Here’s a festive variation on one of my favorite recipes in APV! It’s Avocado + Lime + Tequila Donut glazed with a Sweet Coconut Cashew glaze. Soft, sweet and packed with a whole avocado, these avo donuts are gluten-free, low-carb and perfectly festive.
Ingredients used to make these Avocado Donuts
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Almond flour – I used blanched almond flour
- Avocado – I used a medium, fully ripened avocado. For this recipe, I would strongly recommend that you use a ripened (preferably soft) avocado. You could try and use one that’s firm, but you probably won’t get the velvety texture you see in the photos.
- Egg – I used regular large eggs
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
- Light Agave Syrup – Honey and maple syrup should also work, too. For keto options, you could also use stevia (but be sure to convert according to package instructions).
- Lime Juice – The lime juice is added to this recipe for dual purposes. One is to activate baking soda, which is a leavening agent that relies on acidic conditions to produce the rising effect we want to see in our baked goods. The second reason is important- because it keeps the avocado from turning brown and helps maintain that vibrant green color! This is because lime juice keeps the surface of the avocado from reacting with the oxygen in the air. If you don’t have fresh limes or lime juice, you can use lemon juice, or apple cider vinegar.
- Light/ Silver Tequila – completely optional. Usually the alcohol evaporates (“burns off”) during the baking process, but I found that this isn’t always the case. So just a warning that you CAN be intoxicated if you have too many of these donuts!
More Avocado Recipes
Recipe Variations and Optional Add Ins:
- You don’t have to keep this plain. Add some nuts, dried fruits or mini chocolate chips to keep this avocado donut interesting. You can also bake it in a muffin pan if you don’t have a donut pan.
- If you’re looking to lower calories, you can substitute 1/3 cup of the mashed avocado with 1/3 mashed banana
What are some ways you can eat these?
- Plain and warm
- Glazed with the sweet coconut & cashew glaze (recipe below)
- Glazed with the almond butter glaze (see my sweet potato donut recipe!)
- With Powdered Sugar sifted on top
How to Store
Store these donuts covered at room temperature for up to 24 hours. If you need to store them longer, you can place them in the fridge for up to a week or freeze up to 4 months. Defrost at room temperature
Here are some recipe notes before you proceed:
- For this recipe, I would strongly recommend that you use a ripened (preferably soft) avocado. You could try and use one that’s firm, but you probably won’t get the velvety texture you see in the photos.
- Use batter right away after prep. They will deflate over time, so I’ve found that you don’t want the batter sitting out on the counter for too long.
- Baking time (as well as serving size) will vary based on the size of your donut pan, the material (silicone vs metal) of the pan, and how thick you pipe your donuts! Bake the donuts until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
More Donut Recipes
Avocado & Lime Tequila Donut (Paleo & Made with Almond Flour)
- 1 medium avocado soft pitted (about 2/3 cup mashed)
- 1 Tbsp fresh lime juice
- 1/2 Tbsp tequila (optional) white/blanco/silver
- 1/4 cup light agave syrup* or stevia for low carb
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup blanched almond flour
Coconut and Cashew Glaze
- 1 Tbsp coconut oil, melted
- 2 Tbsp cashew or walnut butter
- 1 Tbsp light agave syrup* or stevia for low carb
- Preheat oven to 340 degrees F.
- Blend or mash avocado with 1 Tbsp lime juice*
- Stir together with the rest of the ingredients.
- Pipe or spoon into 6 cavity donut pan and bake 340F for 20-25 minutes or until golden brown.
- Mix glaze ingredients together and glaze donuts
- (optional) Top with Raspberries, Pumpkin seeds and Sesame seeds
**the lime juice helps preserve the avocado’s green color
***not 350F. It helps to keep the donuts from over-browning.