Low Carb Coconut Crunch Donuts
Donuts are a weakness of mine.
When I first began cutting sugar and carbs out of my diet, I would stay strong until the boxes of donuts showed up at work.
(I wonder who thought filling their employees with sugar and carbs would boost productivity?)
I could walk by once, twice, even three times, but by the end of the day my willpower had grown weak and I strayed from the path.
“I’ll just eat half,” I told myself. No more than a half hour later, I felt the donut sitting heavy in my stomach and the known sugar headache followed shortly.
After just a couple of times of having a headache and feeling very lethargic, it was a lot easier to let the donuts just set in the break room.
It was instances such as this that motivated me to learn how to bake low carb sweets. As I began to bake I was amazed at the capability a person had with natural sweeteners and almond flour. Soon I began tweaking and creating my own recipes for sweet treats I missed.
Today, I’m excited to get to share yet another donut recipe with you! This one was created with the goal of mimicking Hostess’s coconut crunch donuts, and I think it does a pretty fabulous job!
Make these for that next work meeting, and share them with the team!
I think donuts like this are what’s really needed to boost productivity! 😉
Ingredient List
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
1/2 Teaspoon Ground Nutmeg
4 Large Eggs
1/4 Cup Unsweetened Almond Milk
1/4 Cup Heavy Whipping Cream
1 Teaspoon Vanilla Extract
For The Coconut Glaze
2 Tablespoons Butter
1/3 Cup Unsweetened Almond Milk
1/2 Cup Monk Fruit/Allulose Blend
1/2 Teaspoon Maple Extract
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Ground Nutmeg
1 Cup Unsweetened Shredded Coconut
How to Make Low Carb Coconut Crunch Donuts
Preheat the oven to 325° Fahrenheit and heavily grease two 6-cavity donut pans with either an olive oil or an avocado oil cooking spray.
In a medium-sized mixing bowl whisk together the protein powder, almond flour, sweetener, baking powder, salt, and nutmeg until evenly combined.
Next, add the eggs, almond milk, cream, and vanilla. Whisk together until evenly combined. Continue whisking the batter either by hand or with a stand mixer for about two minutes, until the batter is light and airy.
Pour the batter into the prepared pan, filling each cavity approximately two-thirds full.
Bake for 18-20 minutes, or until the donuts have begun to turn golden and a toothpick inserted comes out clean.
Remove the donuts from the oven and let them cool completely before removing them from the pan.
This is a very important step! I often get anxious and try to take my donuts before they have cooled. Each time I find myself with donut pieces rather than an entire donut. If you don’t have time to wait, stick the donuts in the fridge to speed up the cooling process. I have done this a few times, and it works well!
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.
After you have baked the donuts toast your coconut in the oven. To do this, evenly distribute the coconut on a baking sheet and bake for five minutes.
Stir the coconut and bake another five minutes or until most of the coconut has turned a golden brown. Remove the coconut from the oven and let it cool until you are ready to make the glaze.
How to Make The Coconut Glaze
After the donuts have cooled and been removed from the pan, it’s time to make the glaze. Begin by melting the butter in a small saucepan over low heat.
Once the butter has melted add the almond milk, allulose, maple, vanilla, and nutmeg. Whisk the ingredients together and bring them to a boil over low to medium heat. Stir constantly and let the mixture boil for 3-5 minutes, or until the sweetener has browned and turned a nice caramel color.
Remove the glaze from heat, add the toasted coconut, and mix until it has been evenly distributed.
While the glaze is still warm spoon the coconut mixture on top of each donut.
Let the donuts set for a few minutes, allowing the glaze to cool before serving.
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!
Low Carb Coconut Crunch Donuts
Ingredients
- 1/2 Cup Vanilla Protein Powder
- 1 1/2 Cups Almond Flour
- 1/4 Cup Monk Fruit Gold
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Ground Nutmeg
- 4 Large Eggs
- 1/4 Cup Unsweetened Almond Milk
- 1/4 Cup Heavy Cream
- 1 Teaspoon Vanilla Extract
For the Coconut Glaze
- 2 Tablespoons Butter
- 1/2 Cup Monkfruit/Allulose Blend
- 1/3 Cup Unsweetened Almond Milk
- 1/2 Teaspoon Maple Extract
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Ground Nutmeg
- 1 Cup Unsweetened Shredded Coconut
Instructions
- Preheat the oven to 325° Fahrenheit and heavily grease two 6-cavity donut pans with either an olive oil or an avocado oil cooking spray.
- In a medium-sized mixing bowl whisk together the protein powder, almond flour, sweetener, baking powder, salt, and nutmeg until evenly combined.
- Next, add the eggs, almond milk, cream, and vanilla. Whisk together until evenly combined.Continue whisking the batter either by hand or with a stand mixer for about two minutes, until the batter is light and airy.
- Pour the batter into the prepared pan, filling each cavity approximately two-thirds full.
- Bake for 18-20 minutes, or until the donuts have begun to turn golden and a toothpick inserted comes out clean.
- Remove the donuts from the oven and let them cool completely before removing them from the pan.
- After you have baked the donuts toast your coconut in the oven. To do this, evenly distribute the coconut on a baking sheet and bake for five minutes. Stir the coconut and bake another five minutes or until most of the coconut has turned a golden brown. Remove the coconut from the oven and let it cool until you are ready to make the glaze.
To Make The Coconut Glaze
- After the donuts have cooled and been removed from the pan, it’s time to make the glaze. Begin by melting the butter in a small saucepan over low heat.
- Once the butter is melted add the almond milk, allulose, maple, vanilla, and nutmeg. Whisk the ingredients together and bring to a boil over low to medium heat. While stirring constantly, let the mixture boil for 3-5 minutes, or until the sweetener has browned and turned a nice caramel color.
- Remove from heat, add the toasted coconut, and mix until evenly distributed.
- While the glaze is still warm spoon the coconut mixture on top of each donut. Let the donuts set for a few minutes, allowing the glaze to cool before serving.Enjoy!!!
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