Paleo Custard Filled Donuts
Indulge guilt-free with these decadent Paleo Custard-Filled Donuts, a dreamy treat that’s gluten-free, dairy-free, and refined sugar-free! Made with nutrient-rich almond flour, coconut sugar, and creamy coconut milk, these donuts boast a tender, cake-like texture that pairs perfectly with the silky vanilla bean custard filling. Baked rather than fried, they’re a wholesome alternative to traditional donuts without sacrificing flavor or satisfaction. Whether you’re following a Paleo lifestyle or simply craving healthier desserts, these delightful donuts are the perfect way to elevate your baking repertoire. Easy to make and ready in under an hour, they’re ideal for everything from brunch spreads to afternoon snacks—just be warned, they won’t last long!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1/4 cup Tapioca flour
- 1/4 cup Coconut flour
- 1/3 cup Coconut sugar
- 1 teaspoon Baking soda
- 1/2 teaspoon Sea salt
- 4 large Eggs
- 1/2 cup Coconut milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
- 1/4 cup Coconut oil
- 3 large Egg yolks
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla bean paste
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan with a bit of coconut oil.
In a large mixing bowl, whisk together almond flour, tapioca flour, coconut flour, coconut sugar, baking soda, and sea salt.
In a separate bowl, beat together 4 eggs, coconut milk, vanilla extract, apple cider vinegar, and melted coconut oil until well mixed.
Combine the wet ingredients with the dry ingredients and stir until you have a thick batter.
Spoon the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
Bake the donuts in the preheated oven for 15 minutes or until they are golden brown and a toothpick inserted into a donut comes out clean.
While the donuts are baking, prepare the custard filling. In a small saucepan over medium heat, whisk together egg yolks, maple syrup, and coconut milk until heated through, about 5 minutes.
Remove the saucepan from the heat and stir in vanilla bean paste. Let it cool, stirring occasionally, until it thickens.
Once the donuts are done baking, let them cool for 10 minutes before gently removing them from the pan.
Using a piping bag fitted with a small round tip, fill the cooled donuts with the custard by poking a hole into the side and piping in the filling until you feel resistance.
Serve these delicious custard-filled donuts fresh or store them in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1298 mg | 432% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 129.8 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 613 mg | 47% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 647 mg | 14% | |
*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.
