Orange-Buttermilk Coffee Cake Doughnuts with Hazelnut Streusel

Prep: 20 mins / Cook: 20 mins / Total: 45 mins / Servings: 6

Orange-Buttermilk Coffee Cake DoughnutsCaloriesFatProteinCarbsFiberSA'sNet Carbs
3/4 cup (84g)  almond flour480421818909
1 1/2 scoop (1/4 cup + 2 tbsp) (45g)  sugar-free vanilla whey protein165037.51.5001.5
1/4 cup + 2 tbsp (42g)  coconut flour1864.510.5271809
1/4 cup + 2 tbsp (90g)  'Swerve' or other sugar replacement000900900
3/4 tsp (3g)  baking soda0000000
1/2 tsp (2g)  salt0000000
6 large (300g)  whole fresh eggs42930133003
1/2 cup (122.5g)  buttermilk49146006
1/4 cup (62g)  fresh orange juice (juice of 1 small orange)28006006
Orange Hazelnut StreuselCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/2 cup (56g)  hazelnut flour36034810604
1/2 cup (56g)  chopped hazelnuts361358.59.55.504
2 tbsp (30g)  'Swerve' or other sugar replacement000300300
1 tbsp (14g)  melted butter1001100000
1 tbsp (9g)  yacón syrup (substitute: blackstrap molasses)25006600
1/2 tsp (1g)  cinnamon, ground2.
1/2 tsp (1g)  fresh orange zest (peel from a small orange).970.01.25.1100.14
1/4 tsp (.5g)  nutmeg, freshly ground2.
1 dash (0g)  salt0000000
Per Serving:364.8526.28g16.6g34.72g7.54g20g7.18g *


  1. Preheat oven to 350° F (177° C).
  2. In a large bowl, combine the almond flour, whey protein powder, coconut flour, sugar replacement, baking soda and salt. With a whisk or a fork, combine the dry ingredients so they are evenly mixed and distributed in and amongst one another.
  3. In a separate bowl, whisk together the eggs, buttermilk and orange juice. Whip until eggs are lemony in color.
  4. Quickly whisk egg mixture into dry ingredients, in the larger bowl. The batter should be a thick pancake batter. These ingredients tend to be a bit inconsistent from brand to brand and grind to grind. You may need to add a little water (or almond milk, if you have any lying around) to thin it out.
  5. Once the batter is well mixed, divide your batter into a greased doughnut pan. I have a variety of molds and use three small silicone doughnut pans, each holding 6 little doughnuts.
  6. Note: It is at this point that you can pour your batter into virtually any manner of mold, including something like a 9”x9” baking pan, for regular coffee cake. Just remember that there is no gluten in this batter, so it can very much collapse under its own weight. Try not to make anything over about 2-inches (5 cm) in height. If you do opt to go for something a little taller and grander, don’t forget you can add things like xanthan gum, chia and tapioca flour. A bit of each will give you a slightly lighter, more cakier and slightly more structurally sound goodies.
  7. In a separate bowl, combine the hazelnut flour, chopped hazelnuts, sugar replacement, melted butter, (molasses, honey or yacón), cinnamon, orange zest, nutmeg and salt. Mix until the mixture is evenly coated with butter and molasses.
  8. Note: In this case we need the molasses, honey or yacón because it functions like glue, holding the streusel together in clumps. You CAN omit this, but the result will be a bit flatter in appearance (potentially more refined, if that’s your goal).
  9. Squeeze small handfuls of the streusel inside your fist, compressing little boulders of it. Gently break these up and scatter evenly over the top of the batter in the doughnut molds. Continue forming fist-boulders, then breaking them into craggly crogs all over the top of the batter, until there is no more streusel in the bowl.
  10. Bake for about 13 to 18 minutes, or until the surface is dry and the streusel is clearly beginning to crisp and turn golden.
  11. Remove from the oven and let rest for 5 minutes before removing from the pan. Enjoy warm!