These light and fluffy gluten-free donuts are made perfect by using the classic holiday flavors of eggnog and warm cinnamon. Bonus points for baking them in the oven instead of frying!
Donuts are certainly a temptation here at the house. The kids love them and I certainly do too. Pretty sure I could eat my weight in them. But I have noticed that there are times when I eat too much white flour-based products and start to feel ill. While I don’t think I have a gluten allergy exactly, I do think there is likely an intolerance. Plus, the way my kids go through bread products, gives me a greater desire for the variation in their food for their health as well.
I would say one of the easiest substitutions for white flour is almond flour. There are different brands that offer 1:1 flour and of course coconut flour, but I love to lean into the almond flour for the extra bit of protein I can get in my baked goods – especially for the kids! Almond flour is one of the best to use for baked goods like donuts because it’s able to be ground so finely, which leads to a light and fluffy texture similar to that of white flour. Check out my friend Carolyn over at All Day I Dream About Food to learn more about almond flour, its uses, and some amazing recipes.
We ended up getting almond flour and coconut flour for me to try a few recipes with. I found that these two flours are very particular about what recipes they like to work in. It was truly trial and error. While this recipe certainly isn’t Keto friendly (thanks to the Eggnog), I used the almond flour and made it gluten-free. But you’re tastebuds will never know.
Ingredients & Substitutions
I made this recipe not because of any allergies in our family, but for the general health and likeness of almond flour and being gluten-free in our diets occasionally. However, if you do have some other allergies or food aversions, here are some substitutions you can make to the recipe for equally delicious donuts.
Go Egg-Free: Replace the eggs called for in this recipe with the use of flax-seed “eggs” or chia seed “eggs”. Chia seed “eggs” are made by grinding 1 Tablespoon of chia seeds into more of a powder, and mixing with 1 Tablespoon of water to form a pasty mixture.
Go Dairy-Free: Replace the eggnog in the recipe with your favorite dairy-free eggnog. I love coconut eggnog myself for times when I need to go dairy-free. The butter can be swapped out for vegetable oil.
Alternative Sweeteners: If you’re staying away from typical cane sugar, Monk Fruit Sweetener is my favorite 1:1 replacement. You can also make it powdered by adding it to a blender for a minute just to fluff it up. You could also use honey or maple syrup but know that it will alter the flavor a bit as well as make for a pretty sticky glaze.
Gluten-Free Baked Eggnog Donuts
- 1 cup almond flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 teaspoons cinnamon
- 1/4 cup butter measured, then melted
- 1/4 cup eggnog
- 2 eggs
- 1 teaspoons vanilla extract
Eggnog Royal Icing
- 1 cup confectionary sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons eggnog
- 1/2 teaspoon cinnamon
Chocolate Peppermint Topping
- 1/2 cup semi-sweet chocolate morsels
- 3 Tablespoons eggnog
- crushed peppermint candies
- Pre-heat oven to 375 degrees F.
- Mix dry ingredients of Donut in one bowl. Mix wet ingredients of Donut in second bowl. Be careful that the butter isn’t too hot to scramble the eggs. Mix wet and dry ingredients together.
- Grease the donut pan very well. If you don’t, they will stick and will not come out of the pan after baking. Fill each donut slot about 1/2-3/4 the way full. The batter is thick and airy. Don’t worry or be surprised if the donut slots look pretty much full. Bake for 15-20 minutes until golden brown. You will notice that the donuts puff up a little but they tend to be flat on the top.
- While your donuts are cooking, mix the Royal Icing ingredients in a bowl or mixer.
- Also, melt the Chocolate and Eggnog together in 15-30 second increments in the microwave. Stir until desired consistency. Pour into a ziploc bag and cut off a small corner. Crush the Peppermint Candies in a ziploc bag with a rolling pin or blender.
- Once your donuts have come out of the oven, allow them to cool just slightly. Turn your donut pan over and tap the donuts out onto a wire rack for complete cooling. Then simply have fun icing your donuts with your Eggnog Royal Icing and Chocolate Peppermint Topping.
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