Donuts on low carb? Yes, you can, and they are delicious! Practically every low-carb blog on the internet has a low-carb donut recipe. They are fun, and a great reward for all of your hard work in sticking with a low-carb lifestyle. Our Tasty Low Carb Donuts have a maple glaze for an added treat. You will be amazed how these tasty low-carb donuts are just like cake donuts from the donut shop – even a bit softer! They are our favorites and make for a great dessert or a decadent breakfast for those with a “sweet tooth.”
We have seen so many variations from food bloggers. Some swear by cream cheese as a base. Others, blend coconut flour with almond flour and even protein powder. We even find variations made like “cloud bread” by separating eggs and whipping the whites and folding just before baking to form a lighter donut experience. Most are baked in the oven, but some still go for deep-frying their donuts.
Toppings are also varied. Chocolate is a favorite. Even simple vanilla glaze recipes call for everything from Sukrin Melis confection sweetener to erythritol and some heated milk. Coconut shavings are popular with cinnamon sugar-free sweeteners also used for toppings. We love maple glaze as a topping and our recipe for Tasty Low Carb Donuts with Maple Glaze is our favorite!
Almond is the theme ingredient for our donut recipe. We use almond flour instead of wheat flour. Almond milk is used for a moist donut and almond extract adds even more almond flavor. We do add vanilla extract in both the donut and the glaze. Although we are not professional bakers, we do find most baked goods contain vanilla extract. Call it a flavor enhancer – but we do love almond!
The erythritol keeps the carbs down and yet the essential donut sweetness is still there with our Tasty Low Carb Donuts. You can use Swerve as a substitute, but we would likely suggest using a little less. For help in determining the correct amount of sugar substitutes please review our post, Low Carb Sugar Substitutes and Conversion Charts.
For the glaze we used Joseph’s Sugar Free Maple Syrup. It truly has the best taste of any sugar-free syrup we have tasted. We wanted just a hint of maple flavoring in the glaze and this does the trick! You can also use a maple extract to produce the same results for a tasty maple glaze. If it works well for you, let us know. We will try that when we make our next batch!
Donuts just seem to “pop” out of the pan easier when you use silicone bakeware. We use a professional 2 pack set from Wappa Kitchen that is non-stick and BPA free. They are modestly priced and even come with a pastry bag and spatula. Click on the product link below in the post or at the end of our recipe to buy these – they work great!
Preparation could not be easier. Two bowls – mix the dry ingredients together in a large one and the wet ingredients in a smaller bowl. Simply pour the wet into the dry and whisk until smooth and you are ready to fill the silicone donut pans. We suggest 2/3 full so the “donut hole” remains intact. Cooling is definitely a must for this recipe so your donuts do not fall apart. We suggest 10 minutes in their pan and another 20 minutes on a cooling rack.
While you are waiting for the donuts to cool, make the deliciously sweet maple glaze. Since the base is heavy whipping cream, it will thicken as it cools. So, again, you need to be patient. Most recipes suggest dunking the baked donuts in the glaze, but we find they may be a bit difficult to remove from the sticky glaze and you do not to want your donuts to crumble. The less time you wait for the glaze to cool and thicken the thinner it will be and dipping should work fine. Particularly if you just want the top of the donut glazed.
We usually just drizzle the glaze over the top while the donuts are on the cooling rack. You can see that we do not go lightly on the glaze!
People may ask if our Tasty Low Carb Donuts with Maple Glaze are a light and airy donut or a more traditional “cake donut” since they are baked. Actually, they are a light and airy cake texture. They do not have a heavy cake consistency – they are light and delicious – and the carbs are low! However tempting, be careful not to eat too many at one sitting. Our donuts are a nice reward for sticking with that low-carb lifestyle – enjoy!
- Pre-heat oven to 350 degrees F.
- Grease a donut pan with butter or nonstick cooking spray and set aside.
- In a large bowl, whisk the almond flour, erythritol, baking powder, xanthun gum, and sea salt until combined.
- Use a smaller bowl to combine the eggs, almond milk, melted butter, vanilla extract, and almond extract. Add the wet ingredients to the dry and stir until fairly smooth.
- Spoon the batter into the greased donut pan, filling each cup about 2/3 full. Place the pan in the oven and bake for 25 minutes, until browned on top.
- Allow the donuts to cool in their pan for 10 minutes then remove to a cooling rack for an additional 20 minutes.
- While the donuts are baking, melt the butter in a pan and then add erythritol and stir until dissolved (about 5 minutes).
- Add the heavy whipping cream, vanilla extract, and sugar free maple syrup. Stir over medium heat for another 5 minutes.
- Allow to cool off the heat while the donuts are cooling. Place the donuts on the cooling rack into a baking pan to catch the spill over as you pour the glaze on top. Spoon glaze over the top of each cooled donut while on the cooling rack allowing the glaze to coat the sides.
- Let rest until the glaze hardens or place in the refrigerator until ready to serve.