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 went about creating a low-carb version of his beloved Dolly Madison cake donuts. I couldn’t be more pleased with the result! These donuts have a lovely texture, the required hint of nutmeg, and I’m certain Dolly herself would be proud if she tasted these! See the SUPPLIERS tab at top of page for hard-to-find ingredients.
NOTE: I made a lovely 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. A delicious dessert for your family. 🙂
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