These funfetti donut holes are the most fun little bites! They have the best soft texture and are made with healthy ingredients. They're paleo, gluten-free, dairy-free, and refined sugar-free!
Here are the ingredients you'll need:
- almond flour
- coconut flour
- tapioca flour
- coconut oil
- maple syrup or honey
- baking powder & baking soda
- almond extract
See recipe card for quantities.
Store in the fridge for up to 1 week before moving to the freezer!
Paleo Funfetti Donut Holes
These funfetti donut holes are the most fun little bites! They're paleo, gluten-free, dairy-free, and absolutely delicious!
- ½ cup almond flour
- 4 ½ tablespoon coconut flour
- ¼ cup tapioca flour
- 1 egg
- 2 tablespoon honey
- ¼ cup coconut oil melted
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon almond extract
- pinch of salt
- 3 tablespoon sprinkles use paleo-friendly sprinkles if strictly paleo!
For the glaze (not paleo!):
- ½ cup powdered sugar
- water to thin
For a paleo glaze:
- ¼ cup coconut butter melted
- 3 tablespoon maple syrup
- Preheat oven to 400°F and line a baking sheet with parchment paper. In a bowl, mix together the donut hole ingredients until you have a dough. Fold in the sprinkles.
- Let the dough sit for about 10 min. to allow the coconut flour to soak up the moisture. Scoop and roll the dough into about 12-15 donut holes and place on baking sheet.
- Bake the donut holes for about 6-8 min., or until they are turning lightly golden brown. Let them cool completely before adding the glaze.
- Mix up the glaze and dip each donut hole in the glaze. Enjoy!
Nivine El Alami
what can we replace tapioca flour with?
Hi Nivine! You can replace the tapioca flour with arrowroot flour or corn starch (corn starch isn't paleo-friendly though)!:)
These look delish…starting a paleo, gluten free, dairy free diet and am hoping to find substitutes for coconut products (allergic to them). Is there any way to substitute those ingredients?
Hi Salesandro! Hm, I am not sure there is a great substitute for coconut flour as it is very absorbent. My best guess would be to sub more almond flour or use cassava flour. You may need to add more to reach the correct texture. Let me know how it goes:)
If I wanted to use all purpose flour, do I just sub all the coconut/almond/tapioca flour ratios with all purpose!?
Hi Karolina! Hm, I'm not entirely sure as I haven't tried this substitution myself. My best guess would be to sub the almond flour with all purpose but you will still need the tapioca flour (you can sub corn starch!) to get the correct texture. You also may or may not need some coconut flour to absorb liquid, you'd just have to play around and see what the dough looks like! I'm sorry I can't be of more help! Let me know if you try them!:)