Soft, sweet and made with an entire avocado, these avocado donuts are gluten-free, low-carb and nutrient-dense. They double as a simple, guilt-free paleo dessert that looks vibrant and tastes creamy.
I had ripe avocados sitting next to the bananas and thought: why not bake with avocado instead of banana? The result surprised me — a velvety crumb, a gentle avocado flavor, and a bright green interior when you bite in.
These donuts are:
- gluten-free
- paleo-friendly
- easily keto if you swap the sugar for a low-carb sweetener
- low-carb
- made with fewer than seven ingredients
- free of added oil or butter
Ingredients used to make these Avocado Donuts
Notes: 1 medium avocado yields about 2/3 cup mashed (roughly 150 g). Use a fully ripened, soft avocado for the creamiest texture. If you prefer a low-carb version, substitute the sugar with a monk fruit or erythritol-based sweetener and adjust amounts per the sweetener packaging.
- Almond flour – light, finely ground almond flour works best
- Avocado – 1 medium ripe avocado, mashed
- Egg – 1 large egg
- Salt – a pinch to balance flavor
- Sugar – use a light-colored granulated sweetener (or a low-carb substitute for keto)
- Lemon juice – 1 tablespoon to activate the baking soda and preserve bright green color
- Baking soda – a small amount to provide lift
- Powdered sugar or sugar-free confectioners – optional for dusting
More Avocado Recipes (HERE)
How to Make
STEP 1
Blend or mash the avocado together with 1 tablespoon lemon juice to keep the color bright. Stir in the egg and your chosen sweetener until smooth, then add the almond flour, baking soda and salt. Mix until a uniform batter forms.
STEP 2
Grease a donut pan thoroughly (silicone pans make removal easiest). Pipe or spoon the batter into the donut molds, filling near the top — these donuts rise only slightly.
STEP 3
Bake at 340°F (around 170°C) for about 20–25 minutes, or until the tops are set and very lightly golden. Baking times will vary with pan size and material.
STEP 4
Let the donuts cool slightly in the pan, then gently flip them onto a parchment-lined surface to finish cooling.
STEP 5
Optionally sift powdered sugar or a sugar-free powdered sweetener over the tops.
STEP 6
Enjoy warm or at room temperature.
Recipe Variations and Optional Add-Ins
- Add chopped nuts, dried fruit or mini chocolate chips to the batter for texture and interest.
- For chocolate avocado donuts, fold in 2 tablespoons cocoa powder and a handful of chocolate chips.
- To reduce calories slightly, substitute one-third of the mashed avocado with mashed banana.
What are some ways you can eat these?
- Plain and warm from the oven
- Glazed with an almond-butter or nut-based glaze
- Lightly dusted with powdered sugar or a sugar-free alternative
How to Store
Store the donuts covered at room temperature for up to 24 hours. For longer storage refrigerate for up to a week or freeze for up to 4 months. Thaw frozen donuts at room temperature before serving.
More Donut Recipes (HERE)
Here are some recipe notes before you proceed:
Final Tips
- Use a ripe, soft avocado for the creamiest texture; a firm avocado will not mash as smoothly.
- Use the batter right away. The batter can deflate over time, so it’s best to bake soon after mixing.
- Baking time and yield vary with donut pan size and material. Bake until tops are golden or a toothpick inserted in the center comes out clean.
Avocado Paleo Donut (Gluten-Free, made with Almond Flour)
Soft, sweet and packed with avocado like a whole avocado, these baked avocado donuts are gluten-free, low-carb and nutrient-rich. Makes about 3–4 medium donuts, depending on your pan size.
Recipe Details
- Prep Time: 15 mins
- Cook Time: 15–25 mins
- Servings: 3–4 (adjust as needed)
- Calories (approx.): 238 kcal per serving
Ingredients
- 1 medium ripe avocado (about 150 g cubed, ~2/3 cup mashed)
- 1 Tbsp lemon juice
- 1/4 cup light-colored sugar or sweetener of choice
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup almond flour
Instructions
- Preheat oven to 340°F (about 170°C).
- Blend or mash the avocado with the lemon juice until smooth.
- Stir in the egg and sweetener, then add almond flour, baking soda and salt. Mix until combined.
- Pipe or spoon the batter into a well-greased donut pan and bake for 20–25 minutes, until lightly golden.
- Allow to cool slightly, then remove from the pan and dust with powdered sugar if desired.
Notes
*1 medium avocado ≈ 150 g cubed or about 2/3 cup mashed.
Choose a light-colored sweetener (such as honey powder or raw cane sugar) if you want to preserve the green color. For a low-carb option, use monk fruit or stevia-based sweeteners and adjust amounts according to package guidance.
Nutrition (approx. per serving)
- Calories: 238 kcal
- Carbohydrates: 10 g
- Protein: 8 g
- Fat: 21 g
- Fiber: 6 g
- Net Carbs: ~4 g
Making this for St. Patrick’s Day?
If you’re planning a festive menu, these green avocado donuts make a great fit. For more ideas, see the collection of green dessert recipes.
