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Wink Donuts: Grain Free and Keto

Posted by Gabriel Wolff on

Wink Donuts: Grain Free and Keto

Last Fall, we brought you some delightful Apple Cider Donuts to enjoy with your apple-picking bounty! In honor of International Doughnut (Donut) Day this year, we wanted to bring you something a little different. Here's how we made our low-carb, keto-friendly donuts! The recipe for the batter is essentially the same as this birthday cake recipe, with some slight tweaks.

Low Carb Gluten Free Donuts

INGREDIENTS:

DONUT:

  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/8 teaspoon stevia
  • 2 room temperature eggs
  • 2 tablespoons coconut oil
  • 2 tablespoons room temperature almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

FROSTING:

  • 1 cup soaked cashews 
  • 2 tablespoons melted coconut oil
  • 1/4 cup almond milk
  • 1/8th teaspoon stevia
  • 2 teaspoons vanilla extract

DIRECTIONS:

  • Preheat the oven to 350F. Spray a donut pan with coconut oil spray
  • In a large bowl, sift together the dry ingredients (the flours, baking soda, salt, and stevia). 
  • In a separate bowl, whisk together the remaining ingredients. It's important to have the eggs and almond milk at room temperature so they don't cause the coconut oil to seize up. 
  • Mix the wet into the dry, and mix well. The batter will be very thick. 
  • Pour the batter into the donut pan, making sure that the entire space for each donut is filled to capacity. 
  • Bake for 15 minutes.
  • While the donuts are baking, make the frosting by combining all ingredients into a high-powered blender or food processor and processing thoroughly, adding additional almond milk if necessary. 
  • Once the donuts are totally cooled, dip them into the frosting and decorate with a few sprinkles! 

Enjoy!

NUTRITIONAL INFORMATION - 1 donut with 1 scoop Strawberry Cheesecake Wink. Recipe makes 6 donuts.

Calories - 324

Fat - 24.8g

Carbs - 18.6g

Fiber - 9.5g

Sugar - 4g

Protein - 10.5g

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