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This healthier paleo version of classic apple cider donuts is a delicious treat to bake for fall! They’re soft and tender, filled with apple pie spice and cinnamon sugar flavor yet they’re refined sugar free. Kids love baking and eating them too! Gluten free, dairy free, grain free and paleo.
Want more paleo baking recipes that taste just like the real deal? Purchase my book, Paleo Baking at Home here!
Donuts always disappear faster than any other baked good in my house!
I recently made these pumpkin donuts with maple icing and the next recipe on my list was apple cider donuts. Fall is the best time for baking in my opinion and apple treats can be just as festive and fun as pumpkin.
I based these donuts on classic apple cider donuts, including a cinnamon sugar topping that takes them to the next level. You won’t believe they’re completely grain free and refined sugar free with how delicious they are!
What You Need to Make Paleo Apple Cider Donuts
The only ingredient here that is different from most of my baking recipes is the apple cider. You can use any cider for this recipe. Here’s everything you need to prepare the donuts:
apple ciderblanched almond flourarrowroot flour, or tapiocabaking sodaapple pie spiceground cinnamonfine sea salteggsmaple sugar, or coconut sugar, or a combination coconut oil or gheealmond milk pure vanilla extractCoconut oil spray {to grease the donut pan}
How to Make Apple Cider Donuts
Preheat your oven to 350° F. I used a silicone donut pan for this recipe to allow for easy removal.
First, reduce the apple cider: Place the apple cider in a small saucepan and bring to a boil, then lower the heat to medium and allow it to simmer for about 5-8 minutes or until it reduces to about 1/3 cup. Remove from heat and allow it to cool while preparing the rest of the donut batter.
In a large mixing bowl, combine the almond flour, arrowroot, baking soda, apple pie spice, cinnamon and salt, set aside.
In a separate large bowl, whisk together the eggs, sugar, oil or ghee, almond milk, and vanilla. Whisk in the reduced apple cider, then immediately add the dry ingredients to the wet and stir well until fully combined.
Spray your donut pan with coconut oil cooking spray to lightly grease it. Spoon the batter into the wells of the donut pan to make 11 donuts – you might need to do this in 2 batches depending on the size of your donut pan.
Bake in the preheated oven for 20 minutes or until set and a toothpick inserted near the center of one comes out clean. Remove the pan from the oven and place it on a wire rack to cool for about 5-10 minutes. The donuts will need to set before removing them from the pan. Carefully remove them and place on a wire rack to cool completely.
While they cool, make the topping. Melt the ghee and place it in a small bowl. In a separate bowl, stir the coconut and maple sugar and apple pie spice. Brush the cooled donuts with the ghee and either sprinkle with or dip in the sugar mixture.
Maple Sugar versus Coconut Sugar
You’ll see in many of my recipes that I use either maple sugar or coconut sugar. Maple sugar has amazing flavor and is fine and light in color – I absolutely love it for baking and for making icing! But I realize it’s not sold in many grocery stores, including the ones I go to.
I always buy my maple sugar on Amazon in large amounts so I always have it on hand! I love this brand. If you can’t get maple sugar, coconut sugar is always great for baking in place of it.
Sometimes, I like to use both maple and coconut sugars in my recipes to get the maple flavor and the deeper brown sugar flavor of coconut sugar.
I like to look at maple sugar as “light brown sugar” and coconut sugar as “dark brown sugar”. Just as you sometimes use white sugar + brown sugar in traditional baking recipes, I sometimes like to use maple and coconut sugars.
How to Store Paleo Apple Cider Donuts
If you’re not serving the donuts right away (or if you have leftovers), store them loosely covered at room temperature for up to 3 days.
If you want to keep them fresh longer, refrigerate them for up to one week, reheating in the toasted oven. You can also freeze them tightly wrapped for up to 2-3 weeks. Simply defrost in the refrigerator and lightly reheat in the toaster oven.
I hope you’re ready for a delicious treat to bake this fall that everyone is going to love! Preheat your oven and grab your ingredients because it’s time to bake – let’s go!
Paleo Apple Cider Donuts {Gluten Free}
Paleo Apple Cider Donuts {Gluten Free}
This good for you paleo version of classic apple cider donuts is a delicious treat to bake for fall! They’re soft and tender, filled with apple pie spice and cinnamon sugar flavor yet they’re refined sugar free. Kids love baking and eating them too! Gluten free, dairy free, grain free and paleo. Prep Time: 15 minutesCook Time: 30 minutescooling time: 30 minsCourse:baking, Brunch, Dessert, SnackCuisine:Gluten-free, PaleoKeyword:apple cider, applecinnamon, baking, cinnamon, dessert, donuts, gluten free, paleoServings: 12 donuts
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Ingredients
Donut Batter:
1cupapple ciderreduced to about 1/3 cup (see instructions)2 1/4cupsblanched almond flour3/4cuparrowroot flouror tapioca1tspbaking soda1Tbspapple pie spice1tspcinnamon1/4tspsalt2large eggsroom temperature3/4cupmaple sugaror coconut sugar, or a combination2Tbspscoconut oil or ghee melted2Tbspalmond milkor other dairy free milk1tsppure vanilla extractCoconut oil spray to grease donut pan
Topping:
2Tbspmelted ghee1/3cupcoconut sugar1/3cupmaple sugaror all coconut sugar1 1/2tspapple pie spice
Instructions
Preheat your oven to 350° F. I used a silicone donut pan for this recipe to allow for easy removal.Reduce the apple cider: Place the apple cider in a small saucepan and bring to a boil, then lower the heat to medium and allow it to simmer for about 5-8 minutes or until it reduces to about 1/3 cup. Remove from heat and allow it to cool while preparing the rest of the donut batter.In a large mixing bowl, combine the almond flour, arrowroot, baking soda, apple pie spice, cinnamon and salt, set aside.In a separate large bowl, whisk together the eggs, sugar, oil or ghee, almond milk, and vanilla. Whisk in the reduced apple cider, then immediately add the dry ingredients to the wet and stir well until fully combined.
Spray your donut pan with coconut oil cooking spray to lightly grease it. Spoon the batter into the wells of the donut pan to make 11-12 donuts – you might need to do this in 2 batches depending on the size of your donut pan.
Bake in the preheated oven for 20 minutes or until set and a toothpick inserted near the center of one comes out clean. Remove the pan from the oven and place it on a wire rack to cool for about 5-10 minutes. The donuts will need to set before removing them from the pan. Carefully remove them and place on a wire rack to cool completely.While they cool, make the topping. Melt the ghee and place it in a small bowl. In a separate bowl, stir the coconut and maple sugar and apple pie spice. Brush the cooled donuts with the ghee and either sprinkle with or dip in the sugar mixture. Serve right away, or store loosely covered at room temperature for up to 3 days. Refrigerate or freeze, tightly wrapped, to keep them for longer. Enjoy!
Nutrition
Calories: 305kcalCarbohydrates: 38gProtein: 6gFat: 16gSaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 92mgFiber: 3gSugar: 24gVitamin A: 40IUVitamin C: 1mgCalcium: 82mgIron: 1mg
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Want More Paleo Baking Recipes for Fall? Try One of These!
Pumpkin Cinnamon Rolls
Apple Pie Bars
Apple Crumble Pie
Pumpkin Scones
Pumpkin Donuts with Maple Icing
Apple Crumb Muffins
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