Gingerbread Donuts with Vanilla Bean Frosting

Baked low carb gingerbread donuts with a sweet vanilla cream cheese glaze. This post is sponsored by GO Veggie! and Kitchen PLAY.

Low Carb Gingerbread Donuts

I receive a lot of questions about possible substitutions in my baked goods.  Sometimes it’s about convenience, because the reader doesn’t have exactly the right ingredients on hand. Sometimes it’s about personal preference and taste.  But oftentimes, it’s about dietary intolerances. Dairy intolerance can go hand in hand with wheat or gluten intolerance, making it tough for some readers to follow my recipes to the letter.  I am more than happy to make suggestions on dairy-free substitutions when I can. It’s fairly easy to recommend almond milk in place of regular milk or coconut milk in place of heavy cream. And coconut oil is always a great sub for butter. But there are some places where it’s trickier and I am less confident in my suggestions.  Cream cheese is one of those areas.

Dairy-Free Gingerbread Donuts with Cream Cheese Glaze

I was invited to take part in the GO Veggie! Spread the Holiday Cheer campaign on Kitchen PLAY, and I knew it was a great chance to try out a dairy-free cream cheese alternative. At first I considered making an appetizer or vegetable side dish, but that would have been too easy, and I wouldn’t have gotten a true feel for the product. The majority of questions I receive about substitutions are geared toward my baked goods.  And as I had been thinking about Gingerbread Donuts for quite some time, it was the ideal recipe on which to experiment. I could put some of the cream cheese both in the donuts themselves, and then frost them with a cream cheese glaze. And Gingerbread Donuts…now that just screams holiday brunch, doesn’t it?

Low Carb, Gluten-Free Gingerbread Donuts

The GO Veggie! Dairy Free, Vegan Cream Cheese Alternative worked perfectly for both the donut batter and the glaze.  It beat in smoothly and combined well with the other low carb, gluten-free ingredients. And the donuts were delicious, as evidenced by the happy grins on my kids’ faces. My feisty four-year old is often a tough sell, as she doesn’t like anything unfamiliar and won’t hesitate for a second to tell you if she doesn’t like something. These donuts? She didn’t even bat an eyelash as she gobbled hers down. Success!

GIVEAWAY:  GO Veggie! is giving away one fun hostess prize pack, including coupons for FREE GO Veggie! products, an apron, a water bottle and a $50 gift card to Bed, Bath and Beyond. That should certainly help with your holiday baking!

Go Veggie

a Rafflecopter giveaway

 

Inspired to create a great recipe with GO Veggie! cream cheeses? Visit their Facebook Page and upload your original recipe. Submit a recipe and receive an embroidered GO Veggie! apron and GO Veggie! will also donate $10 to one pre-selected charity partners of your choosing. Spread the Holiday Cheer.

Gingerbread Donuts with Vanilla Bean Frosting

Yield: 12 donuts

Serving Size: 1 donut

Gingerbread Donuts with Vanilla Bean Frosting

Baked low carb gingerbread donuts with a sweet vanilla cream cheese glaze. Dairy-free and gluten-free.

Ingredients

    Donuts:
  • 2 cups almond flour
  • 1/4 cup Swerve Sweetener
  • 1/4 cup hemp protein powder (plain or vanilla)
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 oz GO Veggie! Dairy Free Vegan Classic Plain Cream Cheese Alternative, softened
  • 2 large eggs, room temperature
  • 2 tbsp Kelapo or other extra virgin coconut oil
  • 2 tsp molasses
  • 1/2 tsp vanilla extract (omit if using vanilla protein powder)
  • 1/4 tsp liquid stevia extract
  • 1/3 cup almond milk, unsweetened
  • Glaze:
  • 4 oz GO Veggie! Dairy Free Vegan Classic Plain Cream Cheese Alternative, softened
  • 6 tbsp powdered Swerve Sweetener
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • Seeds of one vanilla bean

Instructions

  1. For the donuts, preheat oven to 325F and grease a standard-sized donut tin well.
  2. In a medium bowl, whisk together almond flour, sweetener, protein powder, baking powder, ginger, cinnamon cloves and salt.
  3. In a large bowl, beat together GO Veggie! Vegan cream cheese, eggs and coconut oil. Beat in molasses, vanilla and stevia until smooth.
  4. Beat in almond flour mixture in two additions, alternating with almond milk. Fill donut tin cavities 2/3 full (you will need to do 2 batches) and bake 12 to 15 minutes or until edges are golden brown and donuts are firm to the touch.
  5. Remove and let cool in pan 5 minutes, then flip out onto a wire rack to cool completely. Re-grease donut tin and repeat with remaining batter.
  6. For the glaze, beat GO Veggie! Dairy Free Vegan cream cheese with sweetener until well combined. Beat in almond milk, vanilla extract and vanilla seeds until smooth. Spread over cooled donuts.

Notes

Serves 12. Each serving has 6 g of carbs and 2 g of fiber. Total NET CARBS = 4 g.

205 Calories; 18g Fat (74.1% calories from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 193mg Sodium.

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Disclosure:  This post is sponsored by GO Veggie! and Kitchen PLAY.  As always, all thoughts, opinions, words,  ideas, random tangents and incoherent ramblings are my own.

