SCD Recipe: Basic Vanilla Donuts

I love making SCD donuts. Though I’ve been on the Specific Carbohydrate Diet for nearly 20 years, I only recently started making donuts.

The recipe is similar to SCD muffin recipes I’ve made, but the donut pan gives the donut a firmer and slightly crustier outside, while the inside is cake-like.

This recipe and video is for my basic vanilla donuts. You can find my Lemon-Blueberry Donut recipe here. I like these because they are simple, light, and not too sweet. They are an easy breakfast when I’m in a hurry or good for a quick snack or dessert.

I like to use silicon donut pans. I’ve never had a problem with the donuts sticking and they are easy to clean. These donuts are sweetened with D’Vash Date Nectar, but you can also subsitute the same amount of honey.

Be sure to check out my demo video below for making these awesome donuts!

You can have all of my recipes emailed to you – so you never miss one! Sign up here.

SCD Vanilla Donuts

Course Breakfast, Dessert, Snack
Cuisine SCD
Keyword gluten free, grain free, SCD Dessert Recipe, scd diet, specific carbohydrate diet
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • ½ cup almond flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 large eggs
  • ¼ cup cashew, almond, coconut milk or whisked yogurt
  • ¼ cup melted butter or coconut oil
  • ¼ cup date nectar or honey
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350°F

  2. Lightly grease silcon donut pans with melted coconut oil or butter (if using a metal pan add a light dusting of coconut flour

  3. Add all ingredients to stand mixer bowl or medium mixing bowl

  4. Mix at medum speed for about a minute until everything is well combined. Batter will be a little thick

  5. Pour batter into donut pan until each cup is just about full

  6. If using silicon pans, place on a cookie sheet to keep them from spilling (optional – I find it easier to get them in and out of the oven this way

  7. Bake for 25 – 30 minutes until donuts are golden brown on the top and spring back to the touch.

  8. Cool in pan on wire rack for about 10 minutes

  9. Carefully remove donuts from pan and cool the rest of the way on wire rack – about 30 minutes

  10. Store in air-tight container in refrigerator for 4 – 5 days or in freezer for 3 – 6 months

Recipe Video

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

Latest posts by Sherry Lipp (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *