Keto Mini Cranberry Orange Bundt Cakes (Nut free!)

Every year I make a batch of sugar-free dried cranberries to use in my recipes and baking for the holiday season. (Click here for the best recipe I’ve found and the one I have used for years, by Carolyn Ketchum.) These little cakes are a great way to use these tart, ruby red berries. I love the combination of orange and cranberry, especially around Christmas time. Serve these cakes as a dessert or with coffee for breakfast. Either way I think you and your family will love them as much as I do! (Tip: Double the recipe to make 4 mini cakes and triple the recipe if you’d like to make a full-size bundt cake and extend the baking time accordingly.)

Keto Mini Cranberry Orange Bundt Cakes (Nut Free!)

Makes four servings. (1/2 mini cake per serving)

Cakes:

1/4 cup plus 2 teaspoons coconut flour (32 grams in weight)

1/4 cup erythritol or allulose sweetener 

2 tablespoons unflavored whey protein powder

1 teaspoon baking powder

A pinch of salt

2 tablespoons sugar free dried cranberries, chopped

Zest of 1/2 orange (reserve 1/2 teaspoon for glaze)

2 eggs, room temperature 

2-1/2 tablespoons unsalted butter, melted and cooled

2 tablespoons fresh orange juice (or orange spice herbal tea, brewed and cooled, for slightly lower carbs, see note*)

1 tablespoon water

1/2 teaspoon orange extract (or 3-4 drops orange essential oil)

Glaze:

1/4 cup powdered erythritol or powdered allulose sweetener 

1/2 teaspoon reserved orange zest

1/8 teaspoon orange extract (or 1-2 drops orange essential oil)

1 tablespoon coconut or almond milk

1. Preheat the oven to 325°F and grease two (4” wide by 2” deep) mini bundt cake pans well; set aside. (This recipe can also be baked into muffins or donuts, just reduce the cooking time accordingly.)

2. In a small bowl, whisk together the coconut flour, sweetener, whey protein powder, baking powder and salt. Add the dried cranberries and orange zest and stir until the cranberries are coated in the flour mixture.

3. In a medium or larger bowl, beat the eggs well. Add the melted butter, orange juice or tea, water and orange extract until well combined. Add the dry ingredients all at once and beat just until there are no lumps and the batter is smooth. Do this quickly before the coconut flour absorbs the liquid and thickens the batter.

4. Divide the batter evenly among the pans and spread to the edges. Smooth the tops with the back of a small spoon. Bake 25 to 28 minutes, until lightly browned around the edges and the tops are just firm to the touch and a toothpick in the center comes out clean. (The baking time may be different if using a metal baking pan, so watch carefully and do not overbake.)

5. Remove from the oven and let cool in the pans for 10 minutes before flipping the mini cakes onto a wire rack. Cool completely before drizzling the glaze over the top, allowing some drips to cascade down the sides.

6. To make the glaze: Whisk together all of the glaze ingredients until a pourable, but slightly thick glaze is created. If too thin, add more powdered sweetener. If too thick, add more milk, a tiny bit at a time.

7. When is the best time to drizzle the glaze? If you glaze the cakes too far ahead, the glaze will soak into the cakes as it sits and become translucent. Still quite delicious, but not creamy looking and cascading beautifully down the sides. If you want the glaze to be quite noticeable, as in the picture, then glaze the cakes just prior to serving. The best alternative is to use half the glaze and allow it to soak in to keep the cakes moist and then, just before serving, drizzle the remaining glaze over the top for a beautiful presentation.

*Note: The 2 tablespoons of real orange juice add 3 carbs to the entire recipe, so 3/4 (0.75) carb per serving. If you wish, you can substitute orange spice herbal tea that has been brewed and cooled and subtract 0.75 carb from the nutritional information provided.

Nutritional  Information per serving (1/2 mini cake): 147 calories, 8.4 g carbohydrate (3.5 g dietary fiber, 1.4 g sugars, 1 g sugar alcohols), 11 g total fat (6.6 g saturated fat, 0 g trans fat), 112 mg cholesterol, 174 mg sodium, 111.4 mg calcium, 61 mg potassium, 1 mg iron, 113 IU Vit A, 5 mg Vit C, 5.7 g protein. Net carbs per serving: 3.9 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Candy Corn Glazed Donuts

Fall is here! Pumpkins, potted mums and Halloween decor are already decorating the lawns and porches in my neighborhood and bags of Halloween candy line the store shelves. One autumn favorite is Candy Corn.  These donuts mimic the classic three-banded candy with its colors of yellow, orange and white glaze. These festive donuts are great fun to serve for breakfast or to bring to a party!

Low Carb Candy Corn Glazed Donuts

Makes about 12 donuts (more or less, depending on the size of your pan)

Donuts:

1/2 cup + 2 tablespoons coconut flour, lightly scooped and leveled

6 tablespoons granulated erythritol sweetener

1-1/2 teaspoons baking powder

1/4 teaspoon vanilla powder (optional)

1/4 teaspoon salt

5 large eggs

1/4 cup unsalted butter, melted

1/2 cup unsweetened coconut or almond milk

1/2 teaspoon butterscotch extract

1/4 teaspoon caramel extract

1/4 teaspoon vanilla extract

Candy Corn Glaze:

2/3 cup heavy cream, divided

1/2 cup sugar free white chocolate chips

1/2 cup sugar free butterscotch baking chips (or substitute more white chocolate chips and tint with orange food coloring)

Gel Food Coloring: yellow and orange

1. Preheat the oven to 325 degrees Fahrenheit. Spray a donut pan with non-stick cooking spray or grease well; set aside.

2. In a large bowl, whisk together the coconut flour, sweetener, baking powder, vanilla powder (if using) and salt until no lumps remain.

