It’s no secret by now that my love of donuts is as fierce as my love of health and wellness. Unfortunately, the two aren’t generally a match made in heaven considering the PUFA Deep Fried, Sugar Coated, Processed Donuts are a sure fire way to throw you down a quick path of inflammation.
Sure, every couple of years I might like to throw caution to the wind and scoff one – I’m only human – but I decided to come up with a way that I could keep donuts around a little more often.
I won’t lie and say these taste like the real deal, because they don’t. They do however, taste bloody fantastic and are a substitute I am more than happy to consume.
Gluten, Grain, Dairy and Refined Sugar Free, these donuts are also ultra low-carb and even contain vegetables. I almost want to label these a superfood.
Based on my original Spice Donut with Caramel Glaze, I decided to reinvent them into another flavour. The glaze on these is super simple to make and requires less time waiting around for the glaze to thicken.
Nutrition Info (Per Serve): 160 Calories/13.9g fat/4.4g protein/5.9g total carbs/2.9g net carbs
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings | Donuts |
- 3 eggs separated
- 3/4 cup Pumpkin Puree
- 2.5 tsp Natural Vanilla Extract
- 1/4 cup Erythritol or favourite low carb sweetener
- 1 1/2 cup Almond meal/flour
- 2 tbsp Arrowroot/Tapioca Flour
- Pinch of Salt
- 3 tsp Baking powder
- 2 tbsp Coconut oil melted
- 2 tbsp Coconut Butter
- 1 tbsp Coconut oil melted
- 1/4 cup Coconut Cream
- 1 tbsp Erythritol ground finely
- 1 Vanilla Bean or 1 tsp Vanilla Extract
Ingredients Vanilla Donuts
Vanilla Bean & Coconut Glaze
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- Preheat your oven to bake on 180c and lightly grease your donut pan (I have a pan with 12 small donut capacity) with coconut oil
- Add your egg yolks to a large mixing bowl with your pumpkin puree to combine
- Add your vanilla and erythritol to your pumpkin and mix until smooth
- Now add your almond meal, tapioca, baking powder and salt then whisk until well combined, ensuring there are no lumps
- Add your coconut oil and mix well, set aside
- In a separate bowl, using a hand mixer, beat your egg whites until stiff peaks form
- Using a rubber spatula, gently fold your egg whites into your donut batter until well combined
- Measure your batter out evenly across your donut pan. I used a piping bag with a large circle tip to minimise spills and ensure even filling - this worked a treat!
- Place into the centre of the oven and bake for 15 minutes, checking at the 10 and 12 minute mark. They will be golden, spring back to the touch and a skewer should come out clean
- Once your donuts are ready, bring them out of the oven and let cool in the tin for 5-10 minutes before turning them out onto a wire rack to cool completely before glazing.
- In a small glass bowl, melt your coconut butter (either over a double boiler or in the microwave)
- Add your melted coconut oil, coconut cream and erythritol and stir until well combined. Set aside
- Run a sharp knife down the centre of your vanilla pod and scrape out the seeds. Add to your glaze mixture and stir thoroughly
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