These Almond Flour Donut Holes are bite-sized mini donuts made from almond flour, perfect if you are after a grain-free, gluten-free recipe. They are not as fluffy and bouncy as wheat-based donuts, but they are chewy and moist with a delicious almond flavor.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Almond Flour Donut Holes
These Almond Flour Donut Holes are bite-sized mini donuts made from almond flour, perfect if you are after a grain-free, gluten-free recipe. They are not as fluffy and bouncy as wheat-based donuts, but they are chewy and moist with a delicious almond flavor.
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Servings: 10 holes
Calories: 102.1 kcal
Ingredients
- 1 cup Almond Flour - (note 1)
- 2 tablespoons Arrowroot Flour - (note 2)
- 3 tablespoons Dairy-Free Yogurt - (note 3)
- 3 tablespoons Maple Syrup - (note 4)
- ½ teaspoon Cinnamon - (note 5)
- 1 teaspoon Vanilla Extract
Cinnamon Sugar Coating
- 3 tablespoons Unrefined Sugar - (note 6)
- 1-2 teaspoons Cinnamon - (note 5)
To coat the baked donut hole/stick cinnamon sugar
- 2-3 spray of Mild-Flavor Olive Oil - (note 7)
Instructions
- Preheat the oven to 350°F (180°C). Line a mini-muffin pan with 10 mini paper liners, or line a baking sheet with parchment paper. Grease them using a cooking oil spray. Set aside.
- In a mixing bowl, stir almond flour, arrowroot flour, yogurt, maple syrup, cinnamon, and vanilla extract. Stir with a rubber spatula until it forms a sticky, firm dough. If too dry, add a bit more yogurt. If too liquid, add a bit more almond flour.
- Oil your hands with a mild-flavor oil and roll the dough into small balls – I made 10 of them – and place them on the prepared baking sheet or tray.
- Bake the mini donuts for 16-18 minutes at 350°F (180°C) until the outsides are golden brown, and dry.
- Let the bites cool down on the tray for 10 minutes, then gently transfer them to a cooling rack. I used a teaspoon to remove them from the muffin pan without breaking. They are still a bit soft and will firm up as they cool down.
- Meanwhile, prepare the cinnamon sugar. In a small bowl, stir sugar and cinnamon.
- Let the donut holes cool down for 30 minutes, then spray mild-taste oil around the donut holes and roll them into cinnamon sugar.
Notes
Note 1: Almond meal works too, but the color will be darker and the texture a bit gritty. If allergic to nuts try my 2-ingredient donuts holes
Note 2: or tapioca flour, or corn starch. The purpose of this ingredient is to add a bit of chewy texture to the donut holes. Since almond flour has no gluten, you can expect a bouncy, fluffy donut hole, but adding a starch will mimic the chew of classic donuts.
Note 3: You can use any dairy-free yogurt or regular yogurt if preferred. I am baking with dairy-free, unsweetened coconut yogurt.
Note 4: Any liquid sweetener works.
Note 5: You can also use pumpkin pie spices.
Note 6: Any granulated sweetener works, like raw cane sugar, coconut sugar, sugar, brown sugar, or allulose for a sugar-free option
Note 7: I am using a mild-taste olive oil spray or a pastry brush and melted refined coconut oil to brush the outside of the donut holes.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: Store at room temperature for up to 4 days in an airtight container.
Nutrition
Serving: 1donut hole | Calories: 102.1kcal | Carbohydrates: 11.5g | Protein: 2.9g | Fat: 5.6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.002g | Sodium: 9.6mg | Potassium: 21.9mg | Fiber: 1.4g | Sugar: 6.6g | Vitamin A: 1.1IU | Vitamin B12: 0.03µg | Vitamin C: 0.01mg | Calcium: 38.7mg | Iron: 0.5mg | Magnesium: 2mg | Phosphorus: 6.4mg | Zinc: 0.1mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Almond Flour – This is the main ingredient that gives the donut holes their structure and a naturally moist, dense texture. Using almond flour gives these a richer flavor compared to classic donuts.
- Arrowroot Flour – This acts as a thickener and binder, helping to give the donut holes a chewy texture. You can also use tapioca flour or cornstarch.
- Dairy-Free Yogurt – This ingredient adds moisture and a slight tanginess to the dough. Any dairy-free yogurt works, or you can use regular yogurt if you like.
- Maple Syrup – This provides the primary sweetness for the donut holes. You can also use other liquid sweeteners, like agave or date syrup.
- Cinnamon – This spice adds a warm, classic flavor that pairs perfectly with the almond flour and maple syrup. Pumpkin pie spice is a great substitute.
- Vanilla Extract – This enhances the overall flavor with a sweet, aromatic note.
- Unrefined Sugar – This is used for the cinnamon sugar coating and adds sweetness and a bit of crunch. Any granulated sweetener works well here, including coconut sugar or a sugar-free alternative like allulose.
- Mild-Flavor Olive Oil – This is used to make the cinnamon sugar stick to the baked donut holes. You can also use a different mild-flavored oil or melted refined coconut oil.
How to Make Almond Flour Donut Holes
Carine’s Baking Tips
Let me share a few more tips for perfect donut holes.
- Know the Flavor – This recipe has a distinct almond taste and a chewy texture, not the light, fluffy texture of a traditional donut. If you prefer a classic donut, you might like my wheat-based donut hole recipe instead.
- Vary the Flavor – You can swap the yogurt for other ingredients like applesauce, pumpkin puree, or mashed banana to create different flavors.
- Boost Chewiness – For an even more chewy texture, you can swap the arrowroot flour for a tablespoon of whole psyllium husk.
- Keep the Starch – It’s important not to skip the arrowroot or other starch. This is what gives the donut holes their chewy texture. Without it, they will be crumbly and end up like an almond cookie.
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