Low Carb Doughnuts

Don’t those look delicious? Photo copyright my friend Carol Wheatfree.

Most of the time, the recipes I put together are things I miss eating that have always been verboten high-carb choices. Give me something delicious that we’re told is off-limits, that might cause someone to either hug Little Debbie snack cake stands or chase the pizza car down the street, chewing the steel belted radials, and I’m on it like Newman’s Own on a bag o’ salad.

Then, for my friends like Ron (my donut buddy) and Eric (keeping it real), I want to do something extra special for some of the honeys out there who are trying to stick to this lifestyle without living a total life of despair consisting of licking only strips of bacon or pretending that ricotta cheese is a dessert.

I mean PuhLEASE! Lifestyle alert! If you don’t want to go to rehab (I say No, No, No), tell your way of eating who’s its daddy with this chocolate glaze recipe I put together (goes with everything, including that purse) and an easy donut recipe (which, hellooooo? Donuts on low-carb? For diabetics? For gluten-intolerant?) OH YES!

So, to Ron, Eric, and all of you Krazy Kravin Krispy Kreme Kats out there, get out of bed, throw back those 1950′s curlers, and let me hear you yell, “IT’S TIME TO MAKE THE DONUTS!

Low-Carb, (gluten-free) Donuts (of the oopsie variety)

3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)

Preheat oven to 300 degrees F.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.

Place in ungreased, nonstick angel food miniature cake pans.

Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.

Chocolate Glaze

2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter

In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.

Will coat 6-8 crullers, and can be used for other purposes.
This does dry to a shiny glaze.

Keep unused portions and completes recipes in cooler temperatures.

Nutritional information for entire chocolate glaze recipe:
Calories: 349, Carbohydrates: 5, Fiber: 2, Net Carbohydrates: 3, Protein: 3, Fat: 36

Nutritional information without glaze/with glaze (glaze will easily coat 6-8 crullers):
Calories: 218/273, Carbohydrates: 2/1, Fiber: 0/1, Net Carbohydrates: 2/3, Protein: 7.5 grams/ 8 grams, Fat: 18 grams/ 24 grams

Angel food pans for you little devils.
Wilton makes the most adorable mini non-stick angel food cake pans. You can find them at some super markets (Kroger and King Soopers), Super Wal-Mart, Super-Target, Michaels, and Hobby Lobby in the baking pans section. These little beauties will be dangling from the pegs on the wall, and come in a set of two for roughly $4.

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Comments

  1. Coccinelle InterMedia says:

    Hi, I am loving your blog! I'm LC *and* celiac, thanks so much for all the GF recipes!

    One thing, Lindt chocolate is NOT gluten free, they use barley malt (at least in Europe they do). Just a heads up!

  2. cleochatra says:

    Thank you for the heads up! To be sure, I checked my 85% label and it says: chocolate, cocoa powder, cocoa butter, sugar, natural bourbon vanilla beans… Are the Bourbon vanilla beans the gluten?

  3. rivierajenn says:

    I adore your recipes! I've just discovered your site this week, and the oopsie rolls have already totally changed my life…not to mention the cauliflower bread sticks. :) lol

    But, I just tried these doughnuts, and they were a rather spectacular failure! Help? Part of the problem, I know, is that I used a rose-shaped silicone cake/cupcake pan, which I didn't spray with cooking spray…should have known better! I had enough batter for six rather than four, but even after 40 minutes at 300 degrees the insides were still too gooey/undercooked. Then my glaze was super, super runny…not at all like yours in the photo…and just soaked into the doughnuts instead of solidifying on top. Any tips for next time? Thank you!

  4. Jamie aka Carbarella says:

    Thank you so much, Jenn! I appreciate it.

    Per the doughnuts, I have to be honest and say I've never used silicon pans, so I'm not sure if cooking temps should differ or how they work. I know with metal, because the doughnuts slightly brown, that could create the 'crust' of sorts to hold the chocolate glaze without absorbing it.

  5. PLEASE PLEASE PLEASE—Make a cookbook!!! I and thousands–100's of thousands will buy it.

  6. These are in the oven now. One question though, what are we supposed to do with the packet of splenda? Is it for our coffee to drink with our donut? :)

  7. Jamie aka Carbarella says:

    Good question! Typically, the sweetener goes into the doughnut itself, but the glaze will likely sweeten up the doughnut enough without the Splenda.

  8. Alright, what's the trick to getting these things out of the pan!?!?

  9. Your Lighter Side says:

    Make sure to let them cool slightly, and then use a spoon to very gently coax the little krullers from their pans. I like a spoon because it's rounded, much like the donut, and it's less sharp and likely to rip the food apart.

  10. where do i find Davincis Vanilla Syrup ?

  11. Your Lighter Side says:

    Hey there! Try the coffee aisle of your local grocery store. They usually carry it on the top shelf. Make sure to buy the sugar free, as they also carry sugary syrups, too.

  12. I just discovered this website, and I love it!! I am on the atkins, phase 1. And you've helped me with recipes. Thank-you very much.

  13. Thanks so much for your kind words, Abbie!~ Keep me posted about how you're doing.

    Fondly,
    Jamie

  14. HI, Just found your site and i want to try your recipes pronto! :) i have one quick question, have you ever used fat free cream cheese in place of regular, and if so did it change the taste texture at all? thank you!

