These Paleo Chocolate Donuts are moist, so rich, and healthy, you’ll never go back to Dunkin Donuts!
These donuts I baked last week are next-level delicious. When they came out of the oven I couldn’t believe how good they were—rich, fudgy, and perfectly moist. They brought me right back to Saturday mornings as a kid, when donuts were a special treat alongside cartoons. Growing up with parents who focused on wholesome eating made those treats even more memorable.
I always reach for a chocolate cake donut with chocolate glaze—classic, indulgent, and undeniably satisfying. If you love chocolate as much as I do, these donuts are a must. For an extra chocolate fix, try baking a Paleo Chocolate Cake after these donuts.
The first batch turned out fantastic, though I didn’t record every measurement. After that I remade them to finalize the amounts and improve the glaze. The second time I finished them with a coconut butter glaze that elevated the flavor—rich and slightly sweet without overpowering the chocolate.
These donuts are gluten-free, dairy-free, and sweetened naturally. They’re baked, not fried, but still capture that authentic donut texture and flavor. I baked mine in a silicone donut pan since silicone makes removal easy and keeps the donuts intact.
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5 from 1 review
Paleo Chocolate Donuts with Coconut Glaze
Chocolate paleo donuts that are rich, fudgy, and healthy!
Yield 6–9 donuts 1x
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Ingredients
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 4 eggs, room temperature
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
Glaze
- 1/4 cup coconut butter
- 2 Tbsp maple syrup or honey
- 2 Tbsp coconut oil
Instructions
- Preheat the oven to 350°F and grease a donut pan. A silicone pan works well for easy removal.
- In a large bowl, whisk together the coconut flour, cocoa powder, salt, and baking soda.
- In a separate bowl, beat the eggs and whisk in the melted coconut oil and maple syrup.
- Add the wet ingredients to the dry mixture and stir until combined. The batter will be thick.
- Scoop or press the batter into the donut pan. I often use my hands to shape them gently.
- Bake for 18–21 minutes, or until a toothpick inserted into the donut center comes out clean.
- To make the glaze, warm the coconut butter, maple syrup (or honey), and coconut oil over low heat until fully melted, stirring until smooth. Add more coconut oil to thin if needed.
- Allow the donuts to cool completely, then drizzle the glaze over the tops and let it set before serving.
Category: Breakfast