Strawberry Chocolate Chip Powdered Donuts. (Gluten/Grain/Sugar/Dairy Free)

by Brittany on June 4, 2013

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Who says powdered donuts can ONLY be covered in white sugar?? I love freeze dried fruit, especially from trader joes as it is a fantastic price.  I often make my own powdered sugar with a variety of natural sugars using my handy dandy cheap little coffee grinder. (All you have to do is place the sugar of your choice into the grinder and turn the machine on till you have a perfect powder!)  So when I picked up freeze dried strawberries the other day- I knew right away that they were destined to get blitzed into a gorgeous pink powder. And what better use for  a sweet strawberry flavored pink powder than Chocolate Chip Donuts?  This recipe idea may have been my best yet, as these quick to make donuts tasted incredible. Not to mention how pretty they look! A powdery pink donut will outshine any donut from any shop. Make these. I promise.. you will LOVE them.


Strawberry Chocolate Chip Powdered Donuts

  • 5 large eggs
  • 1/2 cup milk (dairy or nondairy- any variety)
  • 1/4 cup oil or melted butter
  • 1/2 cup truvia baking blend (or up to 1/2 cup of other granulated sugar of choice)
  • 1 Tablespoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup Tapioca starch
  • 1 Tablespoon baking powder (I used double acting)
  • 1/8 teaspoon salt
  • 1/2 cup chocolate chips. (Regular or Dairy Free. I used Enjoy Life)
  • 1  1.2 oz bag of freeze-dried unsweetened strawberries (I purchased mine from Trader Joe’s)
  1. Preheat oven to 350 degrees.
  2. To make the strawberry powdered sugar: grind the strawberries in a small coffee grinder until it forms a fine powder. Set aside in a small bowl.
  3. In a large mixing bowl, whisk together the eggs. Then add the milk, oil, trivia, vanilla, coconut flour, tapioca starch, baking powder, and salt. Mix together until a thick batter forms. Add in the chocolate chips.
  4. In 2  greased standard donut pans, fill each of the donut holes half way with batter. Bake for 16-18minutes.
  5. Let cool slightly before removing from pans and coat with strawberry powder.

-yields 12 donuts-

Recipe Notes:

  • To make the powdered strawberries go farther- or to make your donuts sweeter- feel free to mix with powdered sugar.
  • If you want to add powdered sugar- but keep it sugar free just powder some of the truvia baking blend to make your own powdered sugar. (Xylitol or Erythritol will work too!)
  • If you want a nice, heavy coating of strawberry powder on the donuts, it helps to brush them with a little water before tossing them in the powder. Don’t go too crazy though or else the powdered strawberry will get very wet and turn a dark shade of pink. 
  • I used Truvia baking blend to keep these donuts sugar free (aside from the natural sugar in the freeze dried strawberries and chocolate chips).
  • Feel free to make these donuts in a mini donut maker or donut hole maker too!
  • Do not try to replace the coconut flour with any other flour, or attempt to remove the eggs. Both are vital to this recipe.



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{ 28 comments… read them below or add one }

Tabitha June 5, 2013 at 1:20 am

Oh my yum! These taste awesome. Any tips on how to keep them from sticking? I greased the heck out of my pan with Spectrum shortening and it still stuck. Should I have dusted it with tapioca starch, too?


Brittany June 5, 2013 at 1:29 am

Oh no! Def try dusting with tapioca next time. Perhaps my pans are more ” nonstick” than yours!


Catherine June 5, 2013 at 2:19 am

Oh em GEEEEEEE!!!! I have absolutely been stalking your page since you teased these on facebook!!!! Thank you so much – I’m making these tomorrow!!!!


Lisa June 5, 2013 at 11:44 am

Hello! These look amazing!!! Can’t wait to try them!! Would this recipe work if I used honey instead of granulate sugar? Thanks!!


Brittany June 5, 2013 at 3:07 pm

If you want to use honey you’ll need to cut back on the milk in the recipe. I would add the honey to the batter by taste and then subtract that amount of milk from the recipe .


Lisa June 5, 2013 at 4:23 pm

Great! Thank you!


Nicole June 12, 2013 at 5:21 pm

I did it with 1/4-1/3 cup honey and potato starch( because I didn’t have tapioca) and they turned out wonderful


Melissa June 5, 2013 at 6:39 pm

I’m TOTALLY making these asap! I have freeze dried raspberries that would be perfect! thank you so much for not using gums in your recipe!


Brittany June 5, 2013 at 11:36 pm

Yum!! Raspberries will taste great!


Courtney S June 5, 2013 at 8:31 pm

i dont have a donut tin, but im wondering if these would work as muffins? screw it, i just gotta find a donut tin…..i want a donut :)


Brittany June 5, 2013 at 11:36 pm

Technically yes they would work as muffins! You might also look for the little donut maker machines- they are pretty inexpensive and with them you can have donuts in minutes!


