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.
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.