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Today I’m going to share with you how I make Keto, Gluten-free donuts with a vegan substitute option. These are a great healthier substitution to store bought donuts, as I have removed the major inflammation causing ingredients and swapped them for my favorite healthy options! They are nearly sugar free and contain no added sugar, with only .7 grams of sugar per donut naturally derived from the vanilla extract and the almond flour.
So How Do You Make a Delicious Donut Without Sugar?
Today I chose to use a natural, calorie free sweetener called monk fruit sweetener. If you’re not familiar with it, let me explain. As the name implies, it is a unique sweetener which comes from the monk fruit. The process of extracting the sweetener involves separating the seeds and skin from the fruit, and pressing out the juice from the remaining fruit. Once they’ve extracted the juice, it is dehydrated creating a concentrated powder. The powder alone is 100 to 250 times sweeter than sugar, so it is often mixed with other natural products (in this case erythritol). Since the juice is separated in processing, this is not where it’s sweetness comes from (so it doesn’t contain fructose or glucose), rather the sweetness comes from the mogrosides. Mogrosides are unique antioxidants which contain an intense sweetness. One might correctly assume, that since these mogrosides are an antioxidant that this sweetener may contain some health benefits including anti-inflammatory properties. This makes is a great sweetener to have on hand for anti-inflammatory baking and more! Though monk fruit sweetener is still a somewhat new products to hit our shelves (approved by our FDA in 2010), monk fruit itself has been used in food for hundreds of years without any reported side effects. Another upside to this sweetener, is that it doesn’t have a funny aftertaste like many other zero or low calorie sweeteners do. It can be easily purchased on amazon, though I found mine at Costco, and it’s available at most health food stores.
Vegan Substitution
I’m very excited to have adapted this recipe to make it vegan friendly as well! I honestly might like the vegan version of these donuts better than the original egg recipe! They’re really moist and light and fluffy (despite the fact they may seem dense when removed from the oven), but just wait until you taste them! Given that they are gluten-free and vegan, I really don’t feel like I’m missing out. They don’t skip on quality and flavor, that’s for sure! The only thing I would advise, is to let them cool slightly before trying to release them from the pan. They may need a little gentle prompting. I just gently separated my edges from the pan with a butter knife, laid a cooling rack overtop the pan, flipped them pan-side up, rack down and gave them a gentle tap to release them. I let them continue to cool the rest of the way before glazing, as they are more delicate. In fact, I didn’t dip mine into my glaze, I spooned it over, so if you are using a glaze or frosted type top, you may also want to spoon it on or pipe it.
Topping Suggestions:
In this recipe I haven’t included a glaze, however you can coat them however you’d like! I wasn’t able to come up with a sugar-free glaze recipe yet (I’m working on it), so if you are keeping things sugar-free you can dip them in a monk fruit sweetener and cinnamon mixture and make a sugared donut (it should stick if they are still a bit warm, but if you’re having difficulty you can brush them with melted butter- or moistener of choice- and then dip them). Another healthier option than glaze could be to melt dark chocolate and drizzle it over them! I suggest doing this one at a time if you would like to add sprinkles, and add them before it dries and hardens. Donut shops often double dip each donut, so you can do this if you’d like a nice thick coating.
Baked Donut Recipe (GF, Keto, with Vegan Option)
Yields 6 Donuts
173 cals Per Donut
Ingredients:
1 cup blanched almond flour
1/4 cup monk fruit erythritol blend
2 tsp gluten-free baking powder
1 tsp cinnamon
1/8 tsp sea salt
1/4 cup coconut oil (melted)
1/4 unsweetened almond milk (room temp)
2 large eggs (room temp) -OR- (2 flax “eggs” for vegan substitution)
1/2 tsp vanilla extract Directions: 1. Preheat oven to 350 degrees. 2. In a large mixing bowl combine your almond flour, monk fruit erythritol blend, baking powder, cinnamon, and sea salt. If there are lumps, be sure to press dry ingredients through a sifter. Whisk dry ingredients until blended. 3. In a smaller separate mixing bowl combine and whisk your coconut oil, unsweetened almond milk, eggs, and vanilla extract. 4. Introduce your wet ingredients into your dry ingredients and stir until thoroughly combined. 5. Next, spoon or pipe your batter into a greased donut pan. I recommend piping them to assure best results and form. You can easily do this by cutting the corner off of a ziplock bag if you don’t have a piping bag. If using a spoon, fill 3/4 of the way full. 6. Place in preheated oven for 25-30 mins or until golden brown. (For vegan I recommend baking longer: 30-35 mins. They will not turn golden brown like the ones with eggs, but you will be able to tell they’re done when they begin to look firmer) 7. Remove from oven and allow to cool for 5-10 mins before removing from pan to decorate. (See “topping suggestions” in article for tips on how to decorate them)
“In my food world, there is no fear or guilt, only joy and balance.” Keep fighting the good fight; abundance is coming!
All My Love,
Jes
IG: abundanceisbestservedwarm
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