Gluten-Free Turtle Cheesecake Donuts

I used homemade unsweetened sunflower seed butter with a hint of salt to make my donuts. You can learn to make your own sunflower seed butter, too, via my website (link below). You will also find Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free), Chocolate Cream Cheese Filling recipe and the Thick Caramel Topping recipe.
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Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

½ cup nut or seed butter (I used sunflower seed kernel butter with NO added sugar, only a pinch of salt. See Notes after recipe for link to how to make your own.)

½ cup unsweetened applesauce

½ cup coconut sugar (If you use white sugar, you will not get a “caramel” flavor, but it will still turn out a nice donut.)

2 eggs

1¼ cups Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free), (link in Notes after recipe)

1 teaspoon baking powder

1 recipe Chocolate Cream Cheese Filling (link in Notes after recipe)

1 recipe Thick Caramel Topping (link in Notes after recipe)

Mini chocolate chips (Enjoy Life brand is gluten-free and free from the top 8 US food allergens)

Chopped pecans, optional but recommended if you can eat pecans (or other nut or seed of your choice)



Preheat oven to 350F.You will need a 6-section donut pan, lightly greased.


In mixing bowl, combine nut or seed butter, applesauce, coconut sugar and stir to blend. Add eggs; stir until mixture is thick and uniform.


Add flour blend and baking powder; stir until no dry ingredients remain.


To fill sections of donut pan, either spoon mixture into a large pastry bag (no tip attached) OR into a plastic squeeze bottle (like those for pancake batter with a large opening) and divide the batter evenly among the pan sections (please seed Notes below recipe for more on this)


Bake 12-15 minutes, until donuts rise and tops appear dry. Be careful to bake just until done, or the donuts will be a bit dry.


Remove from oven and cool about 15 minutes in pan before removing to a plate to cool completely.


Once cooled, use a serrated bread knife to slice each donut in half, bagel-style.


Pipe or spread Chocolate Cream Cheese onto the bottom half of each donut, top with a top half.


Once all donuts are filled, make the Caramel Topping. It sets up quickly, so you want to work fast. (See recipe link in Notes below recipe.)


Use a large spoon to add topping to each donut, allowing some to trickle down the sides. If you work very quickly, you can use a spatula or butter knife to spread the caramel; however, I recommend spooning it over the top.


Sprinkle with chocolate chips and nuts, if using. Serve immediately, or refrigerate for later. Store leftovers in fridge.

View instructions at
Gluten Free Gigi

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