Anyone for Donuts? Low carb & sugar free!
We LOVE donuts, there's no getting away from it. It took a while to get this right but the result was absolutely delicious! Once you have the donut base you can top them however you choose. We also created a chocolate-iced version and pumped one batch full of homemade sugar-free jam. The opportunities are endless!
Here's what you'll need:
- 85g low carb coconut flour
- 45g shredded coconut
- 2 eggs
- 1/4 tsp GF baking powder
- 75g almond milk (or substitute of choice)
- 75g Pure Health Organic MCT Oil
- 1 tsp vanilla
- Pinch of salt
- Sweetener of choice
- 50g double cream or yogurt
- 100g cream cheese
- Handful of crushed blueberries
Preheat the oven to 175C.
Start with your dry ingredients in a bowl and mix them all together. NOTE if you are using powdered sweetener then save this until the end so you can test for the desired amount.
In a separate bowl, whisk the two eggs until smooth then add the almond milk and MCT oil and blend. Slowly add the wet mix to the dry and mix until smooth.
I used a silicon donut mould from Amazon, silicon is great for donuts because you can easily push them out once cooked without any sticking. I also made ring donuts with this same recipe and a ring donut mould. The picture is terrible but here you go!
Bake for roughly 20 mins but start checking from 15mins in as you don't want to over-bake and dry out the end result. They're cooked when they've turned lightly golden brown, any darker and they're over baked.
Set aside to cool on a wire rack.
For the topping of the blueberry donut simply mix together cream or yogurt with cream cheese and crushed blueberries. You could also make a quick chocolate icing or pump with jam.