Chai Spice Coconut Flour Donuts

So it turns out today is National Donut Day, but you know what I have found? Any day can be a guilt-free “donut day”, when you eat these low carb, baked, chai spice donuts.  These coconut flour paleo donuts are loaded with all the right ingredients to help fuel you through the day.

In the doughnut recipe below I have included two different options for coating your donuts. You can make a simple sugar & spice blend to roll the donuts in or prepare a simple coconut oil icing glaze to decorate your donuts. Also, please feel free to adjust the chai spices in this recipe to suite your own liking.

Coconut Flour Chai Spice Donuts - low carb - paleo - gluten-free - grain-free Baked Donuts Recipe from

“Mmmm… donuts.” My eyes glaze over like Homer Simpson when I think about  how much I love these donuts.

Coconut Flour Chai Spice Donuts - low carb - paleo - gluten-free - grain-free Baked Donuts Recipe from         Coconut Flour Chai Spice Donuts - low carb - paleo - gluten-free - grain-free Baked Donuts Recipe from

So I have been through more than my fair share of donut pans (even tried a donut maker) in search of the perfect homemade donut method! But after much trial and error, I finally found a WINNER! It’s silicone, so the donuts pop right out nicely, and it’s super easy to clean. It also has nice deep cavities so you can bake up substantial sized donuts, similar to what you’d find in a donut shop, or maybe just a smidge smaller. Here is a link to the donut pan I used to make these donuts, and I continue to reuse it over and over.

If coconut flour is not your thing, check out my other fave recipe for these coconut-free low carb cinnamon sugar donuts.  And if you can’t do eggs, try my raw vegan donut hole recipe.

Chai Spice Coconut Flour Paleo Donuts

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 9 to 10 donuts
Calories 132 kcal
Author Andrea Wyckoff


  • 6 pastured eggs
  • 1/2 cup coconut flour (see notes for recommended brand)
  • 1/2 cup granulated sweetener (maple sugar, coconut sugar, lakanto, or erythritol)
  • 1/4 cup oil (avocado oil, melted coconut oil, etc)
  • 1 teaspoon lemon juice or cream of tartar
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger I use 1/4 tsp ginger extract
  • 1 teaspoon cardamom
  • 1/2 teaspoon clove
  • 1/4 teaspoon fresh grated nutmeg
  • pinch black pepper
  • .
  • Nutmeg Icing:
  • 1/3 cup coconut oil
  • 3 Tablespoons maple sugar powdered (see notes other sweeteners)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon to 1/2 fresh grated nutmeg


  1. Preheat oven to 350*F.
  2. Mix ingredients together in a mixing bowl in the order they are listed. You can use a stand mixer if you'd like, or sift the coconut first before using, to help eliminate clumps.
  3. Adjust the chai spices to your liking, I like to increase the cinnamon and cloves a little bit. Above I linked to my most favorite place on earth to source organic herbs and spices, which is Mountain Rose Herbs, their prices are much less expensive then you will find in any grocery store.
  4. Grease DONUT PAN WELL. I use this magical wonderful Donut Pan (it's the 5th one I've tried and the BEST by far!)
  5. Spoon batter into donut pan, makes 9 to 10 large donuts.
  6. Bake donuts 15 to 18 minutes at 350*F, until thoroughly cooked, and a toothpick test comes out clean.
  7. You can then simply cover the donuts in a chai sugar (mix a few Tablespoons of granulated sweetener with some of the chai spices in a small bowl, then dip the donuts into add extra flavor.) Or you can use my nutmeg icing recipe below. I did both for the donuts pictured.

  8. Nutmeg Icing:
  9. If glazing the donuts, I recommend putting the donuts into the freezer for 15 minutes or so, while you make the glaze. You don't want to totally freeze the donuts, but just chill the outside so the glaze hardens upon contact.
  10. Gently heat coconut oil over a double boiler. (I take a small mixing bowl and place it over a small pan of 1 inch deep hot water.)
  11. If using a granulated sweetener like maple sugar, I recommend powdering it first in a coffee grinder.
  12. The trick is to just barely melt the coconut oil while mixing in the maple sugar. If you get the coconut oil to hot, you will have to let it cool (in the fridge) for a few minutes so that it's luke warm when you spoon it over the donuts, for the most evenly applied glaze.
  13. I just spoon the glaze over the chilled donuts, and it slowly hardens from clear into a nice white glaze.

Recipe Notes

Coconut Flour: I use Bob's Red Mill Coconut Flour - order here.

Nutmeg Icing Notes:
I experimented using a low carb sugar like Lakanto in the icing, and it just crystallized after the icing cooled on the donuts, so if you are going to use a sugar alcohol I recommend using a "powdered" one, and expecting it to be a little grainy. Or you can try using a little stevia instead. Liquid maple syrup also works, but it will seem like it's not mixing in with the oil very well, so as soon as you heat then cool the icing to where it's just barely liquid and spreadable, stir it again well, apply to donuts, and when it cools it will form a nice glaze.

  • Estimated Nutrition Information created using per serving, based on making 9 donuts (9 servings) using a low carb sweetener like lakanto or erythritol. *If using coconut sugar, add 40 calories and 11 grams carbs per serving. Data below does not include glaze or spice coating.
  • Calories: 132
  • Total Fat: 10 g
  • Total Carbs* (if using laknato or erythritol) : 4 g
  • Total Sugar: 1 g
  • Protein: 5 g

Coconut Flour Chai Spice Donuts - low carb - paleo - gluten-free - grain-free Baked Donuts Recipe from

Shared at: Sunday Fitness & Food + Allergy Free Thursday









Coconut Flour Chai Spice Donuts - low carb - paleo - gluten-free - grain-free Baked Donuts Recipe from





19 thoughts on “Chai Spice Coconut Flour Donuts

  1. Wow these are beautiful Andrea! Sharing these tomorrow + pinning, stumbling, yumming it … you know, all of that boosting stuff 😉 These are just fabulous! xo

  2. Andrea – your recipes are so delicious! Every week you are surprising us with another great recipe! I actually so want one of these Chai Spice Donuts right now – off the screen! So yummy! Pinning and stumbling these healthy goodies!

  3. Oh my goodness. I love chai spice anything and in donut form these just sound incredible! I love the maple sugar in the coating too, how decadent 🙂

  4. These are definitely going on my menu. 🙂 They look amazing, Andrea! Thank you so much for sharing them with us at Allergy Free Thursdays! I’m featurinthem at this week’s party. 🙂

    1. Hi Katie!

      Glad to hear you enjoyed these! I store all baked goods like this in the fridge for 5 to 7 days, or freeze them if you want to store longer. They are fine in a sealed container at room temp for 24 hours, but I chill them any longer than that, especially in the summer. Cheers!

    1. Hi Sandra!

      They should bake up nicely as a muffins, but you make need to increase the baking time, so I’d keep a close eye on them.


  5. Pingback: Low Carb Donuts? Yes Please!
  6. Yummmm! I love that this is a recipe I can make for my diabetic sister. I can’t wait to try it! Might try to p/u a donut pan, but if not, will experiment with mini muffin pan and reduce cook time.

    1. Hi Nadia,

      I myself have not had good luck subbing flax eggs in most “Paleo” recipes that use coconut flour as a base, without a LOT of tweaking and experimentation, and even then so many of my attempts have been recipe fails.

      I can at least recommend some of my favorite egg-free recipes that use coconut flour.

      You can add chai spices to either of these vegan/paleo mugcakes:

      And I love these grain-free, egg-free bagels with cinnamon and raisin too!


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