3. In another bowl, beat the eggs, melted butter, coconut or almond milk and extracts. Add the wet ingredients all at once to the dry ingredients and whisk quickly and vigorously until a smooth, but thick, batter forms and all of the dry ingredients are incorporated. 

4. Fill each well of your donut pan 3/4 full and bake 16-18 minutes or until the tops are firm to the touch and the edges are just golden brown. Remove from oven and cool 5 minutes in the pan, then flip them out onto a wire rack to cool completely. 

5. Widely space your cooled donuts on a wire rack with parchment or plastic wrap underneath to catch the drips. (It’s easier to glaze the donuts if there is a little space between them.)

6. First, heat 1/3 cup of heavy cream in a small microwaveable bowl for 30 seconds or until the cream is bubbly. (You can also heat the cream in a small saucepan on the stove.) Add the 1/2 cup butterscotch chips, allow to stand for a few minutes, then whisk until smooth and all the baking chips have melted. If desired, you can add a couple of drops of orange gel food coloring and stir. Allow the glaze to stand for 5-10 minutes until it has thickened, but is still pourable. With a spoon, drizzle the glaze in the middle and on both sides of the hole of the donut to create the middle orange band of color.

7. Next, repeat with the remaining 1/3 cup of heavy cream and 1/2 cup white chocolate chips. Once melted and smooth, pour this mixture into two small bowls, equally dividing it as best you can, and tint one with a couple of drops of yellow food coloring. Allow the glaze to stand for 5-10 minutes until thickened, but still pourable.

8. With clean spoons, drizzle the top third of each donut with white glaze and the bottom third of each donut with yellow glaze. Allow the donuts to sit until no longer dripping. Place them, while still on their wire racks, into the refrigerator for about 25 minutes to set the glaze before removing them to a serving plate. Enjoy and Happy Fall!

Nutritional Information per donut: 139 calories, 5.3 g carbohydrate (2.6 g dietary fiber, 0.7 g sugars), 12.3 g total fat (7.3 g saturated fat, 0 g trans fat), 98 mg cholesterol, 134 mg sodium,  59.4 mg calcium, 56 mg potassium, 1 mg iron, 120 IU Vit A, 3.3 g protein. Net carbs per serving: 2.7 grams

Recipe and donut photos by Kathy Sheehan, copyright 2020

Stock photo of Candy Corn candies

All rights reserved. Please do not duplicate without the author’s permission.

Low Carb Banana Pudding Donuts with Whipped Cream Topping

The versatility of a donut baking pan is that it can be used to make more than donuts. In this case, these donuts are really more like cupcakes. (As a matter of fact, you can make these in a cupcake or muffin tin instead.) The reason I like using a donut pan is that when I deliberately overfill each cavity, so that the cake rises and fills in the center hole, it leaves the ideal space to spoon the filling! The result are dainty little cakes perfectly proportioned into individual servings. If you like banana pudding, you’ll love these pudding-filled cakes!

Note: If you don’t want to make homemade pudding, you could certainly use a sugar free boxed mix. The most popular brand has some questionable ingredients, namely modified cornstarch and maltodextrin, both of which will raise blood sugar as high or higher than regular sugar! That’s why I prefer to make my own. You can make the pudding several days ahead and store it in the refrigerator.  That way it’s set and ready to go when it’s time to fill the cakes. The best part is that the pudding part of this recipe will make much more than you’ll need...so you’ll have plenty leftover for snacking!

Low Carb Banana Donuts with Whipped Cream Topping

Makes 10 servings (depending on the size of your donut pan)

Pudding Ingredients:

3/4 cup heavy cream

1/2 cup almond or coconut milk

3 large egg yolks

3 tablespoons powdered erythritol sweetener

A pinch of salt

1-1/2 tablespoons unsalted butter, cut into pieces

1-1/2 teaspoons banana extract

1/2 teaspoon vanilla extract

8 drops monkfruit extract or stevia, to taste

1/2 to 3/4 teaspoon xanthan gum (as needed for thickening)

Donut Ingredients:

1/2 cup + 2 tablespoons coconut flour

6 tablespoons granulated erythritol sweetener 

1-1/2 teaspoons baking powder

1/2 teaspoon vanilla powder (Optional, but adds nice vanilla flecks to the batter. If not using, increase vanilla extract to 1/2 teaspoon.)

1/4 teaspoon salt

5 large eggs

1/2 cup unsweetened almond or coconut milk

1-1/4 teaspoons banana extract

1/4 teaspoon vanilla extract

Whipped Cream Topping Ingredients:

2 tablespoons cold water 

1 teaspoon dry unflavored gelatin powder

1 cup heavy whipping cream

2 tablespoons powdered erythritol sweetener (or 6-8 drops monkfruit extract or stevia)

1/2 teaspoon vanilla extract

1. Pudding Directions (can be made several days ahead): In a medium saucepan over medium heat, combine the heavy cream and almond or coconut milk. Heat until hot and bubbles can be seen around the edges. Meanwhile, whisk together the egg yolks, sweetener and salt in a heat-proof bowl or glass measuring cup until light and thoroughly combined. 

