CakeLow-Carb

Deep-Fried Cake Donuts + Video

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I love eating soft, warm donuts after coming in from skating. But after eating on the THM plan it seemed like an impossibility to create a low-carb and sugar-free donut.  Making them with fermented dough was easy, but I wanted something that wasn’t fattening. Like this:

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Oh my goodness, these are perfection.

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I can’t take credit for the recipe. My sister came up with them, to sell at Farmer’s Market, along with her wonderful Kombucha. By the way, I don’t go a day without drinking Kombucha. Just sayin’. There will be a post on that later!

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These donuts are amazing any way you eat them. Dunked in coffee, along side Chai Masala Tea, covered in on-plan Powdered Sugar… but whatever you do – eat them warm. I made my own baking blend for this recipe, but I think Trim Healthy Mama’s baking blend would work fine as well. 

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Get your taste buds ready for warm, just-fried donuts with this video:

I will keep you waiting no longer. Here’s the recipe!

Cake Donuts
Print
Ingredients
  1. 3 cups Baking Blend
  2. 1/2 cup Erythritol
  3. 1 tsp. Stevia
  4. 1 TBSP. Baking Powder
  5. 1/2 tsp. Salt
  6. 1/2 tsp. Nutmeg
  7. 1 1/2 tsp. Vanilla
  8. 4 Large Eggs
  9. 1 1/2 cups Almond Milk
  10. 3 TBSP. Butter, melted
Instructions
  1. 1. Mix the dry ingredients in a large bowl.
  2. 2. Beat the eggs with the sweetener for 5 minutes.
  3. 3. On low speed alternately add the milk and butter with the flour, starting and ending with flour.
  4. 4. The dough should no longer be sticky. Cover the counter with plastic wrap, and roll the dough out onto it.
  5. 5. Roll out to 1/4 inch thick.
  6. 6. Cut out donuts.
  7. 7. Heat oil to 350°F.
  8. 8. Fry the donuts until brown on both sides.
  9. 9. Frost with cream cheese frosting or roll in powdered erythritol.
Yield
  1. 14-18 Donuts
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