Low Carb Glazed Protein Donuts
Donuts.
Perhaps one of the most irresistible treats to humankind. As a child donuts were the ultimate treat, and when mom decided to splurge and buy us donuts, the day went from being average to superb.
Even as an adult, donut days at work would bring some of that same euphoria and excitement I experienced as a child.
That was until I started having sugar issues and the sugar set in….
Once the sugar hit, my head would feel foggy and I would feel extremely sleepy. For a long while, I attributed these effects to not enough sleep, and not the real culprit.
As time went on and these effects worsened I cut sugar and carbs completely out of my diet. The results were astounding. No longer did I have constant fogginess in my head, and my frequent headaches disappeared.
I was doing great until donut day rolled around again…
Boxes of donuts sat on the break room table. Chocolate. Glazed. Maple. Jelly filled. They all sat there tempting me every time I walked by. The first time I walked by I resisted the temptation of their sweet sugarcoated lies.
The second time I walked by I was able to stay strong, and even the third time.
By the fourth time weakness had taken hold, and I let myself give in to the sweet temptation.
I picked up a donut and took a bite.
With each bite I took, guilt set in and I thought of just how hard I was going to have to work to counteract the effects of that one donut. About halfway through, I began to realize it just wasn’t worth it and I threw the remaining half away.
But it was too late. No more than half an hour later my head began to feel foggy and I felt so so tired…..
The rest of the afternoon drug on, and I knew I wasn’t a top performer that day, all because of weakness and half a donut.
After that, I resisted those round sugarcoated lies again and again and again. Each time I found temptation rising I remembered the consequences of that one moment of weakness and that experience helped me from detouring off the path.
One Saturday morning, I was craving donuts again and decided to do something about it. After some research and some experimentation, I was able to develop a starting formula for this classic sweet treat. I mixed them up, poured them in a donut pan, and waited impatiently for them to bake.
As they baked, the soft vanilla smell wafted through the kitchen and I smiled in anticipation. I couldn’t wait to try this healthy version of my favorite treat. As soon as they were done, I tried to flip them out onto a rack to cool, completely ignoring the fact that every recipe I had seen had said to wait until the donuts had completely cooled.
They say patience is a virtue, and I was reminded of this when the donuts stuck to the pan and came out in chunks.
I piled the chunks on a small plate eager to taste them, drizzled the glaze over them, and dug in.
A smile spread across my face as soon as I tasted my first bite. The tender cake-like texture did not disappoint, and the soft vanilla flavor mimicked the simple taste of a classic glazed donut to a tee. I took another bite and another until I realized I had eaten about three of my crumbled donuts.
There was no doubt in my mind this recipe was definitely going to be a repeat.
Ingredient List
4 Large Eggs
1/4 Cup Water
1/4 Cup Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1/2 Cup Vanilla Mölk
1 1/2 Cups Almond Flour
1/4 Cup Monk Fruit/Erythritol blend
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
For The Glaze
1/2 Cup Powdered Erythritol Sweetener ( Or your favorite powdered sweetener)
1/4 Cup Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1 Teaspoon Sugar-Free Maple Syrup
How to Make Low Carb Glazed Protein Donuts
Preheat the oven to 325° Fahrenheit and heavily grease a 12 cavity donut pan with either olive oil or avocado oil cooking spray.
In a medium-sized mixing bowl mix together the protein powder, almond flour, sweetener, baking powder, and salt until evenly combined.
Next, add the cream, eggs, vanilla, and water and mix again until well combined. Whip the batter for a couple of minutes, by hand or with mix well with a stand mixer, until you have a smooth slightly airy batter.
Spoon or pour the batter into the prepared pan, filling each cavity about two-thirds full.
Bake for 18-24 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.
While the donuts are cooling, whisk together the sweetener, cream, vanilla, and sugar-free maple syrup 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.
Pro-Tips
- I’ve made these donuts A LOT since and now I always let the donuts cool completely before removing them from the pan. This makes a HUGE difference in how they come out.
- 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!
Glazed Protein Donuts
Ingredients
- 4 Large Eggs
- 1/4 Cup Water
- 1/4 Cup Heavy Whipping Cream
- 1 Teaspoons Vanilla Extract
- 1/2 Cup Vanilla Mölk
- 1 1/2 Cups Blanched Almond Flour
- 1/2 Cup Monkfruit/Erythritol Blend
- 2 Teaspoons Baking Powder
- 1/4 Tsp Salt
For the Glaze
- 1/2 Cup Powdered Erythritol Sweetener Or your favorite powdered sweetener
- 1/4 Cup Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Sugar Free Maple Syrup
Instructions
- Preheat the oven to 325 F and heavily grease one 12 cavity donut pan.
- In a medium-sized mixing bowl mix together the protein powder, almond flour, sweetener, baking powder, and salt until evenly combined.
- Next, add the cream, eggs, vanilla, and water and mix again until well combined. Whip the batter for a couple of minutes, by hand or with mix well with a stand mixer, until you have a smooth slightly airy batter.
- Spoon or pour the batter into the prepared pan, filling each cavity about two-thirds full. Bake for 18-24 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.
To Make the Glaze
- While the donuts are cooling whisk together your sweetener, cream, vanilla, and syrup 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.
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