Here they are as promised! If you like coconut these doughnuts are sure to please. They are quick and easy to whip up and the minis bake up in just a few short minutes. I used toasted unsweetened coconut for the topping. Yummy! I hope you enjoy these tasty little treats.
The carb count will vary depending on the sweetener you use. I used Xylitol, Splenda and molasses yielding 18 mini doughnuts with 2.75 carbs each.
- 1 cup Carbalose flour
- 1/4 cup oat flour
- 2 tbls vital wheat gluten
- 1/2 cup brown sugar substitute or 1/2 tbls molasses with 1/2 cup Xylitol or Erythritol powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1/2 tbls vinegar
- 1/2 cup half & half
- 1 tsp vanilla
- 1 egg
- 2 tbls oil
- 2 tsp food grade vegetable glycerin (optional)
Glaze and Coconut Topping:
- 3 tbls Xylitol or Erythritol powder
- 2 tbls splenda granulated
- 2 tbls coconut oil or butter
- 1/8 tsp coconut extract
- 1 tbls heavy cream
- 1/3 cup toasted unsweetened coconut
- 1/2 tsp cinnamon
- 2 tbls granulated sweetener (I used Splenda and Xylitol)
Preheat your oven to 325 degrees.
In a medium size mixing bowl combine the flours, baking powder, baking soda and salt, set aside. In a separate bowl add the vinegar and half & half, let sit a few minutes until thickened. Wisk in sweetener, egg, oil, vegetable glycerin and vanilla. Pour the half & half mixture into the dry ingredients and mix well. Add the batter to a prepared doughnut pan filling each 2/3 full. Bake large doughnuts for 12 minutes or until they spring back when lightly pressed. Cook mini doughnuts for 7-8 minutes or until done. Remove and place on a cooling rack.
For glaze and crumb topping, add the 5 tbls sweetener, coconut oil or butter and heavy cream, microwave and stir until sweetener is dissolved. Allow the glaze to cool slightly and add 1/8 tsp coconut extract. Place in the fridge to cool and thicken a little, stirring occasionally. Add the toasted coconut, cinnamon, and 2 tbls sweetener to a food processor or blender and pulse several times, transfer to a shallow bowl. Dip the top of each doughnut into the glaze and then into the coconut crumb mixture, allow the glaze to set before eating.