Gluten Free Red Velvet Donuts (Paleo)

These gluten free red velvet donuts are made with almond flour, baked in the oven and naturally colored with beets - dye free! This easy red velvet donut recipe is not only gluten free, but also dairy free, paleo and refined sugar free.

I'm always trying to find ways to sneak veggies and colorful foods into my kids' diet and there's no easier way to do it than with wholesome treats like these gluten free red velvet donuts!

This paleo donut recipe is made with almond flour, baked in the oven and topped with a simple chocolate glaze. I used a chocolate glaze simply because my family LOVES chocolate, but feel free to leave the glaze out or swap it with another favorite.

To make the donuts pink, I steamed beets and blended them into the batter. I promise, you can't taste the beets. And yes, they are kid approved - all of my children loved this recipe.

Why You'll Love these Gluten Free Red Velvet Donuts

• gluten free and grain free - these donuts are made with almond flour and tapioca starch
• paleo friendly - made with real, whole food ingredients
• dye free - this red velvet donut recipe is made without dye. It's naturally colored with cooked beets
• dairy free - no butter or cream
• easy to make - just blend the batter, pour into a donut pan and bake

Whether you're looking for a healthy dessert or a decadent breakfast, these red velvet donuts are sure to be a hit for the whole family! Their lovely red hue makes them extra fun and a great recipe for Valentine's Day.

Ingredients

Here's a list of what you need to make these healthy red velvet donuts:

Red Velvet Donuts

• cooked beets
• egg
• maple syrup
• avocado oil
• vanilla extract
• almond flour
• tapioca starch
• cacao powder
• baking powder
• salt

Chocolate Glaze

• dark chocolate
• coconut oil
• almond butter

For the beets, you can use pre-cooked beets, or cook your own. I cooked my beets by cutting them into cubes and steaming them in a steamer pot until tender.

How to Make Gluten Free Red Velvet Donuts

The batter for these red velvet donuts is made in a food processor or high powered blender, poured into a silicone donut pan and then baked in the oven. Here's the step by step process:

First, preheat your oven to 350 degrees F.

Make the Batter

Next, make the batter by combining the cooked beets, egg, maple syrup, avocado oil and vanilla in a food processor. Blend until the beets are pureed, stopping here and there to scrape the sides if necessary.

Add in the almond flour, tapioca starch, cacao powder, baking powder and salt. Blend again until the batter reaches a smooth consistency.

Pour the red velvet donut batter into a silicone donut pan. I didn't need to grease the pan, but if you aren't using a silicone pan then you may want to grease the pan just in case. Fill each slot nearly to the top, making six donuts.

Bake the Donuts

Next, bake the donuts. Place the donuts in your preheated oven and bake at 350 degrees for 20 minutes.

After baking, remove the donuts from the oven and cool for 10 minutes in the baking pan, before transferring them to a wire cooling rack.

Glaze the donuts

Putting a glaze on the donuts is optional, but recommended. I chose a chocolate glaze, but a vanilla, maple or cream cheese frosting would work well too.

For the glaze, melt the chocolate and coconut oil. (I melted them on the stovetop, over low heat.) Once melted, mix in the almond butter. The almond butter gives the glaze a more fudge-like texture, which I like for frosting donuts but isn't required.

Dip each donut into the glaze, then place on a wire cooling rack or parchment-lined baking sheet.

Place the donuts in the fridge or freezer to set the glaze and then enjoy!

Storage

Store these red velvet donuts in an airtight container in the fridge. They are best eaten within one week.

More Gluten Free Donut Recipes

• Healthy Applesauce Donuts
• Easy Baked Banana Donuts
• Baked Pumpkin Donuts

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