It’s been awhile since I posted, and since then, my family and I have moved into a beautiful new home. I will post some photos in a week or two once I finish up the kitchen decor! I actually won a backsplash from Smart Tiles and I’m waiting impatiently for it to arrive. What a nice housewarming gift! 😀
I was burning a maple scented candle today and its lovely aroma inspired this donut recipe, which came out AMAZING on the first try.
You’ll need a donut pan to make these, and I recommend THIS ONE.
EDIT: This recipe originally contained tapioca flour, but it has since been removed and replaced with lower carb options that will still pack a great texture and flavor.
Maple Glazed Cake Donuts
- 1/3 C unflavored or vanilla whey protein powder (I used Jay Robb brand)
- 1 C almond flour
- 2 T oat fiber (if you don’t have oat fiber, add 1 1/2 T additional coconut flour)
- 1 1/2 T coconut flour
- 3 egg whites, beaten
- 2 egg yolks
- 7 T butter, softened
- 1/3 C water
- 1/2 C Swerve (or the sweetener of your choice)
- 2 T sugar free maple syrup (or real maple syrup)
- 3/4 tsp. vanilla extract
- 1/4 tsp. salt
- 3/4 tsp. baking powder
- 1/4 tsp. nutmeg
- Preheat oven to 350 degrees.
- Cream the butter in a large bowl, then add in the Swerve. Beat until creamy.
- Add in egg yolks, maple syrup, vanilla extract, salt, baking powder and nutmeg. Beat until smooth and evenly mixed.
- Add in water, whey protein, almond flour, oat fiber and coconut flour. Mix by hand to minimize mess, then beat until smooth.
- Fold in egg whites into the mixture by hand until a thick batter is formed.
- Spoon the batter into greased donut pans. Bake donuts for 12-15 minutes or until they are lightly golden brown.
- Cool on a cooling rack, then top with maple glaze (recipe follows). Serve.
- Whisk together Swerve, maple extract, salt and water until a smooth glaze forms. Use the glaze to top donuts.