Sugar Free Low Carb- KETO Donuts
Description:
These low carb donuts taste just like the real thing, just without all the sugar and carbs! They are deliciously moist and spongy, with a hint of vanilla flavour. Perfect for Keto, sugar free and gluten free diets.
These sugar free donuts come in at exactly 1 net carb per donut, which makes them perfect not only for anyone who’s diabetic, living low carb or watching their sugar intake, but also for peeps on Keto. I sweetened them with granulated erythritol, which is a brilliant natural sugar alternative.
You could also use xylitol – some people find it has less of a cooling taste than erythritol. Xylitol is higher in carbs, so do take this into consideration if you need to. Also, when purchasing xylitol, look for a brand that extracts it from birch trees and not from GMO corn. This one is a good option.
As I find almond flour is rather filling – this is because it’s actually got nutritional value and contains plenty of healthy fats – , I decided to use a mini silicone donut pan as opposed to a regular size pan. You can use a larger mould if that’s what you have at home – simply increase the oven time by 5 minutes if they’re not done after 15 minutes.
I decided to go for a “sugar donut”, because that’s my favourite type (obviously I did not use real sugar, but erythritol). If you like, you could add 1/2 tsp of cinnamon to the bowl to make cinnamon “sugar”.
If you prefer donuts with a glaze, simply mix powdered erythritol with some double cream. Add a drop of vanilla for extra flavour.
Ingredients
Instructions
for full recipes please see : dietplus4u.com
These low carb donuts taste just like the real thing, just without all the sugar and carbs! They are deliciously moist and spongy, with a hint of vanilla flavour. Perfect for Keto, sugar free and gluten free diets.
These sugar free donuts come in at exactly 1 net carb per donut, which makes them perfect not only for anyone who’s diabetic, living low carb or watching their sugar intake, but also for peeps on Keto. I sweetened them with granulated erythritol, which is a brilliant natural sugar alternative.
You could also use xylitol – some people find it has less of a cooling taste than erythritol. Xylitol is higher in carbs, so do take this into consideration if you need to. Also, when purchasing xylitol, look for a brand that extracts it from birch trees and not from GMO corn. This one is a good option.
As I find almond flour is rather filling – this is because it’s actually got nutritional value and contains plenty of healthy fats – , I decided to use a mini silicone donut pan as opposed to a regular size pan. You can use a larger mould if that’s what you have at home – simply increase the oven time by 5 minutes if they’re not done after 15 minutes.
I decided to go for a “sugar donut”, because that’s my favourite type (obviously I did not use real sugar, but erythritol). If you like, you could add 1/2 tsp of cinnamon to the bowl to make cinnamon “sugar”.
If you prefer donuts with a glaze, simply mix powdered erythritol with some double cream. Add a drop of vanilla for extra flavour.
Ingredients
- 1 cup / 100g almond flour ground almonds work as well
- 1/3 cup / 75g unsalted butter melted
- 1/4 cup / 50g granulated sweetener
- 4 eggs
- 2 tbsp heavy / double cream
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 175 Celsius / 350 Fahrenheit.
- Melt the butter. In a bowl or with a food processor, blend the butter, cream and sweetener until smooth.
- Add the eggs and vanilla extract and blend until combined. Then add the almond flour and baking powder and mix.
- Spoon the dough into a well-greased donut pan. I used a silicone mini donut pan. Do not overfill!
- .................................
for full recipes please see : dietplus4u.com
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