Low Carb Donuts? Yes Please!

Low Carb Donuts? Low Carb Donuts sounds like a fantasy recipe. With less than half of a single carb in all their scrumptious mini glory they taste fantastic too. Try cake-style or fried.

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.

Low Carb Donuts sounds like a fantasy recipe. With less than half of a single carb in all their scrumptious mini glory they taste fantastic too. Try cake-style or fried.This Low Carb Donuts recipe can be made ala baked cake donut alone. ~OR~

Low Carb Donuts sounds like a fantasy recipe. With less than half of a single carb in all their scrumptious mini glory they taste fantastic too. Try cake-style or fried.They can be fry-finished in a small skillet.

Low Carb Donuts sounds like a fantasy recipe. With less than half of a single carb in all their scrumptious mini glory they taste fantastic too. Try cake-style or fried.I’ll explain:

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. :(.

Low Carb Donuts sounds like a fantasy recipe. With less than half of a single carb in all their scrumptious mini glory they taste fantastic too. Try cake-style or fried.

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.)

Low Carb Donuts sounds like a fantasy recipe. With less than half of a single carb in all their scrumptious mini glory they taste fantastic too. Try cake-style or fried.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:

Low Carb Donuts sounds like a fantasy recipe. With less than half of a single carb in all their scrumptious mini glory they taste fantastic too. Try cake-style or fried.

The smell was so good that once again, I singed my tongue on my first taste.  It was heaven. – Enjoy!  Laura
         

5 from 1 reviews
Low Carb Donuts? Yes Please!
 
Prep time
Cook time
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Low Carb Donuts sounds like a fantasy recipe. With less than half of a single carb in all their scrumptious mini glory they taste fantastic too.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 36 mini donuts
Ingredients
  • ⅓ cup Coconut Flour
  • 3 tbsp. Swerve swetener
  • ½ tsp Nutmeg (optional)
  • ⅛th (pinch) tsp. salt
  • ½ tsp baking soda
  • ⅛th tsp (pinch) Glucomannan / Konjac Powder (optional)
  • 2 tbsp Coconut Oil, melted and cooled
  • 4 large Egg, Whole
  • ¼ cup Almond Milk
  • 1 tsp Vanilla Extract
  • Coconut oil for frying
  • Powdered swerve for coating (optional)
Instructions
  1. Heat oven to 350 degrees.
  2. Grease mini donut pan.
  3. In a mixing bowl, stir together coconut flour,swerve sweetener, salt, baking soda, nutmeg (opt).
  4. In separate bowl stir together the eggs, almond milk, cocnut oil and vanilla.
  5. Sprinkle the konjac over the egg mixture and stir to dissolve.
  6. Add the Egg mixture to the coconut flour mixture and stir till batter is smooth and thick.
  7. Add 1½-2 tsps. batter to donut well.
  8. 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.
  9. Frying instructions:
  10. In small skillet heat about ¼ 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.
Notes
While I can't promise complete accuracy, if frying is skipped nutrients are reduced by 13 calories each.
Nutrition Information
Serving size: 1 donut Calories: 33 Carbohydrates: .7 Fiber: .4 Protein: .9

Low Carb Donuts sounds like a fantasy recipe. With less than half of a single carb in all their scrumptious mini glory they taste fantastic too. Try cake-style or fried.Oh!  And if you are wondering why I chose ‘Donuts’ over ‘Doughnuts’ — Merriam Webster said I could!

Thanks to these inspirations:

Grass Fed Girl

Ruled Me

Forest and Fauna

Lowcarb-ology  (induction friendly)

 

38 thoughts on “Low Carb Donuts? Yes Please!

  1. 33 carbs?! You mean for whole recipe?

  2. Could this dough be spooned into waffle iron?

  3. how many calories per donut? sorry if i missed it.

  4. Is the .7 carbs net carbs? I need to know total carbs. Can’t wait to try these!

  5. Just tried this recipe. Subbed in pumpkin pie spice for the nutmeg. Heaven. Been low carbing and missing treats. Love it. I had to bake mine quite a bit longer, but this could be because of the high altitude.

  6. Is the. 1/3 cup almond flour the right amount with 4 eggs? The batter is really soupy?

  7. I’ve been really missing apple cider doughnuts, so, i decided to give these a go with one little change. I steeped an apple tea bag in 1/4 c boiling water until it was cool to the touch (about 15 min) and then added cinnamon to the powdered swerve. perfection!

  8. 1/3 c coconut flour is that really enough batter for 36 mini donuts?

  9. Hey, thanks for the shoutout. These look wonderful and I am sharing on Facebook!

  10. When does the 3 tbsp. Swerve sweetener go into the mixture? with the dry ingredients???

  11. I planned to cheat this week with apple cider donuts from a farmers market near me because I have been craving them so bad. I’ve decided that I dont want to cheat thanks for the recipe I will let you know how they came out!

  12. what is batter means here? cause i didnt’t see batter at ingredients list, but I see it at instruction

    thx

  13. What is Konjak? I’m not familiar with it….

    • Konjak Root is a powder that is fiber and used as a thickener and often used in commercial baked goods. While not totally necessary for this recipe it will help the texture be more like what one is used to and add some fiber into the bargain. One can also make no-carb noodles out of it, though I haven’t tried. (Yet, that is. 🙂 )

  14. Sorina du Toit says:

    I’m looking forward to making this recipe for my kids as healthy treats. I may coat some in chocolate or cream cheese icing. I have 2 questions though:

    1. I have a lardge doughnut pan. Do I need to bake them longer as it’s more batter per doughnut?
    2. Where would I be able to get Konjak powder?

    Thanks!

    • You will have experiment with lengthening the time as I have not made large donuts from this recipe. The Konjac powder I purchased can be found here: Konjac/ Glucomannan Powder. Wishing much healthy cooking success!

      • Got a large donut pan for Christmas…makin these for dessert for me tonight.just put them in…hoping they come out okay as I had to use almond flour…I also used a litte cocoa powder and cinnamon…if they turn out, I will make a powder protein glaze for them…

  15. Could I use xantham gun as a thickener instead of the konjac powder?

  16. just interested what would be the best oil to try them in??? Other than coconut

  17. Sarah R Flannery says:

    Can you use almond flour for these?

    • Good question. Coconut flour thickens upon standing which is useful in this recipe. Almond flour doesn’t thicken. That said, I haven’t tried it. If you do, please let us all know if it works.

  18. Looks like an awesome recipe. I always find any “bread” replacements to be very eggy. Can anyone please tell me whether there is an eggy texture to these (think omelette, quiche type texture)
    Thanks

    • Lee, I don’t think these are ‘eggy’ as such, but the end texture is different of course than a glutenous (and delicious!) donut. They are a bit heavier, but the taste for me was just what I needed.

  19. Kristy Sans says:

    Made these this morning with so much excitement and hope. They were good but I guess I need to give up on coconut flour because I just don’t care for things that are seem to be made with it. Thank you for the recipe!

    • Thanks Kristy. Keep experimenting with recipes and you will find the ingredients that please you (or you can live with 😉 ). Low carb / keto is such a different way of cooking. The textures and tastes are different. You are doing the right thing by experimenting. keep going!

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