Grain-free Donuts With Raspberry Filling and Chocolate Glaze

Love Chef Laura
by Love Chef Laura
12 donuts
1 hr 45 min

These Grain-free Donuts with Raspberry Filling and Chocolate Glaze are the perfect Valentine’s Day breakfast or sweet evening dessert. They are baked rather than deep-fried like a Krispy Kreme donut and filled with sweet raspberry jam. A simple, two-ingredient chocolate glaze finishes the donuts.

Don’t get me wrong, Krispy Kreme donuts are delicious and all, but they make you feel like garbage after eating them. I would love to devour a few, but it’s not worth it. I’m happy that this recipe turned out so amazing! No more being intimidated by making donuts at home. This recipe is a breeze and so much healthier than store-bought donuts!

How to make grain-free donuts

The first step in making these grain-free donuts all about the dough. First, boil water, coconut milk, coconut oil, and salt. After this mixture reaches a boil, slowly add the tapioca starch and coconut flour. Stir well and vigorously until a dough ball forms.

Transfer the dough to a stand mixer fitted with a paddle attachment. Allow beating for about one minute to release some steam. Add one egg and continue to beat until the egg is well incorporated. Add the second egg and continue to beat and so on.

Once the dough is mixed and is slightly sticky, place it in a piping bag, a cone-shaped bag used to decorate cakes, cookies, etc… Gently squeeze the dough inside a donut baking mold. Continue until all the dough is used. Not sure what a piping bag is? Check out this post for all the details and view the video below on how to fill a piping bag without all the mess.

Place in a 425 degree oven for 15 minutes. Once the donuts have puffed up, lower the oven temperature to 325 degrees for 45 minutes. The high temperature allows the dough to rise quickly due to the eggs and then to slowly dry out with the lower temperature.

Once baked and cooled, add your favorite raspberry jam or raspberry chia seed jam to a piping bag with a metal tip and squeeze the jam into the donut. You may need to make several holes to even distribute the jam, maybe 4 or more.

Once the donuts are filled, melt together the chocolate chips and coconut milk. Dip the top of the donut into the glaze, sprinkle your favorite toppings on top and allow to Harden slightly before enjoying.

Donut toppings

I like my donuts sprinkled with toasted coconut, but you can top them with whatever you would like or leave them plain! Some of my favorite toppings include:

  • Naturally dyed sprinkles
  • Cacao nibs
  • White chocolate chips
  • Nuts like chopped pecans, slivered almonds, or chopped pistachios
  • Toasted coconut (my favorite!)
  • Fresh fruit like halved raspberries, blueberries, or chopped strawberries
  • Your favorite grain-free cereal
  • If you prefer no chocolate glaze, dust with cocoa powder, cacao powder, or cinnamon

A couple of cooking notes about grain-free donuts

Piping the dough

When making these donuts, it’s very important to fill the donut molds in one continuously squeeze. The key in allowing these donuts to rise is the shape. The eggs in this recipe allow the donuts to puff up quickly creating a small cavity inside each donut. Placing the dough in the molds like cookies or in sections will result in odd-shaped donuts that will be very hard to fill.

Donut filling

Since the chocolate glaze is pretty sweet, I like to use an unsweetened jam that doesn’t contain a lot of sugar. The raspberry chia seed jam is a great alternative to a sugar-loaded jam. If you prefer, purchasing your favorite jam at the store will save time and help simplify making these donuts! I like to use raspberry jam, but if you prefer strawberry, a family favorite marmalade, or even lemon curd, go ahead! These grain-free donuts are very customizable.

How to make grain-free donuts without donut molds

This donut recipe can easily be made without donut molds. Simply line a baking tray with parchment paper. Place the dough in a piping bag and pipe out circles on the parchment paper. Make sure to leave space in the middle. The baking times should not differ.

Grain-free bagels being egg washed before baking

Bakeware for donuts

Donut molds make this recipe a breeze. These are the silicone donut molds I use. They are silicone so I do not need to spray them before baking. The donuts also pop out very easily and are dishwasher safe. These metal donut molds from Wilton are also great! I have quite a few baking pans from Wilton and they have lasted me years.

