Decarbing Da Donut!

This handy dandy donut recipe is easy, awesome and really versatile. Make a batch of 24 mini’s in under 15 minutes, why don’t you.  The kidlets will love you for it! (Ok the hubby will love it … I mean you too!)

When I started experimenting in my mini donut maker, I really wanted to capture that almost gluten like texture.  I found that adding cream cheese to the finest possible nut flour ( I used macadamia but almond will be just as good.) did the trick. Also then, achieving the fried oily outer crust of that donut or “oil ball” as we call it in Afrikaans, is possible by adding 1/4 teaspoon of coconut oil to each donut mould. Got all round thumbs up and so I’m happy to share my version of a basic donut recipe.

The other good news is :

This batter can be used for donuts, flapjacks or waffles!  I know … and yes, you are welcome!

Donuts

Batter:

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

Method:

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.

Yields 24 mini’s

Donut Love

Topping suggestions:

1. Cinnamon sugar

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

2. 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)

3. 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.

You can even squirt in some lemon juice and add some lemon rind.

These are some basic ideas to get you going. Aren’t you glad you can eat more than the hole in the donut again?

Next post we are taking this donut concept out of the box… so excited to share.

Yours in low carb,

Inè

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14 thoughts on “Decarbing Da Donut!

  1. Hi! Love your recipes, just made the rusks – absolutely divine! I do want to ask though, I battle turning macadamia nuts into flour, seems to go straight from little pieces to nut butter – do you make your macadamia nut flour or do you buy it?

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