Low Carb Donuts?
Yes, low carb donuts are a real thing. And as you may know that while following a low carb W.O.E. it can be hard to find a great dessert that doesn’t involve cream cheese or other dairy products while being carb-thrifty.
These little gems are very thrifty at less than half a single net carb per mini donut. I used a Wilton’s non-stick mini donut pan. It worked beautifully. The recipe made 3 dozen mini donuts.
This Low Carb Donuts recipe can be made ala baked cake donut alone. ~OR~
They can be fry-finished in a small skillet.
I found recipe sources online as springboard inspirations (see below). As I experimented forged a recipe to my own tastes, I realized that I like both baked and fried donuts, but fried seemed not possible as the batter fell apart in the hot oil from lack of gluten, probably. :(.
How I finally succeeded:
I found a recipe at ‘All Day I Dream About Food’ for coconut donuts that suggested frying after baking. (Big, big thank you! It’s a great site!) You just allow the donuts to bake till set and then put them in hot oil for 30 seconds or so in a small skillet to bring them up to golden brown and give them a lovely fried finish. (See picture above.)
After cooking up the first batch, I remembered an old donut-making trick from eons ago: You place the warm donuts with 1-2 tablespoons of powdered sweetener (like Swerve) in a paper bag and closing it, gently tilt it back and forth to cover the donuts in sugar. Then scoop up coated donuts out of the bag onto a straw and deliver to the serving dish:
The smell was so good that once again, I singed my tongue on my first taste. It was heaven. – Enjoy! Laura
Low Carb Donuts? Yes Please!
- 1/3 cup Coconut Flour
- 3 tbsp . Swerve swetener
- 1/2 tsp Nutmeg (optional)
- 1/8 th (pinch) tsp. salt
- 1/2 tsp baking soda
- 1/8 th tsp (pinch) Glucomannan / Konjac Powder (optional)
- 2 tbsp Coconut Oil , melted and cooled
- 4 large Egg , Whole
- 1/4 cup Almond Milk
- 1 tsp Vanilla Extract
- Coconut oil for frying
- Powdered swerve for coating (optional)
Heat oven to 350 degrees.
Grease mini donut pan.
In a mixing bowl, stir together coconut flour,swerve sweetener, salt, baking soda, nutmeg (opt).
In separate bowl stir together the eggs, almond milk, cocnut oil and vanilla.
Sprinkle the konjac over the egg mixture and stir to dissolve.
Add the Egg mixture to the coconut flour mixture and stir till batter is smooth and thick.
Add 1 1/2-2 tsps. batter to donut well.
Bake for 8 minutes, if frying. Bake for 10-12 mins for cake donuts. Allow to cool slightly and dump out of pan. If not frying, donuts are ready for powdered sweetener.
In small skillet heat about 1/4 inch, oil till hot, but not smoking. Carefully slide prepared donuts into hot oil and allow to cook just till underside is golden 10-30 seconds depending on oil temperature. Then carefully turn over each donut with a fork and repeat. Remove with a slotted spoon to paper towels to drain. Coat with powdered sugar, if desired.
While I can't promise complete accuracy, if frying is skipped nutrients are reduced by 13 calories each.
Nutrition per donut:
- Calorie: 33
- Carbohydrates: 0.7
- Protein: 1
- Fiber: 0.4
Oh! And if you are wondering why I chose ‘Donuts’ over ‘Doughnuts’ — Merriam Webster said I could!
Thanks to these inspirations:
Lowcarb-ology (induction friendly)