Chocolate Coconut Paleo Doughnuts

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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I came up with this idea out of a discussion of people\’s cheats. Doughnuts were something that came up, and I wanted there to be a better option than running into Dunkin. The carbs in this are mostly starch, with some fructose present in the maple syrup. The fats are mostly MCTs, which your body doesn\’t like to store and prefers to burn as fat. If you eat these after a hard workout, the starch will be taken up by your muscles and liver, and the MCTs will be burned for fuel. You will have a very hard time storing them as fat if eaten that way (within reason!).

Yields 20 large or 30 medium doughnuts.
Large doughnut nutrition facts (baked, per doughnut. If you fry then count that fat.)
450 Calories 24g fat 47g carbs 7.5g protein

Medium doughnut nutrition facts.
300 Calories 16g fat 32 carbs 5g protein

1. In a large mixer or mixing bowl, sprinkle yeast on 0.25 cup warm water and let sit 5 minutes or until foamy.

2. Add 0.5 cup coconut oil, 0.5 cup manna/butter, 0.5 cup maple syrup, 4 eggs, and 1.5 cups water. Mix until smooth. Add 2 cups coconut flour and mix until smooth. Add remaining 4 cups of flour 1 cup at a time. Knead the dough about 5 minutes. Place dough in a greased bowl and set aside in a warm place to rise 2-3 hours or until puffy to the touch.

3. Form the dough into doughnut shaped objects (good luck!) and set aside, covered, to rise again.

4. If frying, heat oil in a large pan. Gently slide doughnuts in with a spatula and cook 30-45 seconds on each side or until they float and are golden brown. Set aside on wax paper.

If baking, bake doughnuts 10-12 minutes at 375 on a cookie sheet or until golden brown.


You can double or triple recipe if you want to cover the entire doughnut or want extra to drizzle or dip.

1. Combine 1 cup maple syrup, 0.5 cup coconut manna/butter, 4 tablespoons cocoa powder, and 1 tablespoon starch flour in a small saucepan over low heat, mixing with a whisk. Reduce and thicken until whisk leaves definite trails.

2. Let cool until nearly room temperature (or chill in the freezer 5 minutes). Dump shredded coconut into a bowl slightly wider than your doughnuts.

3. Dip one side or fully submerge doughnuts into frosting, then press firmly into shredded coconut for several seconds. No chocolate should be left in the coconut bowl. Set aside on wax paper.

4. Drizzle remaining chocolate over the doughnuts, or use it for dipping!

Suggested substitutions: You could use butter or clarified butter in place of the coconut products, but you\’ll be losing the nutritional trickery of the coconut fat. You can also switch up the flour called for to whatever is to your liking.


  • 2 cups Coconut flour
  • 4 cups Paleo Starch flour of your choice
  • 1 cup Coconut manna/butter
  • 4 Eggs
  • 0.5 oz Active Dry Yeast
  • 1.5 cup Maple Syrup
  • 4 tablespoons Cocoa Powder
  • Shredded Coconut
  • Oil for cooking (optional)


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Recipe Comments

Comments (10)

  1. posted by Jamie V. on March 21, 2012

    what would an example of an acceptable paleo starch flour? i don’t think almond would qualify…

  2. posted by Patti on March 21, 2012

    Arrowroot powder would be a Paleo starch.

  3. posted by willgregory on March 22, 2012

    Whichever of potato, white rice, tapioca, or arrowroot you like (or something else!). I actually used 1 cup of each to show average results.

  4. posted by Jamie V. on March 22, 2012

    potato and white rice wouldn’t be paleo by any standards. i can’t imagine using 4 cups of arrowroot powder, though, that’s kinda scary. i’ve only ever used it as a thickener. hmmm maybe i’ll order some tapioca through amazon. thanks.

  5. posted by Gina Hagmeyer on March 23, 2012

    So I tried this recipe with high hopes but I’m sad to say I was disappointed!!!! I used 4 cups of arrowroot powder because that’s what I had on hand. I would not recommend this! Perhaps this is why these came out so terrible! The taste was awful! I’ve been paleo for two years now and am familiar with the taste of most paleo baked goods. This is one I do not want to try again. I would be willing to try again but it’s a costly recipe to not come out edible! I will wait and see what others post.

  6. posted by willgregory on March 24, 2012

    Jamie- many people in fact disagree with you on that and eat potatoes regularly as part of their paleo diet. White rice is also fairly innocent and some people have it occasionally (see mark sisson’s post on rice).

    Gina- I’m sorry to hear that. Mine came out quite delicious, and I shared them with a number of non-paleo people who thought they were great. I wouldn’t think that one high starch flour or another would make much difference, but you never know. I was actually going to make another batch this weekend since so many people wanted them (or wanted more).

  7. posted by lou on March 25, 2012

    Active dry yeast isn’t paleo, is it?

  8. posted by willgregory on March 27, 2012

    Yeast isn’t so paleo from a re-enactment perspective, but there’s not much to find fault with in it from an optimal health perspective. Have to make your own decision.

    So I made another batch to try the baked version, and they came out much more dry than the fried ones. If I were to do these again, I would reduce the coconut flour to 1 cup, replace it with a cup of starchy flour, and double the coconut manna/butter and oil to keep them more moist. They weren’t bad, just dry.

  9. posted by young on March 29, 2012

    ??? i don’t understand paleo flour. and 4 cups of flour seems a lot.

  10. posted by young on March 29, 2012

    and when you said coconut oil, do you mean melted?

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