2. Slowly ladle about 1/2 cup of the hot mixture into the egg yolks, whisking continuously, to temper them. Then slowly whisk the tempered egg/milk mixture back onto the saucepan, whisking continuously. Continue to stir and heat until the pudding thickens and will coat the back of a spoon. If the mixture starts to simmer, remove it from the heat and continue whisking (you don’t want scrambled eggs!). Once it has thickened, remove from heat and add the butter, extracts and monkfruit or stevia. Stir until the butter has melted. Sprinkle the xanthan gum over the surface of the pudding while whisking vigorously until it has incorporated and there are no lumps. Pour into a glass bowl or storage container and place in the refrigerator to set up and cool completely.

3. To make the Donuts: Preheat oven to 325 degrees F and grease your donut baking pan well; set aside.

4. In a medium bowl, whisk together the coconut flour, sweetener, baking powder, vanilla powder and salt until no lumps remain (you may sift this mixture, if desired). In a large bowl, whisk the eggs, almond or coconut milk and extracts. Add the dry ingredients to the wet ingredients and whisk vigorously until well incorporated, no lumps are visible and the batter is smooth.

5. Fill each donut cavity until nearly full. Bake for about 15 minutes or until firm to the touch and the edges are golden brown. (You want the center of the donut to puff up and cover the center hole once the donuts are baked to create a well for the pudding filling, see photo below.) Remove from oven and allow the donuts to cool in the pan for 5-10 minutes. Turn them out onto a wire rack to cool completely before filling.

6. To make the stabilized whipped cream topping: Pour the cold water into a small bowl and sprinkle the dry gelatin powder over the top and allow to sit for a few minutes to “bloom.” Heat in the microwave for about 5 seconds on high, then stir until the gelatin is dissolved; set aside to cool for 5 minutes while you whip the cream.

7. Place the heavy whipping cream, sweetener and vanilla extract into a large bowl. With an electric mixer, beat on high until the cream forms soft peaks. Slowly add the gelatin/water mixture and continue whipping until moderate to firm peaks are achieved. 

8. To assemble: Spoon a tablespoon or so of the banana pudding into the center well of each donut, mounding it slightly. Spoon or pipe the whipped cream over the top, making sure to cover the pudding completely. Because the whipped cream has been stabilized by the gelatin, these donuts will store well in the refrigerator for 2-3 days. When it’s time to serve, allow the donuts to sit out at room temperature for about 15 minutes. Enjoy!

Nutritional Information per donut with pudding and topping: 228 calories, 4.8 g carbohydrates (2.5 g dietary fiber, 0.8 g sugars), 21.6 g total fat (12.5 g saturated fat, 0 g trans fat), 172 mg cholesterol, 188 mg sodium, 91.5 mg calcium, 95 mg potassium, 1 mg iron, 220 IU Vit A, 4.7 g protein. Net carbs per serving: 2.3 grams

Photos and recipe by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission. 

Vanilla Creme Mini Donuts with Strawberry Vanilla Glaze

I found adorable mini donut pans on sale at such a great price, I just had to buy two for my collection. Each cavity needs one tablespoon of batter, so a single recipe makes a lot of donuts. With Valentine’s Day on the horizon, I thought tiny pink donuts would be festive and fun! The best part is that each mini donut is only 1 carb, so they make a great low carb treat anytime of day. (If you don’t have a mini donut pan, these work just as well in a regular size donut pan but extend the baking time to about 15 minutes.) To color and flavor the icing, I crushed no sugar added, freeze-dried strawberries into a powder. If additional coloring is needed, you’ll only need a drop or two of red food coloring (see the photo below for a brand of natural, vegetable-based food dye I use). The colorful sugar free sprinkles puts these little party poppers over the top!

Vanilla Creme Mini Donuts with Strawberry Vanilla Glaze

Makes 30 mini donuts or 8 regular-size donuts

Donut Ingredients:

1 cup almond flour

1/4 cup granulated erythritol sweetener

2 tablespoons unflavored whey protein powder

1 teaspoon baking powder

1/4 teaspoon vanilla powder (or seeds scraped from one vanilla bean)

1/8 teaspoon salt

1 large egg

2 egg yolks

1/4 cup heavy cream

1/4 cup almond or coconut milk

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

Glaze Ingredients:

2 ounces unsweetened cocoa butter (24 discs)

2 tablespoons heavy cream

1/2 ounce cream cheese (1 tablespoon)

A pinch of salt

3/4 teaspoon vanilla extract

1 1/2 tablespoons powdered erythritol

1 tablespoon no sugar added, freeze-dried strawberries, crushed into a fine powder

1-2 drops red food coloring, if needed to reach desired pink color

Garnish:

Sugar free sprinkles (optional)

1. Preheat oven to 325 degrees Fahrenheit. Spray each cavity of the donut baking pan with non-stick vegetable spray or grease with butter; set aside.

2. In a large bowl, whisk or sift together the almond flour, erythritol, protein powder, baking powder, vanilla powder and salt; set aside. In a separate bowl, whisk together the egg, yolks, heavy cream, almond or coconut milk, melted butter and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk well to combine.

3. Fill each donut cavity about 2/3 full. Bake for about 10 minutes or until the edges are golden brown and the tops are just firm to the touch. Remove from the oven and allow to cool in the pan for a few minutes before turning them out onto a wire rack to cool completely.

