If you love Girl Scout Cookies, you will adore these low carb Samoa donuts, topped with sugar-free coconut caramel and chocolate. Made with coconut flour, they are completely nut-free!
Have you counted how many cookbooks you own lately? Do you own dozens upon dozens, so many that you have trouble remembering where you saw that recipe you wanted to make? Do you hoard cookbooks and enjoy thumbing through them on a quiet afternoon, even if you have no intention of making anything? Do people who know you love to cook give you cookbooks galore for every possible holiday? Do you find yourself wandering into the cookbook section of every bookstore, just to browse? If you answered yes to any of these questions, this is the giveaway for you. Because we are about to add mightily to your cookbook collection! 12 bloggers have joined forces to give away their favourite cookbooks. So throw your hat in the ring, my friends, and you might win 12 new cookbooks!
I am one of those people who owns a gazillion cookbooks. Actually, since our cross-country move, I’ve managed to cut down on that number significantly as we gave many away. I still have more than I dare count and I love thumbing through them. Every time my husband and I decide to clean out our cookbook collection, I find myself discovering old ones I’d forgotten all about. And as I turn the pages, I get excited and inspired all over again.
But the truth is that despite that large collection, I really only use a small handful of them consistently. I call these my reference cookbooks. These are the books I turn to when I am a little unsure where to begin or how to cook something. Best temperature for roasting salmon? Should I put my creme brûlée in a water bath? How long do I broil a lamb chop? Whenever I need good solid answers to these burning questions, I grab a well-thumbed cookbook that I know won’t lead me astray. These are not, by the way, low carb cookbooks. But they are books from authors who know their stuff and can give me a little guidance on the basics. One of these is Mark Bittman’s “How To Cook Everything”. Mark has given me great guidance on everything from panna cotta to prime rib, and his is one of the most useful cookbooks I own. And so I chose it as the book I included in our group giveaway.
Now, these donuts received zero guidance from Mark and his cronies. I am pretty sure he wouldn’t know what to do with a bag of coconut flour if it smacked him in the face. So I guess he doesn’t really know how to cook everything! As useful as these reference cookbooks are, they haven’t quite ventured into the low carb, grain-free zone that is my life now. Actually, I find myself referring to myself more often than anyone else these days. My older recipes often guide my newer ones and I look back through my archives frequently. With this fun take on Girl Scout cookies, I reworked my coconut flour donuts and topped them with coconut caramel sauce and chocolate drizzle. Now THESE will satisfy your cookie craving.
- 1/2 tbsp coconut oil
- 1/2 cup sugar-free chocolate chips
Preheat oven to 325F and grease a donut pan well.
In a large bowl, whisk together the coconut flour, sweetener, whey protein powder, baking powder and salt, breaking up any clumps with the back of a fork.
Stir in the eggs, coconut oil, almond milk and vanilla extract until well combined and batter is smooth.
Fill the wells of the donut pan 2/3 full and bake 12 to 15 minutes, or until set and edges are just golden brown. Remove from oven and let cool 5 minutes in pan, then flip out onto a wire rack to cool completely. Depending on the size of your pan, you will get 12 to 15 donuts and will need to work in batches.
In a medium skill over medium heat, spread shredded coconut and toast, stirring frequently, until golden brown. Remove from heat and let cool.
Meanwhile, in a large saucepan over medium heat, combine butter, Swerve and coconut sugar. Stir until butter is melted and sweetener is dissolved. Bring to a boil and cook 3 to 5 minutes, watching carefully so it doesn't burn.
Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xanthan gum and whisk well to combine. Add salt and stir.
Add toasted coconut and stir well to combine. Let mixture come to room temperature so it is spreadable and not too goopy. Spread the top of each donut with coconut caramel mixture and let set.
In a heatproof bowl set over a pan of barely simmering water, melted coconut oil and chocolate together until smooth. Drizzle over cooled donuts.
Serves 14. Each serving has 11.12 g of carbs and 5.72 g of fiber. Total NET CARBS = 5.4 g.
Food energy: 241kcal
Saturated fatty acids: 15.27g
Total fat: 19.21g
Calories from fat: 172
Total dietary fiber: 5.72g
*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 Mastercook 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.