Gluten-Free Cakey Chocolate Peanut Butter Donuts
These soft, cakey donuts combine rich chocolate and creamy peanut butter in a gluten-free package made with almond flour. The tender crumb comes from whipped butter and agave, while a glossy chocolate glaze and peanut butter drizzle create an indulgent finish. Perfect for weekend breakfast treats or afternoon snacks, these donuts offer a healthier twist on the classic bakery favorite without sacrificing flavor or texture.
Ingredients
- ¼ cup salted butter
- ¼ cup agave nectar
- 1 teaspoon vanilla extract
- 2 tablespoons natural peanut butter
- 2 eggs
- 1 cup blanched almond flour
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ¼ cup cocoa butterrefined coconut oil1:1fatdairy-free
as noted in recipe
- 1 tablespoon cocoa powder
- 1 tablespoon agave nectar
- 1 tablespoon cocoa butterrefined coconut oil1:1fatdairy-free
as noted in recipe
Instructions
- 1
Preheat oven to 350F
- 2
Whisk together butter, agave nectar, vanilla, and peanut butter until smooth
- 3
Add eggs and continue whisking until combined and smooth
- 4
Add almond flour, sea salt and baking powder
- 5
Whisk until completely combined
- 6
Thoroughly grease donut pan
- 7
Transfer batter into plastic baggie and cut off corner
- 8
Squeeze batter around circle of donut pan
- 9
Bake for 10-12 minutes until golden brown
- 10
Allow to sit in pan for a few minutes before transferring to cooling rack
- 11
Remove from pan by sliding butter knife around edges and gently lifting
- 12
Melt cocoa butter in microwave, stirring every 30 seconds
- 13
Whisk in cocoa powder and agave nectar until smooth
- 14
Dip tops of donuts into icing and place back on cooling rack
- 15
Microwave peanut butter for 30 seconds to 1 minute
- 16
Stir in cocoa butter until completely melted
- 17
Drizzle on top of donuts
Tips
Use a plastic baggie with corner cut off to easily pipe batter into donut pan for even distribution.
Let cocoa butter cool slightly before whisking in cocoa powder to prevent lumps in the glaze.
Warm the peanut butter briefly to make it easier to drizzle smoothly over the chocolate icing.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Donuts can be made 1 day ahead and glazed before serving
Serve at room temperature for best texture and flavor
Common Mistakes
Don't overmix batter to avoid tough donuts
Grease pan thoroughly to prevent sticking
Let cocoa butter cool slightly before adding cocoa powder to avoid seizing
Substitutions
Dairy-Free Swaps
as noted in recipe
General Alternatives
FAQ
Can I use regular flour instead of almond flour?
Yes, but use 3/4 cup all-purpose flour instead of 1 cup almond flour. The texture will be different and less moist.
What if I don't have a donut pan?
You can use a muffin tin, but they'll be muffins instead of donuts. Fill cups 2/3 full and bake for similar time.
How long do these donuts keep?
They stay fresh covered at room temperature for 3 days or refrigerated for up to 1 week. Best enjoyed within 2 days.