You’re probably looking at these donuts and either thinking, “How healthy are we actually talking?”, or “Healthy means they taste like cardboard”. Well we’re happy to report, these are legitimately healthy, and objectively delicious. These adorable little donuts are gluten, dairy, refined sugar and grain free, so conveniently fit with pretty much any diet. And contrary to conventional donuts and most other baked goods, they’re not terrible for you and won’t spike your blood sugar. That’s because the main ingredient we used is coconut flour which is high in protein, healthy fats and fibre. When combined with other high protein and fat ingredients like eggs, peanut butter and coconut oil (just high in fat), your body will digest the donuts more slowly, releasing a sustainable form of energy that won’t make you crash. We also used maple syrup as our sweetener, which is one of our favourite natural alternatives to refined white sugar. (Helpful tip: When adapting recipes directly, be careful when swapping wet for dry ingredients. For example, if you want a healthier sweetener for chocolate chip cookies that use brown sugar, try another solid sugar alternative like coconut sugar. If you want to try maple syrup or another liquid sweetener, you’ll just have to play around with the recipe).

There you have it, simple, healthy donuts are actually a thing. You might also be thinking, “I can’t make donuts, they look so complicated”. In short, here’s a secret – donuts are really just cake baked in circular tins.


(Makes 12 donuts)
2/3 cup melted coconut oil
4 tablespoons maple syrup
4 eggs
2 teaspoon ground vanilla bean
1 1/2 cup smooth peanut butter
6 tablespoon coconut flour
2 teaspoon baking powder
3/4 cup dark chocolate chips


½ cup dark chocolate chips + ½ tablespoon coconut oil
2 tablespoons creamy peanut butter + 1 teaspoon coconut oil


1/2 cup Coconut flakes


1. Mix wet ingredients together with a whisk in a large bowl
2. Add dry ingredients and fold in chocolate chips
3. Place in an oiled donut pan, leaving some room for them to rise
4. Bake at 350 for about 13 minutes, give them a little feel to make sure they are cooked through
5. Turn out onto cookie rack and let cool
6. Melt chocolate chips and oil together and place in a bowl, and dunk cooled donuts in glaze and let glaze set. For donuts that are being topped with coconut, sprinkle coconut on glaze while it is still wet.
7. Melt and mix peanut butter and oil together. This mixture needs to cool a little before it is drizzled.
8. Using a spoon, drizzle peanut butter over donuts and enjoy!

*Recipe adapted from

Want more chocolate peanut butter recipes? click here.


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Kylie McGregor is a Certified Nutritional Practitioner, Culinary Nutrition Expert, and editor-in-chief at Well Daily. After four years working in Toronto as a publicist, Kylie’s passion for nutrition, a desire to learn more and share this knowledge with others led her to enroll in Meghan Telpner’s Culinary Nutrition Expert Program, which provides an in-depth education around the healing properties of various foods and how to prepare them. Upon completion of this three-month program, Kylie decided to further her education and enrolled at the Institute of Holistic Nutrition in Vancouver, where she completed the one-year diploma program. Kylie hopes to share the knowledge she’s gained on her own journey, and encourage others to take control of their own health, wellness and happiness.

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