Gluten-Free Baked Chobani Fonuts {doughnuts}.



Fonuts are fake donuts AKA “not fried”, healthy dare I say?  I’m not a huge donut fan but these little guys… I’ve eaten 3 today!  They are minis after-all, so I don’t have the guilt that I normally would have partaking in such a treat.  Gluten-free as well!  I didn’t want to use any “junky” ingredients and guess what – they’re pretty good!!  My kids came home and downed like 8 of them already.


1 1/3 cup of almond flour (spooned into your measuring cups – not packed down)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (you can also use pumpkin or apple spice seasoning instead)
3 eggs, room temperature
1/4 cup (heaping) of vanilla Chobani yogurt
2 heaping tablespoons of raw honey (use regular if you don’t have it)
Extra honey, cinnamon, sugar for topping which is optional


Preheat your oven to 350 degrees and spray your donut pan with baking spray.  Set aside.

You can use a food processor, blender or Vitamix to make the batter creamy and fabulous.  Add all of the dry ingredients and blend (if using a food processor – 4-6 pulses). Then add all of the wet ingredients and blend until smooth.  Stop and scrape down the sides if necessary.  Blend again.  This process took about 1 minute or so.  Then with a spoon, fill each well with about 1/2 or so of batter.  Then bake for 8-10 minutes or until golden.

While baking, I took about two heaping tablespoons of the raw honey (you can also use maple syrup too) and melted it in the microwave until it was watery.  I dipped each donut (fonut) into the liquified honey and then sprinkled some cinnamon and sugar on top.  This is optional.



— Knead to Cook


  1. heyo.

    how many donuts does this make?

    i don’t have a mini donut pan. i only have a 6-donut normal-sized one.

    would it make 6 normal-sized donut? or 12?!?!?



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