Healthy Chocolate Donuts Made With Sweet Potato
Healthy paleo chocolate glazed donuts made with sweet potato instead of flour! Easy baked donut recipe perfect for celebrations!
Ahhh, get in my belly!
These chocolate chocolate donuts are outta control over here… not mad about it.
Healthy paleo chocolate donuts made with white sweet potato instead of flour, but taste so good, like the real thing.
Ingredients
Donuts
- 1 small white sweet potato raw minced in food processor
- 2 large eggs
- 3 tablespoons coconut oil
- 1/4 cup black cocoa powder or regular cocoa
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Glaze
- 1 cup chocolate chips
- 1/4 cup coconut oil
- 1/4 teaspoon sea salt
Rate this recipe!
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Ingredients
Donuts
Glaze
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Instructions
- Preheat oven to 350F. Generously grease a donut pan with coconut oil (see notes for the one I use).
- In a food processor or blender combine all ingredients for donuts until smooth (the minced sweet potato gets blended raw with the other ingredients).
- Transfer batter to a pastry bag and pipe the batter into the donut pan.
- Bake on 350F for about 15-18 minutes until a toothpick when inserted comes out clean. Cool before spooning out of pan and cooling on a cooling rack.
- Melt ingredients for glaze over low heat in a double boiler. Remove as soon as coconut oil is melted and whisk until smooth. Allow to cool slightly to thicken before pouring over donuts.
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Nutrition Facts
Healthy Chocolate Donuts Made With Sweet Potato
Amount Per Serving
Calories 353
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 18g
90%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Cholesterol 27mg
9%
Sodium 284mg
12%
Potassium 329mg
9%
Total Carbohydrates 41g
14%
Dietary Fiber 8g
32%
Sugars 23g
Protein 7g
14%
Vitamin A
83%
Vitamin C
3%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
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66Comments
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These look delicious: clearly I’m going to have to free up 30 minutes to make them this evening! I made the pumpkin donuts a few weeks ago (with a regular orange sweet potato) and they were so good, I had to send the recipe to my daughter with a couple donut pans! I’m not sure if I should be thanking you or blocking you from my inbox! ; )
Haha, love it! Thanks Kelly!
Thanks for sharing! Do they keep long?
Hi Vanessa, they will last for 2-4 days in the fridge, then in the freezer for a few months. Hope that helps!
These look incredible and I’m going to make them for Thanksgiving weekend brunch! Any idea in weight in grams or ounces of sweet potato that you used? Thanks for sharing the recipe!
Hi Kate, thank you! Unfortunately, I don’t have the weight of the sweet potato. Sorry! I need to get a food scale!
Thank you for this recipe. The donuts are delicious and were devoured by my family!
Great to hear Brittany!
I too am wondering about the quantity of sweet potato. There seems to be such a wide range of sizes in the grocery store. Is there perhaps a cup measurement that you can share?
I’ve got everything I need and will wing it for my first batch. Your recipes have always turned out well for me!
Hi Sue, I don’t have the exact size of the sweet potato, but the video should help with size reference. I will try and be more specific next time for sure!
Thanks Kaylie!
I did just that and my doughnuts turned out awesome!
Hi! Is it critical to use BOTH arrowroot flour AND coconut flour? If it’s possible to sub 2 tablespoons of one for the other, which do you recommend? Thanks!
Hi Amanda, yes- 2 tablespoons of each is what makes the recipe. 🙂
I don’t have arrowroot flour on hand. Is there any other gluten free flour that I can use?
Hi Ashley, you can use tapioca in place of arrowroot flour. 🙂
The recipe on your video for the glaze differs from that in the recipe. I’m wondering if the video ingredients are a healthier option?
Hi Kathy, they are the same actually- coconut oil and chocolate chips and sea salt. 🙂 Enjoy!
Would you happen to know the calories of each donut?
Yes, Lanie the nutrition labels are at the bottom of each recipe. 🙂 Hope that helps!
Hi Kaylie. I see the nutrition label but was also wondering about the amount per serving as I don’t see the serving size. Thank you.
Hi Ashley, it’s per one donut. 🙂
So I’m interested in making these but don’t understand about the donut pan you have to get a particular pan that makes donuts? I wasn’t clear how it’s done? Is there a way to do it maybe just using muffin tins what can I put in the middle of each indentation for the hole?
Hi Amy, there is! I made a video about how to make them without the donut pan (https://www.instagram.com/p/BuWef5nH0qy/)
I tried doing the donuts and they look as good and smell very yummy, for the glaze I had a hard time so i had to modify the recipe to get it right.
Kaylie, can you give me the weight for the sweet potato? Did not find a small one at the market si I tried to calculate but don’t know if I am right. For tge glaze in your video you use cocoa powder and maple syrup and in the written version you use chocolate chips? One better than the other?
