Happy National Donut Day! At least the lesser known Donut Day. The most recognized Donut Day is in June, but November 5 is a second Donut Day. So, I made sugar-free donuts in honor of National Donut Day, Jr.
I’ve been enjoying my nice, big kitchen! I never realized how having it connected to the living room could be such a great thing. I never really noticed how my old kitchen made me feel disconnected from people while I was cooking and cleaning. I remember just wanting to cook and clean and get out to spend time with the family. Now, I really enjoy cooking and experimenting in the kitchen. I’ve been trying out some sugar-free recipes for the Husband.
I found this recipe on The Sugar-Free Londoner’s website and instead of the almond flour, I used just plain all-purpose flour.
I used my trusty donut pan and baked them so they wouldn’t be so greasy. I love my little donut pan! I use it to make cornbread donuts to serve with chili or soup. You can find one here on Amazon if you want to get your own!
I then melted some sugar-free chocolate and dipped the donuts.
They were awesome! And I don’t usually like the flavor of Splenda but these were really good! I think the 4 eggs and heavy cream made them rich and delicious. The Husband loved them!
Here’s the recipe. Thank you Sugar-Free Londoner!
1 cup all-purpose flour
1/3 cup unsalted butter, melted
1/4 cup Splenda
2 Tbsp heavy cream
1 tsp baking powder
1 tsp vanilla extract
Preheat oven to 350 degrees. Mix butter, cream and Splenda with a mixer. Add the eggs and vanilla extract and blend until fully combined. Then add all-purpose flour and baking powder and mix until blended. Spoon the dough into a well-greased donut pan. Don’t overfill or you’ll have discs instead of donuts!
Bake 15 minutes until golden brown.
Melt chocolate in a double boiler with a of the heavy cream (because I usually burn chocolate when I try to melt it in the microwave :\
Dip the donuts in the chocolate and enjoy!