Gluten Free Vegan Blueberry Donuts (Paleo, Keto Option)
An easy recipe for healthy baked blueberry donuts that are eggless and wheat free, making them gluten-free and vegan! Moist and cake-like on the inside, they are tender on the outside with a delicious sugar free glaze! Bonus? These donuts come with a paleo and keto option!
Baked Blueberry Donuts
We love our healthy donut recipes on here. We’ve had the classic healthy baked donuts, copycat Krispy Kreme donuts, and the glazed raspberry donuts!
With blueberry season in full swing, adding blueberries was next!
I am obsessed with making these blueberry donuts because they need 5 ingredients to make! Granted, if you make the paleo/keto option, there are a couple more, but it is still foolproof.
Although they are made without yeast and completely eggless, they taste like delicious donut cakes- tender on the outside, ultra fluffy on the inside!
How to make baked blueberry donuts
- Preheat the oven to 180C/350F. Coat a 12 count donut pan (or 2 6-count ones!) generously with cooking spray and set aside.
- In a large mixing bowl, combine all your ingredients, except for the blueberries, and mix well. Fold through half the blueberries.
- Pour the blueberry donut batter into a large ziplock bag. Cut a corner of the bag and squeeze out the donut batter into the donut pan, filling about 2/3 of the way through. Top with remaining blueberries.
- Bake the donuts for 12-15 minutes, or until they spring back slightly and a skewer comes out clean from the center.
- Allow donuts to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.
- Once cool, generously spread the donuts with the glaze.
How to make blueberry donuts keto and paleo
Easily make these blueberry donuts keto and paleo friendly, with a few easy swaps!
Instead of using self-rising flour and maple syrup, you will use almond flour and a granulated monk fruit sweetener.
There is also the addition of eggs and apple cider vinegar but like the original recipe, the ingredients are minimal- You will still have delicious keto and paleo blueberry donuts!
Storing baked donuts
Room temperature
You can store blueberry baked donuts at room temperature, provided you intend to eat them within 2 days. Keeping them out any longer will see the donuts begin to get soggy.
Ensure the baked blueberry donuts are kept in a sealed container or covered in plastic wrap.
Refrigerator
Blueberry donuts are best stored in the fridge and will keep well for up to 5 days. Ensure the donuts are in a sealed container or well covered.
To enjoy donuts from the fridge, allow sitting at room temperature for around 30 minutes.
Freezer
Baked blueberry donuts are freezer friendly and will keep well frozen. Simply wrap each donut in parchment paper and place in a ziplock bag.
Once ready to enjoy, allow to thaw at room temperature or overnight in the fridge. You can also heat them up slightly, either in the microwave or toaster oven.
Frozen blueberry donuts will keep for 6 months.
Can I make blueberry donuts without a donut pan
For those of you who don’t have a donut pan, you can easily make them using a muffin tin! Simply follow the directions as the donuts, but fill the muffin tins up 3/4 to the top. The “muffins” will be done once a skewer comes out clean, around 13-15 minutes.
Gluten Free Vegan Blueberry Donuts (Paleo, Keto)
Ingredients
For the gluten-free and vegan option
- 2 1/2 cups gluten-free self-rising flour
- 1/2 cup pure maple syrup can sub for agave nectar
- 1/4 cup coconut oil
- 1 cup milk of choice
- 1/4 cup blueberries
For the paleo and keto option
- 2 1/4 cups blanched almond flour
- 1/2 cup granulated sweetener of choice
- 4 large eggs
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 1/4 cup milk of choice
- 1/4 cup blueberries
For the sugar free glaze
- 2 cups sugar free powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk of choice
Instructions
For the vegan and gluten-free option
- Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
- Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the blueberries, and mix until a thick dough remains. Fold through the blueberries.
- Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
- Bake for 12-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
- Once cool, spread each donut in the sugar free glaze.
For the paleo and keto option
- Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
- In a large mixing bowl, add your blanched almond flour and sweetener of choice and mix well. Set aside. In a separate mixing bowl, add the rest of your ingredients, except for the blueberries, and mix until combined. Add to your dry ingredients and mix until combined. Fold through the blueberries.
- Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
- Bake for 12-15 minutes, or until a skewer comes out clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
- Once cool, spread each donut in the sugar free glaze.
For the sugar-free glaze
- Add your powdered sugar into a large mixing bowl.
- Add your vanilla extract and one teaspoon of milk of choice. Slowly add extra milk while stirring the mixture, until thick.
Can you make the keto option with flax egg, instead of eggs..or with one of the egg replacers?
That won’t work at all 🙂
Is the nutrition info of 11 carbs for the gluten free version of these donuts or paleo/Keto?
For the vegan/gluten free option 🙂
Hi, thanks for all the recipes. I made the Keto version of these and the dough is a tad bit bland. It could use vanilla or lemon extract and 1/2 tsp salt to add flavor and balance. 🙂
Thanks for the suggestion!
Your blueberry donut pictures don’t have a hole in the middle! What form did you use to bake them and how did you subsequently fill them? Or is the hole just covered over with frosting?
The hole is just covered by the frosting 🙂
Ha! Thank you! Looking forward to trying them.
Ha! Thank you! I look forward to trying them.
So welcome!
Can you sub the coconut oil for something else?
I’ve only tried this recipe as written. You can try using butter, but I can’t vouch for it myself.
Hi Arman, thank you for the wonderful recipe, is it possible to do the vegan option but replacing the flour with almond flour?
Additionally would it still taste good without the glaze?
Hi! I haven’t tried so feel free to experiment and see. I often eat these without the glaze.
As much as I spray my donut pan these still stick terribly w/ the almond flour. Any tips? Thank you!
Hi Lisa! Do you have a silcone mold? They help, otherwise using blanched almond flour instead of traditional almond flour
Thank you, Arman! I will try with silicone pans. The taste is amazing!
Hi! I didn’t understand what this proportion means?
(2 1/2 cups gluten-free self-rising)
flournumber 2, what is it? 2 1/2 or 21: 2?2 1/2 cups gluten-free self-rising flour
It’s 2 1/2 cups of gluten-free self rising flour.
Hi! Could you use coconut flour in the gluten-free and vegan option??
Nope, won’t work!
These look AMAZING!!!
Thank you!
I was afraid these would be bland because the keto version of this was so simple. I LOVED them and so did my non keto friend, husband and both little kids I have! I even did wayyy less frosting and they were still really good!!! Thanks for this recipe it is going on in my favorites stash!
Ahh I love this! 🙂
Hi Arman, I hope you are well, would I use frozen berries in place of the fresh berries? Thank you hope to hear from you soon!
Ps: all your récipes are bomb!
Hi Jessica! Sure thing, just pat them dry to soak up any excess melted ice.