Paleo Salted Caramel Chocolate Donuts are rich with dark chocolate, soft and tender, and drizzled with sinfully delicious Paleo salted caramel! These donuts are far healthier than the average, completely grain free, and you’d never even know it.
| Paleo + grain free + gluten free + vegetarian + dairy free |
GIVE ME ALL THE SALTED CARAMEL!
And all the chocolate! And all the donuts!
These healthier Paleo Salted Caramel Chocolate Donuts are just like the real deal!
But they’re grain free and baked, not fried. Dipped in velvety smooth dark chocolate and drizzled with a super easy homemade salted caramel (no dates required!).
Trust me on these donuts – they’re legit legit. And they’re also my new favorite baking escapade.
A few weeks ago, on a whim, I bought a donut pan on clearance at the grocery store. The mini donut pan was on clearance, too, and I can’t pass up a good bargain, soooo… you get the picture!
And really before we get any farther (#sorrynotsorry), can we just take a second to appreciate the gorgeous melted chocolate all over these babies?! LIKE OMG I CAN’T EVEN. Insert all the heart eyes emojis.
I’d actually never made donuts before these pans found their way into my grocery cart, but I’ve definitely eaten my fair share of them, especially as a kid. I’d purposely get up at 6:30 in the morning on a weekend to go grocery shopping with my mom, specifically because I knew she’d buy me my favorite donut if I asked nicely. Cream-filled long johns are where it’s at. None of that custard stuff for me. Nothing beats a hot, fresh donut stuffed with pastry cream and dipped in chocolate. Oh, they were so good.
I passed the little tradition on to my little sister. When I was old enough to drive, I’d take her with me to the grocery store and we’d grab donuts on our way out.
And then I continued that tradition continued into my college years, too. Until I learned that sugar (and dorm food) probably wasn’t super great for my body.
Kalamazoo is home to Sweetwaters Donuts, and although we’ve lived here for almost 4 years, I’ve never had one! Donuts give my husband really bad heartburn, so we rarely eat them. Until now!
Now you can have your donut and eat it, too.
How to make Paleo Salted Caramel Chocolate Donuts
I really wanted this donut recipe to be accessible: simple, but healthy ingredients that you’ve probably already got in your cupboard. Almond flour, coconut flour, unsweetened cocoa, coconut sugar, eggs, leavening agents, and my favorite Chocolove rich dark chocolate. For the salted caramel glaze, you really only need 2 ingredients: coconut sugar (or organic brown sugar) and full-fat coconut milk.
I learned a really important lesson in the making of these Paleo Salted Caramel Chocolate Donuts. And that is to never stick a jar of leftover salted caramel in the microwave unattended for longer than 15 seconds. It might just boil over leaving a sticky mess all over the microwave. And it might also be far too hot to remove from the microwave without using oven mitts, so those will be covered in caramel, too.
What type of flour should you use?
There’s always a trick to grain-free baking. Almond flour is denser than all-purpose and it doesn’t contain gluten to bind things together. For this reason, we’ll use tapioca flour to give these donuts structure.
I’ve tested this recipe a couple different times, and I just love the results of these particular donuts! They’re soft and tender with a nice crumb. Not the deep-fried donut texture you might be used to… more cake-like!
Eggs are necessary to give these donuts structure and lift. The fat in the yolks gives them a nice, soft texture, while the eggs whites bind everything together.
After you let them cool, melt down some rich dark chocolate and coat them to your heart’s content.
Oh, and they’re drizzled with Paleo salted caramel. I mean, how great is that?!
How to make the Paleo Salted Caramel
This is EASY!
Saucepan + full fat coconut milk + coconut sugar + salt + vanilla. Done.
Simmer the coconut milk and coconut sugar for about 20-25 minutes, stirring constantly, until it thickens enough to coat the back of a spoon. You’ll want to keep a close eye on it so it doesn’t burn or boil over (been there, done that). Then stir in the salt and vanilla, let it cool a bit, and drizzle it all over your donuts. The more the better, right?
Hint: the answer is yes.
So grab your new fancy donut pan and get into the kitchen!! You know you can’t resist!
If you enjoyed this recipe, you might also like…
- Paleo Fudgy Peppermint Frosted Brownies
- Espresso Chocolate Chunk Cookies (Grain Free)
- Almond Butter Scotcheroos
- Grain Free Cupcakes with Ruby Cacao Buttercream
Pin these Paleo Salted Caramel Chocolate Donuts for later!
These easy grain-free donuts are dipped in rich dark chocolate and drizzled with Paleo salted caramel for a healthy, irresistible treat!
- 1 1/2 c. blanched almond flour, loosely packed
- 1/2 c. unsweetened cocoa powder
- 1/4 c. tapioca flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 2/3 c. coconut sugar
- 1/2 c. coconut oil
- 4 large eggs
- 1 tsp. instant espresso, dissolved in 1 tsp hot water
- 1 tsp. vanilla extract
- 6 oz. dark chocolate, melted
- 1 (14-oz.) can full fat coconut milk,
- 3/4 c. coconut sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. sea salt
Preheat the oven to 350 F. Lightly spray two metal donut pans with cooking spray.
In a bowl, combine the almond flour, cocoa powder, tapioca flour, baking soda, and salt. Whisk well.
In a separate larger bowl, melt the coconut oil in the microwave for 30 seconds. Cool slightly, then add the coconut sugar. Using a hand mixer, beat together the coconut oil and sugar until fluffy. Beat in the eggs, espresso, and vanilla extract.
Stir the dry ingredients into the wet ingredients until combined. Spoon the batter into a pastry bag and cut off the tip, being careful that batter doesn't drip out the end. Pipe the batter into the donut pans. You can also spoon the batter into the pans; a pastry bag just tends to be easier.
Bake the donuts at 350 F for 15-17 minutes or until a toothpick inserted comes out clean. Cool 5 minutes, then remove to a cooling rack to cool completely.
Add the dark chocolate to a bowl; melt in the microwave in 30 second increments until smooth.
Dip each donut into the melted chocolate and return to the cooling rack. Allow the chocolate to set up completely.
To make the salted caramel, bring the coconut sugar and coconut milk to a low boil in a small saucepan over medium heat. Reduce heat to medium-low and simmer, stirring constantly, until caramel thickens enough to coat the back of a spoon. This may take about 20-25 minutes. When thickened, remove from heat; stir in vanilla and salt, then transfer immediately to a glass container or bowl. Cool slightly before drizzling over donuts. Store leftovers in the refrigerator up to 2 weeks.
Nutrition information per serving:
Calories: 320 Protein: 7g Carbs: 23g Fat: 24g