It's a Low-Carb Donut Recipe, Honey!



Hi, my honeys! Let me tell you 'bout mah besssst fraaannd - DONUTS! Seriously, the love is so real that when I started this Ketogenic diet, all I could think about was how sad I'd be without donuts. You can imagine my sheer bliss and excitement when I found a killer recipe for low-carb donuts that actually taste like dang donuts! I actually made these as my birthday cake this year, just a tower of mini dones! I gotta tell ya, the consistency is close, but the taste is spot on! You can also flavor these however you'd like with extracts, so heads up on that!


Of course, you know I made a glaze for them too, which tasted just as good at the donuts themselves! I could go on and on about how awesome these are and how the fat kid in me is losing her mind about finding a healthier donut option, but I'll just give ya the recipe already!


LOW-CARB MINI KETO DONUTS


Ingredients:

Donuts:

  • 2 eggs

  • ½ cup almond flour

  • ¼ cup any protein powder

  • 2 tbsp coconut flour

  • ¼ cup Swerve, granulated

  • ¼ tsp salt

  • 2 oz cream cheese, softened

  • 2 tsp baking powder

  • 1 tsp vanilla extract

  • Dash of pumpkin pie extract (You can use any flavored extract you want.)

  • ½ cup unsweetened cashew milk

Glaze:


For this recipe, you'll want to have a Babycakes Mini Donut Maker which is less than $15 on Amazon and is a lot faster than baking the donuts in the oven. Should you choose to bake them in the oven in a donut pan, preheat your oven to 350 degrees before starting and bake for 12 to 15 minutes.


Instructions:


Donuts:

  1. Separate 2 eggs. Set aside the egg yolks. Whip the egg whites to stiff peaks in a standing mixer and set aside.

  2. In a large mixing bowl, mix together the dry ingredients (almond flour, egg white protein powder, coconut flour, Swerve, salt, softened cream cheese and baking powder).

  3. Add wet ingredients (egg yolks, vanilla and unsweetened cashew milk). Stir until mixed very well. 

  4. Gently combine stiff egg whites with the mixture. Stir gently until mixture is all one color.

  5. Place batter into plastic Ziploc bag cutting one corner off for easy spreading.

  6. Add batter to a Babycakes donut maker! You'll want to fill the donut mold about 2/3 of the way.

  7. Close the lid and allow them to cook for two to three minutes.

  8. Open the lip and flip the donuts with a fork for a more even cook.

  9. When the donuts are golden brown, take them out of the machine and set aside.

  10. Optional extra step: Fill a sauce pan with coconut oil on medium high heat. When the oil is hot, add your mini donuts to the pan and cook about a minute on each side for that "fried" donut texture.

Glaze:

  1. Melt butter in a frying pan, and then add the Swerve. Once the Swerve is fully melted, add the heavy whipping cream and vanilla, and stir over heat for roughly 5 minutes. 

  2. Remove glaze from heat. If you want a thicker glaze, wait at least 45 minutes to apply glaze to your donuts. If you prefer a thinner glaze, dip each donut once in the frying pan, applying glaze to both sides. If you like donuts very sweet, you can dip each donut twice. If you are not a fan of sweet donuts, you can spoon glaze over donuts rather than dipping them in.




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