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Comments

  1. Wow!

  2. I’d like to try the cream cheese substitute in a cranberry cream cheese dip – perfect for the holidays.

  3. Yum…. love the looks of this recipe! I’ve never tried Go Veggie, but I would love to give it a try with this recipe.

  4. Mmm…gingerbread with cream cheese frosting…yes, please! Maybe now’s the time to buy that donut pan, after all. Thanks for another scrumptious looking low carb treat!

  5. That frosting looks most excellent!

  6. Ooh, pretty…
    I can see doing something like this, previously I would have battered apples and then made doughnuts on them, but… this is a better idea.

    I’m interested in trying the cream cheese. I’ve enjoyed Tofutti, and would try it stuffed in dates with chopped almonds …very yummy.

  7. Bryony Blood says:

    Can you still use reg cream cheese too? And can I sub vanilla or plain protein powder instead of hemp? Need to make these asap ;)

  8. Can’t wait to try

  9. I try to limit the saturated fat that I consume, especially from animal sources. This means that I often use coconut oil in place of butter. I hadn’t previously looked into substitutes for cream cheese, but since it looks like GO Veggie! Cream Cheese Alternative is probably coconut oil based I’d love to try it in a lot of things. A good cream cheese icing (on carrot cake of course) would probably be my first choice.

  10. These are gorgeous! I love that frosting. My dad is going to love these!

  11. Claudette Melanson says:

    Oh my goodness this looks soooooooooooooo good!

  12. Gingerbread cookies with cream cheese, of course! Or some pumpkin cheesecake!

  13. Oh no, it’s as if you peeked into my Secret Book of Food Wishes.

    If someone was eager to attempt this recipe but didn’t own a doughnut pan, would there be another way to prepare them? As bars in a square pan, for example? Apologies if this is an appallingly ignorant question. I am appallingly ignorant.

  14. I LOVE Go Veggie products. These donuts are yet another reason to buy a donut pan!

  15. Pumpkin Bars with Cream Cheese frosting. Yum!

  16. I’m willing to try a veggie cream cheese. Anything with cherries would be great!!

  17. These sound excellent! I’d love to try the veggie cream cheese with carrot cake muffins.

  18. Tonnia Williams says:

    That frosting looks fabulous! My daughter is going to go nuts!

  19. Grain-free carrot cake muffins with “cream cheese” frosting!

  20. Repeating the question from above – can these be made with whey protein powder, or does it have to be the hemp? I have a donut pan on my Christmas list thanks to so many of your recipes!! Can’t wait to try!

  21. Looks like a “must try” !

  22. This recipe sounds yummy. I can’t wait to try it as my son LOVES donuts and I am forever trying to steer him clear from them ~ LOL!!!

  23. Catherine Griffice says:

    Looks yummy and well worth a try for something special!!!

  24. Will this work if I substitute whey protein powder for the hemp and real cream cheese instead of vegan?

  25. would love to win this…

  26. GO Veggie would be so great on gingerbread holiday cookies as well!!!

  27. Looks delicious and would be nice to have on Christmas Eve morning for breakfast.

  28. I will havevto try these donuts for my husband who loves his donuts.

  29. Dita MacDonald says:

    I would use GO Veggie cream cheese in my cream cheese frosting for my carrot cake.

  30. I think it’s time I start with the gingerbread flavors! Love these donuts!

  31. Angie Jerde says:

    I would love to venture out and use it in a sweet potato dish! YUM :)

  32. I LOVE gingerbread… Especially during the holidays. To imagine it in a donut form with a latte… Does it get any better?

  33. I’d love to try it with a fruit dip, or as a frosting base.

  34. Now if only my stomach weren’t intolerant to erythritol these days. I can’t seem to find anything as awesome to use in it’s place. :(

    These look like doughnuts I’ll spend all day dreaming about by the way.

  35. I would love to try a cheese cake with that!

  36. I can’t believe these only pack 6g carbs each! They look outrageously good and perfect for holiday breakfasts, Carolyn! Such a delish and creative recipe!

  37. GO Veggie! cream cheese sounds like it would taste good in mashed cauliflower :-)

  38. Chocolate Cream Cheese Truffles

  39. Renee Parady says:

    cream cheese jalepeno dip…yummm

  40. Wow, those are gorgeous donuts! The gingerbread flavor puts me in the mood for the holidays and I love your use of the dairy free cream cheese.

  41. I would love to try it in cheesecake!

  42. I would try the gingerbread donuts!

  43. I’d love to make pumpkin muffins with the cream cheese

  44. I love the idea of gingerbread spiced donuts – perfect for the holidays! So tempting!

  45. I’d love to try using it for a cheesecake!

  46. pumpkin cheesecake
    thanks for the giveaway

  47. Really enjoy your recipes – thank you SO much! I’d try the cream cheese substitute in my favorite dip recipes! Thank you. Faith.

  48. I would love to win!

  49. OMG!!! these are delicious tried them today as a trial for Christmas and they are definitely on the menu

  50. I read your blog regularly and can’t wait to try these

  51. Vanilla Bean Frosting?! Very intriguing! Thanks for the post!

  52. I am making a recipe called Texas Cranberry Chutney that you serve over cream cheese with crackers for a Thanksgiving appetizer. I’m thinking I should use GO Veggie cream cheese alternative for those that cannot have dairy. Thank you Carolyn for bringing this timely post…very helpful!

  53. Homemade healthy bagel bites! Thanks for the giveaway!

  54. Would love go veggie cream cheese combined with pumpkin for a lovely bagel spread.

  55. Could you make pumpkin cake donuts for me?

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