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Beignet recipe - Dr. Axe

Paleo New Orleans Beignet Recipe

  • Author: Dr. Josh Axe
  • Total Time: 1 hour 30 minutes
  • Yield: 24 beignets (12 servings) 1x
  • Diet: Gluten Free


Beignets are typically deep-fried in unhealthy oil and loaded with multiple forms of refined sugar, but not this beignet recipe!


  • ½ cup room temperature water
  • 2 tablespoons active dry yeast
  • ½ cup coconut sugar
  • 3 cups Paleo flour
  • 2 eggs
  • pinch of sea salt
  • 1 teaspoon cinnamon
  • ¼ cup evaporated coconut milk
  • 1½ tablespoons coconut oil
  • coconut oil, for frying
  • equal parts arrowroot flour and maple sugar for powdered sugar substitute


  1. Sift Paleo flour to remove large clumps and set aside.
  2. In a bowl, mix together water, yeast and sugar. Let stand for about 8 minutes.
  3. In a separate bowl, whisk egg, evaporated milk and salt.
  4. Add yeast mixture.
  5. Add ½ the amount of flour and mix.
  6. Add coconut oil, remaining flour and cinnamon.
  7. Knead with hands to ensure all ingredients are mixed well.
  8. Mold dough into a large ball and cover bowl with a towel. Let stand for at least 1–2 hours.
  9. Heat oil in a small saucepan over medium heat.
  10. Form dough tightly into 1–2 inch balls just before you fry to make sure they stay intact.
  11. Fry dough balls for 3–4 minutes on each side or until golden-brown.
  12. Cool on a paper towel and serve with powdered sugar substitute.


  • The powdered sugar alternative is optional.
  • To add extra sweetness, try dipping in maple syrup or other healthy natural sweeteners.
  • Prep Time: 30 min
  • Cook Time: 60 min
  • Category: Desserts
  • Method: Pan-fry
  • Cuisine: French


  • Serving Size: 62g (2 beignet balls)
  • Calories: 174
  • Sugar: 4.4g
  • Sodium: 13mg
  • Fat: 4.1g
  • Saturated Fat: 2.8g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0g
  • Carbohydrates: 29.3g
  • Fiber: 1.6g
  • Protein: 5.1g
  • Cholesterol: 27mg

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