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.