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Gluten-Free Air Fryer Donuts

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These gluten-free air fryer donuts are soft, lightly golden, and naturally sweetened with maple syrup. Made with almond and coconut flour, they are a quick and satisfying treat perfect for breakfast, brunch, or a light dessert.

Ingredients

1 cup almond flour

1/4 cup coconut flour

1 tbsp baking powder

1/4 cup maple syrup

2 eggs

1/2 cup unsweetened applesauce

1 cup powdered sugar

2 tbsp almond milk

1 tsp vanilla extract

Instructions

  1. Preheat the air fryer to 350°F (175°C).
  2. In a large bowl, whisk together the almond flour, coconut flour, and baking powder until evenly combined.
  3. In another bowl, mix the eggs, maple syrup, and unsweetened applesauce until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix gently until a thick but pourable batter forms.
  5. Lightly grease a donut mold and spoon the batter into each cavity, filling about halfway.
  6. Place the mold in the air fryer and cook for 8 to 10 minutes, or until the donuts are lightly golden and spring back when touched.
  7. Allow the donuts to cool in the mold for a few minutes, then transfer them to a wire rack to cool completely.
  8. In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth and glossy.
  9. Dip each cooled donut into the glaze, allowing the excess to drip off, and place back on the rack until the glaze sets.

Notes

Add cinnamon or nutmeg to the batter for a warm spiced flavor.

Mix in 1 tablespoon cocoa powder for a chocolate variation.

Instead of glaze, roll the donuts in cinnamon and powdered sugar.

Top the glaze with chopped nuts or shredded coconut for extra texture.

Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheat in the air fryer for 1 to 2 minutes or microwave briefly until warm.

Freeze unglazed donuts in an airtight container for up to 2 months and glaze after thawing.

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