The Best Low Carb Donut Recipe
The Best Low Carb Donuts Recipe with authentic tasting moist, doughy centres. Select from cinnamon sugar, chocolate or sugar glazed toppings.
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 donuts
- 75 mls almond or coconut milk (sugar free) warm but not hot
- 1 tablespoon pure/heavy cream
- ½ sachet dried yeast (3.5 grams or .123 oz)
- 1 large egg
- ½ teaspoon vanilla extract
- 50 gms melted butter
- 100 gms almond meal/almond flour without the husk
- 1 tablespoon coconut flour
- 2-3 tablespoons stevia blend or sweetener of choice to taste
- ¾ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- 1 teaspoon psyllium powder or ½ teaspoon xanthan powder
Cinnamon Sugar Topping Option
- 40 gms melted butter
- 3-4 tablespoons erythritol or sweetener of choice
- 1 teaspoon ground cinnamon
Sugar Glaze Option
- 25 gms butter
- 25 gms stevia blend powdered or confectioners sweetener
- 25 gms pure/heavy cream grams used as measured on scales
Chocolate Topping Option
- 50 gms 80% or more couverture dark chocolate
- ½ teaspoon coconut oil or butter
- 8-10 drops Sweetleaf Drops Chocolate or plain liquid stevia drops/½ teaspoon powdered sweetener
Create Donut Batter
Beat the egg in a large mixing bowl, add the yeast mixture, vanilla extract and mix in the melted butter. Stir until well combined.
Add remaining donut batter dry ingredients to the wet mixture and whisk until well combined. Allow to sit for a few minutes to thicken.
Spoon the donut batter into a piping bag (or plastic bag with corner snipped off) and pipe into a very well oiled metal donut tray or a silicon donut tray. Allow to sit at room temperature for about 10-15 minutes while heating the oven up to 165 C/ 330 F fan forced.
Bake in the oven for approximately 16-20 minutes or until donuts are cooked through but still light and springy.
Allow to cool in the tray for about 5 -10 minutes before turning out onto a cooling rack. If using a metal pan, use a flexible silicon spatula to run around the edges of the donut to help release from the pan. Flip donuts up so the rounded side is on top.
Optional Topping Instructions
Buttered Cinnamon Sugar ToppingMelt the butter in a small dish. Mix the sweetener with the cinnamon. Brush the butter onto both sides of a donut before dipping both sides into the cinnamon mixture. Sugar Glazed ToppingCombine the butter, sweetener and cream in a heavy based saucepan. Bring to a simmer and reduce heat so it is a very low simmer, stirring occasionally for about 5 minutes. Once slightly cool, brush onto donuts or spoon over with a spoon. You can do one side or both. Chocolate ToppingMelt the dark chocolate under a watchful eye in 10-20 second bursts in the microwave until melted. Stir in the coconut oil and the stevia drops until blended. Dip each donut into the chocolate mixture and allow to cool on a cooling rack.
Note that the nutritional value is for a donut with the cinnamon sugar topping.
Use either psyllium powder or xanthan gum in the recipe to get the right texture. To avoid any gritty taste, regrind/process the psyllium powder yourself to ensure it is smooth.
Omit yeast at your own risk. It adds amazing flavors so to keep integrity of the recipe, try to use it. It adds to the authentic donut taste of the recipe.
When the recipe calls for powdered sweetener, use either a confectioners sweetener or powder your own granulated sweetener in a blender. Granulated sweetener can be too grainy which is why recipes ask for powdered or confectioners sweetener.
To activate yeast the water should be around 43 C/110 F. If it is too hot it will kill the yeast and too cold and it won't activate.
If you don't have a donut tray, pour into cup cake trays and bake for about 15- 20 minutes or until cooked through. I have tried free form donuts on baking paper but wasn't happy with the outcome.
The recipe for the donuts makes about 6 donuts. I generally bake double the recipe. Donuts will last about 3 days stored in an airtight container. They are best eaten fresh!
Serving: 1donut | Calories: 241kcal | Carbohydrates: 3g | Protein: 5g | Fat: 22g | Fiber: 3g