Donut Breakfast Sandwich

Paleo Donut Breakfast Sandwich

Yes, this recipe is for reals. I know, it looks like something out of a fantasy, or the Paula Deen show, but it is indeed healthy. Or healthier. Let’s deconstruct it. First we start with a grain-, gluten-, and refined-sugar-free baked donut. Then we dip our wholesome donut in a glaze made with coconut oil and raw honey. Next we add a nutritious egg and slices of nitrate-free bacon. Not too sinful after all . . .

Quick Tip: There are many ways to expand on this basic donut recipe, if you are so inclined. Why wouldn’t you be? Here are my favorite variations:

Chocolate Glazed Donuts: Use the donut recipe below and dip in 1/2 cup dark chocolate melted with 1 tablespoon coconut oil. Put in the fridge for a few minutes so he chocolate hardens.

Apple Fritter Donuts: Add 1/2 teaspoon ground cinnamon in step 2. Add 1/4 teaspoon maple extract in step 4. In a skillet, combine 1 tablespoon coconut oil, 1 small apple (finely chopped), 1 tablespoon pure maple syrup, and 1 teaspoon ground cinnamon. Cook until soft, and then fold the apple mixture into the batter in step 5.

Chocolate Donuts: Add 1/4 cup unsweetened cocoa powder in step 2. Increase the maple syrup to 4 tablespoons in step 4.

Donut Breakfast Sandwich
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 6

  • 11⁄4 cups blanched almond flour
  • 1⁄4 tsp. baking soda
  • 3 Tbsp. pure maple syrup
  • 1⁄4 + 1⁄4 tsp. almond extract, divided
  • 1⁄2 + 2 tsp. vanilla extract, divided
  • 2 Tbsp. + 1⁄4 cup coconut oil, divided
  • 1 tsp. apple cider vinegar
  • 2 eggs + 6 eggs, divided
  • 1⁄4 cup honey
  • 6 bacon strips

  1. Preheat the oven to 350 ̊F. Grease a donut pan with coconut oil.
  2. Combine the almond flour and baking soda in a small bowl.
  3. Separate the egg yolks and whites. Use an electric mixer to beat the egg whites until stiff peaks form.
  4. Combine the yolks, syrup, almond extract, vanilla extract, 2 tablespoons coconut oil, and vinegar in a bowl.
  5. Add the dry ingredients to the wet ones. Mix to combine. Gently fold in the egg whites. Use a piping bag to pipe the batter into each of the 6 donut tins. Smooth out the tops of the donuts. Bake for 15 minutes.
  6. Meanwhile, individually fry 6 eggs and cook the bacon in a skillet. Set aside.
  7. Combine the honey and remaining 1⁄4 cup coconut oil, 1⁄4 teaspoon almond extract, and 2 teaspoons vanilla extract in a small bowl.
  8. Chill the donuts for 10 minutes. Dip in the glaze and place on a tray lined with parchment paper. Chill for another 10 minutes. Slice each donut in half and fill with a fried egg and slices of bacon. Enjoy!

Calories: 379     Fat: 27g     Carbohydrates: 19g     Sugar: 17g     Sodium: 575mg     Protein: 15g    

Paleo Donut Breakfast Sandwich


  • Heather October 19, 2016 at 12:04 am

    We really enjoy this recipe! Have used it several times from your cookbook. I’m considering making it for Thanksgiving week with all our guests but was hoping to make it ahead of time. What’s your experience with freezing these? In part or in whole or any of it at all?

    • Diana November 1, 2016 at 6:25 pm

      Hi Heather – so glad that you enjoy this recipe! I think it would be fine to freeze the donuts. I’d slice them in half first, and wrap individually, and then defrost at room temperature then warm in the oven under low broil. Hope that helps – Enjoy! 🙂

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