This recipe for baked raspberry donuts are fluffy on the inside, golden on the outside and drizzled with a healthy glaze! Perfect for a healthy dessert, these healthy donuts are gluten free and vegan, with a tested keto and paleo option! Bonus? No yeast is needed!
Baked Raspberry Donuts
We love our healthy donut recipes here. We’ve had the classic baked donut recipe, cinnamon bun donuts, and my favorite copycat Krispy Kreme donut recipe.
After sampling a delicious raspberry donut from Dunkin’ Donuts, I had to give it a healthy makeover!
Are donuts healthy?
Donuts can easily be healthy, provided you use wholesome ingredients and bake them, instead of frying them!
My raspberry donut recipe from scratch fits the bill. It is made without sugar and without butter, but you’d never tell. They have a fluffy cake-like texture and a tender exterior. They also take no time to bake!
Are donuts healthy for breakfast?
Donuts had previously been considered a breakfast food, but as most store-bought varieties are loaded with sugar and fat, having it for breakfast became less and less common.
However, my homemade donuts ARE perfectly healthy for breakfast. Secretly low carb, packed with protein and fiber? I call it a balanced meal!
How to make healthy raspberry donuts
Step 1- Preheat the oven and prepare your donut pan
Preheat the oven to 180C/350F. Grease 2 6-count donut pans generously with cooking spray, to avoid the donuts sticking. Set the donut pans aside.
Step 2- Prepare your donut batter
Start by mixing the dry ingredients and wet ingredients separately. Combine the wet and dry mixtures, before carefully folding through your raspberries.
Step 3- Transfer donut batter into a ziplock bag and pipe into the donut pan
To ensure the donuts are cleanly poured into the donut pan, pour the batter into a ziplock bag. Once you have done that, cut a corner of it. Pipe the donut batter into the donut pan, 3/4 of the way full. Repeat until all the batter is used up.
Step 4- Bake the donuts
Bake the donuts for 12-15 minutes, until the donuts spring back slightly and a skewer comes out the center clean. Allow the donuts to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Step 5- Make your glaze
Prepare your sugar free glaze. Once the donuts have cooled, drizzle the glaze over the tops of the donuts.
Storing baked raspberry donuts
- Room temperature- Donuts can keep at room temperature, but ensure they are kept covered or in a sealed container. Room temperature donuts should be eaten within 2 days.
- Refrigerator- It’s best to keep the donuts refrigerated, as they will maintain their freshness this way. Refrigerate donuts by placing on a plate and covering in plastic wrap. Raspberry donuts will keep for up to 5 days.
- Freezer- Baked raspberry donuts are freezer friendly and can be stored in the freezer. Wrap donuts individually in parchment paper and place in a ziplock bag or shallow container. Frozen donuts will keep fresh for up to 2 months.
Re-heating frozen donuts
To enjoy donuts from the freezer, allow donuts to thaw at room temperature. Once at room temperature, you can re-heat in the microwave for 30 seconds or toast in the oven.
More healthy recipes with raspberries
- Raspberry Chocolate Chip Cookies
- Keto Raspberry Brownies
- Vegan Raspberry Crumble Bars
- Raspberry Banana Bread
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Baked Raspberry Donuts
Ingredients
For the vegan and gluten-free option
- 2 1/2 cups gluten-free self-rising flour
- 1/2 cup agave nectar can substitute for pure maple syrup
- 1/4 cup coconut oil
- 1 cup milk of choice
- 1/4 cup raspberries
For the paleo and keto option
- 2 1/4 cups blanched almond flour
- 1/2 cup granulated sweetener of choice
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1/4 cup milk of choice
- 1/4 cup raspberries
For the sugar free glaze
- 2 cups sugar free powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoon milk of choice * See notes
Instructions
- For the vegan and gluten-free option
- Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
- Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the raspberries, and mix until a thick dough remains. Fold through the raspberries.
- Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
- Bake for 12-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
- Once cool, drizzle each donut in the sugar free glaze.
For the paleo and keto option
- Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
- In a large mixing bowl, add your blanched almond flour and sweetener of choice and mix well. Set aside. In a separate mixing bowl, add the rest of your ingredients, except for the raspberries, and mix until combined. Add to your dry ingredients and mix until combined. Fold through the raspberries.
- Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
- Bake for 12-15 minutes, or until a skewer comes out clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
- Once cool, drizzle each donut in the sugar free glaze.
For the sugar-free glaze
- Combine your powdered sugar in a large mixing bowl.
- Add 1 tablespoon of the milk and vanilla extract and mix well. Slowly add more milk, one teaspoon at a time, until a glaze remains.
Notes
Nutrition
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Hi , thanks for sharing all your receipe with us .
Are the macros listed are for the gluten free or the keto version ? Thanks
For the gluten free version 🙂
Can you list the nutritional value for the keto version please?
I haven’t calculated it but you can do so using myfitnesspal or similar 🙂
Can I use coconut flour/regular flour and baking soda instead of the self rising? While keeping it vegan?
Not that I’ve tried, feel free to experiment and see!
If you don’t have a donut mold, how would you recommend baking it?
You can make muffins!
Hello, was wondering if this recipe would work in a mini donut maker machine?
No idea I haven’t tried 🙂