweetener
- ¼ cup Lakanto Classic Monkfruit Sweetener
- ½ tsp ceylon cinnamon
- ¼ cup Grass-Fed Ghee (melted)
Instructions
- Preheat oven to 350°F. Set a silicone donut pan on a perforated baking tray, or grease a metal donut pan generously with coconut oil.
- In a large bowl, sift flours and dry ingredients (except sweetener) together.
- In another bowl, mix eggs, vinegar, vanilla, sweeteners, ghee and almond milk.
- Add dry ingredients to wet ingredients and mix to blend.
- Pour batter into a BPA-free pastry bag or zip-top bag and fill the prepared pans so that they are 2/3 full.
- Bake for about 20 minutes, or until a toothpick inserted into a donut comes out clean. Baking time may change depending on your mold.
- Allow donuts to cool, then remove from pan.
- To prepare cinnamon coating, mix dry ingredients in a bowl. Brush donuts with melted ghee and sprinkle cinnamon coating over the top. Enjoy!
Nutritional Information
- Calories: 415
- Fat: 38 g
- Protein: 12 g
- Fiber: 5 g
- Sugar: 2 g
- Sugar Alcohols: 23 g
- Carbohydrates: 33 g
- Net Carbs: 5 g
- Sodium: 183 mg
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