Thursday, March 31, 2016

Glazed Donuts


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If you miss Krispy Kreme, you're in luck. This morning I made glazed donuts that look just like the real deal, and they are light, fluffy and delicious in taste. I was trying to steer away from the heavy, cakey low carb donut, and it worked! 

Ingredients:

Donuts
2 eggs
½ cup almond flour
¼ cup egg white protein powder
2 tbsp coconut flour
¼ cup Swerve, granulated
¼ tsp salt
2 oz cream cheese, softened
2 tsp baking powder
1 tsp vanilla
½ cup unsweetened cashew milk

Glaze
1/4 cup butter
1/4 cup Swerve
1/2 cup heavy whipping cream
1 tsp vanilla

Instructions:

1) Pre-heat the oven to 350 degrees. 

2) Separate 2 eggs. Set aside the egg yolks. Whip the egg whites to stiff peaks in a standing mixer and set aside.

3) In a large mixing bowl, mix together the dry ingredients (almond flour, egg white protein powder, coconut flour, Swerve, salt, softened cream cheese and baking powder).

4) Add wet ingredients (egg yolks, vanilla and unsweetened cashew milk). Stir until mixed very well. 

5) Gently combine stiff egg whites with the mixture. Stir gently until mixture is all one color.

6) Spray two donut pans with coconut spray and fill each mold about 2/3 of the way.

7) Bake in the oven for 12-15 minutes or until lightly browned. Let donuts cool in pan for 5 minutes, and then take them out of their molds and set on a paper towel.

8) Melt butter in a frying pan and then add the Swerve. Once the Swerve is fully melted, add the heavy whipping cream and vanilla, and stir over heat for roughly 5 minutes. 

9) Remove glaze from heat. If you want a thicker glaze, wait at least 45 minutes to apply glaze. If you prefer a thinner glaze, dip each donut once in the frying pan, applying glaze to both sides. If you like donuts very sweet, you can dip each donut twice. If you are not a fan of sweet donuts, you can spoon glaze over donuts rather than dipping them in.

10) Enjoy!

Picture Instructions:

















Nutrition Facts:

37 comments:

  1. What can I use as a substitute for the egg white protein powder? I cannot find any in my area

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    Replies
    1. Vanilla whey protein powder would work well too!

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    2. would it be ok to NOT use protein powder at all?

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    3. I do believe protein powder of some form is necessary for the texture given the absence of gluten.

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    4. 1. Would it be O.K to use plant basex protein like 'Sun warrior'?

      2. Wnat is a ' swerve'?

      Thank you

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    5. Hi O. Mor,

      1) I've never used a plant based protein powder so I can't say for sure but I'd imagine so.

      2) Swerve is an erythritol-based sweetener that I use in a lot of my recipes :)

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  2. I don't have any cashew milk on hand, can I substitute with a different milk?

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    Replies
    1. Hi Deidre! Yes, you an use unsweetened almond milk or unsweetened coconut milk.

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  3. Think I can do these in a cupcake pan?

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    Replies
    1. I've never tried that but I would guess that should work fine!

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  4. Is the protein powder needed for something structurally or just to up the protein content?

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    Replies
    1. It's for the consistency versus the protein content. When items lack gluten, it can really help with the texture/consistency.

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  5. So, if I don't have vanilla protein powder or egg white protein powder, do you think just a bit of chocolate whey protein would change it too much?

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    Replies
    1. Hi Tracy! I do think it'd change it quite a bit, but perhaps if you added some unsweetened cooca powder too you could make a chocolate glazed variety!

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    2. Can you use unsweetened cocoa powder in place of the protein powder or only as an addition?

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    3. I do believe it'd need to be in addition, though I have not tried it. The protein powder is important for the texture given the absence of gluten.

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  6. Can't wait to make these! How long do you think they will stay fresh/ how do you recommend storing them?
    Think they would do okay in the freezer to save some for later? Thanks!

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    Replies
    1. I typically eat one shortly after making, store them in the fridge for 3 days afterwards and just reheat, and if it's longer than 3 days, I'd recommend freezing. Enjoy! :)

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  7. Hi I'm in Australia and don't know what SWERVE is.

