Vanilla Crème Brûlée Donuts

It is the new year, but that doesn’t mean we should cut out dessert entirely. The sad truth is that many people (in January especially) feel that the best strategy to achieve their weight loss goals is a complete elimination of sweet treats.

While this may work for a very select few, most of us will only further crave what we “can’t have.” When sweets are enjoyed in moderation, it’s much less likely you’ll feel out of control around them. Thus, I am providing a fun and delicious donut recipe for you today.


Crème Brûlée Donuts, that is! If you’ve read this blog before you may know of my penchant for baked, not fried, donuts. They are always a crowd pleaser but easier than muffins to create (no paper wrappers needed). I like creating inventive new flavors and am always taking requests. If there is a variation you’d like to see, leave a comment to let me know!

A donut pan often costs less than $10; I know you won’t regret purchasing one. Every time I bring these into my office they’re a huge hit. Not that I’m trying to earn friends via baked goods but…it can’t hurt, right?

I hope you enjoy these crème brûlée-inspired donuts. They taste indulgent but are still much lighter and healthier for you than their fried cousins. This recipe yields 6 donuts (one standard tray). If you bake it, please tag @garlichead on Instagram so I can see your creations!


  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg
  • 2/3 cup almond milk
  • 1/3 cup granulated sweetener of choice (I used brown sugar)
  • 2 TBS coconut oil melted
  • 2 tsp vanilla extract
  • 1 TBS ground flax or chia seeds
  • 1/4 cup unsweetened shredded coconut
  • 1 tsp apple cider vinegar
  • 1/4 cup brown sugar, for topping


  1. Preheat your oven to 350 degrees F and lightly oil your donut pan.
  2. In a large bowl whisk flour, baking powder, baking soda, and nutmeg.
  3. In a separate smaller bowl, stir together milk, sugar, oil, vanilla, flax, coconut, and apple cider vinegar.
  4. Add wet to dry and stir until just combined. Spoon batter into prepared pan and sprinkle remaining brown sugar on top. Press granules slightly into dough. Try not to get any sugar on the pan itself, for it will burn.
  5. Bake for 13-15 minutes until firm and caramelized. If you want an true “crème brûlée” effect, place pan under the broiled in the last minute of baking to really scorch.
  6. Let cool in the pan for 5 minutes, then remove and let cool completely on a wire stand. Best served slightly warm.


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