DOUGHNUTS. I’m obsessed, obviously. Doughnuts are one of those foods that I always think I want – a nice, big, cakey piece of joy with just a hint of nutmeg and a lovely glaze. I’m seriously salivating thinking about it. Well, I caved the other day, and bought these gluten free doughnut holes, made by a local baker. They were good, sure, but I felt terrible afterwards (and the next day, too). So, I decided I needed to make a low carb doughnut to enjoy on a more regular basis.
I’ll be honest, laziness came into play here. I have a mini doughnut pan, but it’s packed away (CM and I are moving in March, and got a head start on packing!) and I wasn’t about to go rifling through boxes just to bake doughnut-shaped doughnuts. So, I decided to make muffins instead. Plus, my doughnut pan is mini, and muffins are larger, so I can have more of them.
Notes On Baking Low Carb Doughnut Muffins:
- You could totally bake these in a doughnut pan, if yours isn’t buried in a box in your basement!
- I added 1/4 cup freeze dried raspberries to the recipe below, but any fruit will work. I imagine these would be extra delicious with broken up freeze dried apples, or freeze dried blueberries.
- Why freeze dried fruit? It’s so concentrated, so I find the flavors are more powerful, and there’s less moisture. I also like that you can keep a bag of freeze dried fruit around for a while, and not use the whole thing at one.
- If you don’t mind the extra sugar alcohol, you could make a glaze out of Swerve and paint that on the muffins once they come out of the oven.
- Adding chopped pecans to these, and doubling the cinnamon will give a more cinnamon-bun taste to this jam.
- This recipe is grain free, gluten free, sugar free, and dairy free! It’s also a paleo doughnut recipe, though not on purpose. :p
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1/4 tsp of nutmeg
- 1 tsp baking powder
- pinch of salt
- whatever mix-ins you'd like to add
- 4 eggs
- 1 cup canned coconut milk
- 1/4 cup Swerve, or other granulated sweetener
- 1 tsp vanilla
- Preheat oven to 350F and prepare 10 wells of a muffin tin (or use a silicon pan!).
- In a bowl, thoroughly mix together all dry ingredients and set aside.
- In a medium mixing bowl, beat together wet ingredients.
- Stir dry ingredients into wet, and mix together completely.
- Portion batter into muffin tin (I got about 10 medium muffins out of this recipe).
- Bake for about 35 minutes, until a knife inserted comes out clean.
- Remove from the oven and let cool before removing from the pan.