Low Carb Doughnuts

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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  1. Oh for the love of doughnuts!!! I have to get a pan for these!!! Thank you for the tip about using the Iced Tea spoon to add the yolk mixture to the whites… It makes so much more sense to me!!!!

  2. Never thought I’d see low carb and doughnuts in the same sentence. Thinking of trying the recipe because it looks healthy. Who ever said eating healthy was boring and not tasty. They have not tried these doughnuts as yet.

  3. Okay….I have a question. I use this exact recipe minus the syrup and blueberries added to make low carb blueberry pancakes. How do you get it to become big and round like a donut? I don’t understand how it becomes so big and stays that way in order to put icing on it? My pancakes deflate as soon as you put them on the plate.

  4. Joseph Patrick says

    These look amazing, I will have to try them soon. Thanks.
    I use a coconut oil, cacao powder, and stevia as a basis for chocolate which may work in lieu of your frosting above. Oh, and a little cayenne pepper and cinnamon if you like that to kick it up a notch. I don’t have a specific “recipe” as far as amounts go, but nearly equal parts of the raw organic coconut oil and cacao powder with the stevia added to taste. So very good. Thanks, again, for sharing this recipe.

  5. ourblessings says

    Thank you for this recipe. I can’t wait to try it! Is the Davincis Vanilla Syrup for flavor or sweetness or both? I’m thinking I’ll try a erythritol /xylitol blend with maybe a little stevia for sweetness. What do you think. Thanks again…


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