Sugar Free Baked Donuts: GF, DF

These are great because there's no added sugar; just natural sweetness from dates! For the "frosting", to keep it sugar-free, you can whisk protein powder with nondairy milk or whip date syrup with nondairy butter or if you don't mind a little sweetness, do like I did and melt nondairy white chocolate chips, add a superfood powder of choice like dragonfruit or butterfly pea powder for a fun color.

Gluten-Free Dairy-Free Sugar-Free Healthier Donuts

Here's the easy recipe!

Yields 10

Sugar-Free Baked Donuts

Ingredients:

1/2 cup coconut milk

1/3 cup date syrup*

1/4 cup oil (avocado or algae are the ones I've used)

2 eggs

2 tsp pure vanilla extract

2 cups gluten-free flour

1-1/2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

dash of sea salt

*You can use store bought or make your own

Directions:

1. Whisk the wet ingredients together, then fold in the dry.

2. Heat oven to 350F and grease two donut pans with avocado oil.

3. Pour batter in 2/3 full. Bake 14-16 minutes or until an inserted toothpick comes out clean.

4. Eat plain or drizzled with topping of choice.

   
   

Sugar-Free Fluffy Baked Donuts

Make your own date syrup:

Instructions:

1. Soak 1lb (16oz) Medjool Dates: Add the (pitted) dates and 3 cups of boiling water to a pot. Let them soak for about 15 minutes, or until the dates are very soft.

2. Bring to a Boil: Place the pot on the stove and bring the mixture to a boil.

3. Simmer & Mash: Reduce the heat to medium and let it simmer for 15 minutes. Mash the dates every 5 minutes to help them break down. By the end, the mixture should resemble a loose applesauce.

4. Cool Slightly: Remove from heat and allow the mixture to cool for about 15 minutes.

5. Strain the Liquid: Pour the mixture into a

   fine strainer or cheesecloth set over a bowl. Squeeze out as much liquid as possible—this is the date syrup base.

6. Reduce the Syrup: Pour the strained liquid back into the pot. Bring it to a boil, then lower the heat and simmer for 20–30 minutes, stirring occasionally, until the syrup thickens enough to coat the back of a spoon.

7. Cool & Store: Let the syrup cool completely. It's ready to use! Store leftovers sealed in the fridge