Paleo Carrot Cake Donut Holes

These carrot cake donut holes are paleo, gluten-free, dairy-free, refined sugar-free, and absolutely delicious!

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Prep Time 5

Cook Time 10

Servings: 12 donut holes

Course: Dessert, Donut, Snack

Cuisine: American

For the donut holes:

1 egg
¼ cup coconut oil melted
2 tablespoon honey can sub maple syrup
splash of vanilla extract
½ cup almond flour
4 ½ tablespoon coconut flour
¼ cup tapioca flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½-1 teaspoon cinnamon (depends how strong you want the cinnamon flavor! I did closer to 1 tsp)
¼ teaspoon ground nutmeg
½ cup shredded carrots

For the glaze (non-paleo version!)

For the paleo glaze:

Preheat oven to 400℉ and line a baking sheet with parchment paper.
In a bowl, combine the donut hole ingredients (except for the carrots) until you have a dough. Fold in the shredded carrots.
Let the dough sit for 10 minutes to allow the coconut flour to soak up extra moisture. Scoop and roll the dough into about 12-14 donut holes and place on the prepared baking sheet.
Bake the donut holes for about 8-10 minutes, or until they are turning golden brown. Let them cool completely before adding glaze.
Mix up your glaze of choice and dip each donut hole until fully coated. Let harden and enjoy!