Wonderfully Soft and Fluffy LOW CARB, YEASTED Donuts with two different glaze options: chocolate or krispyKreme style glaze. These donuts are under 1.5 g net carbs per donut and are high protein! They LOOK, FEEL AND TASTE real (sans the guilt) & are sugar-free and can also be made dairyfree (subs listed!) Use stand-mixer to knead the dough. and let them rise overnight in your fridge, so you can have fresh donuts in the morning!
NOTE: please see recipe video for guidance & use a kitchen scale like this for BEST results.
- 179 g (12 Tbsp + 1/2 tsp) Water at 80°F (filtered or distilled preferred)
- 100 g (6 Tbsp + 2 tsps) Almond Milk Unflavored, Unsweetened 80°F
- 7 grams (1.5 teaspoons) Sugar (or sub 1 Tablespoon Inulin)
- 7 grams (2 teaspoons) SAF Instant Yeast (SAF Brand is recommended)
- 56 grams (4 large) Egg YOLKS, room temp & whisked (*See note 1 quick trick)
- 80 grams (3/4 Cup) Lupin Flour (Lupina Brand is BEST)
- 170 grams (1 + 1/4 Cup) Vital Wheat Gluten (Hoosier Hill Farms Brand is BEST)
- 39 grams (1/2 Cup) Oat Fiber (Lifesource Brand is best)
- 3.5 Tablespoons Allulose
- 7 grams Kosher Salt (DIAMOND CRYSTAL KOSHER Salt 7 g= 2 tsps of THIS brand)
- 2.5 Tablespoons Salted Butter, softened (*see note 2 for substitutions ie. for dairy-free)
- Circular Cookie/Biscuit Cutters
- 1 Liter Avocado Oil (or use oil of choice) for frying
- Fry Thermometer
For Glazed Donuts:
- 1.25 cups Allulose, Powdered (see *note 5 for how to powder your allulose)
- 4 Tablespoons Butter, melted (sub vegan butter, like MIYOKOS for dairy-free)
- 1–2 pinches of Salt
- 2–4 Tablespoons Hot Water (or warm, Milk or Almond Milk)
- 1/8th -1/4 tsp Vanilla Extract
For Chocolate Glazed Donuts:
- 2 Ounces of Lily’s Sugar-Free Milk Chocolate Chips (Or Chopped Lily’s Chocolate Bar, or Lily’s Dark Baking Chips for Dairy-free)
- 2 Tablespoons Butter (can sub vegan butter like Miyokos for dairy-free or coconut oil)
- Pinch of Salt
- 1/8th teaspoon Vanilla Extract
- 1 –2 Tablespoons Warm Milk Or Heavy Cream (or sub warm Almond Milk or Hot Water)
- 1–2 Tablespoons Allulose, Powdered (if needed, see *note 5 for how to powder your allulose)
- Sugar-Free Sprinkles (optional!)
RECIPE VIDEO is just below these instructions:
- Mix together your “flour” ingredients (lupin flour, vital wheat gluten, and oat fiber) in a bowl & whisk until evenly distributed. Set aside.
- Combine Almond Milk and Water In a Bowl (make sure that together they = 80°F). Add the Almond/water mix to your stand mixer bowl with your instant yeast and sugar (or Inulin), and stir together gently (you can use just a spoon or spatula to mix). Allow the mix to sit for 5-7 minutes until you see foamy bubbles appear (it SHOULD look like the yeast is ‘blooming’ or expanding slightly in the water). If you don’t see any bubbles, expansion or changes, then your yeast might be bad or old!
- Once your yeast is foamy or bubbly, add lightly whisked egg yolks and allulose in with the yeast mixture. Using a dough hook, mix together on a low speed until combined. Add half of your low carb “flour” mix and continue kneading on the LOWEST mixer speed (speed 2!) for 2-3 minutes. Add the other half of the low carb “flour” mix and continue kneading (still on low speed- speed 2!) for 8-12 minutes. *This dough can be quite sticky in the beginning of kneading, so if it’s sticking to the sides, you can pause the mixer and use your hands or a spatula to scrape it from sides & reposition the dough under the dough hook better (see recipe video!)*. The dough should look cohesive, smooth and stretchy before moving on to Step 4. *At this point, if you were to pinch a piece of the dough and try to stretch it away from the rest of the dough, it should NOT break off easily. If it does break off instead of stretch, then it means your gluten hasn’t developed enough, so you can just continue kneading for an additional 1-2 minutes. See recipe video for guidance).
