Tag Archives: baked cake doughnut

Sugar Free Buttermilk Doughnuts

I know it has been a while since I posted, but I am a musician at heart, and the Christmas season always takes a lots of my time up in performances, and rehearsals.  That said, I whipped up a batch of donuts this past week and thought I would pass the recipe on.

There buttermilk donuts aren’t as carb friendly as my other recipes but they are still sugar free and have a wonderful flavor.

SF buttermilk donuts

Just as a guess, I would put these at about 18 carbs per  serving.  Still a relative few for a great sweet tooth pleaser.

* You could also replace half the flour with the oat flour, just remember to add 1/2 tsp more baking powder, and 1/2 tsp guar gum. (this will cut your carb count a couple of points)

Here goes-  Set over to 350.  Grease 2 doughnut pans (6 wells each)

1)  In large bowl stir together-

2 cups all-purpose flour

1 1/2 cups Splenda (processed as in all my other recipes)

2 tsp baking powder

1/2 tsp baking soda

1/4 cup dry powdered milk( finely ground)

1/2 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

2) In separate bowl mix together-

1 extra large egg

1 1/3 cup buttermilk

2 tablespoons melted shortning

1/2 tsp vanilla

1/2 tsp lemon extract

Make a well into center of dry ingredients, pour in liquids and stir until just incorporated.  Do not over mix.  Place batter in large ziplock bag,cut small hole in bottom corner, pipe into greased wells of doughnut  pan.  Makes 12.

Bake at 350 for 17 minutes.

* Set to 15 minutes and check.

** I am going to experiment with raising the temp to 375 next time and baking them a bit faster.  Will let you know what happens.

Finish by brushing doughnuts with melted butter, and sprinkle with a mixture of Splenda and Cinnamon.

Chocolate Cherry Cinnamon Cake

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I have been tweaking this cake recipe for some time and finally came up with a much moister version, so I had to share it with you.

What’s the secret- mayonaise.

It seems that most of the recipes that use artificial sugars are much drier than those that have the “real’ thing as an ingredient.  So….., to solve that problem I found that adding Mayonaise not only makes it more moist but does not add any carbs to the end result.

I works for me!  My husband noticed the difference right away.  In fact, that was his first comment.   He also loves the cherry filling.

Everyone should eat so well!

Here is the recipe.

Chocolate Cherry Cinnamon Cake



Yummy Low Carb Doughnuts

J's Low Carb Doughnuts

I thought you might like to try my version of a baked cake doughnut.

First, they run from 4.8-5 carbs a piece, depending on the oat flour that you use( Arrowhead Oat Flour has 18 net carbs per 1/3 cup).  They have lemon extract and nutmeg for the flavoring with a texture that is light and tender.  As far as I am concerned they don’t need any glaze or doctoring up-they’re great plain, with a hot cup of tea or coffee.

doughnuts 002

The Wilton doughnut pans I used were purchased through Amazon.com.    They are not expensive, and having two of them eliminates the need for the second bake cycle, which, of course, cuts down on the expense of running the oven longer.  Also, the batter rises much better if it is all baked at the same time.

Below is the recipe-give it a try.  I will update this recipe if I come up with any improvements.

J’s Low Carb Cake Doughnuts

I just made a neat discovery tonight after I made this post.  I wanted a topping for my doughnuts that was protein rich and low carb, so I combined the following:

Creamy peanut butter, cocoa, Splenda, vanilla and cream.

I started with 2 Tbsp of cream, 4 tsp of cocoa, 2 tbsp of Splenda and 2 Tbsp of Erythritol.  Put in a a microwave for 30 second.  Stirred it until smooth.  Let cool until it reached room temp, then stirred in1/4 cup peanut butter.

The amount of cocoa and sugar are a matter of taste so add additional amounts slowly while mixture is warm. You can always return it to the microwave for a few seconds if need be.

It was yummy!  Just like have Reeses Pieces on top of my doughnuts.

My second version was made with the peanut butter, mixed with 2-3 tbsp of Steel’s Gourmet Maple Syrup.  This syrup is the best sugar free syrup that I am ever found.

My husband and I just use a knife to spread on the topping we like when we are ready to eat them.  I stored the unused portion small plastic containers.

Happy cooking!

Always in search of excellence!