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Grain Free Donut Holes

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By 5 Comments Jump to Recipe

This is the grain free version of Ah-mazing Baked Donut Holes. Please see the full post here.

Yield: about 18 donut holes

Grain Free Donut Holes

10 minPrep Time:

10 minCook Time:

20 minTotal Time:

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Ingredients

    For donut holes:
  • 1/2 cup coconut flour
  • 1/3 cup cane sugar or erythritol (Feel free to increase if desired, just taste as you go.)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 8 egg whites OR 4 tablespoons egg replacer mixed with 1 cup water
  • 1 cup mashed banana or applesauce
  • 1/2 teaspoon vanilla extract
    • For coating:
  • 1/3 cup powdered sugar ( Katie has a great sugar free option.)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 350°F. Spray a donut hole or mini muffin pan with cooking spray (I love coconut oil) and set aside.
  2. In a large mixing bowl, combine the coconut flour, erythritol or sugar, baking powder, salt, and cinnamon. Add in the egg whites or egg replacer, mashed banana or applesauce, and vanilla extract and stir until completely combined and uniform. This may take awhile, but haveth patience.
  3. Using a tablespoon measure, scoop the batter into the prepared mini muffin tins. Bake in the oven at 350°F for about 10 minutes, or until a toothpick inserted into the center comes out clean. Let cool on wire wracks until ready to coat.
  4. Meanwhile, add the sifted powdered sugar to the a shallow dish. Stir in the cinnamon if using and set aside.
  5. While the donut holes are still on the wire rack, give them a light coat of cooking spray to make the sugar coating stick. (Again, I love using coconut oil.) Roll one of the donut holes in the prepared powdered sugar until evenly coated, shake off excess, and place back on the rack. Repeat with the remaining donut holes. When kept in a zip lock bag in the fridge, the donut holes should keep for about a week. Devour.
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Nutrition

Calories: 22 cal

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Comments

  1. <> Just wasted a whole recipe of ingredients trying this out...not to mention time and energy. Baked and baked and baked for nearly triple the time and couldn't figure out why this was still little goo balls. Not baking AT ALL! So I went back and compared this to your original recipe...and well....looks like you have a TYPO on THIS recipe. Shouldn't that read ONE and a 1/2 cups of coconut flour??? NOT 1/2 cup. So I just tried making it again. STILL way too gooey even adding the 1 1/2 cups of flour...and that was double the time baking this time. Please tell me what I'm doing wrong...did you actually try making this gluten free egg free version? Not mad..just frustrated. :(
    Reply

    • Hi Kim. I was horrified when I heard of your results with this recipe, and I want to make it right. Thank you for being polite. When I read the issues you had, I went and tested the recipe again. Of course I always test my recipes before I post them to prevent wasting your time and ingredients... but I am so sorry that happened anyway. No, there was no typo. It is suppose to be 1/2 cup of coconut flour, as it is very absorbent. I made the recipe again as written but with a few minor tweaks, and it turned out just fine. Perhaps I can help you troubleshoot? 1. I baked the second round at 400 degrees instead of 350. 2. I added two extra tablespoons of coconut flour to make a total of 10 tablespoons (1/2 cup plus 2 tablespoons). 3. I added to extra tablespoons of sugar because I didn't use the banana version and I thought it needed the extra sweetness. Now, to be fair, I did not try the egg white version. I figured you could swap egg whites for egg replacer (I prefer egg replacer as it is vegan, cheaper, and lower cal), but maybe that is not the case? I can take the egg white version down and say only egg replacer works. Sorry again, and please let me know what you think!
      Reply

  2. Awesome recipe! Haven't tried it (yet), but I do have a question before I get started. As I read through the recipe, step 2 talks about almond milk, but I didn't see it in the ingredients list. It's entirely possible I'm blind, but is there almond milk (and how much?) in the recipe? Thanks! Can't wait to try it...
    Reply

    • Hi Jaime! I'm sorry for the confusion. There actually isn't any almond milk in that recipe, so I just updated the recipe to take it out of the directions. No, you're not blind. ;) Sorry again, and hope this helps!
      Reply

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