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.
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.
Always in search of excellence!