It happens without fail. Right after committing to a healthy diet, someone walks in with a dozen, fresh-from-the-shop donuts. All of sudden your cup of coffee looks mighty lonely without something yummy to dunk into it. What to do? Run! To the kitchen, that is, and whip up a batch of these delicious no-guilt, low-carb coconut flour cake donuts packed with fiber and healthy fat. Unlike most low-carb donuts that are baked, these are first baked and then deep fried for that authentic donut taste. It’s true, health-conscious eaters. Donuts are back on the menu, so do your happy dance!
Things You'll Need
½ cup coconut flour
¼ cup sweetener (I prefer Swerve granular)
¼ tsp salt
1 tsp baking powder
- ¼ tsp powdered stevia extract (I used SweetLeaf brand)
- 4 eggs
¼ coconut oil, melted
¾ cup buttermilk (or coconut milk)
½ tsp vanilla
Coconut oil for frying
3 ounces sugar-free dark chocolate baking chocolate chips (optional for chocolate coating )
1 tablespoon coconut oil (optional for chocolate coating)
- All natural baking sprinkles (optional)
6-cavity donut pan
Preheat your oven to 325 degrees Fahrenheit. In a mixing bowl, whisk together the coconut flour, sweetener, salt, baking powder, and stevia powder.
Add eggs, melted coconut oil, buttermilk (or coconut milk), and vanilla.
Use a handheld or stand mixer to blend into a thick batter. It will hold its shape like soft cookie dough, and it won't be runny like pancake batter.
Grease a 6-cavity donut pan and fill each approximately ⅔ full.
Bake the donuts at 325 degrees Fahrenheit between 20 to 22 minutes until they spring back when pressed, but are not browned. Allow to cool slightly in the pan so they are firm enough to remove from the mold without breaking. Transfer to a wire rack. They may appear sponge-y after baking, but will have a denser texture (like classic cake donuts) when fully cooled.
Heat enough coconut oil in a small saucepan to deep fry (at least an inch deep). Once the oil is hot, turn down the heat and lower your first donut into the oil. Every ten seconds or so, check the underside to ensure it’s not burning; you want your donuts to turn a nice golden brown. Once the underside is finished (about one minute), flip it over and brown the other side in the oil. Once ready, set on a paper towel to absorb excess oil. Repeat for all donuts.
Once cool enough to handle, your donuts are ready to gobble up plain, dusted with sweetener, or (one of my favorites) sweetener plus cinnamon. As an added indulgence, you can make an easy, sugar-free chocolate coating (instructions below) and/or garnish them with colorful sprinkles. Go ahead -- treat yourself!
They'll be ready to eat after frying and taste great warm. However, I find that the texture improves if you let them sit at room temperature for at least an hour or in the fridge for around 30 minutes. If you refrigerate them (my preference), they'll become even more dense and cake-like. They also keep well refrigerated in an airtight container for a few days.
Optional Chocolate Coating
In a small microwave-safe bowl, put 3 ounces of sugar-free dark chocolate chips (like Lily's brand) and 1 tablespoon of coconut oil. Microwave for 30 minutes on high and stir. Continue microwaving and stirring for 20 to 30 seconds at a time (depending on your microwave wattage) until it's smooth. Dip each donut into the chocolate coating -- one side only, or both sides -- and place face up on a sheet of parchment paper. The coating will harden as it cools.
If your heart is set on sprinkles (and who would blame you?), I recommend finding a brand that uses 100% natural food colors (I use India Tree). Sprinkle them on right after dipping.
Since you’d only be using a small amount of sprinkles per donut, I think it’s OK to indulge in them once in a while even if they’re not sugar free. However, if you’re super strict about limiting your carb intake, it’s probably best to omit them. But, hey, sprinkles or no sprinkles, you’re enjoying donuts! Healthy donuts. That’s no less than a win in my book.