Salted Caramel And Dark Chocolate Glazed Baked Donuts (GF)


Salted Caramel and Dark Chocolate Glazed Baked Donuts – all the joy and not such a hit on the calories 🙂  I love vegetable baking and the surprise when you tell people what is in the donuts!

This makes 16 donut delights

Macros per donut

Calories 123.5, Fat 7.75g, Carbs 8.63g, Fiber 0.75g and Protein 4.56g


  • 2 Large Free Range Eggs
  • 150g Caramel (I used Carnations)
  • 1 Tbsp Vanilla Bean Paste
  • 1 Tbsp Sea Salt
  • 225g Peeled and Grated Butternut Squash
  • 175g Ground Almonds
  • 1 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda
  • 100g 0% Fat Total Greek Yoghurt
  • 100g Lindt 85% Dark Chocolate

You will need:

  • Pre Heated Oven 180C Conventional and 160C Fan
  • Large Mixing Bowl
  • Electric Whisk
  • Grater
  • Vegetable Chopping Board
  • Sharp Knife
  • Scales / Measuring Spoons
  • Donut Baking Trays
  • Spatula
  • Cooling Rack
  • Large Saucepan
  • Medium Bowl
  • Spatula
  • Pop your eggs, caramel, vanilla bean paste and salt into your large mixing bowl

    Whisk for 3 minutes until bubbly

  • Add your butternut squash and mix for another minute

  • Add your almonds, baking powder and bicarbonate of soda and mix until well combined

  • Add your yoghurt and mix until well combined

  • Pop your mix into greased donut baking trays

    Place in oven and bake for 22 – 25 minutes until cooked and donuts are starting to shrink from the sides

  • When baked let them cool in trays for 5 minutes and then turn them out

  • Make a bain marie and melt your chocolate

  • Dunk your donuts in to chocolate on top side and then place on rack to cool


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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