How to Make Paleo Baked Strawberry Donuts (Gluten-Free)

These paleo baked strawberry donuts are gluten-free, low carb, and very pink! Sweet, soft and slightly crusty from the glaze, these pink treats make perfect snacks for parties and gifts for family and friends.

Baked donuts are very polarizing, I must say. I mean, I have friends and coworkers who would say that baked donuts are actually “cakes” since they haven’t been deep fried in oil. But for those of you who like donuts and healthy living at the same time, I hope you agree: baked donuts are still donuts, and these paleo strawberry donuts are blissful treats that are delicious any time or day of the week.

Here’s what I love about this paleo strawberry donut recipe

• gluten-free & paleo
• it’s baked!
• can easily be keto (just sub sugar*)
• low carb
• made under 7 ingredients
• has no added oil or butter
• it’s easy to make, healthy and unbelievably soft.

Ingredients used to make these Paleo Strawberry 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
• Strawberry – I used fresh, but you can also use frozen (defrost before using)
• 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.
• Sugar – I like using light-colored sweeteners such as raw cane sugar in this recipe because it doesn’t affect the color of the final product. Coconut, date, and maple sugars are less processed, more natural granulated sugars, but it results in a browner, darker donut so I don’t recommend them here. I usually use honey powder, since it’s light in color as well as less processed. For the low carb option reflected in the nutrition facts, you can use sugar-free substitutes such as monk fruit sweetener or stevia powder (but be sure to convert the amount of stevia according to package directions)
• Confectioner’s or Powdered Sugar – you can also use sugar-free, such as Swerve

More Strawberry Recipes (HERE)

How to Make

Recipe Variations and Optional Add Ins:

• For some texture, feel free to add some nuts, dried fruits or mini chocolate chips. You can also bake it in a muffin pan if you don’t have a donut pan.
• Strawberry and Lemon donuts! Add 1 Tbsp of lemon zest to the batter
• Strawberry and Banana donuts: replace 1/2 cup of the strawberries with 1/2 cup sliced bananas (about 1/2 small banana)

What are some ways you can eat these?

• Plain and warm
• Glazed with the strawberry glaze in the 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

More Donut Recipes (HERE)

Here are some recipe notes before you proceed:

Final Tips

• 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.