The food choices for eating low carb have certainly come a long way. If you had told me that I would be eating a low carb glazed donut that was reminiscent of a French cruller, I would not believe you.
I remember my very first time I went on a low carb diet. There were very few sugar free options that tasted good. I believe if I had some sugar free jello it was a good day.
These donuts remind me so much of the cruller with it’s soft pastry on the inside and a crispy, sugary glaze on the outside. They are made low carb by using coconut and almond flours along with sugar substitute.
In order to truly understand how good they are, you would have to know that I am a die hard dark chocolate lover and I have a very discriminating palette. (fancy for picky, picky). I also barely tweaked the recipe, only adding some vanilla and removing a little bit of egg. I did double the recipe because it only made four low carb glazed donuts. FOUR!!! Can you believe it? Unfortunately I found that they really only stay fresh for 3 or 4 days. So I experimented with freezing some. It is also a good portion control trick, out of sight, out of mind. A quick 15-20 seconds in the microwave will defrost them just enough to taste freshly made.
The ingredients for low carb glazed donuts are:
- Coconut flour
- Fine milled almond flour
- Xanthan gum (yes buy it, gives low carb baking a boost)
- Baking powder
- Monk fruit and/or Erythritol
- Coconut oil
The batter was simple to make and I used a lighter colored donut pan to bake them in. I had a darker metal pan that I had used in the past. But I found the donuts browned too quickly.
I also used a pastry bag to pipe the dough in the pan. However, you can easily use a zip lock bag with a corner snipped to swirl the dough into it.
While the donuts were cooling, I made the glaze and before they were fulled cooled, I began to dip them. I had enough glaze to dip each donut twice. I really think that added to the delicious crispy coating it gave them. The glaze will harden as it sets
And then you are left with these beauties! When I had Jim taste test them, I got the raised eyebrows. That means he fully expected them to taste barely ok with a yucky aftertaste of “fake flour and fake sugar”. Hmmm, when will he learn.Print
Soft and fluffy on the inside and crispy sugary on the outside, these low carb glazed donuts are absolutely delicious!
- 4 tablespoons coconut flour
- 3/4 cup + 1 tablespoon almond flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 2 tablespoons monk fruit sweetener
- 3 tablespoons erythritol
- 4 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 4 beaten eggs ( I took out 2 tablespoons of egg)
- 1/2 cup monk fruit and/or erythritol
- 2 tablespoons water
- 4 tablespoons coconut oil
- 1 teaspoon vanilla
- Preheat oven to 350°F.
- Sift all dry ingredients, smoothing out any lumps. Whisk together in a bowl
- Add the egg, oil and vanilla and mix until it comes together as a thick dough.
- Use a piping or zip lock bag to pipe dough into the pan. Bake for 20 minutes.
- My pan held 6 donuts, so I piped the rest of the dough after the first batch was finished baking.
- Cool donuts on rack and make the glaze.
- In a small sauce pan, combine the water, sweetener and oil.
- Cook on medium low heat for about 5 minutes while whisking the glaze in the pan. Add in vanilla.
- I used tongs to dip the donuts into the glaze and let them dry a bit on parchment paper before dipping again.
- If the glaze starts to harden in the pan, you can reheat for a minute or two to melt.
- Let the donuts fully cool and the glaze will harden a bit on the outside to become sweetly crispy.
- Category: Low Carb
- Method: Bake
Keywords: Low carb glazed donuts
Recipe was inspired by blog.eatingevolved.com