Gluten Free Coconut Crunch Donuts (Hostess Copycat)
These Gluten Free Coconut Crunch Donuts really do taste like the Hostess Mini Donuts with the crunch of your childhood favorites!The carmelized crunch of the toasted coconut and the soft, pillowy cake donut that has been covered in a sugar free glaze make the best keto donuts that also happen to be dairy free!3.1g net carb/5.3g protein/
Equipment
- 1 6 well donut pan silicone preferred
- baking sheet
- Large Bowl
- small bowl
Ingredients
Donuts
- 1 1/4 cup almond flour
- 2 tbsp coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 large eggs room temperature
- 4 Tbsp full fat canned coconut milk
- 4 Tbsp Natures Hollow SF Honey Sub
- 1/4 tsp coconut extract
- 1/4 tsp vanilla extract
- 4 Tbsp coconut oil melted and cooled to room temperature
Glaze
- 2 Tbsp Natures Hollow SF Honey Sub
- 2 Tbsp coconut oil
- 2 Tbsp full fat canned coconut milk
- 2 tsp vanilla extract
- 3/4 cup confectioners erythritol
Topping
- 1 cup unsweetened coconut
- 1 tsp cinnamon
Instructions
Coconut Donuts
- Preheat your oven to 350F and grease 6 wells of a donut pan. If you are using a silicone donut pan as recommended, you must put it on a flat baking sheet for stabilization.
- The very important step here is to make sure everything is at room temperature. If your ingredients are not all room temperature, the oil will clump and not mix properly.
- In a large bowl whisk together your wet ingredients of eggs, coconut milk, Natures Hollow Honey(or other similar replacement), extracts and coconut oil until very smooth. See notes for a keto substitute for keto honey.
- In a separate bowl, whisk all of your dry ingredients of almond flour, coconut flour, salt, baking soda together.
- Whisk dry ingredients into the wet ingredients until smooth.
- Let the donut batter rest for at least 5 minutes so the flour can absorb the liquid ingredients.
- Get prepared donut pan and pipe the dough using a piping bag (ziploc bag with the corner cut) into the donut pan wells.
- Bake the keto doughnuts for 25-30 minutes until golden brown.
- Now cool for 3-5 minutes on a wire rack before removing the donuts completely to the rack.
Glaze and Coconut Crunch Topping
- In a small dry skillet over medium heat , cast iron preferred, add in 1 cup of unsweetened shredded coconut and 1 teaspoon of ground cinnamon. Do not leave it unattended as it browns very quickly.
- Stir until you see some of the coconut shreds turning golden brown then remove from the heat. Stir once more and let it sit to cool off.
- Now in a small saucepan over high heat, add the natures hollow honey substitute along with the coconut oil, canned coconut milk, vanilla extract and confectioners erythritol.
- Whisk them altogether until it is smooth then remove from the heat. This process only takes a minute so do not leave it unattended.
- Now its time to dip your donuts. Dip them the first time in the glaze, slowly turning it in a circular motion while upside down then turning upright quickly. I show you this in the video of the post.
- Now dip them in the toasted coconut mixture.
- Set upright on a wire rack for 10 minutes to dry a bit and setup.
- The glaze will not dry hard, but it will stiffen up so it doesn't run off the donut when you eat it. If you have any leftovers, store them in an airtight container in the fridge up to 5 days in a single layer. You can go two layers if you put a piece of parchment paper in between the layers.
- Do not leave at room temperature more than a few hours or it may spoil due to the coconut milk in the donut and glaze.
- You can freeze these donuts unglazed up to 1 month. Just bring to room temperature before glazing and covering with the toasted coconut.
- I would not recommend freezing these with the glaze and crunch topping as they tend to sweat while defrosting and become gooey. Its best to only freeze the unglazed donuts.
Notes
This is my favorite silicone donut pan I use in the video with this recipe!
This is my favorite confectioners erythritol that has minimal cooling effect, if any at all.
.......
Substitute the Natures Hollow Honey with 1/4 cup Keto Brown Sugar plus 2 additional tablespoons of coconut milk.
Cook for a few minutes less to not over brown them.
| Nutrition Facts | |
|---|---|
| Serving size: 1 donut | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 327 |
| % Daily Value* | |
| Total Fat 30.7g | 39% |
| Saturated Fat 25.3g | 126% |
| Cholesterol 62mg | 21% |
| Sodium 43mg | 2% |
| Total Carbohydrate 8.4g | 3% |
| Dietary Fiber 5.3g | 19% |
| Total Sugars 1.8g | |
| Protein 5.3g | |
| Vitamin D 6mcg | 29% |
| Calcium 9mg | 1% |
| Iron 1mg | 6% |
| Potassium 22mg | 0% |
Nutrition
Calories: 327kcal
Tried this recipe?Let us know how it was!