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!
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SCD Vanilla Donuts
- 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
Preheat oven to 350°F
Lightly grease silcon donut pans with melted coconut oil or butter (if using a metal pan add a light dusting of coconut flour
Add all ingredients to stand mixer bowl or medium mixing bowl
Mix at medum speed for about a minute until everything is well combined. Batter will be a little thick
Pour batter into donut pan until each cup is just about full
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
Bake for 25 – 30 minutes until donuts are golden brown on the top and spring back to the touch.
Cool in pan on wire rack for about 10 minutes
Carefully remove donuts from pan and cool the rest of the way on wire rack – about 30 minutes
Store in air-tight container in refrigerator for 4 – 5 days or in freezer for 3 – 6 months