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    Replies
    1. Hi Denesse,
      Swerve is a blend of erythritol (basically a natural sweetener). I believe in Australia you can get it from iHerb or Low Carb Central. Other substitutes include xylitol from health shops, Norbu or Natvia from Coles, sugar free flavoured syrup from Gloria Jeans coffee or stevia.

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  8. Hello does the donut call for swerve granulated and the glaze use swerve confectioners? Thanks. :)

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    Replies
    1. Hi William! Granulated for both works. (Normally glaze would be confectioners but here it's being melted). :)

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  9. Can I use ANY type of protein powder? Like Whey or Rob's Mill Vanilla?

    ReplyDelete
    Replies
    1. I haven't tried it, but either of those should work well.

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    2. Thank you. And thank you for sharing all your delicious recipes!

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    3. Made this today, and used my vanilla bone broth protein, and they came out amazing! The only issue I had (not recipe related) was not oiling the donut pan enough.

      Thank you so much Caroline!

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  10. Oh my goodness!! I just made these, and they are delicious!! Delicious!! I mean, come on, they are not as good as a "real" Krisy Kreme, BUT for someone who is trying to eat low carb, and trying to lose a few extra pounds, they are a huge WIN! This tastes like it could be the saving grace, "I'm about to die unless I eat something sweet RIGHT NOW", plan for it at the end of the day, food that could help me stay on this low carb meal plan. Thank you, and I look forward to trying several of your other recipes and eating them, soon!!

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    Replies
    1. Thanks so much for the nice comment, Amy! I'm so glad you enjoyed them! :)

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  11. Thanks for this recipe. I made them, and overall they're quite good! However, I'm getting a strange aftertaste that I don't know how to describe, but I find it somewhat unpleasant. Any idea what that might be, and any ideas how I can fix it?
    I've got vanilla flavored unsweetened cashew milk, so I considered the possibility that there is too much vanilla, though I don't really know how likely that is. Also, I'm using swerve confectioner for all the swerve stuff - should I have been using the other swerve stuff? Is the type of sweetener super important or could I try sucralose, stevia, or erythritol, which I also have in the kitchen?

    Thanks for any help you can provide.

    ReplyDelete
    Replies
    1. Hi Jacob! Most likely you're getting what many would describe as a "cooling effect" from Swerve. Have you tried Swerve in other recipes before to confirm? I am so used to Swerve that to be honest I don't even notice it, but I do know many do! People who use Natural Mate say it doesn't have this aftertaste, but I've never personally tried it myself (https://www.amazon.com/gp/product/B00F3CWIO6/). Since you already have erythritol, I'd recommend trying that first since it tends to have less of a cooling effect than Swerve. I hope it helps! :)

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  12. Wow! I loved these. We did end up using 1/2 cup of butter for the glaze(as in the picture). Thanks for sharing this recipe. :)

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  13. Made these and they are so delicious. As someone else said too I just need to grease my pan even more as they were hard to get out. Donuts are good even without the glaze and the glaze is so good thinking of other things I can put it on.

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  14. First of all these are delicious. I made them last night then stored them in the fridge since the glaze is cream based.. but this morning they are super mushy and I cant even pick them up without falling apart :( do yours stay firm?

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    Replies
    1. Hi Molly! I'm glad you liked them fresh but I'm sorry to hear they were mushy the following day. I haven't had that experience personally. I'm wondering, what did you store them in in the fridge? Were they hot/warm/completely cooled before going into the fridge? Did you "double dip" them in the glaze? Were they stacked on top of each other overnight or layered one-by-one? Were there any ingredients you substituted or 100% as is? Hoping we can troubleshoot this :) (As an alternative, you could potentially only glaze some the day-of and reheat the glaze the following day.)

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  15. baked donuts according to your recipe, but nothing happened! Rather, I could not remove them from the mold, although the form was squirted with oil. They all broke down and turned out very crumbly, do not hold the form. Maybe you need more flour? Instead of protein put the same amount of gluten.

    ReplyDelete
    Replies
    1. Hmm sorry to hear that happened. I'm not quite sure what may have gone wrong, as I've never had that happen to me or heard of others having the same experience. Were there any ingredients subbed or left out by chance? I do not use gluten in any of my recipes.

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