Almond Joy Donuts

Posted by Maria Emmerich in breakfast, coconut flour, coconut milk, coconut oil, donut, vegetarian 10 Feb 2012


“Dear Maria and Craig, I wanted to send a big thank you to you for inspiring me back into the kitchen whilst helping my health at the same time! I’ve only been doing your program for a week now and was keto adapted since January. I’m only now seeing real results in my weight loss! The suggestions for supplements have helped my overall well being and the menus are a great way of helping me learn about quantities too. I will definitely write to you again with before and after pictures once I get to where I am happy with my weight and health. Kind Regards, Claudine. (Guetersloh, Germany)”

 Click HERE to get started today on transforming your kitchen like Claudine in Germany did!



2 cups blanched almond flour
1/2 cup Swerve (or erythritol)
1 tsp stevia glycerite (omit if using Swerve)
3 1/2 tsp  baking powder
1 tsp Celtic sea salt
1/8 tsp baking soda
1 1/4 cups unsweetened almond milk
1 tsp almond extract

1/4 tsp coconut extract
3 large eggs

OPTIONAL: shredded coconut nut

Preheat oven to 350 degrees. Line cupcake pans with paper liners or you may also grease cupcake pans with butter. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

Spoon cupcake batter into liners until they are 2/3 full. You should have enough batter for 24 cupcakes. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely.

Dip into low carb chocolate sauce and cover with shredded coconut flakes. Click HERE to find chocolate sauce recipe.

Peanut Flour (Per CUP): 440 calories, 32g carbs, 16g fiber, 64g protein

Makes 6 LARGE cupcakes (per cupcake): 110 calories, 7.6g carbs, 3g fiber, 14g protein!


Traditional Chocolate Covered Cake Donut = 327 calories, 33.2 carbs, 1.3g fiber
“Healthified” Cake Donut = 217 calories, 7.4 carbs, 4.2g fiber

  • Kristin February 10, 2011 at 2:26 pm / Reply

    Is there a specific kind of coconut oil that you should use? I bought some and have been using it, but then I read that some kinds of coconut oil are not good for you and I’m afraid I bought the wrong kind. Help!

  • Maria Emmerich February 10, 2011 at 3:03 pm / Reply

    Always look for UNREFINED.

    Happy baking!

  • Anonymous February 11, 2011 at 7:44 pm / Reply

    Has anyone tried freezing these and then cooking from frozen? That would be a super handy healthy convenience food item. I”ve reheated oopsies from frozen before but I don’t know if these would get unbearably soggy while reheating.

  • Maria Emmerich February 11, 2011 at 8:05 pm / Reply

    Yep! I ju

  • Maria Emmerich February 11, 2011 at 8:06 pm / Reply

    Step! I just made a batch for a friend and froze them.

    Happy baking!

  • Anonymous February 11, 2011 at 8:06 pm / Reply

    Woops, I was trying to ask about cooking from frozen for the hamburger pocket things. Sorry! i’ll repost my question under that recipe.

  • Maria Emmerich February 11, 2011 at 8:08 pm / Reply

    I’m not sure about the hamburger pockets…

  • Anonymous July 31, 2011 at 12:01 am / Reply

    I made these Almond Joy Donuts with my wifes help and they came out fantastic. I used pecans instead of almonds and Walden Farms Chocolate instead of glaze. I also added coconut to the sprinkles. Love this…Thx Maria
    Ruben M. Peña Sr.

  • Maria Emmerich July 31, 2011 at 1:16 pm / Reply

    Thanks for taking the time to write Ruben! You are the best!

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