These low carb coconut flour donuts have real fried donut flavour. Grain-free and gluten-free.
I am about to toot my own horn here. You ready for this? You might want to stand back, it’s going to be a bit loud. Cover your ears!
YIPPEE, I MADE FRIED COCONUT FLOUR DONUTS! Sorry about the all caps, but it needed to be done. I needed to shout a little bit, because coconut flour is such a tricky ingredient and getting it to fry up without disintegrating in the oil is a sweet little accomplishment for me. And by sweet, I mean sweet with that real fried donut flavour. Baked donuts are all very well and good and I love them. And I am very thankful for whoever invented the donut pan, as it allows us home cooks to easily whip up donuts for breakfast. But let’s face it…baked donuts are really donut-shaped muffins or cupcakes. And as a general rule, I am okay with that. It’s really a lovely thing to have another shape for my muffins and my cupcakes, especially since they delight my kids so much. Somehow, being circular with a hole in the middle makes those muffins that much more exciting to my kids.
But fried donuts are another creature altogether. They have an intensity that is unrivaled by other baked goods. By virtue of the fact that they are fried. In fat. And in my world, that’s a very good thing. A healthy thing, assuming you are using quality oils and not yucky processed or hydrogenated stuff. Quality oils will soak beautifully into the donuts and give them a deeper, more satisfying flavour. And they will be good for you too, as long as they are not full of sugar and other carbs. They will keep you full longer, give you more energy and increase your good cholesterol. All that from a donut? You bet.
But here’s the tricky part. Almond flour and coconut flour don’t really lend themselves well to being cooked in oil. Since they lack the magical binding properties of gluten, things made with almond or coconut tend to simply disintegrate when subjected to hot oil. I’ve tried it before, and ended up with a pan of oil and a lot of little bits floating around. Fried coconut flour crumbs don’t quite have the caché of fried coconut donuts, do they? Plus I wasn’t ever sure how to get a nice round donut with a hole in the middle without specialize equipment. But my solution to this was rather brilliant, if I do say so myself.
I baked them first and THEN I fried them. Yup. Baked and fried. And they’re awesome. This way, they hold their round, lovely shape, they soak in some lovely, healthy oil, and they taste phenomenal. It’s an extra step, but it’s so worth it!
PS – I highly recommend the Wilton Non-stick Donut Pan. I had a cheaper one, with smaller cavities, and it’s non-stick ability wore off quite quickly. My kids bought the Wilton version for me for Mother’s Day and it’s been a treat to use. Treat it kindly so it keeps non-sticking for a while! I help my donuts release by inserting a thin rubber spatula between the donut and the pan, and I always clean it with a soft cloth.
Looking for more tasty donut recipes? These Gluten-Free Cinnamon Sugar Donuts from Gluten-Free Palate look amazing. They are not low carb but I bet they could be adapted!
Coconut Flour Fried Donuts – Low Carb and Gluten-Free
These low carb coconut flour donuts have real fried donut flavour. Grain-free and gluten-free. Get the recipe here!
Ingredients
Donuts
- 1/2 cup Coconut flour
- 1/4 cup Swerve Sweetener or other erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened almond milk
- 1/2 tsp vanilla
- 1/4 tsp stevia
- Oil for frying (coconut, grapeseed, etc.)
Coating
- 1/4 cup unsweetened shredded coconut, lightly toasted
- 1/4 cup powdered Swerve Sweetener or other powdered erythritol
Instructions
- For the donuts, preheat oven to 325F and grease a donut pan well.
- In a large bowl, whisk together the coconut flour, sweetener, baking powder and salt.
- Stir in eggs, coconut oil, almond milk, vanilla and stevia until well combined and batter is smooth.
- Fill wells in donut pan about 2/3 full (you will have leftover batter and will need to do another batch).
- Bake about 16 minutes, or until set and just barely brown around the edges. Remove from oven and let cool 5 minutes in the pan, then flip out onto a wire rack to cool completely. Repeat with remaining batter (I got 10 donuts out of my pan).
- In a large skillet, add oil so it is about 1/2 inch deep. Heat over medium heat.
