Paleo Boston Cream Donut
Indulge in a guilt-free treat with these decadent Paleo Boston Cream Donuts, a healthier twist on the classic dessert. Perfectly moist and fluffy thanks to nutrient-rich coconut flour, these donuts are baked—not fried—for a wholesome yet satisfying bite. Filled with a velvety coconut milk custard sweetened with honey and topped with a luxurious dark chocolate glaze, every element is crafted to be Paleo-friendly and free of refined sugars and grains. Ready in under an hour, these elegant donuts are ideal for breakfast, dessert, or a special occasion spread. Whether you're following a Paleo lifestyle or simply craving a naturally sweetened indulgence, these donuts deliver irresistible flavor and texture without compromising on health.
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Recipe Information
Ingredients
- 0.5 cup Coconut flour
- 2 tablespoons Arrowroot starch
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Coconut milk
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 1 cup Full-fat coconut milk (for custard)
- 2 large Egg yolks
- 3 tablespoons Honey
- 1 teaspoon Vanilla extract (for custard)
- 0.5 cup Dark chocolate chips (Paleo-friendly)
- 2 tablespoons Coconut oil (for glaze)
Instructions
Preheat the oven to 350°F (175°C) and grease a donut pan with coconut oil.
In a medium bowl, whisk together coconut flour, arrowroot starch, baking soda, and salt.
In a separate large bowl, beat the eggs, then stir in coconut milk, maple syrup, vanilla extract, and melted coconut oil until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
Spoon the batter into the prepared donut pan, filling each mold about three-quarters full.
Bake for 15-20 minutes, or until a toothpick inserted into one of the donuts comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the custard, heat the coconut milk in a saucepan over medium heat until lightly simmering.
In a bowl, whisk the egg yolks and honey together. Gradually whisk a small amount of the hot coconut milk into the yolk mixture to temper the eggs.
Pour the tempered yolk mixture back into the saucepan with the remaining coconut milk, and cook over medium heat, stirring constantly, until thickened. Stir in the vanilla extract. Remove from heat and let cool completely.
Once the donuts and custard have cooled, cut each donut in half horizontally and spread a generous amount of custard inside. Reassemble the donuts.
For the glaze, melt dark chocolate chips and coconut oil in a double boiler or microwave, stirring until smooth.
Dip the top of each filled donut into the chocolate glaze, letting any excess drip off. Allow the glaze to set for a few minutes before serving.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 24.4 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
