Buttoni's Low-Carb Recipes

Einkorn Cake Donuts

Posted on: May 25, 2020

Low-Carb Cake Donuts

I modified my original cake donut recipe to make an Einkorn flour version.  I’m very pleased with the results.  I don’t seem to see this recipe up on my blog, although I have in my hand a printed copy of it posted on May 4 2014, so I know it was there at some time in the past.  I do see my original Cake Donut recipe via my site search feature, just not the Einkorn version.  Strange indeed.  Perhaps it is in the Twilight Zone.

We prefer plain, unadorned donuts, but you can frost if you prefer.  These are a bit softer in texture than my first donut recipe.  These donuts are not suitable for Atkins Induction but are OK once you get to Phase 2 OWL, grains level, if you can fit the macro numbers into your daily limits.  See the WHERE TO BUY tab above for unusual ingredient source suggestions.

INGREDIENTS: 

1/2 c. oat fiber

1/2 c. coconut flour

½ c. plain, unsweetened whey protein powder

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

¼ c. Einkorn all-purpose flour

1 T. baking powder

1 T. glucomannan powder (or xanthan gum)

½ tsp. salt(omit if using salted butter)

1¼ tsp. ground nutmeg(preferably fresh, grated)

1 pkt. stevia powder

½ c. Splenda (or equivalent your favorite sweetener)

½ c. granular erythritol

3 T. unsalted butter, melted

3 large eggs, beaten

3 T. Monin, DaVinci or Torani vanilla sugar-free syrup

½ c. heavy cream (or coconut milk)

½ c. water

OPTIONAL:  Low-carb frosting of your choice (not included in macros below)

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 well.   Add cream, water, sugar-free vanilla syrup and melted butter.  Stir well until batter is smooth.  Batter will be quite thick so you may want to use a silicone spatula.  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 water-moistened 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 low-carb frosting of your choosing.

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

124 calories, 9.38g fat, 10.50g carbs, 5.47g fiber, 5.03g NET CARBS, 7.48g protein, 240 mg sodium

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