“At one point or another in our lives, we’ve found ourselves craving a donut. When we think about it, it’s not really a surprise that this treat hits the spot like no other. They pair exceptionally well with tasty hot beverages, they can be had as a quick snack or to accompany a long conversation. Most of all, there’s a donut out there for all of us; from traditional glaze to daring recipes such as maple-bacon donuts.

The origins of National Donut Day are traced to The Salvation Army’s involvement in World War I. During this time, a group of volunteers was dispatched to the frontlines with the mission of providing comforting meals for the troops. They soon found out that donuts were an effective way to provide food while navigating the difficulties of cooking in very dire circumstances. These brave volunteers would later be known as “donut lassies”. They would even use war helmets as a utensil to fry up seven donuts at a time.

In 1938 “Donut Day” was established as a way to honor the members of the Salvation Army that came to the aid of soldiers during World War I. Nowadays, National Donut Day is widely celebrated on the first Friday of June. Many donut shops are known to give them out for free, giving a good reason to take some time out of the day to enjoy this most cherished treat.”

Taken from https://nationaltoday.com/national-donut-day/


When I read the history of National Donut Day it seemed like the perfect topic to write about coming up right after Memorial Day. A fun way to remember those who came to the aid of our soldiers during World War I by making them donuts.

We all have our own unique gifts to serve our fellow human beings. The Salvation Army “donut lassies” served their soldiers by providing them with yummy donuts.


I remember eating (and loving) donuts when I was young. Crullers and French Crullers were my favorites!! Oh, and the yummy custard filled donuts covered with powdered sugar, those ones were absolutely magical to me!

I decided to try my hand at an adaptation of a “healthy” donut recipe. One that is both gluten and sugar free. I am not much of a baker, but these donuts were really good. Perhaps not quite as light and crisp as a French Cruller, but they brought a smile to my face, as I imagine the donuts brought smiles to our soldiers’ faces.


I did not use an authentic war helmet to fry up seven donuts at a time BUT the recipe did yield me seven donuts, a welcomed serendipity.

I gave 2 of the donuts a “cinnamon & sugar” topping – my personal favorite! Two of the donuts got a traditional glaze with rainbow sprinkles, and the last three received a chocolate glaze, 2 with rainbow sprinkles and 1 without.


The recipe was adapted from this one: https://www.gnom-gnom.com/baked-gluten-free-keto-donuts/ . Thank you Gnom-Gnom!

I pretty much followed the recipe making only a few changes. I used Coconut Oil in place of the Butter, I used Lakanto Granulated Monk Fruit in place of Erythritol. I used Pink Himalayan Salt in place of Kosher Salt, Alcohol Free Vanilla and I used only two eggs because mine were quite large. And because I am lazy, I used a simple 3 ingredient  glaze: Milkadamia Milk, Powdered Lakanto Monk Fruit & Alcohol Free Vanilla. 

The cinnamon & sugar donuts were my favorite, they reminded me of a churro, YUM!!






  • Preheat the oven to 425 F.
  • Grease and flour (with coconut flour) a donut pan – you could draw 3 & ½ “ circles on parchment paper and free hand the donuts – or make donut holes with dollops of dough.
  • In a medium bowl, with tall sides, whisk together almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
  • In a medium pot, heat up water, coconut oil, Lakanto Granulated Monk Fruit, and salt on medium high, just until it begins to simmer.
  • Reduce heat to low and add the flour mixture. Mix constantly. Continue to cook and stir until the dough pulls away from the pan and forms a ball, one to three minutes.
  • Transfer dough back to the medium bowl, with tall sides and allow to cool for 5-10 minutes. The temperature of the dough should be below 125 F. This took about 10 minutes for me.
  • Begin mixing with an electric mixer, adding one egg at a time until eggs are fully incorporated. Mix the dough for 2 minutes after adding the last egg
  • Mix in Baking Powder and Vanilla
  • Allow the dough to rest for about 15-20 minutes to come to room temperature. This prevents the donuts from deflating after they are baked.
  • Spoon dough into a piping bag – I used a ziploc bag. Cut the tip of the bag to about ¾ inch diameter – about the size of your thumb.
  • Pipe dough into the prepared donut pain – or onto parchment paper.
  • Wet your finger and smooth out where the ends meet – for more uniformity and more rise.
  • Bake for 15 minutes at 425 F, then lower temperature to 350 F and continue to bake for 17-20 minutes until deep golden brown.
  • DO NOT OPEN the oven door for the 1st 20 minutes – or at all if possible.
  • Allow to rest in the pan for 10 minutes before removing to a cooling rack.

For the Glaze:

  • Simply whisk the Powdered Lakanto Monk Fruit with the Milkadamia Milk and then add the Vanilla.
  • After the Donuts have cooled, dunk them in the glaze and return to the cooling rack to allow the glaze to set.

For the Cinnamon & “Sugar” topping:

  • ¼ cup Lakanto Granulated Monk Fruit
  • 1 Tbsp Ceylon Cinnamon
  • Place in a Glass Jar with Sprinkle Top
  • Before the donuts are completely cool, spread with coconut oil or ghee and sprinkle with Cinnamon & “Sugar” and move back to the cooling rack.

For the Sprinkles – Optional:

Makes Seven Delicious Healthy Donuts!!



Have a Beautiful Day

Gina Lynn

***As an Amazon Associate, I earn a small percentage from qualifying purchases from the links above. 

You are under no obligation to purchase from these links. I have provided them for your convenience.***

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s