Salted caramel donuts

May 27, 2019

PREP 10/Mins
COOK 15/Mins
SERVES 12/Serves


1 cup almond meal
1/4 cup coconut flour 
1 tablespoon tapioca flour 

1 serving (25 grams) Two Islands salted caramel protein
1/2 teaspoon baking soda 
Pinch of salt 
3 eggs
1/4 cup maple syrup 
1 tablespoon coconut oil 
1/4 cup almond milk 
1 teaspoon vanilla extract


1/2 cup coconut milk - the thick part at the top of the can
1/4 cup coconut sugar 
3 tablespoon maple syrup 
3 tablespoon coconut oil 
1 teaspoon vanilla 
Pinch of salt

1. Preheat oven to 180 degrees fanbake. Whisk all dry ingredients together in a large bowl ensuring there are no lumps - If your coconut flour has formed clumps, sieve it into the bowl.

2. Whisk wet ingredients together in a seperate bowl until smooth.

3. Combine the wet ingredients with the dry ingredients until well blended but be careful not to over mix.

4. Spoon the mixture into silicon (or lightly oiled) donut moulds until no more than 3/4 full. Tap the tray to release any air bubbles and bake for approximately 15 mins (longer for large moulds) until a skewer inserted comes out clean. Allow to cool for 5 minutes before transferring to a cooling rack.


5. Pour all ingredients into a small sauce pan and bring to a boil over a medium heat. Reduce to a low heat and stir often for approximately ten minutes until the mixture has thickened slightly and darkened.

6. Allow to cool then pour evenly over the donuts. If refrigerated the glaze will harden more.

About the author

This recipe was created for Two Islands by Kirsten Hames of