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    Home » Breakfast » Gingerbread Donuts with Vanilla Bean Frosting

    Published: Nov 19, 2013 · Modified: May 16, 2018 by Carolyn

    Gingerbread Donuts with Vanilla Bean Frosting

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

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    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!

    Gingerbread Donuts with Vanilla Bean Frosting

    Baked low carb gingerbread donuts with a sweet vanilla cream cheese glaze. Dairy-free and gluten-free.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Breakfast
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 12 donuts

    Ingredients

    Donuts:

    • 2 cups almond flour
    • ¼ cup Swerve Sweetener
    • ¼ cup egg white powder or whey protein powder unflavoured
    • 2 teaspoon baking powder
    • 2 teaspoon ground ginger
    • 1 ½ teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • ¼ teaspoon salt
    • 2 oz dairy-free cream cheese softened (can also use regular)
    • 2 large eggs room temperature
    • 2 tablespoon Kelapo or other extra virgin coconut oil
    • 2 teaspoon molasses
    • ½ teaspoon vanilla extract
    • ¼ teaspoon liquid stevia extract
    • ⅓ cup almond milk unsweetened

    Glaze:

    • 4 oz dairy-free cream cheese softened (can also use regular)
    • 6 tablespoon powdered Swerve Sweetener
    • ¼ cup unsweetened almond milk
    • 1 teaspoon vanilla extract
    • Seeds of one vanilla bean

    Instructions

    • For the donuts, preheat oven to 325F and grease a standard-sized donut tin well.
    • In a medium bowl, whisk together almond flour, sweetener, protein powder, baking powder, ginger, cinnamon cloves and salt.
    • In a large bowl, beat together GO Veggie! Vegan cream cheese, eggs and coconut oil. Beat in molasses, vanilla and stevia until smooth.
    • Beat in almond flour mixture in two additions, alternating with almond milk. Fill donut tin cavities ⅔ 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.
    • 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.
    • 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 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.

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    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.

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      Recipe Rating




    1. Kathy Cooke says

      October 05, 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
    2. 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
    3. WEndy says

      August 31, 2017 at 9:13 pm

      how can you make these without the protein powder?

      Reply
    4. shirley knieper says

      November 30, 2016 at 2:23 pm

      ’tis the season for gingerbread!

      Reply
    5. juli says

      October 30, 2014 at 8:49 am

      Could you make pumpkin cake donuts for me?

      Reply
    6. Julia says

      November 25, 2013 at 11:16 pm

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

      Reply
    7. April says

      November 24, 2013 at 10:23 pm

      Homemade healthy bagel bites! Thanks for the giveaway!

      Reply
    8. 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
    9. Sarah & Arkadi says

      November 24, 2013 at 5:01 pm

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

      Reply
    10. Angie says

      November 23, 2013 at 11:36 pm

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

      Reply
    11. 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
    12. Heidi says

      November 23, 2013 at 3:44 pm

      I would love to win!

      Reply
    13. 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
    14. Julie says

      November 22, 2013 at 8:08 pm

      pumpkin cheesecake
      thanks for the giveaway

      Reply
    15. GKatie says

      November 21, 2013 at 9:11 pm

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

      Reply
    16. Jeanette says

      November 21, 2013 at 9:29 am

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

      Reply
    17. Kammie @ Sensual Appeal says

      November 20, 2013 at 11:38 pm

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

      Reply
    18. Mary says

      November 20, 2013 at 11:30 pm

      I would try the gingerbread donuts!

      Reply
    19. Della says

      November 20, 2013 at 11:25 pm

      I would love to try it in cheesecake!

      Reply
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