4. To make the glaze, place the heavy cream, cocoa butter, cream cheese and salt into a small saucepan and heat until just simmering. Remove from heat and allow the cocoa butter to melt and cream cheese to soften. (Alternately, you can microwave the mixture in a microwave-safe bowl in 15 second increments until cocoa butter is just melted.) Whisk until smooth. Add vanilla extract, powdered erythritol and strawberry powder and stir to combine. If desired, you can add 1-2 drops of red food coloring until you’re satisfied with the pink color. (The glaze will be thin, but will thicken up as it cools. To hasten the process, place glaze in the refrigerator for about 5 minutes and whisk.)

5. Dip the tops of the cooled donuts into the glaze. Place the glazed donuts on a wire rack over a cookie sheet to catch any drips. While the glaze is still wet, sprinkle with sugar free sprinkles, if desired. Cool until the glaze is set.

Nutritional information per mini donut with glaze (based on the recipe making 30 mini donuts): 62 calories, 1 g carbohydrate (0.4 g dietary fiber, 0.2 g sugars), 5.9 g total fat (2.7 g saturated fat, 0 g trans fat), 27 mg cholesterol, 25 mg sodium, 37.2 mg calcium, 5 mg potassium, 26 mg Vit A, 1.5 g protein. Net carbs per serving: 0.6 grams

Photos and recipe by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission.

Frosted Vanilla Custard Donuts (Low Carb, Gluten Free)

Vanilla custard is traditionally made with plenty of egg yolks, which are what make these donuts so rich and delicious. The batter rises up light and airy, so they have a tender crumb. If desired, this recipe would make wonderful cupcakes, but I like using my donut pan and filling each cavity high enough with batter that the hole of the donut disappears as it bakes, creating the perfect little platform for holding the dab of frosting. I just happen to have some decorating icing tips in my kitchen collection, so I had fun making them fancy and appropriate for Valentine’s Day, but that’s not necessary. Anyway you decorate them, these donuts will be both beautiful and delicious!

Frosted Vanilla Custard Donuts

Makes 8 donuts (more or less depending on your donut pan)

1 cup almond flour

1/4 cup erythritol sweetener, granulated

2 tablespoons unflavored whey protein powder

1 teaspoon baking powder

1/4 teaspoon vanilla powder (or seeds scraped from a vanilla bean)

1/8 teaspoon salt

1 large egg

2 egg yolks

1/4 cup heavy cream

1/4 cup almond or coconut milk

2 tablespoons butter, melted

1/2 teaspoon vanilla extract 

Frosting:

2 ounces cream cheese, room temperature

1 tablespoon butter, softened

4 ounces plain mascarpone cheese, room temperature

1/4 cup powdered erythritol (Confectioners), or to taste

1 teaspoon vanilla extract

2 tablespoons heavy cream

1. Preheat oven to 325 degrees F. Spray each cavity of your donut tin with non-stick cooking spray or grease with butter; set aside.

2. In a large bowl, whisk or sift together the almond flour, erythritol, whey protein powder, baking powder, vanilla powder and salt. Whisk to combine and until no lumps remain.

3. In a separate bowl, whisk together the egg, egg yolks, cream, almond milk, melted butter and vanilla extract. Add the wet ingredients to the dry ingredients and whisk well to combine. 

4. Fill each donut cavity to almost full. Be sure to fill each cavity until almost to the top because you want the donuts to puff up and fill in the hole as they bake, so there’s a place in the center of the donut to hold the frosting later. (see photo below) Bake for 14-16 minutes or until the edges are golden brown and the tops are just firm to the touch. Remove from the oven and let the donuts cool 10 minutes in the pan, then flip them onto a wire rack to cool completely.

5. To make the frosting: Whip together the room temperature cream cheese, butter and mascarpone cheese until fluffy using a handheld or standing electric mixer. Add the powdered erythritol and vanilla and beat until combined. Add the heavy cream 1 tablespoon at a time until the desired spreading consistency is reached. Taste and adjust sweetness to your taste. If desired, put the frosting into a piping bag with a decorator tip and pipe (or spoon) a tablespoon or so of the frosting into the center of each donut. (Note: This recipe for frosting will yield more than you need for eight donuts, which allows for dividing the frosting into batches and coloring each differently, if desired. Save any leftover frosting in an airtight container in the refrigerator to use for another recipe.)

Nutritional Information per donut with 1 tablespoon of frosting (based on eight per recipe): 230 calories, 8.6 g carbohydrate (1.5 g dietary fiber, 0.8 g sugars, 13.5 g sugar alcohols), 21.7 g total fat (9.2 g saturated fat, 0 g trans fat), 114 mg cholesterol, 139 mg sodium, 102 mg calcium, 130 mg potassium, 1 mg iron, 431 mg Vit A, 6.1 g protein. Net carbs per serving: 7.1 grams.

Recipe and photos by Kathy Sheehan, copyright 2018

All rights reserved.  Please do not duplicate without the author’s permission. 

Cranberry Nut Donuts with Orange Glaze

For me, tart cranberries with nuts and sweet orange are an autumn or holiday flavor combination. For many years, I’ve avoided using dried cranberries due to their extremely high sugar and carb content. (You’d think that someone would have figured out to make dried cranberries without sugar, but I guess not. I’ve searched and they are not available in stores or online.) The other day, I discovered a very easy recipe for making my own sugar-free dried cranberries at home (click here for the recipe) and they turned out perfectly! I’m so delighted once again to have this pantry staple on hand to use in muffins, salads, cookies and my husband’s famous Thanksgiving dressing. Also, because they are so delicious, I was inspired to use them this morning to create these marvelous low carb donuts. I’m ready now! Bring on the holidays!!

