donuts, Uncategorized

Donut Miss This

It’s summer and with that comes events such as fairs, carnivals, and such. Well, what do all of these have in common? Yes, street or fair food. Well, how can you not smell those amazing aromas and not get hungry for a carb fix? Well, donuts are not the easiest things to adapt to keto, especially to get the elasticity of a donut. I am still working on a good fried donut recipe, the attempts so far have been sub-par.

But, thanks to trying a wonderful recipe from a new cookbook, I am trying: “Keto Made Easy” by Megha Barot and Matt GaedkeI think I have found the perfect cake donut recipe. You can use their recipe straight up, it works into a nice donut. But, I wouldn’t be me, if I didn’t work to tweak and (in my own opinion) take the recipes to the next level. So, I have modified their recipe and also, turned it into a non-dairy version.

Also, plain donuts are good, but let’s face it. Donuts with toppings are even better (again my own opinion). Obviously, chocolate toppings are going to add a few more carbs, but I am also including a nice glaze that adds very little carbs to the original donut. You could always opt to just sprinkle with a bit of powdered keto friendly sweetener, or a keto friendly sweetener with a bit of cinnamon to keep the carbs lower.

I will also warn you these are BIG donuts, so again if you don’t want to plan for the higher carb count, you can either make smaller donuts (I didn’t think to try these in my mini donut maker, but that make be a great way to make smaller donuts).

Because I made a couple different versions of these donuts, I put some in the freezer, and they do freeze nicely.

Keto Cake Donuts

Course Dessert
Cuisine Keto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 437 kcal

Ingredients

  • 1 1/2 cups cream cheese
  • 1/4 cup heavy whipping cream
  • 1/2 cup extra virgin olive oil
  • 4 eggs
  • 1 tsp vanilla optional: add other extracts to change flavor
  • 1/4 tsp nutmeg
  • 1/4 tsp mace
  • 1 tsp cinnamon
  • 1/3 cup keto friendly sweetener if making for non-keto or new keto people's increase to 1/2 cup sweetener
  • 1 1/2 cups almond flour for tree-nut free use 1/3 cup coconut flour instead
  • 1/4 cup oat fiber not oat flour or bran
  • 2 Tbsp psyllium husk powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 400° F. Place parchment paper and 8 muffin rings on a cookie sheet and lightly oil.

  2. In mixer bowl add all wet ingredients plus nutmeg, mace, cinnamon, and sweetener, and mix well on low speed.

  3. Add dry ingredients to the wet mixture and mix well, starting on low and increasing to medium speed. You may need to scrape sides. Batter will be thick like loose cookie dough.

  4. Add equal portions of dough (I use an ice cream scoop for this) to muffin rings.

  5. Using a spatula smooth dough into muffin rings.

  6. Using a small spatula or spoon, add hole to center (I used a slight turning motion).

  7. Make hole slightly bigger than what you want in your final donut, as the dough does thicken and spread slightly.

  8. Bake about 20 mins or until a toothpick comes out clean.

  9. Run a knife around edges of muffin rings to release donuts.

  10. Place donuts on a rack to cool a little before adding toppings (unless you are just sprinkling with powdered sweetener).

Recipe Notes

Macros are per donut. These are large donuts, so if you want to decrease the carb load you may only wish to eat half. Also, the macros for your topping needs to be added to your final count.

total fat 40.8 g

net carbs 4.9 g

protein 10.7 g

Keto Non-dairy Cake Donuts

Course Dessert
Cuisine Keto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 416 kcal

Ingredients

  • 1 1/2 cup Kite Hill Cream Cheese Spread may substitute with nut-free non-dairy cream cheese if you need tree-nut free
  • 1/2 cup extra virgin olive oil
  • 1/4 cup coconut cream
  • 4 eggs
  • 1 tsp vanilla optional: add other extract for other flavors
  • 1/3 cup keto friendly sweetener if making for people non-keto increase to 1/2 cup
  • 1/4 tsp nutmeg
  • 1/4 tsp mace
  • 1/2 tsp cinnamon
  • 1 1/2 cup almond flour for tree-nut free use 1/4 cup coconut flour
  • 2 Tbsp oat fiber not oat flour or bran
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp Psyllium husk powder
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 400° F. and line a cookie sheet with parchment paper, place muffin rings on parchment and lightly oil with spray oil.

  2. In mixer bowl combine wet ingredients, nutmeg, mace, cinnamon, and keto sweetener and mix well on low speed.

  3. Add dry ingredients to egg mixture.

  4. Mix well, starting on low speed then increasing to medium high speed. You may need to scrape edges to blend in all the ingredients well. Batter will be thick like a loose cookie dough.

