Paleo Cinnamon Crumb Cake Donuts

Soft & fluffy cinnamon cake donuts, made grain-free & paleo. Especially topped with an almond butter crumb topping, this recipe is lights-out good! Paleo, Grain-free, Dairy-Free, Gluten-free, Low Sugar, SCD-friendly.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350F. Lightly spray a silicone donut mold with nonstick cooking spray.

Step 2

In a large mixing bowl combine the almond flour, tapioca flour, monk fruit, baking soda, cinnamon, & salt. Whisk until well combined.

Step 3

Add in the eggs, melted coconut oil, almond milk, and vanilla extract. Beat with an electric hand mixer until a smooth batter forms.

Step 4

In a separate small dish, make the crumb topping. Stir together the almond flour, almond butter, melted coconut oil, vanilla extract, and cinnamon. It will be crumbly in texture. Set aside.

Step 5

Spoon the donut batter evenly into the donut molds. Sprinkle the crumb topping evenly over the batter in each mold.

Step 6

Bake for 20 minutes, until a toothpick comes out clean from the center of the donuts.

Step 7

Let cool completely before turning out of the donut mold. Melt the coconut butter and coconut oil together and drizzle over each donut. Enjoy!

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