Cranberry Nut Donuts with Orange Glaze

Makes 6 donuts (more or less, depending on your pan)

1/2 cup almond flour

1 tablespoon coconut flour

1 tablespoon unflavored whey protein powder

1 tbsp + 1 tsp granulated erythritol (I used LaKanto Monkfruit Sweetener)

3/4 teaspoon stevia powder (I used SweetLeaf brand)

1 teaspoon baking powder

A pinch of salt

2 tablespoons butter, melted

1 large egg, lightly beaten

2 tablespoons water

1/8 teaspoon orange extract

1 teaspoon orange zest

2 tablespoons finely chopped pecans

3 tablespoons sugar free dried cranberries, chopped (see recipe here)

Orange Glaze:

1/4 cup powdered erythritol (I used Swerve Confectioner’s)

1 tablespoon orange juice (or water)

1/8 teaspoon orange extract (if using water, increase to 1/4 teaspoon)

1. For the donuts, lightly grease a donut baking pan and preheat the oven to 325 degrees Fahrenheit. In a medium bowl, whisk together the almond flour, coconut flour, whey protein powder, erythritol, stevia, baking powder and salt until no lumps remain and the ingredients are well combined.

2. In a separate small bowl, whisk together the melted butter, egg, water, orange extract and orange zest. Add the wet ingredients to the dry ingredients and whisk thoroughly to combine. Fold in the chopped pecans and cranberries until well distributed.

3. Fill the donut holes approximately 2/3 to 3/4 full (do not overfill). Bake for 16-18 minutes or until the donuts are browned on the edges and spring back when touched. Let cool in the pan for 5 minutes, then flip out onto a wire rack to cool completely before glazing.

4. To make the glaze, whisk together the powdered erythritol, orange juice and extract in a shallow bowl until smooth. If too thin, add more erythritol. If too thick, add more liquid, a few drops at a time, until the desired consistency is reached.

5. Dip the tops of the cooled donuts into the glaze. (Be sure to hold the donuts carefully because they may be delicate. The distribution of the cranberries and pecans might have created some weak spots and you don’t want them to fall apart.) Place the glazed donuts on a wire rack for a few minutes until the glaze is set. Leftover donuts can be stored in an airtight container at room temperature for up to 2 days.

Nutritional Information per donut (based on six per recipe): 127 calories, 6.8 g carbohydrate (2.1 g dietary fiber, 1.1 g sugars, 8 g sugar alcohols), 11.2 g total fat (3.4 g saturated fat, 0 g trans fat), 41 mg cholesterol, 107 mg sodium, 31.6 mg calcium, 104 mg potassium, 1 mg iron, 175 mg Vit A, 3 mg Vit C, 3.9 g protein. Net carbs per serving: 4.7 grams

Recipe and photos by Kathy Sheehan, copyright 2017

All rights reserved. Please do not duplicate without the author’s permission.

Sweet-Tart Lemon Blueberry Donuts (low carb, gluten free)

When I make something with lemon, I don't kid around! I like its mouth-puckering, bright flavor and this recipe doesn't disappoint. Combined with the sweetness of the blueberries, it's a flavorful morning eye-opener. It's actually the glaze that gives this donut its tart punch so, if you're wishing for a gentle lemon flavor, you can opt out and eat it plain. I recently purchased my last pint of locally grown, organic Maine blueberries of the season and thought this would be a great way to showcase them and I was right. You can use frozen, but be sure to purchase the very small wild berry (lowbush variety) so they'll be evenly distributed and enjoyed in every bite. As I look out my window and already see a few red, orange and gold leaves on the trees, this last sweet taste of summer is a special treat that will carry me into the cool weeks ahead.

Sweet-Tart Lemon Blueberry Donuts (Low Carb, Gluten Free)

Makes 6 donuts (more or less, depending on your pan)

1/2 cup almond flour

1 tablespoon coconut flour

1 1/2 tablespoons granulated erythritol (I used LaKanto Monkfruit sweetener)

1/2 teaspoon stevia powder (I used Sweet Leaf brand)

1 tablespoon unflavored whey protein powder

3/4 teaspoon baking powder

1/8 teaspoon sea salt

2 tablespoons butter, melted

1 large egg, lightly beaten

2 tablespoons lemon juice

1 tablespoon water

1/8 teaspoon lemon extract (optional, but adds more lemon flavor)

Zest from one lemon (about 1 teaspoon)

3 tablespoons lowbush wild Maine blueberries, fresh or frozen (small berry size, Wyman's is a good frozen brand)

Lemon Glaze:

1/4 cup powdered erythritol (I used Swerve Confectioners)

1 tablespoon lemon juice

1. For the donuts, lightly grease a donut pan and preheat the oven to 325 degrees Fahrenheit. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, stevia, whey protein powder, baking powder, and salt.

2. In a separate small bowl, whisk together the melted butter, egg, lemon juice, water, extract and zest. Add to the dry ingredients and whisk until well combined. Very gently fold in the blueberries until well distributed throughout the batter. (If using frozen, do not thaw to minimize turning the batter purple.)

3. Fill donut pan holes approximately 2/3 to 3/4 full (do not overfill). Bake for 20-22 minutes or until the donuts are browned on the edges and spring back when touched. Let cool in the pan for 5 minutes, then flip out onto a wire rack to cool completely before glazing.

4. For the glaze, whisk together in a shallow bowl the powdered erythritol and 1 tablespoon of lemon juice until smooth. If too thin, add a little bit of erythritol. If too thick, add a few drops of lemon juice at a time and whisk until the desired consistency is reached.

