January 25, 2020

Keto (low carb, sugar free) donuts ...

Mini Donuts... one of the pan versions I made

This was my favorite pan - a mini fluted pan - not a bundt pan, more like a thick cookie or little cake

Is it a donut or a muffin? Or a little cake?  I decided to bake my donuts in 3 different pans instead of just my mini donut pans like I usually do.  I used a mini muffin pan, a mini donut pan and then a pan I had no idea what to call it... a fluted mini muffin pan?

The regular mini donut pans are just too difficult to get the donuts out of, even with a lot of butter or oil.
After about 10 years of dealing with the little donut pain-in-the-butts, I decided to grab two other pans that were in the cupboard, and that is how I found I really liked the other two pans even better than the little donut pan.  So much easier to get out, but I also loved how the had a little crisp to the outside of them!  Not just a completely moist and soft almond flour baked good like you usually get with almond flour goodies.

You can play with this recipe:  These donuts can be flavored however you wish.  LorAnn oils are my ultimate favorites and I have a whole ziploc full of different flavors from grape to apple, from peppermint to chocolate to bubble gum and more.  They last for years and years (and years) and are good quality, strong and very easy to use.  The apple cider in this version is because I used apple flavored oils.  With blueberry I leave that out and replace with a teaspoon of lemon juice and/or vanilla.  For cake donuts, it's vanilla extract. Play with whatever flavor you like.

This one is apple cinnamon... keto, sugar free and low carb of course.


2 c almond flour
1/2 c natural granular sweetener (I used Lakanto classic)
1/4 c unflavored whey protein powder (I use Isopure exclusively)
2 t baking powder
1/2 t sea salt
1/2 t cinnamon
2 eggs
1/3 c water
1/4 c butter
1 1/2 T apple cider vinegar
1/4 t apple flavored LorAnn Oils

Whisk together the dry ingredients; almond flour, protein powder, baking powder, salt, and cinnamon.  Add the eggs, water, butter, apple cider and flavoring.  Fill about 24 mini donut or muffin tins that you've greased very well with butter.  Bake at 325 for about 17 minutes.  So they are firm and not still jiggly.  Let them cool in the pan at least 10 minutes before removing to cool completely.

Top with a mixture of cinnamon and natural sweetener (I used Lakanto) - about 1/4 cup sweetener to 1 teaspoon cinnamon.  Heavier if you really like cinnamon.  If the tops of your donuts or mini muffins aren't sticky enough to grasp the cinnamon/sweetener, you can brush them with melted butter first.

My favorite shape was the fluted mini cake pans.  Almost like thick muffin tops - but bigger than a muffin top. 

This is the pan I'm not sure what it's called.  I bought it and a Madeleine cookie pan at the same time years and years ago - on clearance in some random cake and decorating shop in Minneapolis that doesn't exist anymore.



The tops are dipped in a mixture of granular natural sweetener and cinnamon.  For blueberry donuts or vanilla cake donuts I'd use a simple glaze.  I would for chocolate donuts too but I hate chocolate so I probably won't be making those any time soon.

These were made in the mini muffin pan. Most people have this pan or have easy access to it.  They do come out of this pan much easier than the mini-donut pans!

When you can get them out of the pan in one piece, the mini donuts do turn out cute!

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