Sweet Laurel Bakery


Here’s a fun treat for Easter brunch, our Pineapple Upside Down Donuts! It really doesn’t get much better than this. Our grain-free, refined sugar-free and dairy-free donut is the perfect sweet treat, that isn’t too sweet or naughty like most donuts. I hope you enjoy this donut as much as I do!






1 1/4 cup blanched almond flour
1/4 tsp baking soda
1/8 tsp Himalayan pink salt
4 Tbsp 100% maple syrup or honey, divided
1/2 tsp vanilla extract
3 Tbsp coconut oil, melted, divided
1 tsp apple cider vinegar
2 eggs, at room temperature, whites and yolks separated
1 pineapple, peeled and cut into 1/2″ to 1″ inch rounds




Preheat oven to 350 degrees Fahrenheit.

Mix 1 tablespoon of coconut oil and 1 tablespoon of maple syrup, and grease each donut cavity. Set aside.

In each donut cavity, place a slice of pineapple.

Combine the dry ingredients in a medium bowl. In another medium bowl, combine all of the wet ingredients except egg whites.

Mix the wet with dry and set aside. Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.

Pour 3-4 tablespoons of batter over the pineapple.

Place donuts in preheated oven and bake for 12-15 minutes.

Allow donuts to cool, then flip onto serving platter, pineapple side up. Enjoy!


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