5. Dip the tops of the cooled donuts into the lemon glaze. (Be sure to hold the donuts gently and carefully when glazing because they may be delicate. The distribution of the berries might have created some weak spots and you don't want them breaking apart.) Place the glazed donuts on a wire rack for a few minutes until the glaze is set. If there is any glaze leftover, place in an airtight container and store in the refrigerator for a later use.

Nutritional Information per donut (based on six per recipe): 111 calories, 6.7 g carbohydrate (1.6 g dietary fiber, 1.1 g sugars, 8 g sugar alcohols), 9.5 g total fat (3.2 g saturated fat, 0 g trans fat), 41 mg cholesterol, 93 mg sodium, 29.9 mg calcium, 97 mg potassium, 1 mg iron, 168 mg Vit A, 3.7 g protein. Net carbs per serving: 5.1 grams

Recipe and photo by Kathy Sheehan, copyright 2017

All rights reserved. Please do not duplicate without the author's permission.

Low Carb, Gluten Free Autumn Recipes

When the mornings and evenings start getting cooler and the first kick-off of football season as occurred, I begin to experience cravings for the warm and comforting foods of autumn. I've been browsing through my recipe file and here are a few links to some of my favorite main dishes and treats to usher in the season. 

Main Dishes

One Pan Autumn Chicken Dinner from Cooking Classy with a Sprinkle of Fancy

Low Carb Bacon Cheeseburger Casserole from bunsinmyoven.com

Original Cauliflower Mac and Cheese Casserole. Recipe by George Stella

Pulled Pork and Zoodles from the Comfort Bites Blog

Salmon in Cream from Salmon Recipes Old and New

Turkey Saltimbocca Meatballs. Recipe by Melissa Sevigny from ibreatheimhungry.com

Rainbow Chili by Kathy from Diabetics Rejoice blog

Sautéed Brussel Sprouts with Pancetta. Recipe by Gina Homolka from skinnytaste.com

Autumn Treats

Baked Cinnamon Spice Grain-Free, Low Carb Granola. Recipe by Kathy from Diabetics Rejoice blog

Keto Pumpkin Spice Donuts from ketosizeme.com

Low Carb Pumpkin Cheesecake Mousse. Recipe by Brenda from sugarfreemom.com

Pumpkin Scones with Cinnamon Glaze. Recipe by Carolyn from alldayidreamaboutfood.com

Toasted Pumpkin Seeds. Recipe by Diabetic Living from diabeticlivingonline.com

Bulletproof Pumpkin Misto. Recipe by Kathy from Diabetics Rejoice blog

Low Carb Apple Fritters from forestandfauna.com

Apple and Ham Flatbread from ruled.me

Dark Chocolate Coconut Donuts (Gluten Free, Dairy Free, Low Carb)

Donuts, donuts and more donuts! I made these as a dessert for a special friend who is on a very restricted low-carb diet, so they're dairy free, gluten free and extremely low in sugar (you could make them completely sugar-free by using sugar-free chocolate chips, such as Lily's brand). I attempted to mimic the flavors of a popular dark chocolate coconut candy bar, and I believe I succeeded! Be sure to lightly toast the unsweetened coconut before sprinkling over the top to bring out its naturally sweet and nutty flavor. Go ahead and have one! It's okay to go cuckoo for coconut...and chocolate!

Dark Chocolate Coconut Donuts

Makes 6 donuts (more or less, depending on your pan)

1/2 cup almond flour

1 tablespoon coconut flour

3 tablespoons unsweetened cocoa powder

2 tablespoons granulated erythritol (I used LaKanto Monkfruit sweetener)

3/4 teaspoon stevia powder (I used Sweet Leaf brand)

3/4 teaspoon baking powder

1/8 teaspoon salt

1 large egg, lightly beaten

2 tablespoons unrefined coconut oil, melted

1/4 teaspoon vanilla extract

5-6 drops liquid stevia (coconut flavor or regular)

1/4 cup full-fat coconut milk

Chocolate Glaze and Topping:

2 ounces 85% or higher dark chocolate, chopped (I used 16 squares from a Green and Black bar)

1/4 cup full-fat coconut milk

A pinch of salt

1-1/2 tablespoons toasted unsweetened shredded coconut for garnish

1. Preheat oven to 325 degrees Fahrenheit and grease a donut baking pan. In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, erythritol, stevia, baking powder and salt. Stir with a fork until no lumps remain.

2. In another small bowl, whisk together the egg, melted coconut oil, vanilla extract, stevia drops and coconut milk. Add the wet ingredients to the dry ingredients and whisk with a fork until well combined and batter is smooth.

3. Fill holes of the donut pan 2/3 to 3/4 full (do not overfill). Bake for 18 minutes or until set and donuts spring back when touched. Remove from oven and allow the donuts to cool in the pan for about 5 minutes before flipping them onto a wire rack to cool completely. Meanwhile, toast the unsweetened shredded coconut in a small skillet over low heat, stirring often, until the coconut begins to brown and becomes fragrant. Then immediately remove from the heat to prevent burning and pour in a bowl. Set aside to cool.

4. For the glaze, place the chopped chocolate into a heat-proof bowl; set aside. Place coconut milk and salt into a small saucepan and heat until simmering (or microwave in 10-15 second intervals until it begins to boil). Add the hot coconut milk to the chopped chocolate. Allow to sit for 5-10 minutes before whisking until the mixture is smooth.