    • Hi, Ryan! I think the texture might be grainier. This is because lower-fat cream cheese also tends to sub in starches and sugar to replace the fat, so you’re getting a carbier, possibly starchier/grainier textured product. If you need to limit fat, you might try a lower fat cottage cheese in place of the cream cheese, but I’d make the exception for this recipe and try to limit fats later in the day if need be. Those fats keep you full longer, especially important at breakfast.

  15. I love these donuts. Have made them many times in silicon molds.

  16. Hi, are these suppose to have a really eggy texture. They taste great, but kinda have the texture of scrambled egg.

    • They should be more like a light, airy kruller. They remind me of a cream puff doughnut. If they’re scrambled egg in texture, try melting the cream cheese when mixing with the yolks. I think my biggest mistake was ever leaving cream cheese chunky, which does lend to the “scrambled egg” feel of some of those dishes.

  17. Worked great thanks!

  18. Made these this weekend and wrote about in my blog. I love these. I’ve pinned your site as well.mi love your food and if you create a cookbook, I’m getting one ( or two)!

  19. when did you make this recipe? I looked all the places you suggested for the pans except hobby lobby(too far)no one has donut pans ot angel pans so Isettled for a mini bunt pan at joAann fabric and it was on closeout.going to have donuts for breakfast WOOHOO I too would buy a cookbook boy,look at the money you could make helping all of us out

  20. Do you think it’s possible to sub SF chocolate chips for the Lindt Bar? I’ve done it in other recipes, but I’m not sure how much 2 bars comes out to in order to try subbing? Looks awesome! Hubby is dying for me to make these for him. ;)

    • Hi, Karen! I’m about to go a little math geek, but it’s early and it’ll help me not derail my train of thought (I’m an English major).

      A Lindt chocolate bar is 3.5 ounces total, and there are 10 squares in the bar. That makes each square .35 ounces. If you have a food scale, you could weigh out the equivalent of 2 squares, or .7 ounces, in chocolate chips. Or we can convert ounces to grams (usually necessary for chocolate chips) to get a .7 conversion to 20 grams, which equates to roughly 3 Tbsp of chocolate chips. I would start there and then add more chocolate if you feel it might be needed. Since the chocolate chips are already sweetened, you should be able to simply add the non-sweetener ingredients and check consistency. Would you please let me know what you discover in your creation from chips?

  21. Jenni P says:

    I was wondering if the Splenda packets in this receipe could be subbed with liquid Splenda or does the powder help with texture?

  22. I am not a fan of Splenda – well truth be told, would never use it. However, i do use Swerve, Erythritol, Xylitol, Truvia and Stevia (mixed in with the Erythritol and/or Xylitol). I see your recipe calls for 1 packet, but, not sure how to convert to the alternavite sweetners I use. A little guidance would be so appreciated. Also, can you interpret this last sentence in instructions? “Add second half of the yolk mix and repeat sine wave two more times.” Not sure what “repeat since wave two more times” means???

    • Hi, Belenda! Basically, that was just one way of folding the yol mixture in with the whites. If you grab a spatula you can fold carefully without any issues.

      Per the Splenda, a packet = roughty 2 tsp of sugar.

  23. These look delicious but I am lactose intolerant what can I use instead of cream cheese? Thank-you.

  24. I added 3/4 teaspoon of coconut oil to the warmed cream cheese in hopes it helps slip out the Donuts out of the donut pans I already had (afraid I won’t be able to ease them out. :(. The pans are enamel coated and not very deep, I was able to get 9 donuts out of the recipe, so I’m reducing the cooking time some. They are in the oven now, praying I get them out!

  25. These were so beautiful but tasted like sweet spongy eggs! It is hard to successfully follow a low carb lifestyle and hate eggs so badly!

  26. I just made these and they are wonderful! Thank you :)

  27. I know I’m late to the party, but I’ve been making a cross between shortcake and creampuff with this basic idea. I use different flavorings (so far, favorite is salted caramel) in the “dough,” and make cookie-sized discs. Then, I whip cream with the vanilla syrup, and make sandwiches with the “cookies, slices of strawberries and and the whipped cream.

    They are actually really really good, even outside of being low carb. I’ve experimented with chocolate (moon pies!), plain vanilla (shortcake!) and caramel (delicious!) so far. I have several different flavors in the works.

  28. Thank you SO much for the math lesson, I would have never figured that out on my own…I really do appreciate it. ;)

    Had a busy weekend and FINALLY made these tonight and LOVE!!!! I ended up using the 3 Tbsp. of chips to sub for the Lindt bar (as u suggested) and I did end up adding the Splenda also bc I am a sweet freak (or plain crazy).

    Bet DH is going to request these often and I won’t mind making them again and again, really simple.

    Thank you again!! =)

  29. Hi, Karen! Maths are fun! Not. But it keeps the spam out, which I am so thankful for! lol I wish captcha had a sentence diagramming test… I am so glad the doughnuts turned out wonderfully! The benefit of the glaze s that you can taste and prep, so there’s little guesswork left. Yours sound wonderful.

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