Best with Beet Powder

Beet Apple Cider Donuts

Prep Time: 15 min // Cook Time: 12-15 min Servings: 18 mini donuts or 12 large donuts

What to do

  1. Preheat oven to 350°F and grease your donut pan.
  2. In a large bowl, whisk together the coconut flour, beet powder, and beet juice or milk of your choice (if using) until a thick paste forms. Whisk in the apple cider, coconut sugar, coconut oil, vanilla, and eggs until fully incorporated.
  3. In a separate bowl, whisk together the almond flour, potato starch, baking powder, salt, and spices. Add the dry ingredients into the wet a little at a time until everything is combined.
  4. Add the batter to a piping bag (or a large ziploc with a bottom corner snipped) and fill the donut cavities 3/4 full. Bake for 12-15 minutes, checking at 12 minutes for doneness, until a cake tester or toothpick comes out clean and donuts are golden. Remove donuts from pan, rinse, dry, and grease donut pan, and repeat with remaining batter.
  5. In a wide, shallow bowl, whisk together the sugars and cinnamon. Once the donuts are completely cool, dunk them in the topping, gently turning them to cover their sides and tops. Enjoy

**These donuts are best when eaten the day of, but can be stored in an airtight container in the fridge for up to 2 days.

What you’ll Need


2 tbsp coconut flour

2 tbsp Love Beets Beet Powder

½ cup Love Beets Beet Juice, or ½ cup non-dairy milk

2/3 cup organic apple cider, at room temperature

½ cup coconut sugar

6 tbsp liquid coconut oil

1 tsp pure vanilla extract

4 large pasture-raised eggs, room temperature

1½ cups blanched almond flour

½ cup potato starch

2 tsp baking powder

½ tsp fine sea salt

1tsp ground cinnamon

½ tsp freshly grated nutmeg (or ground nutmeg)

Sugar Topping

¼ cup light brown sugar

¼ cup granulated cane sugar

1 tbsp ground cinnamon