Einkorn Cake Donuts

Einkorn Cake Donuts

Einkorn Cake Donuts

Well, I went and modified my Low Carb Cake Donuts by adding some Einkorn flour (non-GMO wheat) to the batter and altering a few ingredients and came up with an outstanding donut this morning. For those in to experimenting with this flour, you’ve GOT to try this recipe!  They were tasty, light and very moist.  This batter is going to become my basic donut batter for making variations like pumpkin, cherry, blueberry and chocolate donuts.  Can’t wait to try the other ones!  I’m so pleased with this recipe!  And these taste even BETTER on day 2, right out of the refrigerator!

This recipe is not suitable for Atkins Induction.  It is OK once you get to the Pre-Maintenance or Maintenance levels.  It’s acceptable for Keto diets if you can fit the carbs into your daily numbers, but totally unacceptable for Primal-Paleo.  Please see the “Where to Buy Ingredients” tab for sources on the unusual ingredients.

This is a very nice batter and without sweeteners and nutmeg, could be used to make very nice vegetable fritters.  🙂


½ c. oat fiber

½ c. coconut flour

½ c. plain whey protein powder

Click to enlarge

Click to enlarge

¼ c. egg white protein powder

¼ c. Einkorn all-purpose flour

1 T. baking powder

1 T. glucomannan powder

½ tsp. salt (omit if using salted butter)

1¼ tsp. ground nutmeg

1 pkt. stevia

½ c. granular Splenda

½ c. erythritol

3 T. unsalted butter, melted

3 large eggs, beaten

3 T. Da Vinci Vanilla sugar-free syrup (or 1 tsp. vanilla extract + 2 T. water + 1 tsp. Splenda)

½ c. cream

½ c. water

OPTIONAL:  you can sprinkle cinnamon/erythritol “sugar” on top if you like, OR frost them

DIRECTIONS:  Preheat oven to 350º.  Lightly oil 2 non-stick “standard” donut pans (you need 12 slots).  Measure all the dry ingredients into a medium mixing bowl.  Stir well. Break the eggs into the center and beat.  Add cream, water, DaVinci syrup and melted butter.  Stir well until batter is smooth and well mixed.  Batter will be fairly thick.  Spoon batter carefully into the slots until full (that’s right, FULL).  These don’t rise much, just forming a nice little dome.   Pop into preheated 350º oven for about 17 minutes.  Slightly cool and remove using the tip o f a knife to loosen.  allow to cool a bit for flavor to develop.  Enjoy with a nice cuppa coffee or tea!

NUTRITIONAL INFO:   Make 12 standard size donuts, each contains: (no frosting/topping included)

123.9 calories

9.36 g  fat

10.17 g  carbs, 5.84 g  fiber, 4.33 g  NET CARBS

6.15 g  protein

12% RDA Vitamin A, 10% calcium, 11% iron, 22% phosphorous, 10% riboflavin






6 comments on “Einkorn Cake Donuts

    • Have no idea how that would come out, Mary. Most low-carb bread/cake recipes don’t take too kindly to substitutions. But you can try and see what happens as long as you realize it is an experiment, as with all substitutions. Might work. I just don’t know, having not ever done that. Egg White Protein adds a lot of volume, more than WPI in my opinion. You might want to test this sub with only a 1/2 recipe of donuts. 😉


  1. That’s just too many ingredients. I am low carb but do not have three!forths of that stuff in by cupboard. That being said, they look absolutely amazing and you have succeeded in making my mouth water.


    • I can’t argue your point. But that’s what it takes to get this result. Less ingredients (and I’ve tried many such recipes) just hasn’t rendered the flavor or texture of donut I’m seeking. I eat sweets rarely on my low-carb plan. When I do……..I want it as near to the high-carb cousin as I’m able to get it. 🙂


    • I’ve never used Swerve. You’ll just have to try and see. I suspect it would work. Most sweeteners are interchangeable, but no in the amounts. Splenda is 1 for 1 sugar, so Just use the package’s recommendation for that amount of sugar.


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