- While oil is heating, combine toasted coconut and powdered sweetener in a medium bowl.
- Once the oil is hot, add 5 or 6 donuts to the pan. Flip after 1 to 2 minutes (they brown quickly), and cook the other side another minute or so. Remove from the pan and quickly dip each side in the coconut coating, pressing lightly to adhere.
- Let cool slightly on wire rack (they are really good warm out of the oil!).
Recipe Notes
Serves 10. Each serving has 7 g of carbs and 4 g of fiber. Total NET CARBS = 3 g.
153 Calories; 13g Fat (76.5% calories from fat); 2g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 143mg Sodium
I just have to say you are AWESOME! Thank you for the recipe. My kids will be thanking you too!
Well, thank you kindly, Angie!!!
Hey Mrs. Carolyn! I’m so happy you’ve made this post. I am a college student at UT Austin and I am writing you inquiring about these fries donuts. I noticed that baking powder is needed but I am allergic to it because it has corn. I am planning on surprising my roommates with heart shaped donuts on Valentine’s day Saturday and I need your help! Could I just use baking soda instead? What’s a better alternative?
Best,
Maria
In addition! I don’t have a heart shaped baking pan :/ can I use the heart cookie cutter, bake then dry them? Thanks again!
No, that won’t work. These are not yeasted donuts that hold their shape, they need to be baked in a pan.
Not all baking powder contains corn. This Hain brand has potato starch instead of cornstarch: http://www.amazon.com/gp/product/B004GWW042/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004GWW042&linkCode=as2&tag=aldaidrabfo05-20&linkId=WQ4YPMNXXSXMXY6G
awesome! I ordered that baking powder. Thanks for that. So I was thinking maybe I could bake the batter in a regular pan then use my cookie cutter for the hearts then fry it? Would that work ??
Yes, that should work fine.
I can’t wait to try these! I have coconut oil and coconut palm oil – both tropical traditions brand. Do you think the coconut palm oil would infuse too much coconut flavor? I haven’t cooked with the palm oil yet. But I thought I had read that palm oil is better for frying. Am hoping you’ve experienced using this in your cooking projects? Or anyone else?? I have a bunch of sensitive family that are not fond of heavy coconut smell or flavor…..
I haven’t tried the palm oil either, but coconut oil has a lot of coconut flavour so I think either one would be about the same.
Have you tried the expeller-pressed coconut oil from tropical traditions? It is a bland tasting oil because “it goes through a steam deodorizing process.” Since I have friends and family that don’t like the taste of coconut I buy this in bulk and it works great for all my recipes that call for coconut oil.
http://www.tropicaltraditions.com/expeller-pressed_coconut_oil.htm
Late comment on this topic, but I use the organic palm shortening from Tropical Traditions for all frying because it has a very high smoke point and a neutral flavor. The expeller pressed coconut oil is good as well, but you can fry in higher temperatures in the organic palm shortening. I’m excited to try these today. My daughter was diagnosed type 2 just 3 weeks ago. We were already gluten free, but the added restrictions are tough! This should make her happy. Thank you for all of the recipes!
I am also type II diabetic. I watched Sarah Hallberg on a TED talk and I have been empowered to go NO GPS (grain, potatoes and sugar). I rely on great low carb cooks like All Day I Dream for food to keep me on track. When you find your groove cooking this way you will wonder how you ever survived on all those nasty carbs. I cannot tell you how much better I feel. But my lab tests are the real proof positive: Cholesterol down 19.2 percent, A1c down to 6.2, Liver enzymes normal for the first time in 20 years–after just 3 months of going low carb, high fat. Fat is satisfying!! And I find that I crave good vegetables now. Eating carbs makes me crave carbs. Nope, nope, nope! Not going back! Oh, I forgot to mention, I kicked my metformin to the curb, too. So there.
Also, my son, who was getting a little heavy, has taken to making himself aware of how many carbs he was getting in just the junk kids eat. He has grown 4 inches and dropped 7 or 8 lbs. He sure runs a lot faster this year than last. He still indulges in junk, but he is more aware and limits himself on those treats. He chooses healthier snacks like a cheese stick, a handful of nuts or a crisp pickle.
