Almond Flour Donut Holes

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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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Prep Time10

Cook Time12

Total Time22

Servings: holes

Calories: 102.1kcal

Author: Carine Claudepierre

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 Cane 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)

US Customary - Metric

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