My lovely wife does not in any way have a sweet tooth- other than for donuts! Every time we’re given boxes of biscuits or chocolate they are either re-gifted or she takes a tiny nibble from one corner of one biscuit… and then the whole box gets thrown away once it inevitably goes stale. Clearly my inability to eat sugar doesn’t help but even as a child I wasn’t a great fan of sweet things.
Cake-y things on the other hand: sign me up!
I’ll be there with ribbon on top! (I don’t know why that’s special, I’m normally keeping my hair back with some form of ribbon anyway)
But Claudia also doesn’t like cake and I can’t have sugar or flour… As much as I love baking there doesn’t feel much point unless we can both eat what I’ve made. Cue the quest for the perfect donut!
Deep fat frying is out of the question because there is no way in hell I’m dealing with a boiling vat of liquid pain and I’m not allowed to buy a ‘healthy fryer’ or air fryer until space can be made in our ridiculously small kitchen. Which leaves me turning to baking and the world’s cutest mini-donut pan. Fortunately this also means they’re gloriously un-greasy- which should definitely be a word. Hitting other checkboxes, they are also low carb, sugar free and gluten free, since I’m going to be using my new favourite baking ingredient: Sukrin’s peanut flour!
This most excellent of flours ensures the donuts are moist but still light and yeasty… without any actual yeast to bother my stomach (a resounding groan all round for the annoyance that is my stomach)
These mini donuts are so more-ish you’ll want to eat them all but they do keep well in the fridge.
60g (1/2 cup) peanut flour
30g (1/4 cup) granulated sugar substitute
110g (1/2 cup) melted unsalted butter
55g (1/4 cup) coconut milk
1 tsp vanilla extract
¼ tsp baking powder
¼ tsp salt
2 tbsp coconut oil
30g cream cheese
- Preheat the oven to 180C degrees
- Mix peanut flour, sugar substitute, baking powder and salt
- Add the eggs, coconut milk, butter vanilla extract.
- Blend together until there are no lumps!
- Grease the donut tin with butter before pouring in the mixture
- Bake for 20 minutes until firm
- Allow to cool and remove from the tin
- Mix coconut oil and cream cheese together then spread over the top of the cooled donuts.
If you’re unfortunately peanut-averse or allergic then try substituting rice flour or even sesame flour (although the second will give you a runnier mixture and closer texture in the finished product).
This mixture makes 12 mini donuts or 5-6 regular sized ones, depending on how high you fill each pan.