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For Real Donut Holes…

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Alice has really gotten into baking lately, which I have to say, makes me proud. While she can cook an entire recipe on her own, we are still working on the cleaning up part.

Anyway, we were trying to figure out a good Easter morning breakfast and came up with these donut holes. For the first time, in 6 years since I’ve gone paleo, I got a treat that is actually squishy (like a donut)!! While I LOVE paleo treats (probably a little too much) and I am completely satisfied by them, I do miss things like donuts once in awhile. But I don’t even try to make them into a healthy treat because the texture is just too different…until now!

While I was hesitant to use something new, which I’m not sure why, I now realize it was so worth it. So do yourself a favor and go get some Psyllium Husk Powder at Whole Foods or a nutritional store, or online immediately. It’s just a water-soluble, natural fiber which can add valuable bulk to the diet. Who couldn’t use some extra fiber in their diet anyway? And, it makes things like these donut holes squishy!


Just out of the shower and on to baking…


And now, to enjoy the reward for her work…


You can see that they are actually chewy!


But I never said they weren’t messy…


Happy Easter!


I bet you didn’t know my husband was in the Master’s golf tournament, did you? Neither did I….


This recipe only makes 14 donut holes. I would recommend doubling it. For our family of 4, we certainly didn’t have any leftovers.

Donuts Holes by
Prep time:
Cook time:
Total time:
Serves: 4
  • 1/2 cup coconut flour
  • 2 tbsp psyllium husk powder
  • 1/4 tsp celtic sea salt
  • 1/4 cup grass fed butter
  • 1 cup boiling water
  • 2 tbsp coconut palm sugar (this is my favorite brand)
  • 1/2 cup dark chocolate, melted
  1. Preheat oven 325F.
  2. Mix dry ingredients together in a medium bowl.
  3. Then in a small pot, boil water and add butter to melt.
  4. Pour water/butter into the bowl of dry ingredients and mix well.
  5. Once it starts to become dough like, you will likely need to use your hands to knead it all together.
  6. Then, tear off golf ball sized pieces and form into balls with your hands.
  7. On a parchment paper lined cookie sheet, place the balls on the sheet and cook for 25 minutes.
  8. A few minutes after that has cooked, melt your chocolate so it has some time to cool.
  9. Then once the donut holes come out of the oven, dip them halfway or cover them completely with chocolate, and devour!

Please ignore any typos or grammatical errors. I am working to meet a project deadline, one I look forward to sharing with you all this fall (and it may have something to do with yummy treats like this one). But I really wanted to get you all this fun recipe in time for your Easter breakfast treat, before Easter.

  • tricia - I just found your blog and I love it!!!!!!ReplyCancel

  • Elizabeth - How did you KNOW I’ve been craving donuts? Yum!ReplyCancel

    • landriav - I’ve been craving them ever since Alice made them. I just told her this morning I wanted more! I hope you get to try them soon. Have a good one Elizabeth!ReplyCancel

  • Maria - My 5 yr old son has a soy allergy, so donuts have been off limits. Prior to reading your blog, I had purchased the “babycakes” donut maker for him and just used your recipe. The mixture turned out awesome in the donut maker (4 minutes!), and he loved them! He even said “they’re so good, I like this soy allergy thing.” Lol.ReplyCancel

  • Maria - Btw, I used dark chocolate morsels with no soy lecithin to make your recipe soy free.ReplyCancel

  • Landria - Maria, thanks so much for sharing that! I’m so happy your son loved them. And I just added the baby cakes donut maker to my amazon cart, so thank you!!ReplyCancel

  • Stephanie - Thanks for the great recipe! I used this recipe tonight with a few alterations to make “bread” sticks. I doubled the recipe, omitted the palm sugar and the chocolate and doubled the salt. I didn’t have enough butter so I ended up using 1/4C butter and 1/4C coconut oil. In place of the sugar I added italian herbs. We dipped them in leftover homemade marinara sauce and it was to die for! I can’t believe how much this recipe really resembles conventional bread in it’s texture! Thanks again!


    • landriav - Stephanie, that is SO great to hear!! We love it too! So glad to hear yall love it as much as we do. Thank you so much for sharing!!ReplyCancel

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