Great job!
Ohhh, P.S. – I’ll be subbing chocolate glaze for the “icing” since they won’t eat it if I do the coconut topping.
Do what you’ve gotta do! 🙂
Yum yum yum!!!
I’ve done that double-cooking method for years on other foods – mainly to make sure the food was cooked first before I fried it since frying is kind of an art I never mastered 🙂 But this is amazing! I’m going to halve the recipe (thank-you for the even number of eggs) or I might be able to quarter it… Anyway, gonns have donuts on Saturday.
Yes, it’s so great when a recipe can be halved. But even if you have an uneven number of eggs, you can half a recipe by whisking one egg in a glass measuring cup and then measuring out half of it.
omg is all I can say. I have been dreaming of this!
I’d like to know about the texture? Does the graininess of the coconut flour change from frying?
I don’t find any graininess with coconut flour, as long as you are using enough eggs.
I do not yet have a donut pan, would a mini-bundt pan work as well? by only filling halfway? Or is there another type of pan that would give better results?
A mini bundt is going to give you an irregular shape that might be a little harder to fry evenly, but I don’t see why it won’t work if you watch them carefully.
I want a donut!!!!!!
Also, thank you for the recipe. Looks awesome!
I AM SO EXCITED!! Doughnuts are my ABSOLUTE favorite, former indulgence! YAY!!
Thank you!!! Am buying a donut pan tomorrow, I recently spotted one in my local small town grocery store (recommended brand and everything!). I will do a cinnamon and powdered Swerve dusting with mine though. Yum.
These look so good. I need to buy a donut pan immediately!
these look GREAT! I may have missed it….did you fry these in coconut oil?
I did a combo of coconut oil and grapeseed, since I was running low of just coconut.
It has been a long time since I’ve had a donut. I am very excited to taste these!!!! Thank You!!
Yum! These are absolutely delicious! I made mine with a glaze made of coconut oil, powdered swerve and warm water. I love glazed donuts! Thanks so very much for this recipe!
Love your glaze adaptation!
This is further evidence of your total brilliance. I noticed at once the lack of the words “deep-fat-fried” in the recipe’s name, but ere I got to the bottom of the ingredient list, I was gearing up to ask whether this approach meant one could then fry the doughnuts in shallow fat. Then I saw that you did! Yippee! Thanks so much for your experimentation and the excellent recipes.
These look awesome and I am going to try them soon. I love glazed donuts also so will try what another poster said. thanks for all your great recipes.
Donna
My son can sometimes handle coconut palm sugar and mostly does kal brand stevia -any suggestions on replacing the 1/4 cup swerve? He hasn’t had a donut in three years so thank you!
For the actual donuts, you can replace with the palm sugar. Not sure about how you’d do the powdered coating but you could try powdering coconut sugar in a coffee grinder.
Carolyn,
You are a genius!! I keep waiting for you to come out with your own cookbook. I have the cookbooks you did with those other great cooks and enjoy them, but would love to have one with only your recipes and your great photography.
Linda
P.S. Have you thought of creating a low carb recipe for Lemon Meringue Pie?
Well, I am working on a cookbook series of my own as we speak, but it’s going to be recipes straight from my blog (I won’t charge too much for them because of this). Readers have been begging me for this kind of thing for a long time and I just had a designer create a template in InDesign for me. Now I am trying to get comfortable with InDesign!
And I’d be happy to tackle Lemon Meringue Pie…someday. 🙂
I’d be happy to post my lemon curd recipe if you’re interested, and I believe you have meringue on your site already, plus the crust from the coconut cream pie?
Could you please give me your recipe for lemon curd ?
https://alldayidreamaboutfood.com/2012/04/mini-lemon-bundt-cakes-with-lemon-curd-filling-low-carb-and-gluten-free.html
I really, really hope I will be able to buy your cookbooks locally because I am not really into ordering things online. It would be so nice to be able to consult your books instead of hunting around in my files and emails.
