Friday, July 21, 2017

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.

No comments:

Post a Comment