Whether you're looking to indulge or chose a healthier alternative, we've got you covered. 

We picked two of our favorite doughnut recipes, brought to you by Paleo Gluten Free Eats and Handle the Heat with Tessa Arias, to make the most of #NationalDoughnutDay! 





  PREP TIME: 10 minutes    |        COOK TIME:15 minutes    |         SERVINGS:8    |          COURSE:Dessert


  • 1 small white sweet potato
  • 2 large eggs
  • 3 tablespoons coconut oil
  • 1/4 cup cocoa powder
  • 1/4 cup coconut sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut flower
  • 2 tablespoons arrowroot flower
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda


  • 1 cup chocolate chips
  • 1/4 cup coconut oil
  • 1/4 teaspoon sea salt

  1. Preheat oven to 350F. Generously grease a donut pan with coconut oil.
  2. In a food processor or blender combine all ingredients for donuts until smooth.
  3. Transfer batter to a pastry bag and pipe the batter into the donut pan.
  4. Bake on 350F for about 15-18 minutes until a toothpick when inserted comes out clean. Cool before spooning out of pan and cooling on a cooling rack.
  5. Melt ingredients for glaze over low heat in a double boiler. Remove as soon as coconut oil is melted and whisk until smooth. Allow to cool slightly to thicken before pouring over donuts.



  PREP TIME: 15 minutes    |        COOK TIME:24 minutes    |         SERVINGS:14    |          COURSE:Dessert


  • 2 cups cake flour
  • 1/2 cup cocoa powder
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 3 tablespoons butter, at room temperature
  • 2 large egg yolks
  • 1 cup sour cream
  • oil of your choice, for frying


  • 3 & 1/2 cups powdered sugar, sifted
  • 1 & 1/2 teaspoons corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup hot water

    1. In a bowl, sift together the cake flour, cocoa powder, baking powder, salt, and nutmeg.
    2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. 
    3. Add the egg yolks and mix until light and thick. 
    4. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. 
    5. Cover with plastic wrap and chill for 1 hour, or until slightly firmed.
    6. On a well floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many doughnuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 14 doughnuts and holes. Don't worry if they stick a little to the cutter, they'll puff up while frying and imperfections won't matter.
    7. Pour 2 inches of oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. 
    8. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. 
    9. Let drain on a paper bag to soak up the excess grease.
    10. Mix all glaze ingredients in a bowl with a whisk until smooth. 
    11. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. 
    12. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.


    ... doughnut forget to share with your friends! 

    Size Chart