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 to ry 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! 🙂
INGREDIENTS:
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
Buttoni's Low-Carb Recipes 