Low Carb Caramel Maple Glazed Donuts
These low carb caramel maple glazed donuts are my sugar-free spin of a classic maple donut.
Say goodbye to those moments of weakness and temptation when sugar-packed donuts are placed in front of you.
With only seven grams of net carbs and zero grams of sugar, these caramel maple glazed donuts are yet another delicious cure to your cravings!
Maple donuts from one of the grocery stores in our town was a popular pick in our house when I was growing up. After developing my Low Carb Glazed Donut Recipe I was inspired to recreate some of the classic donut variations I loved as a kid, and maple was first on the list!
Though this sugar-free glaze has more of a caramel twist than most maple frostings, the caramel flavor is what makes it the bomb in my opinion!
Be prepared to get messy and love life when indulging in these delicious caramel-coated, low-carb donuts!
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 Caramel Maple Glaze
8 Tablespoons Butter
5 Tablespoons Monk Fruit/Allulose Blend
1 Teaspoon Maple Extract
4 Tablespoons Heavy Whipping Cream
How to Make Low Carb Caramel Maple Glazed 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, water, and vanilla and mix again until well combined. Whip the batter for a couple of minutes either by hand or 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 18-20 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.
To Make the Caramel Maple Glaze
Begin by melting your butter in a small saucepan over low heat. While it is melting use a whisk to stir the butter, helping it melt more evenly.
Once melted, add the sweetener and maple. Boil for about 3 minutes, stirring the mixture constantly, until the butter and sweetener have begun to brown and the sweetener has fully dissolved and begun to caramelize.
Next, add the cream and whisk until you have a smooth caramel sauce. Remove the pan from heat, and let the sauce cool.
Once it has cooled dip the tops of each donut in the glaze coating the tops and sides. Set the donuts aside on either a wire rack or plate and let the glaze set for a few minutes before serving.
After the donuts have set, grab yourself a napkin, a cup of coffee, and enjoy!
Low Carb Maple Glazed Donuts
Ingredients
- 4 Large Eggs
- 1/4 Cup Water
- 1/4 Cup Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Vanilla Mölk
- 1/4 Cup Monkfruit/Erythritol Blend
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
For the Caramel Maple Glaze
- 8 Tablespoons Unsalted Butter
- 5 Tablespoons Monkfruit/Allulose Blend
- 1 Teaspoon Maple Extract
- 4 Tablespoons Heavy Whipping Cream
Instructions
- 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, water, and vanilla 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 18-20 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.
For the Caramel Maple Glaze
- Begin by melting your butter in a small sauce pan over low heat. While it is melting use a whisk to stir the butter, helping it melt more evenly.
- Once melted, add the sweetener and maple. Boil for about 3 minutes, stirring the mixture constantly, until the butter and sweetener have begun to brown and the sweetener has fully dissolved and begun to caramelize.
- Next, add the cream and whisk until you have a smooth caramel sauce. Remove the pan from heat, and let the sauce cool.
- Once it has cooled dip the tops of each donut in the glaze coating the tops and sides. Set the donuts aside on either a wire rack or plate and let the glaze set for a few minutes before serving.
Nutrition
If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above recipe or to make your purchases. As an affiliate marketer, we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.