[Syl]

I've looked in vain to find a recipe for low-carb doughnuts ~ or something relatively close to it ~ to help get rid of my craving. Can anyone help with a recipe? Thanks.

[DebB]

Hi Syl ~ I'll post some recipes that I have, but I have *not* tried any of them, so I can't give a personal recommendation on these. But, maybe they'll give you an idea or two...

You've got to try Raul's Dough-Nots!
This recipe was first posted last year, but for those of you who missed it, it's so worth repeating! I've made a couple of tweaks, which I will note. I also tried adding about a tsp. of chopped apple to one of them before cooking, and it was just like an apple fritter! The carb count is very low for a really satisfying treat, (or in my case, breakfast today).

Dry Ingredients:
3 Tablespoons Carbsense Zero Carb Bake Mix
1 Packet Splenda (I used 8 drops liquid Splenda)
1/8 Teaspoon Stevia (I omitted, because I was using Davinci's)
1/4 Teaspoon Cinnamon
1/4 Teaspoon Baking Powder
(I also added a pinch of nutmeg, because my Grandma always used nutmeg in her homemade doughnuts).

Wet Ingredients:
1 Large Egg White, beaten
3 Tablespoons water (I meant to sub French Vanilla Davinci's, but realized after, that I used Irish Cream. It was delicious!)

1. Beat egg white until frothy with 1 Packet Splenda & 3 Tablespoons water. (I first beat the egg white alone till frothy, but not white, then added the Davinci's and liquid Splenda and beat some more. You don't want it as thick as meringue, but it should have some body to it to help your dough-nots have a nice puffy shape.)
2. Add dry ingredients and combine well.
3. Fry batter in your oil of choice until crispy & golden brown. (I put about an inch of oil in a small sauce pan.)
4. Sprinkle with 1 more packet of Splenda (I mixed some granular Splenda with a little cinnamon to sprinkle over).
Mine came out quite puffy, and not greasy at all! I remember last winter when I made these, I topped them with a chocolate glaze, but I don't remember how I made it. I'll have to dig through my recipes to see if I wrote it down.
The recipe makes about 8 doughnut hole sized treats. I ate them all, but I think the carb count is no more than 2 or 3 for the whole batch.

LCF Site; posted by Cap57

Yes, they came be made ahead and eaten later, but they are so good that I usually polish the whole batch off! I have made a double batch and it worked fine. (That's the only way I know that you can make them ahead!) I have TrishZ's liquid Splenda, where 1 1/2 tsp.=1 cup sugar. It says that 8 drops=2 tsp. sugar, which is what I think the packets are equivilent to. I've been making this recipe daily in the past week and haven't gained anything. The two crucial things in my mind are the consistency of the eggs whites and the temp of the oil. Today, my egg whites were stiffer, almost meringue consistency, which made the dough stiffer. (I had also added a Tab. of cocoa instead of the tsp. I had done before to make a chocolate variation, which also made the dough stiffer). They didn't puff up as much when I cooked them. Still delicious, but smaller. Also, I've had the oil get too hot, and they burned before they had a chance to cook on the inside. I don't have a thermometer, but I would think you want the oil between 350-375, as you would for anything you deep fry. If it's not hot enough, they will come out greasy. I usually have my burner set to between 6 and 7 (out of 10), and it works fine, after preheating about 10 min. with about an inch of oil in a small sauce pan. They cook really fast, in less than a minute. I reuse the oil a couple of times before I replace it. I've really been liking the chocolate variation. You can add anywhere from 1 tsp.-1 Tab. of cocoa, depending on how chocolatey you want it. I would add a bit of Stevia, or other sweetener too, to balance the chocolate. And for the cinnamon users whose thread I've been reading with interest, you could probably up the cinnamon even more! This is such a great recipe!
One more note if you're using Carbquik...I posted above that you would need an extra Tab. of Carbquik, but since that first time I made tham with CQ, I have been fine with 3 Tab. especially if you're adding cocoa. I think I hadn't mixed the egg whites enough that time.
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Mom’s Donuts

Anne-ZA Posted - 9 June 2002
This recipe was posted by "Mom" on the Desserts forum, I didn't want anyone to miss it. Doughnuts were my Holy Grail. Now I've found them.
"I tweaked one of my doughnut recipes. These taste just like cake doughnuts. And there level 1 all the way."

