Paleo Almond Butter Cup Donuts

5 from 1 review

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Yield: 6-7 donuts 1x


  • Wet ingredients:
  • ⅓ cup coconut oil, melted and cooled
  • 2 tablespoons raw honey (maple syrup or agave will work)
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup creamy almond butter (you can sub your preferred nut butter)
  • Dry ingredients:
  • 3 tablespoon coconut flour
  • 1 teaspoon baking powder
  • Mix-in’s:
  • 1/2 cup dark chocolate chips
  • Glaze:
  • 1/2 cup dark chocolate chips + 1/2 tablespoon coconut oil
  • 2 tablespoons creamy almond butter + 1 teaspoon coconut oil


  1. Preheat oven to 350 degrees and grease donut pan with coconut oil
  2. Mix together wet ingredients in medium bowl with kitchen aid
  3. Add in dry ingredients and mix with large spoon or spatula
  4. Fold in dark chocolate chips and mix well
  5. Pour batter into each donut mold and place in oven
  6. Bake for 10-12 minutes (you can also stick toothpick in and make sure it comes out clean to test)
  7. Let cool for 10-15 minutes then carefully take out each donut
  8. Melt remaining dark chocolate and coconut oil in a shallow bowl or dish (I microwaved for 30 seconds)
  9. Then dip each donut in to “glaze” it and place onto a cutting board to settle
  10. Melt creamy almond butter and coconut oil as you did for dark chocolate then drizzle on each donut
  11. Let donuts sit on cutting board to settle and cool completely for about 15 minutes, then enjoy!
  12. Will stay good in fridge for 5-7 days!
  13. *Please note you can skip the chocolate glaze & almond butter drizzle step if you’d like
  • Author: rachel mansfield
  • Category: paleo, dairy-free, gluten-free