Sugar-Free Donuts

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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.

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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.

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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!

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Here’s the recipe. Thank you Sugar-Free Londoner!

1 cup all-purpose flour

1/3 cup unsalted butter, melted

1/4 cup Splenda

4 eggs

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!

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Peace,

Jill

 

 

 

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