Perfect Low-Carb Donuts

It’s back to school week! I officially have a 2nd grader, Kindergartner, and (fingers-croseed) potty-trained preschooler. School looks a little bit different this year, and even though I am apprehensive about the changes and restrictions, I know the kids are excited to go.

Perfect Low-Carb Donuts

This week I am featuring some easy-to-make back to school snacks…. a great excuse to make some special treats for the kids – just a little morale booster for the first truly busy week we’ve had in months.

So… Sunday night I made these sprinkle donuts for a fun first-day-of-school breakfast. They are grain-free/gluten-free and sweetened with monk fruit, so no one has a sugar crash or upset tummy. They took about 25 minutes start to finish. On Monday morning I spent about five minutes making the ganache and dipping the donuts for breakfast. Paired with sausage links and eggs, it was the perfect breakfast for a great first day. The kids loved them!

What I love about this recipe is that you can play around with it and make substitutions with what you have on hand. Any granulated 1:1 sweetener will do. You could use white, milk, or dark chocolate chips for the ganache. You could also make a dairy-free glaze to use instead of the ganache for a completely non-dairy option.

I hope you enjoy these as much as we do!

<3

Shannon

Perfect Low-Carb Donuts

admin
Delicious gluten/grain-free baked donut
Cuisine American

Equipment

  • donut pan, piping bag (or ziplock bag)

Ingredients
  

  • 1 cup ground blanched almond flour
  • 1/3 cup coconut flour
  • 1/3 cup granulated mont fruit sweetener
  • 1/2 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup almond milk
  • 2 tsp vanilla extract
  • 2 eggs, lightly beaten
  • 2 tbsp melted butter (plus more for greasing pans)

Ganache Glaze

  • 1 cup sugar free chocolate chips (like Lily's)
  • 2/3 cup heavy cream

Instructions
 

  • In a large bowl, combine the dry ingredients. Add in the rest of the ingredients, one at a time and mix with a hand mixer or vigorously by hand until the ingredients are well incorporated.
  • Brush the insides of the donut pan generously with melted butter. Transfer the donut batter into a large piping bag or ziplock bag, cut a 3/4" hole in the corner and pipe the batter into the pans.
  • Bake at 350 degrees for 13-15 minutes until the middle is cooked and a toothpick inserted comes out clean. Cool in pan for 5 minutes then use the tip of a rubber spatula to gently remove the donuts from the pan. Cool on a wire rack for 15 minutes
  • To make the ganache glaze, measure out 1 cup of sugar-free white chocolate chips into a large glass bowl or measuring cup. Heat the heavy cream in a saucepan on the stove top on medium heat until it almost begins to scald. Pour the hot milk over the chocolate chips and let sit for 5 minutes. Then, stir with a rubber spatula until you get a smooth mixture. Dip the top of each donut in the mixture and set on a wire rack. Top with sprinkles while the glaze is still wet. Let the glaze set for at least 30 min.
    Enjoy!

Notes

In this recipe, I used my preferred baking ingredients.  It’s important to use the same flours that the recipe calls for.  But, you can substitute any milk and 1:1 granulated sweetener in this recipe and get a similar result.
I use Lily’s sugar-free white chocolate chips, but you can use milk chocolate chips.  They would be very pretty and delicious!
 
Keyword almond flour, dairy free, donut, donuts, glazed, gluten free, grain free, keto, low carb, sprinkles, vanilla, white chocolate