Easy Gluten Free Baked Vanilla Donuts

If you are looking for a simple, baked, gluten free vanilla donut recipe, then this is it! This can also be adjusted to be a keto friendly recipe.

Prep Time 5

Cook Time 13

Course Breakfast, Dessert

Servings 12 mini donuts

2 tbsp coconut oil, melted
2 whole eggs
1 tsp vanilla extract
2 tbsp coconut flour
6 tbsp almond flour
1 tsp xanthan gum
1/2 tsp baking powder
2 tbsp granulated sugar or sugar substitute For low sugar: use monk fruit sweetener or another sugar substitute of choice

1/4 cup confectioner's sugar For low sugar: Use monk fruit sweetener or substitute of choice
1 tbsp milk can substitute with almond milk or water

Preheat the oven to 350℉. Grease donut pan with nonstick spray.
Whisk together the 2 tbsp coconut oil, melted, 2 whole eggs, and 1 tsp vanilla extract. Add the 2 tbsp coconut flour, 6 tbsp almond flour, 1 tsp xanthan gum, 1/2 tsp baking powder, 2 tbsp granulated sugar or sugar substitute. Mix together until it becomes a sticky dough.
Spoon the dough into a piping bag or Ziplock bag. Pipe the dough into the greased donut pan. Pipe one full line. Do not overfill or it will rise too much and fill the donut hole.
Put the donut pan in the heated oven and bake at 350℉ for 12-13 minutes or until golden brown.

Mix the 1/4 cup confectioner's sugar and 1 tbsp milk in a small bowl with a whisk or fork.
Once the donuts are cool enough to handle, dip the warm donuts in the glaze. Dip each side to coat completely.
Set on a wire rack or paper towel to catch the excess dripping glaze.

To use a ziplock bag to pipe just spoon the dough into the bottom corner of the bag and then cut the tip off big enough to pipe a line the size of the donut.
I used a mini donut pan but you can use a regular donut pan for regular size donuts.

Keyword baked, donut, gluten free, keto friendly