  5. Scoop even amounts of dough into muffin rings. I use an ice cream scoop to do this.

  6. Using a spatula spread dough to fill muffin ring.

  7. If you want a donut hole in your donut, use a small spatula or spoon to make the hole. I did this using a twisting motion in the center then smoothed it out a bit. 

  8. Make the hole slightly bigger than what you want in your final donut as they will spread and thicken slightly while baking.

  9. Bake for about 20 mins (toothpick should come out clean).

  10. Run knife around the edges of each ring in case any are a little stuck on edges.

  11. Place donuts on a rack to cool a little before adding toppings (unless you are just sprinkling with some powdered sweetener, otherwise your glaze or topping may melt off.

Recipe Notes

These donuts are a bit higher in carbs due to using non-dairy replacements. The macros are based on eating a whole donut without any of the toppings (these are large donuts); so you may want to reduce the carb load by only eating a half a donut. Or plan ahead and eat the whole thing! Don't forget to add macros for your chosen topping.

total fat 39.3 g

net carbs 4.8 g

protein 12.1 g

 

Keto Glaze

Course Sauce
Cuisine Keto
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 8 Servings
Calories 71 kcal

Ingredients

  • 4 Tbsp butter for non-dairy use coconut oil. For a twist replace 1 Tbsp of butter for bacon drippings
  • 3 Tbsp heavy cream for non-dairy use coconut cream
  • 4 Tbsp keto friendly sweetener I used Lakanto golden for this
  • 1 tsp vanilla I actually used maple extract, but you can use any flavoring
  • 1/2 tsp xanthan or guar gum

Instructions

  1. In a small saucepan over medium heat add butter and heavy cream. Sprinkle xanthan gum over top a little at a time and incorporate (so you don't get clumps)

  2. Once butter has melted add the sweetener and flavoring and continue to heat until sweetener is completely dissolved.

  3. Mixture will thicken more as it cools, but spread over dessert before it has completely set.

Recipe Notes

Macros are per serving (based on topping 8 donuts). Remember to add the macros to whatever dessert you use this on.

total fat 7.8 g

net carbs 0.3 g

protein 0.1 g

Quick and Easy Keto Chocolate Ganache

Course Sauce
Cuisine Keto
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 8 servings
Calories 43 kcal

Ingredients

  • 2 ounces dark chocolate I used Lindt 90% chocolate
  • 2 Tbsp heavy cream
  • 2 1/2 Tbsp keto friendly sweetener powdered

Instructions

  1. In a microwave safe dish, melt chocolate (about 1 1/2-2 mins on high). Remove as chocolate becomes just melted, if you overheat it the chocolate will seize. If a small piece of soft chocolate remains when you take it out, that is okay, you can stir and it will finish melting from the heat of the other chocolate.

  2. Add cream and sweetener and stir until smooth.

  3. Drizzle over your cake or other sweet treat, while still warm. Ganache will firm up as it cools.

Recipe Notes

Warm ganache added to hot nut milk or heavy cream, makes a lovely hot chocolate.

Total fat 4 g

net carbs 1.1 g

protein 0.6 g

 

Keto Non-dairy Chocolate Ganache

Course Sauce
Cuisine Keto
Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Servings 8 Servings
Calories 38 kcal

Ingredients

  • 2 oz. Baker's Chocolate I used Lindt 90% chocolate (about 4 squares)
  • 2 Tbsp coconut cream I also made a batch using unsweetened Ripple brand "milk"
  • 2 1/2 Tbsp powdered keto sweetener

Instructions

  1. In a microwave safe dish add chocolate and coconut cream. Microwave on high for about 1 min (if you keep chocolate in the refrigerator, it may take slightly longer). Be careful to take out as chocolate is just melted as you don't want your chocolate to seize. This step can also be done in a small saucepan over medium low heat.

  2. Add powdered sweetener and stir until incorporated. 

  3. Add to dessert while still warm, ganache will continue to firm up as it cools.

Recipe Notes

If you need a smaller portion of ganache, simple reduce ingredients by half. Remember to add these macros to whatever you decide to top with this.

total fat 3.7 g

net carbs 1 g

protein 0.6 g

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1 thought on “Donut Miss This”

  1. Thank you so much for posting the dairy free version of the donuts. I made them into donut holes by using silicone cups in muffin tins. It made 24! They were delicious. Now when my friends meet before and outing and the only diabetic in the group says he’s bringing donuts, I will also have donuts to eat and to share.

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