This healthy baked chocolate donut recipe is gluten-free, paleo, and bursting with chocolate flavor. They’re packed with superfoods and are perfect for breakfast or for satisfying any sweet tooth.
Nothing beats a fluffy and gooey chocolate donut with a cup of morning coffee.
Or even better, a warm baked donut with an ice-cold glass of milk.
Calling all chocolate lovers! This baked sweet potato chocolate donut recipe is for you.
Before we dive in, a few of my favorite recipes for all the chocolate indulgence:
- Flourless Paleo Sweet Potato Brownies
- Healthy Buckeye Balls (Paleo, Vegan, Keto)
- Vegan Chocolate Chip M&M Cookies
Now let the chocolate obsession continues.
I’m so happy with how this baked chocolate recipe turned out- it’s soft and fluffy with a slightly fudgy texture; rich and decadent which makes it perfect for dessert.
Additionally, they are refined sugar-free, so they can even be enjoyed as breakfast!
It’s filled with protein, healthy fats, complex carbs, fiber, tons of vitamins, and minerals and you can add whatever toppings you like!
How to Make Healthy Baked Chocolate Donuts
These baked donuts are super easy to make.
First, in a large bowl, whisk together all of your wet ingredients.
Second, tightly pack your dry ingredients (almond flour and cacao powder) and then sift them into your wet ingredients.
Sifting will loosen the flours so there aren’t any clumps and will help make sure that your ingredients mix thoroughly.
Now that you’ve thoroughly mixed together all of your ingredients, grab a silicone donut pan and spray with cooking spray.
Use a spoon or a pastry bag to fill the donut pan to the top leveled with the pan. Make sure it’s smooth to the top, but not overfilled.
Bake the donuts for about 15-17 minutes, until a toothpick comes out clean after sticking it into the center.
Now it’s time to add your favorite toppings!
Some of my favorite ways to top the donuts are with almond butter, peanut butter (not paleo), chocolate chips, or coconut shreds.
They’re fun to dunk in your morning coffee too,
What Makes This Chocolate Donut Recipe Healthy?
This recipe uses almond flour which keeps this recipe paleo-friendly, gluten-free, and lower in carbs.
Almonds are a great source of healthy fats and fiber as well.
If you’ve been around for a while, you know about my obsession with sweet potatoes.
Sweet potatoes are another great source of fiber, and they’re packed with antioxidants, vitamins, and minerals.
Antioxidants fight free-radical oxidation, which has been linked to cancer and other illnesses.
Sweet potatoes also provide a healthy source of complex carbs and keep this recipe refined sugar-free.
These paleo donuts get another superfood boost with the addition of cacao powder.
Cacao powder also contains antioxidants and has been linked to reduced inflammation, improved blood flow, lowering cholesterol and improving blood sugar levels. There is also research suggesting that cacao can improve mood and help with depression… totally makes sense that we gravitate towards chocolate when we’re feeling blue!
Read more Here.
How to Store These Baked Chocolate Donuts
These paleo chocolate donuts are best kept in an airtight container in the fridge for about 3-4 days. You can also store them in the freezer for up to a month.
To defrost, simply take them out of the freezer and let thaw to room temperature for about 15 minutes, or in the microwave for 20-30 seconds. If you notice the donuts starting to dry out, you can microwave them with a piece of bread to help restore its moisture.
Tips for the Perfect Donuts
1. Use a non-stick silicone donut pan like this one.
Looks funny I know, but you’ll be glad you did when you can just pop those donuts right out and you don’t have to worry about parts getting stuck to the pan or having to carefully scrape them out.
2. Use room temp eggs.
Room temp eggs mix better with the batter and also affect the baking time.
If you forget to take the eggs out of the fridge ahead of time, you can bring the eggs down to room temp by placing them in a bowl of warm (NOT hot!) water and let them sit for about 5 minutes.
Be careful the water isn’t too warm or you could end up accidentally cooking your eggs.
3. Always sift dry ingredients.
Sifting dry ingredients makes sure that there are no clumps so your batter will mix more thoroughly.
What’s your favorite way to eat a chocolate donut? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You may also like these donut recipes:
Baked Chocolate Donuts (Paleo, Gluten Free)
- 1 egg
- 1/2 cup sweet potato puree
- 1/4 cup maple syrup
- 1/4 cup almond butter*
- 1/4 cup cacao powder
- 1/4 cup almond flour Packed
- 1 tsp baking soda
- Pinch of Salt
- 1/2 cup chocolate chip divided in half
- Prepare the sweet potatoes
- Poke some holes in the sweet potatoes
- Bake at 350 F for an hour;
- Steam in a pot or microwave them until soft
- Let the sweet potatoes cool. Peel the skins off of the sweet potatoes. They should be fairly easy to peel once they are softened
- In a mixing bowl, mash the sweet potatoes well with a fork
- Making Donuts
- Preheat the Oven to 350 degrees
- Add almond butter, maple syrup, and egg to the mashed sweet potatoes. Use a hand mixer to combine the wet ingredients until smooth.
- Add almond flour, cacao powder, and baking soda. Use a spatula to combine all the ingredients.
- Fold in 1/4 cup chocolate chips.
- Use a spoon or a pastry bag to fill the greased silicone donut pan ** all the way leveled with the pan.
- Bake 15 - 17 minutes. Remove from the oven and let it cool for 5 - 10 minutes, then move the donuts to a cooling rack.
- Drizzle extra almond butter and chocolate chips on top if desired.
- Enjoy with a glass of homemade nut milk or some ice cream!
- * You can sub with peanut butter if not following the paleo diet.
- ** I recommend placing a baking pan underneath the silicone donut pan to make it easier to take in and out of the oven.
- If you prefer sweeter, add 2- 3 tablespoons of coconut sugar to the batter.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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