This is my first attempt at baking with peanut flour. The nutritional values for Protein Plus brand of 12% fat peanut flour are pretty impressive.
Each 1/4 cup serving has 110 calories, 4g fat, 8g carbs, 4g fiber and 16g protein. That’s a total net carb of about 4g per serving.
It’s also much lighter and finer than almond flour as some of the fat has been removed. It can be used as a thickener for soups, a breaded coating, and in baked goods.
Peanut flour is also a good source of vitamin E, folate, fiber, niacin, magnesium and phosphorus. I was going to make some pumpkin muffins, but since I have a donut pan, I chose to make these gluten free pumpkin cake donuts instead.
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I wasn’t sure if the peanut flour was going to add a strong peanut flavor. While mixing it into the wet ingredients, it gave off a peanut butter aroma and the donut batter was thick like peanut butter.
I hoped that the strong pumpkin flavor would take over in baking. I wasn’t sure how much the batter would rise so I filled up the molds close to the top.
I probably should have only gone 2/3 the way up as the the batter did rise better than I was expecting. The peanut butter flavor was also lost for the most part in baking with just a hint remaining.
Overall, I was pretty happy with how the donuts came out. In retrospect, there are a few changes I would probably make next time like add a bit more spices, maybe a little more sweetener, and add less batter to each mold.
However, I’m very pleased with how the peanut flour performed in baked goods. I will definitely use it in my low carb baking.
The donuts were moist and light. So I’m certain the peanut flour can be used to make a delicious cake for the holidays or special celebration.
- 1 ½ cups peanut flour
- 1/2 teaspoon salt
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 Tablespoons coconut oil
- 2 Tablespoon unsweetened almond milk
- 1/2 cup Steviva Blend or 1/2 cup erythritol and 1/2 tsp stevia extract powder
- 3 large eggs
- 1 cup fresh or canned pumpkin
- In a medium bowl, combine peanut flour, salt, baking powder, and spices.
- In a separate bowl, mix coconut oil, almond milk, sweetener, eggs and pumpkin until smooth.
- Stir dry ingredients into wet mixture.
- Grease donut pan. Spoon batter into the donut molds.
- Bake at 350°F for about 20-25 minutes or until toothpick inserted comes out clean.
- Cool and top with donut glaze.
- Combine all the glaze ingredients in a small bowl and beat until smooth.
- Use glaze immediately as it will harden as it sits.
Carbs per donut: 5.5g