Cake Donuts

Low-Carb Cake Donuts

My husband has always liked really plain cake donuts: no icing, no flavors, no sprinkles, no powdered sugar, no cream fillings, no nothing extra beyond vanilla extract and nutmeg.  He was so fond of Dolly Madison cake donuts when I met him. When we were still dating, I couldn’t believe we’d go into Dunkin’ Donuts on Congress Avenue, downtown Austin and he would order plain cake donuts!!  All those luscious donut varieties staring back from the glass display cases didn’t phase him at all!  Only other donut I ever saw him order was a glazed, strawberry jelly donut (talk about contrast LOL).  So I decided today I’d try my hand at a low-carb version of his beloved Dolly Madison cake donuts. I couldn’t be more pleased with the result! My inspiration here were two lovely ladies doing much kitchen experimentation on Low-Carb Friends forums:  Ouizoid with her bake mix experiment ratios of my 1st 6 listed ingredients below; and Sungoddess with her Chai Spiced Donut recipe that helped me with the liquid ratios.  These donuts have a lovely texture, the required hint of nutmeg, and I’m certain Dolly herself would be proud if she were alive and could taste these!  These donuts are not suitable for Atkins Induction but are OK once you get to Phase 2 OWL if the oat fiber, a virtual carb wash at 96% fiber, doesn’t cause you any issues or weight gain.  They are OK for other ketogenic diets but not for Paleo-Primal devotees.   See the SUPPLIERS tab above for unusual ingredient sources.

NOTE:   I made a lovely sweet dessert with 4 of these.  Sliced them in half laterally and placed in the bottom of a tart pan.  Topped with thin slices of peaches (3 small).  Dotted with butter all around.  Sprinkled cinnamon and erythritol on top and baked 30 minutes.  It was DELISH! 🙂

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1/2 c. oat fiber

1/2 c. + 3 T. coconut flour

¼ c. plain, unsweetened whey protein powder

¼ c. egg white protein powder (pure powdered egg whites)

1 T. baking powder

1½ tsp. glucomannan powder (or xanthan gum)

½ tsp. salt

1 tsp. ground nutmeg(preferably fresh, grated)

1 pkt. stevia

½ c. sugar equivalent of your favorite sweetener

1/3 c.granular erythritol

3 T. melted butter, unsalted

3 large eggs, beaten

3 T. DaVinci vanilla sugar-free syrup (or 1 tsp. vanilla extract + 2½ T. more water)

½ c. heavy cream (or coconut milk)

½ c. water

Optional:  mix a bit of cinnamon with a bit of granular erythritol to sprinkle on top if desired

DIRECTIONS:   Preheat oven to 350º.  Measure all the dry ingredients into a medium mixing bowl and stir well.   Break the eggs into the center of the dry ingredients and beat them well.   Add cream, water, DaVinci syrup and melted butter.  Stir well until batter is smooth.  Batter will be quite thick.  Well oil the 12 slots of 2 donut pans with oil of your choice.  Spoon batter into slots until they are almost full.  There is just enough batter for 12 donuts in this recipe. Even out the batter with  the back of a teaspoon.  These do not rise much during baking, so overflow shouldn’t be a problem.   Pop into 350º oven for about 17 minutes or until firm to the touch and just beginning to brown on the edges.  Remove from oven and cool a few minutes. Loosen them with a knife tip and serve cooled off a bit for best flavor.  Top optionally with cinnamon/erythritol, powdered erythritol or low-carb icing of your choosing.

NUTRITIONAL INFO:    Makes 12 donuts, each contains: (topping or optional icing not included)

128.6 calories, 9.56 g  fat, 11.77 g  carbs, 9.15 g fiber, 2.62 g  NET CARBS, 6.08 g  protein, 114 mg sodium


56 thoughts on “Cake Donuts

  1. Gina Hernandez

    Mine were 8.2 net. Not sure what went wrong, I used bob mills coconut flour, 1 can of Coconut Cream milk 5.4 oz can (5 carbs whole can), no carbs in Oat fiber, reserveage whey protein (about 3 carbs total). Everything else doesn’t have much carbs. I did my calculations and even added my own nutrition information into MFP just to make sure.


    1. As fiber is not digestible, I deduct those fiber carbs from total. Some keto diets do not deduct for fiber. Perhaps you didn’t deduct for the fiber in oat fiber and glucomannan that would make quite a difference in the numbers you get.

  2. Susan Pelter

    Hi, Peggy! I am one of those Dunkin Donuts “old-fashioned” lovers, too – and I’ve been looking for the low-carb sub! However, I hate coconut… Do these have a coconut taste? (I am a fan of your recipes although I’ve never commented before!)

    1. I’m not too fond of the “coconut taste” in baked goods either. I think you will find I use so little, you can’t detect that taste as such in most of my recipes with a bit of coconut flour in them. These really do taste like Dolly Madison’s old dunkers.

  3. val

    Hello! Do you happen to know if I could leave out the egg white protein and replace with more whey protein powder? They look so good and I am super excited it is nut free.

    1. I just have no idea. You could try it. Texture might change a bit though. They should cook up OK, but having not ever done that, I just couldn’t say. Sorry.

  4. vacationmomma

    Just made these…..we loved them! Made a chocolate ganache for the tops with SF Hershey’s chocolate chips and heavy cream. Thanks for the recipe. It is a keeper

    1. vacationmomma

      Forgot to add this “tip”…to my above comments. I used a pastry bag with just the coupler to get the dough to the pans….a couple times around and voila they are full…used a wet finger to smooth them out a bit.

  5. Taylor

    Thanks for all of these great low carb recipes, Peggy!

    When you mention “½ c. sugar equivalent of your favorite sweetener”, are we going for equivalent sweetness only or bulk? Are you using something concentrated (like liquid stevia) that doesn’t contribute to the volume of the batter? I hate to use too much of my expensive xylitol or erythritol…but if it’s required for texture and bulk, it’s worth it!

    Thanks 🙂

    1. I would either use Splenda or Erythritol here. The bulking is needed. I think the liquids will work, but probably produces a smaller/thinner donut.

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