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.