Have your donut and eat it too – the low carb version that is – with this delicious recipe

Ingredients
1 cup nut flour
2 tsp baking powder
1 1/2 Tbsp Xylitol
2 free range eggs
60g cream cheese or 1/4 of a 230g block
1 tsp vanilla extract/ essence
2 Tbsp coconut oil

How to
With a blending stick, mix the cream cheese, vanilla, xylitol and eggs together to a thin custardy consistency. Add the nut flour and baking powder and stir into the egg mix.

Melt a bit of coconut oil into each mould. Scoop half tablespoonfuls into the pre warmed donut moulds and follow machine instructions from there. (I keep mine in a bit longer than suggested.)

Immediately dip into or coat with your preferred topping and eat while hot for the best little fiesta in your mouth.

Topping suggestions:

Cinnamon sugar:
Simply grind 2 Tbsp of xylitol and add some ground cinnamon to taste, mix and sprinkle over your donuts.

Vanilla Fudge Glaze:
1/2 cup cream
2 Tbsp butter
1 – 2 Tbsp xylitol (We tend to prefer less sweet…)
1 tsp vanilla

In a saucepan on medium high heat, allow the ingredients to boil and reduce for about 3 – 5 minutes while constantly whisking. You don’t want it to be too thick or “fudgy” though.

Dip your mini’s into the sauce and enjoy.

(This sauce will also make a great waffle sauce)

Choc Glaze:
1/2 cup cream
2 Tbsp butter
1 – 2 Tbsp xylitol (We tend to prefer less sweet…)
1 heaped Tbsp cocoa

In a saucepan on medium – high heat, allow the ingredients to boil and reduce for about 3 – 5 minutes while constantly whisking. You want it to be too thick and glossy. Just be careful not to burn this sauce, rather reduce heat and simmer longer if you feel unsure.

Dip your mini’s into the sauce and enjoy.

High fat topping:

Use 1 part cream cheese, 1 part soft butter, 2 parts milk/cream, powdered xylitol to taste and vanilla. Mix till smooth and scoop onto your donuts.

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Recipe provided courtesy of Low-Carb is Lekker food blog. All recipes and pictures copyright to Ine Reynierse.