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Clifton Nix
By Clifton Nix

Paleo Cinnamon Crumb Cake Donuts

7 steps
Prep:10minCook:20min
Soft & fluffy cinnamon cake donuts, made grain-free & paleo. Especially topped with an almond butter crumb topping, this recipe is lights-out good! Paleo, Grain-free, Dairy-Free, Gluten-free, Low Sugar, SCD-friendly.
Updated at: Thu, 17 Aug 2023 12:04:48 GMT

Nutrition balance score

Unbalanced

Nutrition per serving

Calories346.5 kcal (17%)
Total Fat32.1 g (46%)
Carbs8.1 g (3%)
Sugars2.6 g (3%)
Protein7.7 g (15%)
Sodium264.4 mg (13%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 350F. Lightly spray a silicone donut mold with nonstick cooking spray.
Step 2
In a large mixing bowl combine the almond flour, tapioca flour, monk fruit, baking soda, cinnamon, & salt. Whisk until well combined.
Step 3
Add in the eggs, melted coconut oil, almond milk, and vanilla extract. Beat with an electric hand mixer until a smooth batter forms.
Step 4
In a separate small dish, make the crumb topping. Stir together the almond flour, almond butter, melted coconut oil, vanilla extract, and cinnamon. It will be crumbly in texture. Set aside.
Step 5
Spoon the donut batter evenly into the donut molds. Sprinkle the crumb topping evenly over the batter in each mold.
Step 6
Bake for 20 minutes, until a toothpick comes out clean from the center of the donuts.
Step 7
Let cool completely before turning out of the donut mold. Melt the coconut butter and coconut oil together and drizzle over each donut. Enjoy!
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