Donut holes

By: Carla Meine CFNC

| August 5, 2021

I got this recipe from a detox I did with Andrea Nakayama. I’ve made a few changes to it as always, but these have become a great treat that we have on occasion. They’re perfect when we’re looking for something sweet that’s still healthy.


1 medium apple, peeled and chopped

1/2 cup baked sweet potato (I always make a few extra when I bake them for dinner to use for this recipe)

1/2 cup coconut milk

3 Tbsp virgin coconut oil, melted

1/2 cup Swerve granulated sugar (or 1/4 cup coconut palm sugar)

2 tsp cinnamon

1/4 tsp baking soda

1/4 tsp iodized sea salt

2 TBSP whole psyllium husks

1/2 cup coconut flour

Optional cinnamon-sugar mixture:

1/4 cup granulated sugar

1 tsp cinnamon


Preheat oven to 375° and line a baking sheet with parchment paper. Place apple, sweet potato, coconut milk, coconut oil, swerve, cinnamon, baking soda, salt, and psyllium husks in a blender in order listed. Blend on high until creamy and smooth. Transfer to a large mixing bowl. Sift coconut flour over the top of the liquid ingredients. Beat on medium speed with handheld electric mixer until thoroughly combined. Set batter aside to rest for 5 minutes. After resting dough should be soft but easy to handle. If it still feels wet, let it sit a few minutes more in refrigerator. Roll heaping tablespoons of dough into balls and place on lined baking sheet. Bake for 25-30 minutes until deeply golden brown and an inserted toothpick comes out clean. While they are warm you can roll them into a cinnamon-sugar mixture which is optional. Cool for at least 30 minutes before serving.