Everyone loves donuts. There is really nothing better than a big mug of tea (or matcha, rather) in the AM with a donut on the side. During summers when I was growing up, I would excitedly run downstairs at my grandma’s for a Dreesen’s powdered donut. While my gluten, dairy, and sugar tolerant days have come to an end, I luckily have these donuts to step in.


I’ve swapped out all of the dairy, gluten, refined sugars and oils in your traditional donut, for a delicious, completely grain free fit-for-breakfast donut. It’s packed full of protein from the almond flour and eggs, healthy fats from the coconut butter, and some natural sweetness from the banana and Trop50 juice beverage – the perfect way to start the morning. Trop50 is squeezed from fresh oranges, has 50% less sugar, and no artificial sweeteners. It’s an awesome way to add some natural sweetness when cooking – I add it to the donuts along with a big splash in the frosting. It would also be delicious added to overnight oats, smoothies, chia puddings, pancakes, and so much more.


I zing up this recipe with lots of fresh orange, lemon, and ginger zest. Feel free to season to your taste, using more or less zest as desired. These donuts have been tested for the perfect sweetness for breakfast – thanks to Trop50 for inspiring me to share one of my favorite #SugarHacks. Try these at home!  

Makes 8 donuts
  • 1 ¾ cups almond flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon pink salt or sea salt
  • 2 small – medium bananas, mashed
  • ¼ cup Trop50
  • 1 pasture-raised egg, plus 1 egg white
  • ½ teaspoon fresh ginger, finely grated
  • ½ teaspoon orange zest
  • ¼ teaspoon lemon zest
  • ¼ cup coconut milk
  • 1 teaspoon vanilla extract


For the frosting:

  • ¼ cup coconut butter
  • ¼ cup coconut milk
  • 2 tablespoons Trop50
  • ½ teaspoon ginger, finely grated
  • ¼ teaspoon lemon zest
  • ¼ teaspoon orange zest


Top with:

  • Toasted coconut flakes
  • Bee pollen

For the donuts: Preheat oven to 350°F. Grease the donut pan with a bit of coconut oil and set aside.


In a small bowl, mix together the almond flour, baking soda, and salt.


In a large bowl, mash the bananas and then whisk in the eggs, fresh ginger, orange and lemon zest, coconut milk, Trop50, and vanilla.


Add the dry ingredients to the wet and mix until just combined. Spoon the batter carefully into the greased donut pan.


Bake for 15 – 17 minutes or until donuts are fully set. Remove from oven and let cool for a couple of minutes before removing from the pan. Let cool fully before frosting.


For the glaze: Whisk together all ingredients until smooth. (You may need to heat the frosting over a double boiler to get it going to a runny, smooth consistency). Dip donuts into glaze and top with toasted coconut flakes and bee pollen. Enjoy as is or drizzled with a little manuka honey!


This post is in partnership with Trop50. Thanks for supporting brands that support Clean Food Dirty City – all opinions are my own.