Christie June 5, 2013 at 11:40 pm

Woohoo! These are just in time for me…I just scored a mini doughnut maker from the thrift store for a couple bucks. I made your peppermint chocolate ones the other day and they were DELISH!


Brittany June 5, 2013 at 11:51 pm

YAY! Maybe you will be happy to hear that I just developed a 3rd donut recipe today for S’more donuts!! ;)


Debi June 6, 2013 at 2:23 am

Hi Brittany
Thank you so much for posting all your recipes. Since my favorite color is pink, these ones really caught my eye.
I have a question though……is there something that could be used instead of tapioca flour, as I think the carbs might be too much for my body to handle.


Nicole June 12, 2013 at 5:19 pm

I made these for my kids. I tried one and was promptly told I wasn’t allowed to eat them. The entire batch was gone before the end of the day and we are making more of them again to take to daycare


Gingee June 12, 2013 at 10:34 pm

I got the strawberries at Trader Joes, but they just clumped up and really were uncooperative! Tasted great anyway!

I just made them again. This time I added chopped fresh apple and tossed them in cinnamon & stevia. Really REALLY delish!


Brittany June 13, 2013 at 12:02 am

Yum! I have started to notice that all coffee grinders do not work equally in making “powdered” stuff! Ironically I have found that the cheap $20 grinders seem to work the best.


Gingee June 12, 2013 at 11:12 pm

btw Debi,
the tapioca starch isn’t as much of a monster as you might think. 1/2 cup is 52 g. of carbs.
1/2= 8 Tablespoons= 24 tsp.
Figure 1 tsp of tapioca per donut (using the donut maker, I get 2 dozen or more!). So, you’re talking about 2 to 3 g of tapioca carb per donut = nutritional info


Lauren R June 18, 2013 at 11:50 pm

Hey Brittany!! – Any alternate in terms of making something like this without eggs? I’ve been DYING to find something for my son, and these are perfect, aside from his egg allergy. i know it’s tough to get them fluffy without egg, but you always have a knack for knowing. :) thanks, hun!!! :)


Brittany June 19, 2013 at 4:21 am

Sadly eggs are 100% needed for this recipe. However if you can track down an egg free gluten free cake recipe ( there should be a bunch online) you could use another cake recipe to make donuts – add chocolate chips as I have and powder them! Baked donuts are nothing more than cupcakes made in a donut pan ;)


Carolyn June 19, 2013 at 1:30 am

Made these today using my USA Donut pan from Amazon. They looked just like your photos and tasted wonderful. My husband couldn’t believe they were gluten-free. Thank you so much for all your tried & true recipes. <3


Denice June 24, 2013 at 8:13 pm

I am so excited about this recipe and others from you. I have already tried your cheesy fondue and am in love with it. In this recipe above I am glad you showed we can use other sugar than Truvia, since Truvia has Erythritol and that is made from corn. I fell in love with the picture of the ‘Oreo’ cookies and wanted to make them but quickly noticed they have Teff and Sorghum, which are not grain free, they are grains that contain their gluten and sensitive gluten people should avoid them. I will keep looking and trying your true grain free recipes. Thank you for your hard work and tasty creations.


Brittany June 24, 2013 at 8:19 pm

Hi Denise- Not all gluten sensitive people have a problem with grains! When I first went gluten free and my gut was a mess I had to avoid grains- but now a few years later I can enjoy them no problem! We are all different :)


Denice June 24, 2013 at 8:28 pm

Yes, we are all different. I hope I can get to the point that you reached after you healed. Sounds amazing! I was merely stating about the grains because I got excited when I saw recipes that stated gluten and grain free when they actually had grains, such as the ‘Oreo’s’. I will look and be careful. Thank you!


Brittany June 24, 2013 at 8:44 pm

Not all of my recipes are grain free! I’ll check on those oreo’s as they should not be labeled as grain free..


Brittany June 24, 2013 at 8:52 pm

Is this the recipe you are referring to?

I didn’t see any mention of the recipe being grain free in the text. Let me know if I have missed I never want to create confusion :)


Denice June 24, 2013 at 8:53 pm

The ‘Oreo’s’ are labeled gluten free – but Teff and Sorghum are grains that contain their own gluten so they are not gluten free. Thank you again! I can’t wait to get started on these beautiful donuts!


Brittany June 24, 2013 at 11:45 pm

Teff and Sorghum ARE gluten free! That’s been proven in hundreds of studies. Not everyone cross reacts to them..
People with damaged guts sometimes react to any grain as well as other things such as coffee. But those cross reactions do not mean that the food is not gluten free. There’s a difference.
I know many many celiacs that have zero issues with teff and sorghum.


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