Thursday, July 28, 2011

Low Carb Cake Doughnuts with Coconut Crumb Topping

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.


Doughnut Batter:
  • 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.

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