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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.