These scrumptious low carb blueberry cake donuts are made from gluten free almond and coconut flours. They can be baked using fresh or frozen berries.
This post may seem a bit out of season since blueberries are a midsummer fruit. But we always have frozen blueberries in our freezer due to the large number berries we pick each summer.
I’m always on the lookout for new blueberry recipes to try. Recently, I’ve had my eye on a few recipes for blueberry cake donuts and have been curious as to how they would turn out using low carb ingredients.
My first attempt was done using all coconut flour. The texture was good, but I wanted to tone down the coconut flour so I tried again with some almond flour added. The taste was better.
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The Silikomart one cost a little bit more and it does appear to be made of a higher quality silicone. However, there is really no difference in performance.
I decided to try the silicone donut pans because I find that I have to use a lot of butter or shortening to ensure an easy release with my old metal non-stick donut pan. There’s really no need to spray or grease the silicone pans.
I was also looking to get more donuts by using smaller donut molds. With my old donut pan I was getting about 9 large size donuts for each recipe.
With the smaller medium size donut molds, I get a dozen donuts per batch. I really like the smaller size and the fact that I’m getting a full dozen. Not having to grease the pan is a big plus with the silicone molds.
The donuts popped right out of the silicon molds. The photo above shows how the they looked coming out of the pan.
I forgot to add xanthan gum with my first batch and the donuts crumbled apart when touched. From my experience in low carb baking, I find that breads and cakes made with almond flour really need xanthan gum to hold them together since there is no gluten.
The donut shaped cakes were quite plain without the glaze. I only added a small amount of blueberry pulp for color. More blueberries could be used for a deeper purple.
Low Carb Blueberry Cake Donuts
Blueberry Cake Donuts
- 1/4 cup Swerve confectioners or powdered erythritol
- 2 tablespoons lemon juice
- 1 tablespoon blueberries fresh or frozen
Mix together almond flour, coconut flour, baking powder, xanthan gum, salt, nutmeg and erythritol in large bowl. Blend in the butter until coarse crumbs.
Place blueberries in a small microwaveable bowl and microwave about 30 seconds or until they pop. Stir in the stevia, almond milk, and egg. Add this to the flour mixture and mix just until combined.
Place the batter in a plastic bag with corner snipped off or a pastry bag. Pipe batter into well greased donut pan molds (or use silicone molds for easy release).
Bake at 350 °F for 10-12 minutes. Cool donuts on a wire rack for 10 minutes, then remove from pan onto cooling racks.
For glaze, add lemon juice to powdered sweetener until desired consistency is reached. To add color, microwave blueberries and add to glaze. Dip donut tops into glaze and let sit to dry.
112.5 cal, 10.1g fat, 20g carbs with erythritol, 15g erythritol, 3g fiber, 2g NET carb, 3g protein