Cappuccino Mölk Donuts
Coffee and donuts are a traditional pairing, and for good reason. But what if you had coffee and protein in your donuts?
These low-carb donuts, are made using espresso powder, and brewed coffee in the batter, giving it a subtle coffee flavor that pairs wonderfully well with the creamy vanilla frosting on top!
If you love coffee, then this is the donut recipe for you!
If coffee and donuts weren’t enough of a selling point, these donuts, like my other recipes, also utilize Mölk.
While I’m always looking for another avenue to add in some protein, I have also found that by adding protein to my baked goods I get a better crumb texture.
Gluten itself is a type of protein, and by adding whey protein it helps create some of the structure that gluten can provide. However, whey protein and gluten are still two different protein types so the structure will not be quite the same, but it is similar!
Ingredient List
1/2 Cup Vanilla Mölk
1 1/2 Cups Almond Flour
1/3 Cup Monk Fruit/Erythritol Blend (or your favorite sweetener)
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 Teaspoon Espresso Powder
4 Large Eggs
1/4 Cup Brewed Coffee (room temperature or chilled)
1/4 Cup Heavy Whipping Cream
1 Teaspoon Vanilla Extract
For The Glaze
1/4 Cup Powdered Erythritol ( or your favorite powdered sweetener)
2-3 Tablespoons Heavy Cream
How to Make Cappuccino Mölk Donuts
Preheat the oven to 325° Fahrenheit and heavily grease a 12-cavity donut pan with either olive oil or avocado oil cooking spray.
Mix the protein powder, almond flour, sweetener, baking powder, salt, cinnamon, and espresso powder in a medium-sized mixing bowl until evenly combined.
Next, add the cream, eggs, vanilla, and coffee. Mix again until well combined. Whip the batter for a couple of minutes, by hand or with a stand mixer, until you have a smooth and slightly airy batter.
Spoon or pour the batter into the prepared pan, filling each cavity about two-thirds full.
Bake for 18-20 minutes or until set and firm to the touch. Remove from the oven and let them cool completely before turning them out on a wire rack.
Before removing your donuts, run a thin silicone spatula along the edges to loosen them. This helps reduce the chances of having one fall apart on you.
I can’t stress the importance of letting these donuts completely cool before removing them from the pan! The first time I made donuts I got anxious and tried to turn them out while still warm. The result was donut crumbles, and while they tasted good it wasn’t the result I was after!
Also, make sure you grease your pan thoroughly and try using a silicone pan. I recently got one and have found it much easier to deal with than my previous “nonstick” pan!
After the donuts have cooled, whisk together the sweetener and two tablespoons of cream in a small mixing bowl until smooth. If the glaze is too thick add more cream a teaspoon at a time until the desired consistency has been achieved.
Dip the tops of each donut into the glaze, and place on a wire rack until set.
Side Note – This glaze is very very sweet, and while I did a thick coating for pictures, I personally prefer a light coating of glaze, and found a little glaze does a lot for these donuts!
Once the donuts are glazed and ready to go, pour yourself a cup of coffee and enjoy!
Storing Leftover Donuts
Because of the glaze, lack of sugar as a preservative, and the nature of these donuts it’s best to store any uneaten donuts in the fridge. Like anything, these donuts taste their best fresh, but they still taste amazing even after they have sat a few days in the fridge!
Cappuccino Mölk Donuts
Ingredients
- 1 1/2 Cups Finely Ground Almond Flour
- 1/2 Cup Vanilla Mölk
- 1/3 Cup Monk Fruit/Erythritol Blend Or your favorite cup-for-cup sweetener
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Cinnamon
- 1 Teaspoon Espresso Powder
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Brewed Coffee room temperature or chilled
- 1/4 Cup Heavy Cream
- 4 Large Eggs
Glaze
- 1/4 Cup Powdered Erythritol or your favorite powdered sweetener
- 2-3 Tablespoons Heavy Cream
Instructions
- Preheat the oven to 350° Fahrenheit, and heavily grease a 12-cavity donut pan with either an olive oil or avocado oil cooking spray.
- Mix the protein powder, almond flour, sweetener, baking powder, salt, cinnamon, and espresso powder in a medium-sized mixing bowl until evenly combined.
- Next, add the cream, eggs, and coffee. Miix again until well combined. Whip the batter for a couple of minutes, by hand or with a stand mixer, until you have a smooth and slightly airy batter.
- Spoon the batter into the donut cavities. Using a spoon, spread it out as evenly as possible, but don’t stress it if it’s not perfect! It will even itself out somewhat as it bakes.
- Spoon or pour the batter into the prepared pan, filling each cavity about two-thirds full. Bake for 18-20 minutes or until set and firm to the touch.
- Remove from the oven and let them cool completely before turning them out on a wire rack.I can’t stress the importance of letting these donuts completely cool! The first time I made donuts I got anxious and tried to turn them out while still warm. The result was donut crumbles, and while they tasted good it wasn’t the result I was after!
- After the donuts have cooled, whisk together the sweetener and two tablespoons of cream in a small mixing bowl until smooth.If your glaze is too thick add more cream a teaspoon at a time until the desired consistency has been achieved.
- Dip the tops of each donut into the glaze, and place on a wire rack until set.
- Pour yourself a cup of coffee, serve, and enjoy!
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