What I love about Grain-free Donuts with Cream Cheese Glaze
To begin with, these Grain-free Vanilla Donuts with Cream Cheese Glaze offer a healthier twist on the classic childhood treat we all adore! After all, who can resist a donut? Or, perhaps, a doughnut—however you spell it, they’re simply irresistible! Moreover, these vanilla donuts boast the perfect texture and flavour. When paired with a luscious vanilla cream cheese glaze and topped with classic sprinkles, they effortlessly transport you back to nostalgic moments.
What’s more, the Grain-free Vanilla Donuts with Cream Cheese Glaze are crafted with almond flour and tapioca flour, making them completely gluten-free and grain-free! As a result, they cater to various dietary needs while remaining delicious. The recipe yields 8 donuts; however, it can easily be doubled to accommodate a larger crowd. In addition, they come together in less than 10 minutes and require only 16 minutes in the oven! Since these donuts are best enjoyed fresh, don’t hesitate to savour one—or even two—right away!
Recipe Notes
A few things to keep in mind:
- Almond flour – Almond flour is one of my favourite flours to bake with because it is naturally gluten-free, grain-free and lower in carbs! Make sure you are using almond flour and not almond meal for this recipe.
- Tapioca flour – Tapioca flour paired with almond flour makes the perfect grain-free flour blend. You should be able to find this at your local health food store.
- Xylitol – I love baking with xylitol because it taste just like sugar and measures the same! If you aren’t sugar-conscious then you can certainly use regular granulated sugar for this.
- Sour cream – Sour cream keeps these donuts nice and moist. I recommend full-fat sour cream.
- Cream cheese – You will need 1 cup of cream cheese from a block for the glaze, not spreadable cream cheese.
FAQ
I don’t recommend substituting almond flour and tapioca flour with store-bought gluten-free flour blends as the textures are often quite different. Store-bought flour blends will not measure equally 1:1 to the amount of almond flour and tapioca flour. If used, they may result in a drier donut.
Yes! You can substitute full-fat plain greek yogurt for sour cream if you prefer.
Yes, you can make them a day ahead but they are certainly best fresh! As the days go on they start to dry out. So, I would not make them more than a day in advance. This particular recipe is best when consumed the day of.
I recommend storing the leftovers in an air-tight container in the fridge. They will last for up to 2 days in the fridge. As time goes on they tend to dry out, so I recommend eating them up sooner than later!
Grain-free Donuts with Cream Cheese Glaze
Equipment
- 3 Silicone Donut Moulds
- 1 Hand Mixer or Stand Mixer
Ingredients
For the vanilla donuts:
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup xylitol (or sugar)
- 2 tsp pure vanilla extract
- 3/4 cup + 2 tbsp full-fat sour cream at room temperature
- 2 eggs + 1 egg white at room temperature
- 2 cups almond flour
- 3/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
For the Cream Cheese Glaze:
- 1 cup cream cheese
- 1 cup powdered sugar sifted
- 1 tsp pure vanilla extract
- 1/4 cup whole milk
- 1 small pinch sea salt
- 300g rainbow sprinkles
Instructions
For the vanilla donuts:
- Preheat the oven to 350F and prepare 2-3 silicone donut moulds: enough for 16 donuts.
- In a large mixing bowl or stand mixer, beat the softened butter, xylitol (or sugar) and vanilla extract until combined.
- Add the sour cream and eggs and mix again until combined.
- Now, add the almond flour, tapioca flour, baking powder, baking soda and salt and mix until completely combined.
- Portion evenly into the prepared 16 donut moulds. They should only be about 2/3 – 3/4 full.
- Bake in the preheated oven for 16-17 minutes or until a toothpick inserted comes out clean.
For the cream cheese glaze:
- Add the cream cheese to a small glass bowl and soften in the microwave for 20 seconds. Whisk until smooth. If still firm, microwave again for 15-20 seconds.
- Add the powdered sugar, vanilla and salt and whisk again until combined.
- Pour in half of the milk and whisk until smooth. If still too thick, add the rest of the milk, but don't add more than you need. You don't want it to be too runny. Just loose enough to dip the donuts.
- Once the donuts are done baking, allow them to cool completely before glazing, otherwise they will fall apart and be too warm for the glaze to stick.
Assemble:
- Prepare a shallow bowl with the glaze and another with the sprinkles.
- Dip the cooled donuts puffy side down in the glaze and then immediately into the sprinkles.
- Remove to a wire rack to set or enjoy right away!
- If any leftovers, store them in the fridge in an air-tight container for up to 2 days.
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