Paleo Strawberry Donuts

Makes 12


  • Preheat a doughnut maker. If using a doughnut pan, preheat the oven to 350F and grease the pan liberally with butter.
  • Using a stand mixer or electric hand mixer, beat the eggs with the coconut oil on medium-high speed until creamy.
  • Add the milk, honey, vinegar, and vanilla and beat again until combined. Using a fine mesh sieve or sifter, sift the remaining dry ingredients into the bowl. Beat on high until smooth.
  • Scoop the batter into a large ziploc bag, seal the top, and snip one of the bottom corners. Pipe the batter into the doughnut mold, filling it completely.
  • Cook until the doughnut machine indicator light goes off. For the oven, bake for 17 minutes. Remove the doughnuts and cool on a wire rack. Trim if necessary.
  • Make the Glaze:
  • Mix the cacao butter, coconut butter, and honey in a shallow bowl. Place in the freezer for 5 minutes to thicken.
  • Once the donuts are completely cooled, dip them in the glaze then dip the tops in the ground up strawberries.
  • Place in the refrigerator for 20 minutes to allow the glaze to set.

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