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Coconut Cream Pie Baked Donuts

These Coconut Cream Pie Donuts are golden, fluffy, and coated in a rich coconut glaze! A low calorie recipe made with healthy ingredients, they bring all the indulgence of coconut cream pie into a light, baked treat.
Course 1, Breakfast, Dessert, Snack
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 1 Cup Almond Flour
  • 1/2 Cup Whole Wheat Flour
  • 1 Tsp Baking Powder
  • 1 Large Egg
  • 1/2 Cup Plain Fat Free Greek Yogurt
  • 1/4 Cup Honey Substitute
  • 1/4 Cup Unsweetened Almond Milk
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Coconut Extract

For the Coconut Glaze

  • 1/4 Cup Swerve Powdered Sugar
  • 1 Tsp Cornstarch
  • 1 Tbl Unsweetened Almond Milk
  • 1/2 Tsp Coconut Extract
  • 1/4 Cup Unsweetened Shredded Coconut (Toasted for Garnish)

Instructions

  • Preheat oven to 350°F and spray the donut pan with cooking spray. In a large bowl, whisk together almond flour, whole wheat flour, and baking powder. In a separate bowl, mix Fat Free Plain Greek Yogurt, egg, Honey Substitute, vanilla extract, coconut extract, and almond milk.
  • Slowly fold the wet ingredients into the dry ingredients, stirring until just combined. Spoon the batter evenly into the donut pan, filling each well about ¾ full.
  • Bake for 12-15 minutes or until the donuts are golden brown with a slightly crisp edge. A toothpick inserted should come out clean. Allow the donuts to cool for 5 minutes before transferring to a wire rack.

For the Coconut Glaze

  • In a small saucepan over low heat, whisk together powdered sweetener, cornstarch, almond milk, and coconut extract until smooth. Let it slightly thicken. Dip each donut into the glaze, allowing the excess to drip off.
  • Immediately sprinkle the tops with toasted unsweetened shredded coconut for extra crunch. Place on a white marble cake pedestal and allow the glaze to set before serving.
  • This makes 6 donuts. Each donut is 6 WW Points. Enjoy~