• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

November 19, 2013

Gingerbread Donuts with Vanilla Bean Frosting

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

3.2Kshares

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!

5 from 1 vote
Print
Gingerbread Donuts with Vanilla Bean Frosting
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Baked low carb gingerbread donuts with a sweet vanilla cream cheese glaze. Dairy-free and gluten-free.
Course: Breakfast
Cuisine: Breakfast
Servings: 12 donuts
Ingredients
Donuts:
  • 2 cups almond flour
  • 1/4 cup Swerve Sweetener
  • 1/4 cup egg white powder or whey protein powder unflavoured
  • 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 dairy-free cream cheese softened (can also use regular)
  • 2 large eggs room temperature
  • 2 tbsp Kelapo or other extra virgin coconut oil
  • 2 tsp molasses
  • 1/2 tsp vanilla extract
  • 1/4 tsp liquid stevia extract
  • 1/3 cup almond milk unsweetened
Glaze:
  • 4 oz dairy-free cream cheese softened (can also use regular)
  • 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.
Recipe Notes

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

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

Nutrition Facts
Gingerbread Donuts with Vanilla Bean Frosting
Amount Per Serving (1 doughnut)
Calories 218 Calories from Fat 162
% Daily Value*
Fat 18g28%
Cholesterol 55mg18%
Sodium 193mg8%
Carbohydrates 6g2%
Fiber 2g8%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.

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.

3.2Kshares

Filed Under: Breakfast, Gluten Free, Low Carb, Muffins & Scones Tagged With: almond flour

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Arthur in the Garden! says

    November 19, 2013 at 1:32 pm

    Wow!

    Reply
    • Angela says

      November 19, 2013 at 2:24 pm

      Yet ANOTHER Holiday Must Try recipe!!

      Reply
  2. Heather says

    November 19, 2013 at 1:42 pm

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

    Reply
  3. Kim @ Hungry Healthy Girl says

    November 19, 2013 at 2:12 pm

    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.

    Reply
  4. Alisa says

    November 19, 2013 at 2:33 pm

    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!

    Reply
  5. Erin @ The Spiffy Cookie says

    November 19, 2013 at 3:22 pm

    That frosting looks most excellent!

    Reply
  6. tea says

    November 19, 2013 at 4:01 pm

    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.

    Reply
  7. Bryony Blood says

    November 19, 2013 at 6:15 pm

    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 😉

    Reply
    • Carolyn says

      November 19, 2013 at 6:37 pm

      Yes. This recipes is really just based on previous recipes using cream cheese. So it should work just fine!

      Reply
  8. Alyson says

    November 19, 2013 at 6:38 pm

    Can’t wait to try

    Reply
  9. Kimberly says

    November 19, 2013 at 8:26 pm

    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.

    Reply
  10. Dorothy @ Crazy for Crust says

    November 19, 2013 at 9:59 pm

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

    Reply
  11. Claudette Melanson says

    November 19, 2013 at 10:15 pm

    Oh my goodness this looks soooooooooooooo good!

    Reply
  12. Iya says

    November 20, 2013 at 12:11 am

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

    Reply
  13. Cassandra says

    November 20, 2013 at 1:12 am

    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.

    Reply
    • Carolyn says

      November 20, 2013 at 7:51 am

      Not appallingly ignorant at all! You could do it in a muffin pan and make them on the small side.

      Reply
      • Cassandra says

        November 24, 2013 at 9:44 pm

        Woo hoo! Yes! I am very pleased about this. Thank you!

        Reply
  14. Susan says

    November 20, 2013 at 2:19 am

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

    Reply
  15. Sherrie says

    November 20, 2013 at 3:24 am

    Pumpkin Bars with Cream Cheese frosting. Yum!

    Reply
  16. Midge says

    November 20, 2013 at 7:26 am

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

    Reply
  17. Beth says

    November 20, 2013 at 7:42 am

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

    Reply
  18. Tonnia Williams says

    November 20, 2013 at 7:46 am

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

    Reply
  19. Sasha says

    November 20, 2013 at 9:04 am

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

    Reply
  20. Tessa says

    November 20, 2013 at 9:20 am

    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!

    Reply
    • Carolyn says

      November 20, 2013 at 9:41 am

      Yes, you can use any protein powder. I was just trying to make these dairy free.

      Reply
  21. Deb says

    November 20, 2013 at 9:56 am

    Looks like a “must try” !

    Reply
  22. Elizabeth says

    November 20, 2013 at 10:03 am

    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!!!

    Reply
  23. Catherine Griffice says

    November 20, 2013 at 10:49 am

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

    Reply
  24. Jen says

    November 20, 2013 at 10:56 am

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

    Reply
    • Carolyn says

      November 20, 2013 at 11:05 am

      yes, it will. It was just a matter of subbing in the dairy free choices to test them out.