Sorry, Jean but they aren’t sold in bookstores, unfortunately. There isn’t enough of a market for them.
YA. Can’t wait.
Hey Carolyn!!! Can you tell me what kind of coconut flour you used? I used the Bob’s Red Mill and these were dry as a bone when baking, so i didnt fry them as they were dry and crumbly. I just wondered if it could have been my cocnut flour. The batter seemed too dry also. I followed the recipe exactly. Will wait to hear from you before I try again!! Thanks so much!!
I used Bob’s Red Mill as well, it’s all I have in my pantry. Sounds to me like there wasn’t enough oil or eggs. Perhaps your eggs were on the small side? Not sure. I’ve heard that even the same brand of coconut flour can vary from bag to bag, but I’ve never had this problem at all. So for the next time, be ready with a touch more oil and a touch more liquid for the batter and add a bit at a time until you have the right consistency. They shouldn’t be dry at all, mine were very moist.
Thanks!!!! I’ll give it a try!!
Also possible that your oven runs hot, so try reducing the temp by 10 or 20 degrees too.
If I used an actual deep fryer is the process any different? i would use peanut oil I think.
I have no idea because I don’t have a deep fryer. Sorry!
I have one, might try it out and let you know. I use grapeseed oil in my deepfryer. Will have to wait until I put fresh oil in, I use it mostly for savory things so the oil has some paprika and whatnot in it.
I made these this morning and they are great. I couldn’t find a donut pan at Target and didn’t feel like driving around so I bought a cake-pop pan and made donut holes 🙂 I also halved the recipe and got 12 donut holes (it nicely filled the entire pan). I also fried them in lard since it’s cheaper, but they didn’t get crispy. Perhaps grapeseed or coconut oil fries differently? Or it’s been so long since I had a donut I don’t remember the texture? lol. My next batch will have pumpkin seasoning.
Nothing beats a good donut! These look fabulous!
I am so excited about your book series featuring you blog recipes!! I know they will be great and I can’t wait to purchase them.
My gluten free kiddo is dying for donuts! I can’t wait to try these!
I love donuts! I never miss a breakfast at dunkin donuts every week! But this recipe will definitely make me stay home and make me some healthy and gluten free donuts! Yummy! http://xobakingco.com/
Greetings! I am new to low carbing and was wondering, do you use this same recipe for baked donuts? So THANK-FUL to have stumbled across your blog! Really excited about using your recipes. Thank-you for sharing 🙂
Hi Janet…I have a ton of baked donut recipes. Try typing donut into my search box at the top and I think you will find several recipes. Also, these are good just as they are, without frying them after baking.
Thank-you for taking time to reply :-). There is something else I’ve been wondering….. I make our Almond Milk and am wondering if it will work in your recipes or if I need to buy a certain brand? Thank-you in advance for your time 🙂
I think it will work just fine. It’s about getting the right liquid content mostly.
oh my! my! my! Is low carb, gluten free food allowed to taste THIS GOOD?!?!?! How you come up with these FABULOUS recipes is beyond me. I paired these with your AMAZING browned butter frosting/glaze. Since they were warm when I glazed them the glaze melted n made them perfect to dip into the toasted coconut mixture 🙂 We also enjoyed these with out frying them with the browned butter frosting. The three recipes I’ve tried of yours so far have been total “love at first bite” 😉 I did use whole milk in both donut recipes as I’m out of almond milk. Also used raw sugar instead of swerve n stevia. We are not diabetic or gluten free but would like to loose weight n be healthier. THANK-YOU again for sharing!!!! <3
Is your husband recovering well? I cannot imagine experiencing what you did in seeing my hubby get hit! Praise The Lord He kept the accident from being worse. I will say a prayer for your family. (((hugs)))
So glad you liked them! Yes, my husband is recovering well, thank you for asking.
Will this technique work with one of your almond flour recipes? Not a big fan of coconut, but would really like to try your cinnamon donut recipe and fry it.
I am sure it would!
Great! Definitely making them this weekend. I have been wanting some type of fall/spicy document so I’m excited!
Awesome! Can you tell me how the batter is like? Cause we have “Oliebollen” in The Netherlands with New Years Eve and I wondered if I can only fry them like donut holes? Original the Oliebollen are made with an yeast dough and are a little crispy on the outside (deep frying pan).
Sorry for the delayed reply. These won’t hold together just with frying, you would need to bake them first.
Hi Carolyn I just baked these and they were amazing!! Our teenagers loved them I added some cinnamon with ours …. Well done . Love your recipes 🙂 🙂
Thanks, Michelle!
Have you ever made ahead and put in freezer?
No, but that’s a fantastic idea. I’d thaw them before attempting to fry.
Made these for breakfast. Soft and tender nice flavor, I was glad I used extra large eggs. The flavor is great, they are filling and satisfying. Nice recipe.
Could I sub the Sweve for more Stevia… don’t have Swerve yet but wanna make them?
In the donuts, maybe, but not in the coating. Even if you had powdered stevia, it’s far too strong and sweet to make a good coating. But you could still coat in the shredded coconut!
Eating these as we speak. OMG, they are fabulous! I love the fresh donuts we would get at a farmer’s market, but sadly they were not low carb. These rival those!
So glad you like them!
These were SUPER dry! I added another egg and 1/4 of almond milk to get more of a batter consistency…but they were still super dry when they were done.
What brand of coconut flour did you use?
You are a genius! Thank you!!!
Can I swap almond milk for unsweetened coconut milk? My son has a nut allergy?
Sure. Try to get the kind in a carton because it has less fat in it and is thinner. Makes for a better consistency that the really thick coconut milk.
Oh good! That’s what I have. Thank you for the quick response:)
I’m so excited to make these. I looked up Swerve Sweetener & it’s costly. Would a less expensive sweetener work? I use maple syrup in my baking — though that’s costly too (not sure how it compares to Swerve Sweetener.
You could use any sweetener in the donuts, although maple syrup may add a little too much liquid (you can offset with a touch more coconut flour, like a teaspoon or two). For the coating, you really need some sort of powdered sweetener. If you don’t use sugar, you can powder your own erythritol or xylitol in a coffee grinder. That should work.
These were so great! I decided to go a bit of a different rout, I used your basic recipe but added orange zest and spices like fresh nutmeg and cinnamon. I didn’t want to fry them completely, so I browned them lightly in coconut oil after baking and then topped them with creamcheese frosting made from cream cheese, oj, a little date sugar and stevia. They were amazing and I think this batter would make great waffle batter too! Can’t wait to devour the rest of your site!
Sounds fantastic!
These are great! I followed the recipe for the batter exactly, except I baked them in a mini muffin pan. Then when they were out and cool, I tossed them with a little butter and splenda/cinnamon! Amazing!
Hi! Just wondering how the texture of these comes out? Are they like the typical airy fried donuts you get at a bakery, or are they cake-y like most baked donuts? Either way, thank you for the recipe!! 🙂
They are more liked baked donuts.
I was planning on making these the night before serving. How long do they keep and what way is best to store them?
They are really best fresh but will keep for 2 days or so.
I made these last week and they tasted Wonderful!
I didn’t want to waste coconut oil, so I used a small stainless steel sauce pan and fried them one by one. (The oil did get darker over time and so did the donuts.) Even frying them one by one, and then dipping them immediately in the coconut and powdered Swerve mixture, I found only a small amount of the coconut would stick to the donut and that most fell off. This didn’t matter as a little goes a long way with the Swerve and we just put a little of the coconut back on before eating. I think next time I will try to make a glaze with the Swerve and it may help keep the coconut on the donut.
Thanks for the recipe! You are awesome Carolyn!
It is tricky, getting the coating to stick, I agree.
grapeseed is a unhealthy oil. I would recomend palm oil
I try to avoid palm oil. Think of the orangutans. 🙁 I’d opt for the coconut oil!
