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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


  • 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


  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