Doughnuts
Oil for deep frying
1 1/2 cups whey protein powder
10 pkges splenda instead of 1/3 cup of sugar
2 tsp Baking Powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c cream
2 tbps oil
1 tsp vanilla
1 egg- slightly beaten
In large saucepan, heat 2-3 inches oil to 375 degrees. In large bowl, combine whey powder, splenda, baking powder, salt, cinnamon, and nutmeg. stir in cream, oil, vanilla, and egg with a fork just until dry ingredients are moistened. Drop by teaspoonfuls into hot oil, 5-6 at a time. Fry doughnut drops about 1 min on each side till golden brown. Drain on paper towel. Roll warm doughnuts in a cinnamon, splenda mixture, or make a cream cheese glaze to drizzle on them.
These are fabulous. They puff up and are the same texture as a real cake doughnut.
make sure you don't stir to much as it might make them tough. Hope you enjoy!
Mom
P.S.The sugar cinnamon mixture for the doughnuts is 1/2 cup splenda and 1 tsp cinnamon.
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Protein Powder Donut Holes

These are a favorite Sunday morning breakfast in our house. Taste- and texture-wise, these fall somewhere in between true doughnuts/beignets and funnel cakes. They cook very fast, so make sure you have everything on hand!

1 egg
1/2 stick (1/4 c) butter, melted
2 tbsp Splenda or erythritol
1 tsp vanilla
1 scoop vanilla whey protein powder
Splenda & cinnamon for topping
Canola oil

Heat about 1 inch of oil in a heavy skillet until it's hot enough for frying. While the oil heats, beat the egg lightly with the melted butter, then add the Splenda, protein powder, and vanilla. Whisk together until all the lumps are pretty much broken up, then let it rest a minute or two and whisk a bit more (batter will still have a grainy look to it, but that's fine). Using a small ladle or large spoon, drop the batter by large tablespoonfuls into the hot oil in batches of 4. Fry until bottoms are golden-brown, which will only take a few seconds, then flip. Drain on paper towels, then sprinkle with Splenda and cinnamon to taste and serve hot. Makes about 8 doughnut holes, and serves 2-4 depending on how piggy you are.

NOTES: I've made these probably 10 times, and after trying every kind of spoon and pouring implement in my kitchen, I use an ice cream scoop for the batter -- it seems to give me the most control. The batter manages to be both thick and liquidy, and it takes some practice to figure out the trick to pouring.

These are easier to flip neatly if you use your spatula to dribble a little oil over the tops of them while the first sides are cooking. The batter will still be liquidy in the center at that point, and it will spill out when flipped; but if you use a little oil to make a "skin" on the tops, you'll get nice round doughnuts.

If you prefer funnel-cakes, you can pour the batter into the oil in ribbons, but be aware that this goes even more quickly than the holes!

You could easily fool around with other flavors of whey protein -- chocolate and praline both sound appealing -- to tweak these up. I'm working on using natural-flavored whey and no sweetener to make sausage balls and other little savories.
Atlee @ LCF
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Started Somersizing Feb. 2001

[Syl]

Hi Deb,

Thanks for the recipes ~ I'll definitely give them a try. The problelm is that I live in Toronto and we don't get as many low-carb products that you guys have in the States. I'm working on getting retailers near to me to stock sugar-free and low-carb products (I'm diabetic as well) and gradually I'm noticing stuff on the shelves, but I think people here are just "scared" of the unknown. Oh well....I keep pluggin' away with what I can find! Thanks ~ I'll definitely give them a try.

[DebB]

You're certainly welcome Syl! I do feel badly that more of these products aren't as readily available to our Northern Neighbors! Best wishes! *Ü*
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Started Somersizing Feb. 2001

[gopmom2]

Hi Sly,
I made the recipe that DebB posted for Mom's Doughnuts several years ago when I was craving doughnuts. I thought they were so delicious and really tasted like a cake doughnut. I made up some and rushed them to my sister-in-law who was at the bowling alley. She was really excited and tasted one. She said it they were horrible, however, she was only 'slightly' doing a low carb diet so she had eaten real sugar recently. I had had no sugar for several months. You should try them!

[skigirlred]

Check out Geo's latest recipe for "Ricotta Carnival Fritters" on OnDemand. They're awesome! Really gets rid of the "donut craving".

Best,
Laurie
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