Rate this recipe

Mini Coconut and Almond Doughnuts

Mini Coconut and Almond Doughnuts


Who says LCHF followers can’t enjoy a guilt-free doughnut treat every now and then? It’s really hard to believe that there’s no flour in these doughnuts – they are extremely tasty!

  • Serves: 12 |
    12 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
Crush Mag Online Crush Mag Online

¼ C (60 ml / 22 g) ground almonds
½ C (125 ml / 40 g) coconut flour
1 tsp (5 ml) baking powder
seeds from 1 vanilla pod
¼ C (60 ml / 45 g) xylitol granules
¼ C (60 ml / 60 g) butter, melted
½ C (125 ml) coconut milk
4 large free-range eggs

coconut oil, for frying

Coconut Dust
2 Tbsp (30 ml) desiccated coconut
1 Tbsp (15 ml / 11 g) xylitol granules

Preheat the oven to 180 °C.

Spray a 12-hole mini doughnut pan with non-stick cooking spray.


Whisk the ground almonds, coconut flour, baking powder, vanilla seeds, xylitol, butter, coconut milk and eggs together until combined. Pour the mixture into the mini doughnut tin – filling only two thirds of the way. Bake for 15 minutes. Let the doughnuts cool in the tin for 5 minutes before transferring
to a cooling rack.

Heat enough coconut oil for shallow frying. Fry each doughnut for a minute on each side until golden. Drain on paper towel.

Coconut Dust

Combine the desiccated coconut and xylitol granules. Dip the warm doughnuts into the coconut dust after frying.