I made these today. AMAZING!!!!! I only had medium eggs on hand, (they were more like between medium and large) so I used 1 extra. Also, I used whole milk since I didn’t have any almond milk on hand. I also do not have a donut pan, but I do have a cake pop pan that makes 18 cake pops. This recipe perfectly filled my 18 cake pops / donut holes. I heated my coconut oil in a large skillet and used a toothpick to roll them around until they were nicely browned, transferred them to a plate. I then poured the oil from the skillet in a small glass bowl and added some powdered swerve in it to make a glaze and rolled each donut in it. These were a huge hit at my house with my kiddo and hubby as well. YUMM! Thanks so much for the recipe!!
Glad you liked them!
Cannot buy “swerve.” What can we use as a substitute? Honey?
This recipe is designed for non-nutritive sweeteners like erythritol and xylitol. Honey will not work.
Carolyn,
Another outstanding treat !
I have been a low-carber since Atkin’s book first came out, and the variety of commercial foods, recipes and techniques have REALLY come a LONG way over the decades. Your site is altogether another animal. You have the greatest recipes, (from breakfast to treats !!), lovely images, wonderful blogging talents and an infectious joy for all things low carb. I just want to thank you from myself and my family. You have been the best contributor to me being able to finally “convert” my family to this much healthier WOE, and I can’t thank you enough. It likely saved my age 50’s, former pre-diabetic husband from a terrible disease.
Thank you so much, Kate! Your words are so nice, I truly appreciate that you took the time to tell me.
This is my first attempt ever at making donuts. They are so yummy! I mixed up some of your browned butter icing, dipped the donuts in it and then in the toasted coconut. I will be making these again. Wondering if I can save the coconut oil and use it again? Thanks!
Thanks for this recipe! I’ve made these twice now and they’ve been delicious both times. I added some cinnamon to the second batch and did a Swerve/cinnamon topping for them.
Nut allergy here! Can I substitute 10% or higher cream for the almond milk?
Do half cream and half water so it isn’t too thick.
Hi Carolyn,
I love the idea of frying the donuts after baking, but I don’t like coconut flour and coconut oil, how do I substitute with almond flour and butter? Thanks!
Are they good just baked? I have an electric donut baker just sitting here collecting dust! Now I can make donuts again!!!! Thank you!
Sure,they are delicious just baked. You may want to bake them a touch longer to get them browner.
Wow…i just baked these….totally awesome…and i didn’t even put a topping on yet…. the BEST donut recipe i have found, just the perfect consistency…..not eggy like others i tried….THANK YOU!
So glad to hear it!
These came out fabulous! I made a chocolate ganache from sugar free chocolate chips, heavy cream and a tad of vanilla extract. Thank you!
Oh MY! Genius! I have terribly missed my favorite D.D. Sour Cream donuts, which definitely have a crispy outside. The chocolate donuts I’ve baked are delicious…but like you said, they are basically a muffin, or brownie, with a hole. 🙂
I can’t wait to try these and will add some nutmeg to be more like my “favorite”. I’m sure you have saved me from falling off the wagon. My vacation trip always included 2 sour cream donuts; so when I leave in 2 weeks…I won’t have to buy those. 🙂
Thank you!
So glad to help!
This recipe was awful for me. The batter was fine but once they cooked they were stuck inside the silicon mold despite oiling. They also had a muffin-like consistency which I hoped would go away with frying in oil…nope. The best part about a donut is the amazing chewy texture! Mine were sort of a greasy crisp on the outside and muffin on the inside. Total failure!!!!!
I’m sorry you found that it didn’t work out. I always use metal donut pans so maybe the silicone was part of the problem when they stuck.
Hi Carolyn, can you please tell if if you meant powdered or liquid stevia. Can you please also tell me what the equivalent for this in Swerve might be in case I want to sub in Swerve? Looking forward to having my first lowcarb donut!!
It was liquid stevia and you can use another 1/4 cup of Swerve in its place.
Thanks so much, I really miss the doughnuts my mother used to make. The smell of yeast bread and treats is always a reminder of home. True comfort food. I wonder if I couldn’t add a little yeast and honey to this recipe keeping it just as low carb because the yeast would eat the sugar…..?
I have no idea but it’s worth a shot.
One word: perfection!