5. Dip the tops of the cooled donuts into the chocolate mixture. Sprinkle with the toasted coconut. Place the glazed donuts on a wire rack to cool until the chocolate is set.

Note: How many donuts you get will depend on the size of your donut pan. You will have plenty of extra glaze leftover (this recipe will glaze about a dozen donuts or more). Place leftover glaze into an airtight container and store in the refrigerator to glaze other donuts later or to use as a drizzle over fresh berries. Heat gently to restore to a liquid consistency.

Nutritional Information per donut (based on six per recipe): 179 calories, 8.3 g carbohydrates (2.6 g dietary fiber, 1.3 g sugars, 4 g sugar alcohols), 15.4 g total fat (8.4 g saturated fat, 0 g trans fat), 31 mg cholesterol, 87 mg sodium, 89.2 mg calcium, 80 mg potassium, 3 mg iron, 45 mg Vit A, 4.3 g protein. Net carbs per serving: 5.7 grams

Recipe by Kathryn Sheehan, copyright 2017

All rights reserved. Please do not duplicate without the author's permission. 

Cherry Cream Donuts with Dark Chocolate Glaze (Low Carb, Gluten Free)

I've been having way too much fun with my new donut baking pan! Yesterday I picked up some beautiful, organic fresh cherries and this recipe magically appeared in my mind. These donuts are reminiscent of the chocolate-covered cherries my grandmother used to love, so this recipe is dedicated to Gaga. The choice of chocolate for the glaze is important to keep the carb count down, so look for a very dark chocolate bar. My favorite brand is Green and Black's Organic 85% Cacao. Also, because cherries are higher in carb and must be limited, chop the few cherries called for in this recipe into small pieces so you will enjoy their sweet flavor in every bite. 

Cherry Cream Donuts with Dark Chocolate Glaze

Makes 6 donuts (more or less, depending on your pan)

1/2 cup almond flour

1 tablespoon coconut flour

1 tablespoon + 1 teaspoon granulated erythritol (I used LaKanto Monkfruit Sweetener)

1/2 teaspoon stevia powder (I used Sweet Leaf brand)

1 tablespoon unflavored whey protein powder

3/4 teaspoon baking powder

1/8 teaspoon kosher or sea salt

2 tablespoons butter, melted

1 large egg, lightly beaten

2 tablespoons heavy cream (or full-fat coconut milk)

1/4 teaspoon vanilla extract

7 fresh cherries, pitted and finely chopped

Chocolate Glaze:

2 ounces 85% or higher dark chocolate (I used 16 squares from a Green and Black bar)

1/4 cup heavy cream

A pinch of salt

1. For the donuts, lightly grease a donut pan and preheat oven to 325 degrees Fahrenheit. 

2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, stevia powder, whey protein powder, baking powder and salt until no lumps remain. Stir in the melted butter, egg, heavy cream and vanilla extract. Whisk until the batter is well combined and smooth. Fold in chopped cherries until well distributed.

3. Fill donut pan holes approximately 2/3 to 3/4 full (do not overfill) and bake for 16-18 minutes or until donuts are lightly browned and set. Let cool in pan for 5 minutes, then flip out onto a wire rack to cool completely before glazing.

4. For the glaze, place the heavy cream and salt in a small saucepan and heat until just simmering (or microwave in 10-15 second intervals until it is hot and just begins to boil). Meanwhile, chop the chocolate and place into a small, heat-proof bowl. Add the hot cream to the chocolate and allow to sit for 5-10 minutes before whisking until the mixture is smooth and no lumps remain. 

5. Dip the tops of the cooled donuts into the chocolate mixture.* Place the glazed donuts on a wire rack to cool until the chocolate glaze is set.

*Note: You will have plenty of extra glaze leftover (this recipe will glaze about a dozen or more regular-sized donuts). Place leftover glaze in an airtight container and store in the refrigerator to glaze other donuts or to drizzle over fresh berries. Heat gently to restore glaze to a liquid consistency.

Nutritional Information per donut (based on six per recipe): 173 calories, 7.3 g carbohydrate (2.1 g dietary fiber, 2 g sugars, 2.7 g sugar alcohols), 15.4 g total fat (6.9 g saturated fat, 0 g trans fat), 58 mg cholesterol, 126 mg sodium, 90.9 mg calcium, 107 mg potassium, 1 mg iron, 197 mg Vit A, 4.4 g protein. Net carbs per serving: 5.2 grams

Recipe by Kathy Sheehan, copyright 2017

All rights reserved. Please do not duplicate without author's permission.

Cinnamon Donuts with White Chocolate-Vanilla Glaze

Muffins are good, but donuts are FUN! Maybe it's the hole in the middle or the perception that you're eating a forbidden food. No matter the reason, you can fit these delicious, sugar free donuts into your low carb lifestyle.

Cinnamon Donuts with White Chocolate-Vanilla Glaze

Makes 6 donuts (more or less, depending on your donut pan)

1/2 cup almond flour

2 teaspoons coconut flour

1 tablespoon granulated erythritol (I used Golden LaKanto Monkfruit sweetener)

1/2 teaspoon stevia powder (I used Sweet Leaf brand)

1 tablespoon unflavored whey protein powder

1-1/2 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/8 teaspoon sea or pink Himalayan salt

1-1/2 tablespoons butter, melted

1 egg, lightly beaten

2 tablespoons heavy cream or almond milk

1/4 teaspoon vanilla extract

Glaze Ingredients:

2 ounces unsweetened cocoa butter (24 discs)

2 tablespoons heavy cream

A pinch of salt

3/4 teaspoon vanilla extract

1-1/2 tablespoons powdered erythritol to taste (I used Swerve Confectioners)

1/2 ounce cream cheese, room temperature 

1. Lightly grease a donut pan and preheat the oven to 325 degrees Fahrenheit. In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, stevia powder, whey protein powder, cinnamon, baking powder and salt. Stir in melted butter, egg, cream or almond milk and vanilla extract. Whisk to create a smooth batter.

