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Baked Donut Holes

2 min read
gluten-free baked donut holes with coconut flour
Gluten-free baked donuts made with coconut flour

This recipe is a part of The Nourishing Gourmet’s Pennywise Platter Thursday!

These baked donut holes (and paleo friendly) are gluten-free and grain-free, made from coconut flour. They are a take-off from my Christmas cookies I posted a year ago, and are quite good for an every-now-and-then breakfast, or simply as a snack or dessert.

Powder your xylitol well in a blender, magic bullet or coffee grinder (haven’t tried the coffee grinder yet!). This provides an excellent sweet and cooling coating on the outside, perfect for the resemblance of snow in winter. Full of protein and free from sugar, these perfect treats provide satisfaction and health building nutrients.


Baked Donut Holes


  • 1/4 cup of organic butter, or organic shortening
  • 1/4 cup xylitol or coconut palm sugar
  • 1/4 tsp. Himalayan salt
  • 5 TBSP.  coconut flour
  • 1/4 tsp. pure vanilla extract
  • 1 eggs
  • 1/2 cup powdered xylitol or cocoa powder, for dusting


  1. Bring butter or shortening and egg to room temperature. Preheat oven to 350 degrees and lightly grease a glass baking dish.
  2. Cream butter or shortening with xylitol, salt and vanilla. Add egg and mix well.
  3. Sift coconut flour into mixture and stir until well combined (the dough should be quite stiff).
  4. Roll into 12 1-inch balls and place evenly on the glass baking dish. Bake for 12-14 minutes, or until golden and slightly brown.
  5. Let cool then roll in powdered xylitol or cocoa powder.


Makes 1 dozen donut holes

It’s a new year, and I have many goals for my health this year. What are your goals for the new year in regards to your health? Share in a comment below and let me know.

This is The Healthy Advocate.

Thank you to Lisa at Allergy Free Vintage Cooking for letting this recipe be a part of her Lunchbox link love!

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