Other easy baked donut recipes

There are so many varieties of donuts out there! Primal Palate also has a super simple baked donut recipe that contains almond flour. Almond flour is a great GF baking flour if you are not nut-free or avoiding almonds.

Glazed donuts, not your thing? Here is another baked donut recipe from Wholesome Yum that is keto-friendly and uses erythritol as a sweetener. These donuts are sugar-coated rather than filled and glazed.

Looking for more delicious dessert recipes? Make sure to check out this Chocolate Turtle Brownie, Thin Mint Cookies, and Chocolate Raspberry Brownies.

This post contains affiliate links. If you click on one of the links and make a purchase, I may make a commission off your purchase without any cost to you. If you do buy, thank you! Your purchases allow me to keep sharing healthy recipes!

Grain-free Donuts With Raspberry Filling and Chocolate Glaze
Recipe details
  • 12  donuts
  • Prep time: 45 Minutes Cook time: 1 Hours Total time: 1 hr 45 min
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For the grain-free donuts:
  • 1 1/2 cup tapioca starch
  • 7 tbsp coconut oil
  • 1/3 cup water
  • 4 eggs
  • pinch of salt
  • 3 tbsp coconut flour, sifted
For the raspberry filling:
  • 2 cups fresh or frozen raspberries
  • 2 tbsp chia seeds
  • 1 tbsp lemon juice
  • Optional: 1 tbsp maple syrup (I prefer no sweetener)
For the chocolate glaze:
  • 1/2 cup chocolate chips
  • 1/4 cup coconut cream
For the raspberry chia seed jam:
The first step is to make the raspberry filling. The jam takes a few minutes to thicken so I like to make this first. Heat the fruit in a small saucepan over medium heat until the fruit starts to breakdown.
Using a fork or wooden spoon, gently smash the raspberries until there are no clumps.
Once the fruit is smooth and is bubbling, add the lemon juice and the chia seeds and stir.
Place in a jar and allow to cool and thicken while you continue with the remainder of the recipe. The raspberry jam can be made three days ahead and store in an air-tight container in the fridge.
For the donuts:
Preheat the oven to 425 degrees. In a small bowl, mix together the tapioca starch and coconut flour, and set aside. In a saucepan over medium heat, add the water, coconut milk, coconut oil, and salt. Bring to a boil. Once boiling, add the tapioca starch and coconut flour and stir vigorously until a dough ball forms. Do not worry about the dough sticking to the pan slightly.
Transfer the dough to a stand mixer fitted with the paddle attachment. Gently beat the dough for about one minute to release some steam. Add one egg at a time to the mixing bowl and allow it to completely mix before adding another. Once all the eggs have been added and the dough is mixed and still slightly lumpy and sticky, scrap out and place in a piping bag.
Cut about 1/2 an inch of the piping bag if using a disposable bag. Pipe a circle around the donut mold making sure to make one long line and not multiple balls or dots. For the donuts to rise properly, the donut needs to be squeezed into the mold in one continuous line. Continue with the remaining dough. Alternatively, the dough can be piped out on a parchment paper-lined baking tray. But again, the circles need to be piped in one continuous squeeze.
Once all the donut molds have dough, place them in the oven for 15 minutes. Once 15 minutes has passed and the donuts have risen, lower the oven temperature to 325 degrees for 45 minutes. The donuts will start to brown slightly and dry out.
After the donuts have baked, remove them from the oven and allow them to cool completely before filling and glazing.
For the chocolate glaze:
Create a double boiler on the stove with a saucepot with some water. Place a heat-safe bowl on top of the pot and add the chocolate chips and coconut milk. Gently heat the chocolate until it's melted. Stir to combine the chocolate and milk. Once melted and mix thoroughly, remove from the heat. Set aside while filling the donuts.
Place the raspberry jam in a piping bag fitted with a small metal tip. Puncture the side of the donut with the metal tip and squeeze some jam inside. Make 3-4 holes and squeeze jam inside the donut to make sure it's evenly distributed. Once all the donuts are filled, continue with the chocolate glaze.
Take one donut and dip it halfway into the chocolate glaze. Place on a cooling rack or platter and continue with the other donuts. Add your favorite toppings once all the donuts have been glazed. Allow the glaze to harden slightly before enjoying.
Love Chef Laura
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