My husband has always liked really plain cake donuts: no icing, no flavors, no sprinkles, no powdered sugar, no cream fillings, no nothing beyond vanilla extract really. When we were still dating, I couldn’t believe we’d go into Dunkin’ Donuts on Congress Avenue, downtown Austin and he would order plain cake donuts!! All those luscious donut varieties staring back from the glass display cases didn’t phase him at all! Only other donut I ever saw him voluntarily buy was a glazed, strawberry jelly donut. Talk about contrast! Even now, he’s a perfectly happy camper with a package of Dolly Madison plain cake donuts from the grocery store! I don’t think they even make them anymore, to be quite honest. So I decided today I’d try my hand at a low-carb version of his beloved Dolly Madison cake donuts.
I couldn’t be more pleased with the result! My inspiration here were two lovely ladies doing much kitchen experimentation on Low-Carb Friends forums: Ouizoid and Sungoddess. These donuts have a lovely texture, the required hint of nutmeg, and I’m certain Dolly herself would be proud if she were alive and could taste these! These donuts are not suitable for Atkins Induction but are OK once you get to Phase 2 OWL if the oat fiber, a virtual carb wash at 96% fiber, doesn’t cause you any issues or weight gain.
INGREDIENTS:
1/2 c. + 3 T. oat fiber
1/2 c. + 3 T. coconut flour
¼ c. plain, unsweetened whey protein powder
¼ c. egg white protein powder (pure powdered egg whites)
1 T. baking powder
1 T. glucomannan powder (konjac powder)
½ tsp. salt
2 tsp. baking powder
1 tsp. ground nutmeg
1 pkt. stevia
½ c. Splenda (granular) (or equivalent sweetener of your choosing)
½ c. erythritol (granular)
2 T. melted butter, unsalted
2 large eggs, beaten
3 T. DaVinci vanilla SF syrup (or 1 tsp. vanilla extract + 2½ T. more water)
½ c. cream (or coconut milk)
½ c. water
Optional: mix a bit of cinnamon with a bit of granular erythritol to sprinkle on top if desired
DIRECTIONS: Preheat oven to 350º. Measure all the dry ingredients into a medium mixing bowl and stir well. Break the eggs into the center of the dry ingredients and beat them well. Add cream, water, DaVinci syrup and melted butter. Stir well until batter is smooth. Batter will be quite thick. Lightly oil the 12 slots of 2 donut pans with oil of your choice. Spoon batter into slots until they are pretty full. There is just enough batter for 12 donuts in this recipe. Even out the batter with the back of a teaspoon. These do not rise much during baking, so overflow shouldn’t be a problem. Pop into 350º oven for about 17 minutes or until firm to the touch and just beginning to brown on the edges. Remove from oven and cool a few minutes and loosen them with a knife tip and serve cooled off a bit for best flavor melding. Top optionally with cinnamon/erythritol, powdered erythritol or low-carb icing of your choosing.
NUTRITIONAL INFO: Makes 12 donuts, each contains: (topping not included)
117 calories
8.2 g fat
13.6 g carbs, 9.15 g fiber, 4.45 g NET CARBS (using liquid sucralose, only 2.59 g net carbs)
5.6 g protein
114 mg sodium
20 mg potassium
10% RDA Vitamin A, < 10% all other macronutrients