2. Fill each donut hole in the tin 2/3 full (do not overfill) and bake for 15-18 minutes or until donuts are lightly brown and set. Let cool in pan for about 5 minutes, then flip onto a wire rack to cool completely before glazing.

3. For the Glaze: Place the cocoa butter, heavy cream and salt in a small saucepan and heat until cocoa butter is melted (or microwave in 10-15 second intervals). Whisk until mixture is smooth. Stir in cream cheese and whisk until well combined and no lumps remain (if desired, you may use a handheld mixer). Add erythritol to taste and vanilla extract, whisk together and pour into a shallow bowl.

4. The glaze will be thin, but will thicken as it cools. To hasten the process, place the glaze into the refrigerator for 5 minutes, whisk and continue cooling in intervals until the desired consistency is reached. (As the glaze thickens, it might become spreadable like frosting, which is an option too.)

5. Dip the tops of the cooled donuts into the glaze. Place on a wire rack to cool until the glaze is set.

Note: You will have some glaze leftover. Place it in an airtight container and store in the refrigerator. Use it to glaze other donuts or to use as a drizzle over fresh berries. Heat gently to restore to a liquid consistency.

Nutritional Information per donut (based on six per recipe): 156 calories, 5.3 g carbohydrates (1.8 g dietary fiber, 0.7 g sugars, 5.8 g sugar alcohols), 14.9 g total fat (6.3 g saturated fat, 0 g trans fat), 45 mg cholesterol, 136 mg sodium, 77 mg calcium, 88 mg potassium, 1 mg iron, 197 mg Vit A, 4 g protein. Net carbs per serving: 3.5 grams

Recipe by Kathy Sheehan, copyright 2017

All rights reserved. Please do not duplicate without the author's permission. 

Double Chocolate Donuts (Gluten Free and Low Carb)

 

A couple of weeks ago, I bought a donut pan and am now having fun making and eating low carb, gluten free donuts! The best part is that they're so good, the whole family is enjoying my baking efforts. They are particularly delicious with a cup of coffee! For Father's Day, I made these chocolate donuts dipped in a rich and decadent chocolate ganache glaze for my chocoholic hubbie. We had some for breakfast, then topped them with homemade sugar free ice cream for dessert later. Donut sundaes are a delightful way to end a celebratory meal!

Double Chocolate Donuts

Makes 12 donuts (more or less, depending on your donut pan)

1-1/4 cups almond flour

1/3 cup unsweetened cocoa powder

3 tablespoons granulated erythritol (I used LaKanto Monkfruit sweetener)

3/4 teaspoon stevia powder (I used SweetLeaf brand)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon pink Himalayan or sea salt

2 large eggs, lightly beaten

2 tablespoons unsalted butter or coconut oil, melted

1/2 teaspoon vanilla extract

8 drops stevia (I used SweetLeaf brand)

2 tablespoons heavy whipping cream

3 tablespoons water

Chocolate Glaze:

2 ounces dark chocolate, chopped (70% cacao or higher)

1/4 cup heavy whipping cream

A pinch of salt

1. Preheat oven to 325 degrees Fahrenheit. Grease a donut pan.

2. In a large bowl, whisk together the almond flour, cocoa powder, erythritol, stevia, baking powder, baking soda and salt. Stir with a fork and break up any lumps. In another small bowl, whisk together eggs, melted butter or coconut oil, vanilla, stevia drops, 2 tablespoons heavy whipping cream and water. Add egg mixture to almond flour mixture and whisk until thoroughly combined and batter is smooth.

3. Fill each cavity of the donut baking pan 2/3 full (do not overfill). Bake for 18 minutes or until set and the donuts spring back when touched. Let cool in the pan for a few minutes and then flip out onto a wire rack to cool completely. Repeat with remaining batter.

4. While the donuts are cooling, make the glaze. Place 1/4 cup heavy cream and a pinch of salt in a small saucepan and heat until just simmering (or microwave in 15 second intervals until it just begins to boil). Pour the hot cream over the chopped chocolate. Allow to sit for 10 minutes before whisking until the mixture is smooth.

5. Dip the tops of the cooled donuts into the chocolate mixture. Place the glazed donuts on a wire rack to cool until the chocolate glaze is set. (You will most likely have some chocolate ganache glaze leftover. Save it in an airtight container. It makes excellent hot fudge sauce!)

 

Nutritional Information per donut (based on recipe making 12 donuts): 165 calories, 7.6 g carbohydrate (2.7 g dietary fiber, 1.2 g sugars, 3 g sugar alcohols), 14.9 g total fat (6.3 g saturated fat, 0 g trans fat), 41 mg cholesterol, 177 mg sodium, 93.2 mg calcium, 135 mg potassium, 1 mg iron, 155 mg Vit A, 5 mg caffeine, 4.7 g protein. Net carbs per donut: 4.9 grams

Recipe by Kathy Sheehan, copyright 2017

All rights reserved. Please do not duplicate without author's permission.