Double Chocolate Donuts with Sea Salt


Delicious double chocolate donuts made with almond flour!! They’re low(er) carb, gluten free, paleo, and SO EASY to make!! The homemade glaze is unreal!



  • Donuts:
  • 2 eggs
  • 1/4 cup + 2 tablespoons refined coconut oil, melted and cooled a bit (butter or ghee works)
  • 1 teaspoon vanilla extract
  • 1/4 cup agave nectar
  • 3/4 cup blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • Glaze:
  • 1/8 cup refined coconut oil, melted
  • 1/8 cup agave nectar
  • 2 tablespoons unsweetened cocoa powder


  1. Preheat oven to 350F.
  2. Whisk together the eggs, coconut oil, vanilla, and agave nectar.
  3. Add the almond flour, cocoa, sea salt, and baking powder.
  4. Mix until everything is combined.
  5. Dip a paper towel into your coconut oil and grease the donut pan.
  6. Pour the batter into a plastic baggie and cut off one corner.
  7. Squeeze the batter out into the donut pan and bake for about 10 minutes.
  8. Leave the donuts in the pan for a couple minutes and then transfer them to a cooling rack. If you need to use a butter knife to loosen it up before you take them out, then go for it.
  9. In a small bowl, whisk together the coconut oil, agave nectar, and cocoa to make the icing.
  10. If the glaze is too thick, microwave it for 20 seconds in the microwave to make it more thin and glaze-y.
  11. Dip the tops of each donut into the glaze and then set aside.
  12. Sprinkle some pink Himalayan sea salt on top of each donut.
  13. Place in the fridge for a couple minutes for the glaze to harden.


Per donut: Calories 355; Fat 28.7g (Sat 16.8g); Protein 6.5g; Carb 22.3g (net carbs 19.3g); Fiber 3.0g; Sodium 338mg