I aporeciate your assistance.
Hi there, I don’t have the weight of the exact sweet potato, but I will keep that in mind for the next recipe. 🙂
mine came out way too moist? Not sure why, I followed the recipe exactly. Should I add extra arrowroot next time?
Hi Blair, the sweet potato might have been too big or even too small if there was too much liquid in the batter?
I just made this! To be honest I was VERY surprised how delicious this was it taste just like a chocolate lava cake. I did substitute arrow root for 2tsp cornstarch and filled my cupcake pan half full and they came out perfect! Definitely saving this recipe.
Thank you so much Sandra!
I made these for my wife and mother in law. I think I scored extra points. Thank you for a great dessert.
Hi, these donuts look amazing! What can I replace for the eggs? Maybe flax egg? Thanks!
Thank you Su, the eggs in these donuts really help hold these together, so I’m not really sure how they would turn out without them…
Hey Kaylie,
I am so excited to make these decadent looking donuts!
I have a question though. What are your thoughts if I use Almond flour in place of the Coconut flour?
Hi Juliana, you might be able to do that, but you will need to increase 4x the amount.
DEEEEELISH! I added crushed candied pecans on the mine! Question – can you freeze these donuts and glaze for later?
That should work Danielle.
Kaylie, is there any reason I should use a white sweet potato vs a regular sweet potato?
Hi Amber, white sweet potatoes have a higher starch content, so that’s why I use them, but orange sweet potatoes will probably work too.
What if you don’t have a donut pan? Can I use a muffin pan?
Hi Rita, yes- that will work!
I was wondering if I can omiit the coconut sugar in this recipe. I noticed in your video that you didn’t put in the coconut sugar so I am a bit confused. I really want to make these donuts, they look so amazingly chocolaty!
Hi Dora, coconut sugar is needed in this recipe- I think it just got skimmed over in the editing of the video! Sorry about that, whoops!
This recipe is certainly a keeper!
My whole family loved it, even though only my sister is on the Paleo diet.
I did add an extra 1/4 tsp of baking powder, and they rose beautifully and were very light and fluffy. They had a delicious chocolate flavor and were super moist! I did use raw cacao powder instead of cocoa and they were amazing.
Thank-you so much!!
Great to hear Anna!
Can I use another type of oil besides coconut oil? I’d think the nutrition profile might get a bit less saturated fatty if I used, say, avocado oil?
Hi Matt, avocado oil should work just fine!
The first time we made it was absolutely perfect and delicious! Love the recipe so much we made it again in a few days.
This time I could tell the mix was very wet. That’s when I realized the sweet potato was bigger than the first time I made it. It was too late to extract some of the sweet potato fr the mix. So I added ingredients. (Added 1T rice flour,1T garbanzo flour, extra egg) It still taste good, but didn’t bake well. Too moist. Also didn’t rise like the first time.
PLEASE give us the proper size of the sweet potato by weight so we can make your donuts again and again and again perfectly!!
Thank you!
I Googled ‘small sweet potato’ and it showed 6 oz as the weight, so used that much of my potato and the recipe worked well. Noticed you left yours unpeeled in the video, so I did as well. More fiber. Thanks for a great recipe.
I made these for the first (and second) times this week! I used orange sweet potatoes that were about 4oz and it came out perfectly!! Thanks for this great recipe.
Great to hear Sara!
I really liked the recipe.
Is there a version without baking powder?
Hi Shirley, I haven’t made these without baking powder before.
Hi! i was wondering if you could use canned sweet potato to make this recipe?
Yes, that should work just fine! 🙂
Hi Kaylie,
These look amazing. Can I omit coconut sugar or maybe substitute it with another ingredient ?
Thanks
Hi Majda, you can sub coconut sugar for regular sugar, brown sugar, or even other sugar free sweeteners that are not liquid. 🙂
Do you have any suggestions of what substitutes I could us for the coconut ingredients? I am allergic to coconut and almond
Hi Michelle, you can use regular sugar in place of coconut, any other oil in place of coconut, and sub coconut flour for 1/2 cup almond flour!
This is absolutely delicious! Thank you! I subbed flax eggs to make it vegan and only had orange sweet potatoes so much family thought the frosting was made with carrots 😃 The frosting is so so good!!!!
Hi Janel,
Yum that sounds great! I’m glad it worked even if it looked like carrot frosting haha! 🙂
If I keep the donuts out at room temp will the glaze stay solid or melt?
Hi Katie,
The glaze should stay solid at room temp.
I’m really excited to prepare this recipe. It looks amazing. Thank you for sharing.
Thank you Camila!