Paleo Jelly Donuts

An indulgent treat, these paleo jelly donuts are delicious and rich, but also healthy! Gluten-free, grain-free, dairy-free.

Paleo jelly donuts are a delicious and indulgent treat!

This is another one of those “I really missed __, so I decided to make it myself” type of posts. As you can imagine, there really aren’t that many good options when it comes to Paleo baked goods.

Even finding gluten-free baked goods is hard enough, then add dairy-free and grain-free on top of that, and it’s quite a challenge. Oh, and I didn’t even mention donuts being fried in inflammatory oils!

Making my own is the only way I feel entirely comfortable about the ingredients used. It certainly takes a lot longer when we are talking about extravagant dessert recipes, but I’m willing to spend a little extra time to create a dessert I feel good about.

I honestly wasn’t sure how these paleo jelly donuts would turn out, since it sounds like something that could go wrong in many ways, but I was determined to try it until I was successful!

I’m glad I kept with it because they turned out really well, super fluffy and of course filled with that super-sweet raspberry jelly.

These paleo jelly donuts are worth the effort!

I know what you’re thinking: “these look delicious but they must be so hard to make that I’m not going to bother.” That’s what I thought at first as well, but they’re actually not that hard to make!

They do take a little longer than most of my other recipes, but I promise it’s worth the (little bit of) extra effort!

For the batter, you’ll need:

• Coconut flour
• Tapioca or cassava flour
• Coconut sugar
• Baking soda
• Melted coconut oil
• Dairy-free milk
• Eggs
• Apple cider vinegar
• Raspberry jelly

You’ll start by mixing the coconut flour, tapioca/cassava flour, coconut sugar and baking soda together in a bowl. In a second bowl, add the melted coconut oil, dairy-free milk, eggs and apple cider vinegar.

Add the wet ingredients into the dry slowly and make sure you stir well. Repeat until wet and dry ingredients are fully incorporated. Form the dough into pucks that are approximately 2 inches in diameter by 1 inch tall.

Place each onto a baking sheet lined with parchment paper. Bake for 20 minutes or until brown around the edges. Remove from oven and allow to cool to room temperature.

Once cooled, using a small utensil such as a straw, poke a hole into one end of the donut and form a void inside the donut. Using a piping bag, pipe in approximately 1 tablespoon of jelly into each donut.

And lastly, brush with melted coconut oil and dip into coconut sugar. Store in the fridge in an air-tight container for 5 days.

Can I make this using another type of flour?

I have not personally tried making this with any other types of flour, only tapioca/cassava and coconut flour. I do not know of a good paleo flour that can be substituted for tapioca or cassava flour. For coconut flour, you can use almond flour. Instead of the 1/4 cup of coconut flour, you can use approximately 1 cup of almond flour. This is the only substitution that I believe will work successfully.

Can I use another type of filling?

You sure can! I like raspberry jelly personally, since it gives the most traditional “jelly donut” taste, but you can feel free to use strawberry, blackberry or any other jam or jelly you like. They should all go well since the donut itself is fairly neutral in flavor.

If you give these paleo jelly donuts a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!

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