I have shared other donut recipes. But, I have some friends and family that have expressed a want for an almond flour free recipe. Now, you can substitute a finely ground sunflower seed meal cup for cup in most recipes that call for almond flour; however, coconut flour is available at most grocery stores. So, I have been hard at work, coming up with a really nice coconut flour cake donut, that also, can easily be converted to a dairy-free version.
I will no longer be calling my coconut flour recipes “tree-nut” free as the FDA has now classified coconut as a tree nut. So, in future these recipes will be called “coconut flour” …
I am not going to lie, the first few attempts were enjoyed by my chickens. As I got closer, I used the “almost” right experiments in a lovely bread pudding. Yet another attempt will be added soon, as a really lovely keto zucchini bread recipe (just in time for the holidays!).
I finally, got a result that had a nice crumb, but retained the pillowy non-dense feel of a cake donut. I hope that you enjoy them as much as we did!
Before, I get to the recipe please note, that the macros for the donuts are for the donuts only. I did not include toppings in the macros, as everyone has their favorite donut. So, remember whether you use a keto ganache, or frosting, or ices, or simply sprinkle them with some powdered sweetener, add those macros to the totals I have listed.
Also, I had a request to add the sugar alcohol totals to my recipes. I have a few irons in the fire right now, so not sure if I will get to adding it to all my recipes here (the same goes for changing the names of “tree nut free” recipes from the past); but will attempt to put them on my new recipes as I add them.
In addition to the blog, I am working on a beginners brochure for the low carb way of eating, a class, and hopefully a local support group (and of course a cookbook). So wish me luck on these endeavors. I am very passionate about the low carb way of eating. I am seeing it help not only myself, and my husband, but now members of my family and friends. I hope each time I sit down in front of my laptop, to share my experiences and discoveries on my own keto adventure, that I will help someone else take control of their health and wellness.
- 1/2 cup Refined organic coconut oil melted
- 1/3 cup cream cheese-softened (may substitute non-dairy cream cheese spread such as Kite Hill brand)
- 3/4 cup keto friendly sweetener (I used Allulose)
- 1/2 cup seltzer water (unsweetened) (you can use flavored to change the flavors in your donut)
- 2 eggs
- 3 Tbsp vanilla
- 2 tsp maple flavoring
- 1 Tbsp cinnamon
- 1/4 tsp mace (optional)
- 1/2 tsp xanthan gum (may substitute guar gum)
- 1/2 tsp sea salt
- 1/4 cup egg white protein
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp konjac root
- 1 scoop MCT powder (optional)
Preheat oven to 325° F. Lightly grease silicone 2 donut molds and set on cookie sheet
In mixer bowl with whisk attachment add coconut oil, softened cream cheese, sweetener, seltzer, eggs, vanilla, maple and spices. Mix well
Add remaining ingredients and mix on medium speed increasing to high speed for about one minute. It will be the consistency of thick pancake batter
Evenly divide batter between the 12 donut shapes of the molds (I use an ice cream scoop then smooth it with a spatula)
Bake for 20-25 mins, until donuts are golden and spongy (toothpick should come out clean)
Dump out of mold onto cooling racks and allow to cool about 30 mins before adding your toppings
Macros are based on 12 donuts and are for the donut without toppings. Be sure to add the macros for whatever toppings you choose.
total fat 13 g
net carbs 2.5 g
protein 11.1 g
sugar alcohol 6 g