These coconut flour low carb donuts will help keep you on track. Lightly spiced and sweetened, these frosted baked cake donuts are just enough to satisfy your sugar cravings.
It was time to dust off my donut pan and make some Sunday morning donuts. With all the summer outings and parties, I have veered a bit off my normal low carb diet.
The kids are back in school and the summer has reached an end. So, I need to get back on track before falling into the temptation of the holidays.
These are lightly spiced low carb baked cake donuts. I didn’t want the spice to be too strong, so I only added about half a teaspoon spice for nine donuts.
The donuts aren’t overly sweet either. So, if not adding a sweet frosting on top, some may want additional sweetener in the batter
Overall, these low carb are a good distraction to prevent going for the real thing when getting back on track with a low carb diet. So, if you feel you may cheat on the diet, go ahead and make a batch!
Low Carb Frosted Baked Cake Donuts
Frosted Baked Cake Donuts
Ingredients
Donuts:
- 1 1/3 cups almond flour
- 2/3 cup coconut flour
- 3/4 cup low carb sweetener or other low carb sweetener
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum may not be needed
- 1 tablespoon butter melted
- 4 large eggs beaten
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Frosting:
- 2 tablespoon unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered low carb sweetener
- 4 drops stevia glycerite
Instructions
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Preheat oven to 325F. Spray donut pan with cooking oil.
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In bowl, mix together flours, sweetener, baking powder, salt, and xanthan gum. Add butter, eggs, almond milk, vanilla, nutmeg and cinnamon. Beat until well blended. Fill each donut mold about 2/3 full.
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Bake 18-20 minutes or until tops spring back when lightly touched. Cool in pans about 15 minutes then remove from pans to finish cooling on racks.
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Spread frosting on top of each donut. Donuts may also be dipped into a mix of cinnamon and sweetener instead of the frosting.
Recipe Notes
Makes 9 donuts
Net carbs per donut: 4g
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Kathy says
Oh my gosh! These donuts are the best! They are so tasty and moist I don’t even need to frost them.
I used Splenda brown sugar (since that’s what I had) and 1Tbls. ground psyllium husk instead of the xanthan gum. My family loves them!
Lisa says
Thanks for the tip! Good to know psyllium is a good sub for the xanthan gum.
Allison Bennick says
What kind of milk are you using?
Lisa says
I use either almond or coconut milk from a carton in this recipe.
Rosemary Steers says
Where is the recipe for the frosting?
Lisa says
You just stir the frosting ingredients together and spread on.
Deanna says
Can I use stevia sweetleaf drops instead of stevia glycerite? I am assuming it is basically the same?
Thank you!
Lisa says
The sweetness is pretty close so you could use in this recipe. May want to test sweetness, though.
Ida says
Hi. Just wondering if you will ever return? Love your blog!
Lisa says
I plan to return to the blog after the holidays.
Ida says
Okay, just curious 🙂 I will keep checking in then!
Jenny says
These look really good. Would it be absolutely necessary to use the Xanthan gum? I don’t have any of that. Have everything else.
Thanks
Jenny
Lisa says
Xanthan gum makes up for lack of gluten. It can be left out, but texture is better with.
Debby Pucci says
They look like a tasty treat!