Well, that’s nice to hear!
Any chance you can use an egg substitute?
Not with coconut flour, no. It won’t rise at all.
Sadly these didn’t work for me — I followed the recipe to the T and am familiar with baking with coconut flour and all that. When I added my coconut oil, eggs, milk, etc. into the dry ingredients the coconut oil immediately went hard (despite being JUST melted). I used my immersion blender to break it up as well as sitting the bowl on the preheated oven. I used the same pan as you and the donuts completely stuck (I’ve used the pan to successfully make donuts that didn’t stick at least a half-dozen times). When I took them out they completely disintegrated into piles of crumbs. I was able to remove one *almost* whole and it completely felt apart into crumbs in the oil. I think I’ll try a different donut recipe next time and then try your frying method. On another note, I made your peanut butter/chocolate pudding cake for Thanksgiving and it knocked it out of the park — it’s definitely going to be on repeat for us.
Just made these and they’re fantastic! Totally satisfied my coffee and donut craving. I’ll definitely be making these again and playing with some other flavours too. Thanks for sharing your recipes!
We’ve been on a “fauxnut” kick here for the past week or so. I’ve been using your Vanilla Bean cupcake recipe — just baking them in a donut pan instead of a cupcake tin — and topping them with chocolate glaze and shredded coconut, and the kids have been delighted. But they’re not really “donut” texture. I’m eager to try some of your actual donut recipes to see how you’ve dealt with that.
My concern of late, though, is calories. I know it’s not as important a concern on a low carb diet, but once you’ve made the jump to a low carb lifestyle, it’s a detail that eventually matters. Does your calorie count for these donuts include the frying fat, and if so, how do you calculate it?
Thanks. I love, love, love this site, and may be your biggest work-of-mouth promoter on the planet! 🙂
It does not include the frying fat. I suppose you’d have to add a bit per serving. It wouldn’t be all that much, though. Once baked, these don’t absorb a ton of fat and they don’t stay in the oil long enough to really take on much. I’d probably guess you’d add 2 tsp per serving? Maybe 1 tbsp?
Hahaha, the joke’s on me — this IS your vanilla bean cupcake recipe, almost exactly the way I make it for donuts (half recipe, 4 eggs, no bean — except I double the vanilla)! I can just figure an added T of oil if I worry about the calories, or, well, google it, I guess! I wonder if there’s some standard formula for such things. Thanks for responding.
That’s something I’ve never investigated but I bet there is. Although it would be probably be for flour based things and it may be different with coconut flour?
My second try at these was also a flop. I sprayed my pan like crazy and they still stuck and were impossible to get out. The flavor is great but I just threw away another batch and it pains me since I used 4 organic free range eggs. Ugh, love your other recipes though!
I think it has to be your donut pan. I had a Wilton one that was great at first and then started to stick more and more. I now have a USA Pan, they are fabulously non stick! http://amzn.to/2kN14sQ (affiliate link)
Hi!
Is the swerve granulated or powdered ? Would it make a difference ? (I never bake :p)
Thanks !
Granulated in the donuts themselves and powdered when you dip them. Although you could easily use powdered in the donut too.
These are SO good! I also kicked them up a notch and added a drizzle of sugar-free caramel and melted sugar-free chocolate chips. Viola.. Samoa donuts:) Love your site, I have found so many recipes on here that are now a staple in our Keto lifestyle. Keep up the tasty good work:)
Nice
These are fabulous–and I didn’t even fry them or top them. I whipped my eggs for a while in the KitchenAid (doubt that’s necessary at all) then added the exact ingredients. They remind me of pound cake (in fact, I will add a little lemon flavoring on the next batch). I am on to the cinnamon roll biscotti today. I am seriously going to smuggle some of these (hopefully the biscotti, too) on my next cruise. I can have my cake and not feel like %*&# after I eat it.
I have made these just baked for sometime now and I do add a little fresh lemon juice and zest and have coated them in powdered swerve, I actually have some in my lunch today :). I’ll have to try frying them after they’re baked. I can’t imagine them being better than they already are but hey, anything is possible! 🙂