Today I received my much anticipated Donut pan in the mail. I was so excited that I HAD to try it out right away! So out came my simple donut recipe and I was on my way! This recipe is for chocolate devils food style donuts but it can easily be modified. In the coming weeks I'll post variations. Also, if you don't have a donut pan you can easily make donut bars like long johns, cupcake shaped donuts or donut holes with this recipe.

Yield - 6 glazed donuts
Roughly -
280 Calories
26g Fat
2g Net Carbs
4.6g Protein

(If you opt to eat these without the ganache the macros drop to 111 Calories, 8.3g Fat, 1g Net Carb, 4g Protein)

3 Eggs, separated
1/4 Cup Psyllium
1/4 Cup Almond Flour or Meal
1/4 Teaspoon Baking Powder
2/3 Cup Stevia or Other Sweetener
1/4 Teaspoon Baking Powder
2 Tablespoons Cocoa Powder
A Pinch of salt
A Dash of cinnamon
2 Tablespoons Melted Coconut Oil or Butter

For the ganache:

1/2 cup cacao butter (I'm sure regular butter or coconut oil will work too)
2 Tablespoons Cocoa Powder
1/2 Cup Sweetener of Choice
2 Tablespoons to 1/4 Cup Milk of Choice (the more milk you use, the less intense the ganache will be)

Optional Toppings

Chopped nuts
Coconut Shreds
Sprinkles of Choice
Dried Minced Fruit


In a small sauce pan mix ganache ingredients.

Stir over medium low heat until melted and well combined.

Transfer to a bowl wide enough to fit your donut through.

Cover and allow to cool in the fridge.

Preheat oven to 350 (325 if using a cupcake pan)

Beat egg whites with salt until stiff peaks are formed

In a separate bowl mix all other donut ingredients, it will be dry and crumbly

Gently fold egg whites into the mixture a little at a time until no streaks remain.

Portion out on a greased donut pan or lined baking sheet

Bake for 15 minutes or until they pass the toothpick test (bake for 5 minutes if using a cupcake pan)

Remove from heat and allow to cool.

When donuts are cooled, pull ganache from the fridge. It will have separated slightly, give it a stir to recombine. The texture should be thick enough to stir and slightly gloppy, think of a slightly runny pudding texture.

Dip the donuts into the ganach.

If using an additional topping, dip ganache covered donuts in topping

Place on a plate and chill in the fridge until the ganache hardens up a bit and enjoy!

These also make good "cake pop" alternatives. If you are feeling bold try piping a little sugar free jam or jelly inside the Long John version of these for a different flavor profile.

Note - a special thanks to IGs @hangbone for her cupcake mod!


04/03/2013 1:48pm

Can i not include psyllium as I don't have it? Are there any substitutes, like coconut flour? Thanks!

Hang Tran
04/07/2013 11:57pm

Is the 1/4 cup Psyllium the powder or husk? Thank you

04/08/2013 12:43am

Hi Hang,

I use psyllium husk. Not the powder. But powder works as well.


Hang Tran
04/11/2013 6:58pm

Thank you, Blondie.
I'm HangBone on instagram.
I just made this, but I used a cupcake tin instead because I haven't purchase the donut pan, but I couldn't wait anymore. It tasted very good, but I left it in a little to long, so it had burnt bottom. I didn't do the ganache, but the donut part alone is yummy.

I have another question.

- The melted coconut oil is meant to grease the pan, correct? Or, am I supposed to mix it in with the "dough" because you listed it under the donut ingredient and say "In a separate bowl mix all other donut ingredients" The term "all" slightly confused me because does that mean the oil is a part of it, too; however, you did say it's supposed to be dry, and I just implied that it's meant for the pan.

04/08/2013 12:45am

Hi Isond,

Psyllium husk is what makes the donuts chewy, unfortunately there is no substitute. You can however pick it up at your local organic market or trader joes, in the dietary section. Trader Joes sells it as Secret of the Psyllium.

Good luck!


04/11/2013 10:39pm

Hi Hang :)

The oil or butter is meant to be mixed into the donut dough. How did they turn out without it? I'm glad you got to try them! Maybe make them on a cookie sheet next time to avoid them overcoming? It's tricky since different ovens cook differently. I hope they come out perfectly for you next time :) Thanks for trying my recipe and for leaving feedback!!!!

04/12/2013 1:01am

I really enjoyed them even though they were a little darker. I'm new to bake like from scratch. I was a "from the box" baker; however, a homemade first batch that is still edible. That's an achievement for me in itself. :-) I used homemade almond flour, and that was just divine.

I will definitely add the coconut oil into the batter next time. I just love that in anything. I might switch my sweeter out for another sweeter next time too. Do you have any suggestion on sweetener? I'm also plan to make a cream cheese and cinnamon icing to top it next time.

04/22/2013 7:38pm

I use home made almond flour too :) it's my fave because I can get the texture just how I like it. For donuts I like leaving a few larger granules of almond so there is a little crunch :) I use erythritol, it has zero glycemic impact and is a sugar alcohol (read: no chemicals). It's one if those paleo on the fence type items, it's not bad for you and it's a personal decision if you use it. The only downfall is that it's not readily available in most stores so I order mine off amazon. So great that you are trying out baking from scratch and grain free at that! Both of those are feats of their own and you are tackling them together! Bravo! Keep it up!


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