      Reply
  25. mary ann says

    November 20, 2013 at 10:56 am

    would love to win this…

    Reply
  26. Christy says

    November 20, 2013 at 11:02 am

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

    Reply
  27. Kathy says

    November 20, 2013 at 11:40 am

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

    Reply
  28. Martha says

    November 20, 2013 at 12:20 pm

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

    Reply
  29. Dita MacDonald says

    November 20, 2013 at 12:31 pm

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

    Reply
  30. Jessica @ A Kitchen Addiction says

    November 20, 2013 at 1:20 pm

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

    Reply
  31. Angie Jerde says

    November 20, 2013 at 1:46 pm

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

    Reply
  32. Denise C says

    November 20, 2013 at 2:03 pm

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

    Reply
  33. Judy says

    November 20, 2013 at 3:53 pm

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

    Reply
  34. Sarah G says

    November 20, 2013 at 4:06 pm

    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.

    Reply
    • Carolyn says

      November 20, 2013 at 7:36 pm

      What sweeteners do you tolerate well? I will help where I can!

      Reply
    • Serena says

      November 21, 2013 at 12:49 am

      ‘Just like Sugar’ is pretty great- expensive, but great. And their Just like Sugar Brown- while not quite like brown sugar, has a wonderful rich flavour.

      Reply
  35. Heidi says

    November 20, 2013 at 4:35 pm

    I would love to try a cheese cake with that!

    Reply
  36. Georgia @ The Comfort of Cooking says

    November 20, 2013 at 5:04 pm

    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!

    Reply
  37. Rose Linville says

    November 20, 2013 at 5:36 pm

    GO Veggie! cream cheese sounds like it would taste good in mashed cauliflower 🙂

    Reply
  38. gina says

    November 20, 2013 at 10:37 pm

    Chocolate Cream Cheese Truffles

    Reply
  39. Renee Parady says

    November 20, 2013 at 10:49 pm

    cream cheese jalepeno dip…yummm

    Reply
  40. Cookin Canuck says

    November 20, 2013 at 11:10 pm

    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.

    Reply
  41. Della says

    November 20, 2013 at 11:25 pm

    I would love to try it in cheesecake!

    Reply
  42. Mary says

    November 20, 2013 at 11:30 pm

    I would try the gingerbread donuts!

    Reply
  43. Kammie @ Sensual Appeal says

    November 20, 2013 at 11:38 pm

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

    Reply
  44. Jeanette says

    November 21, 2013 at 9:29 am

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

    Reply
  45. GKatie says

    November 21, 2013 at 9:11 pm

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

    Reply
  46. Julie says

    November 22, 2013 at 8:08 pm

    pumpkin cheesecake
    thanks for the giveaway

    Reply
  47. Faith says

    November 22, 2013 at 10:03 pm

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

    Reply
  48. Heidi says

    November 23, 2013 at 3:44 pm

    I would love to win!

    Reply
  49. Aleisha says

    November 23, 2013 at 10:08 pm

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

    Reply
  50. Angie says

    November 23, 2013 at 11:36 pm

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

    Reply
  51. Sarah & Arkadi says

    November 24, 2013 at 5:01 pm

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

    Reply
  52. Ruth E. Chidley says

    November 24, 2013 at 6:24 pm

    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!

    Reply
  53. April says

    November 24, 2013 at 10:23 pm

    Homemade healthy bagel bites! Thanks for the giveaway!

    Reply
  54. Julia says

    November 25, 2013 at 11:16 pm

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

    Reply
  55. juli says

    October 30, 2014 at 8:49 am

    Could you make pumpkin cake donuts for me?

    Reply
  56. shirley knieper says

    November 30, 2016 at 2:23 pm

    ’tis the season for gingerbread!

    Reply
  57. WEndy says

    August 31, 2017 at 9:13 pm

    how can you make these without the protein powder?

    Reply
  58. Mari says

    December 20, 2017 at 3:36 am

    I was wondering what brand of liquid stevia extract you use.
    These look amazing! So excited to try them!

    Reply
    • Carolyn says

      December 20, 2017 at 8:37 am

      Usually Nu Naturals

      Reply
  59. Kathy Cooke says

    October 5, 2020 at 1:56 pm

    5 stars
    This recipe is super easy and tastes great! I used silicone doughnut molds on top of a baking sheet and got 14 doughnuts total. Baked for 15 minutes. Used Kite Hill dairy-free cream cheese, which only had a slight aftertaste in the glaze. The doughnuts come out of the molds more easily after 8 minutes cooling while pushing up from underneath the silicone molds in a circular pattern. The glaze is fantastic. My daughter didn’t know it wasn’t regular cream cheese. Great doughnuts for fall!

    Reply

Trackbacks

  1. Gingerbread Cookie Cake - Crazy for Crust says:
    December 9, 2013 at 5:31 pm

    […] from friends: Gingerbread 7-Layer Bars by Something Swanky Gingerbread Donuts with Vanilla Bean Frosting by All Day I Dream About Food Soft and Chewy Gingerbread Molasses Chocolate Chip Bars by Averie […]

    Reply
  2. 30+ Gingerbread Recipes - Hezzi-D's Books and Cooks says:
    February 27, 2014 at 8:58 pm

    […] Popcorn from An Edible Mosaic20.  Cocoa Ginger Crisps from Chocolate, Chocolate, and More 21.  Gingerbread Donuts with Vanilla Bean Glaze from All Day I Dream About Food 22.  Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY