One thing you really kind of miss indulging in on a reduced carbohydrate, no sugar, wheat free and gluten free diet is the donut. There is a Krispy Kreme up the street from my house. For those of you who don’t know, Krispy Kreme retail locations make the donuts in-house. You can literally walk in and watch the sugary syrup being poured over the donuts as they make their ways down the belt and into the hands of employees who box them up. While this is happening, a large light is displayed in the window that says, “Hot Donuts Now!” We learned about two years ago that whenever this sign is on, you can stop in and ask for a free hot glazed donut with no questions asked. My husband and daughter make a point of stopping most of the time we pass by the shop and the light is on. I normally stay in the car if I’m there.
OK, these donut holes aren’t yeast raised. They’re not the same as a glazed yeast donut, but they’re still divine. These are similar to the usual cake donut– the kind you get sprinkled with powdered sugar or cinnamon topping. Seriously. These are INSANELY good. Try dunking them in your cup of coffee and it’s pretty much the same as the “real” thing.
A key ingredient in this recipe is nutmeg. If you’ve never made homemade donuts before, you might think I’m crazy– but donut shops use nutmeg in their cake donut recipes. It makes these delicious little balls of fun taste very authentic– almost like the real thing.
I recommend frying these in coconut oil, as other oils don’t hold up well to high heat. I mean seriously, are you really still consuming canola, vegetable or soybean oils anyway? If you are, you should probably stop. Unless you like bodily inflammation. 😉
- 1/2 cup finely ground almond flour (I used Honeyville)
- 1/2 cup gluten free oat fiber
- 1 T coconut flour
- 1 T melted coconut oil
- 1 egg
- 5 T almond milk
- 1/4 C water
- 1/3 cup Swerve (or 1/3 cup granulated sweetener of choice) + 1/4 cup Swerve (for dusting)
- 1/4 tsp. salt
- 1 T baking powder
- 1/2 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- 1 tsp. ground nutmeg
- 1 tsp. xanthan gum
- 1/4 tsp. ground cinnamon + 1/2 tsp. ground cinnamon
- More coconut oil (for frying)
- Fill a small saucepan with coconut oil until it’s about halfway full. Heat on medium until it reaches about 350 degrees (I didn’t check the temperature–I just eyeballed it)
- In a medium bowl, combine almond flour, oat fiber, coconut flour, salt, Swerve and baking powder and mix together.
- Add in egg, almond milk, oil, water, vanilla extract, vinegar, nutmeg, cinnamon and xanthan gum and mix well with a fork. The final dough should be like very thick pancake batter.
- Let the batter sit for a few minutes and allow the baking powder to begin to work and the xanthan gum to thicken it.
- Use a cookie scoop to drop tablespoons of dough into the hot oil. I was able to fit four donuts holes in each batch.
- Allow the donut holes to fry for about 1 1/2 minutess per side. Watch your heat so they don’t burn. Flip them over halfway through (although sometimes they’ll flip themselves). The resulting donut hole should double in size from the original batter and be a deep golden brown in color.
- Remove donut holes onto a paper towel and then, once dry, roll them in a mixture of Swerve and cinnamon (or just Swerve– you can use the powdered variety if you want).
- Allow them to cool for a few minutes and then dig in!