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!

 Low carb sugar free donut

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!

Low carb chocolate donuts

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. 


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