Serves: 10

Coconut Doughnuts

Coconut Doughnuts


  • 220g coconut flour
  • 2 teaspoons Splenda
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 4 eggs
  • 50ml coconut oil
  • 100ml unsweetened almond milk
  • ½ a teaspoon vanilla extract
  • 6 tablespoons canola oil
  • 4 tablespoons unsweetened dried coconut


  1. Preheat oven to 180C and grease a doughnut tray with a small knob of butter. In a bowl mix the coconut flour, sweetener, baking powder and salt.
  2. Stir in eggs, coconut oil, almond milk, vanilla and sweetener until batter is smooth.
  3. Fill wells in the tray about 2/3 full. Bake for 15 minutes until just set and slightly brown on the edge and allow to cool completely. In a frying pan, add ½ inch of canola oil and heat over medium heat.
  4. Add 5 doughnuts at a time to the pan, cook for 1 minutes then flip over for another minute. Remove from pan and dip into coconut coating then allow to cool
  5. Coconut coating - combine toasted coconut and powdered sweetener in a bowl.

Recipe courtesy of Atkins

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