- Add Kosher salt & softened butter (its best folded into the center) to the dough, and knead on low speed until the dough is smooth and the butter has been completely kneaded in (no greasiness should be left in the dough), which should take 3-6 more more minutes of kneading. *If the butter is having trouble getting kneaded in (it will slip around a bit the first few minutes while mixing, which is normal and expected!) you can pause the kneading, pull the dough off the hook, pinch the together dough & then flip the dough over and continue your knead to help distribute the butter in.* Once the dough no longer feels greasy to the touch, turn off your mixer and gather all the dough in your hands and form a smooth dough ball (some of your dough may appear stringy – that’s okay! If your dough looks like mine does in the recipe video, just set it on your counter and do a few hand knead til it comes together– pushing the dough ball with the palms of your hands, folding it back towards you, then turning the dough 90 degrees and repeating, until it looks like a smooth ball!) Put your dough ball back into the mixer bowl & cover with seran wrap or a kitchen towel & let the dough sit (aka: “rest”/RELAX) at room temperature for 40-45 minutes!
- After the dough has relaxed (no more than 45 minutes) place on a counter (no ‘flour’ needed!) and ROLL the dough out to 1 – 1.5 cm thickness. This dough can fight you a bit at first (bounce back into place) during rolling , so you will need to roll it many times with a little muscle, and it will eventually loosen up! If the dough is snapping back to it’s original size too much while rolling, then take a break for 5 minutes and then return to rolling (this will help the gluten to relax &make it easier). Cut out desired donut shapes, pressing firmly down to cut the dough all the way through, and place all cut donuts on a baking sheet. I like to save the donut holes and fry them too (thats optional though). Feel free to take any leftover dough and hand knead it one more time, roll it, and cut as many as you can! 🙂 Cover your donuts on the baking sheet with seran wrap or foil well (with room for them to rise up to double their height) and place the whole baking sheet in the fridge for a long cold, overnight rise (8-12 hours) ! If you want a quicker rise, see *note 3.
- In the morning, take your tray of donuts out of the fridge and allow to come to room temperature (about 30-45 minutes). IF YOUR DONUTS HAVE NOT DOUBLED IN SIZE YET (double the size from just after you shaped them, then they need longer to rise at room temperature (I usually let mine rise around 1 hour out of the fridge). You can also conduct a ‘poke test’ to check if they’re fully risen by poking the donut dough with a finger & checking if it leaves a dent that ever so slowly bounces back. If your finger doesn’t leave a dent or it bounces back very quickly, then they need more time to rise. Heat 1 Liter of Oil on the stove over medium heat until it reaches 300-310 °F (NO hotter or else your donuts will burn!). Place donuts in oil (in batches, so you don’t overcrowd them) and fry 2-3 minutes, or until golden brown, on each side. Set Fried Donuts on a cookie rack or paper towel and allow to cool before glazing/frosting.
- FOR GLAZED DONUTS: Combine melted butter, vanilla, & salt together and stir. Add powdered allulose . Add milk (or almond milk or hot water) 1 Tablespoon at a time until desired consistency is reached. If it seems grainy (from allulose) at all, then you can also microwave it briefly (5 seconds at a time) to thin it out a little more. FOR CHOCOLATE FROSTED DONUTS: Put butter and Lily’s Chocolate Chips (Or chopped chocolate bar chunks) into a microwave safe bowl & microwave for 20-30 seconds (or until butter is melted). Let sit for a minute to allow chocolate to fully melt with the butter. Stir in warm milk, heavy cream, almond milk, or hot water (use 1/2-1.5 Tablespoons liquid based on desired ‘firmness’ of the frosting). *I use 1 Tablespoon of liquid so that its still ‘like’ frosting, but firms up enough that my toddler doesn’t smear it all over the house. Also, If using hot water or almond milk you may need to add a little powdered allulose to thicken the chocolate frosting.
- Dip or dunk (depending on which glaze you’re using) each donut in glaze. Hold above the bowl for a second afterwards to allow excess to drip off. Allow Frosting or Glaze to set for a little while before eating (especially the chocolate glaze, as it firms up after 20 minutes or so). ENJOY!
- Store Leftover Donuts in an airtight container on the counter or in the fridge for 2-3 days.
*Note 1: If you don’t have room temperature eggs, you can warm up cold fridge eggs in jiffy with this trick! Submerge your eggs (whole eggs) in bowl or large cup of warm water (not hot) for 2-3 minutes, and they’ll become room temperature! 🙂 Since I always forget to take mine out of the fridge ahead of time, I do this trick EVERY time 🙂
*Note 2: To substitute another fat for butter (for dairy-free or other reason), there are a few slight alterations to the recipe that are needed, based on which fat you choose to replace it with. Because butter is made of around 80% fat & 20% water (higher quality butter like kerrygold are around 20% water), you will need to adjust water accordingly based on which one you use. If you substitute with an oil such as avocado oil or coconut oil (both which are pure fat and no water content), you need to add 7 grams of water to this recipe. If you substitute with Vegan Butter (I highly RECOMMEND the MIYOKOS cultured, vegan, salted butter sticks as a replacement as I actually originally created this recipe USING that brand – it’s fantastic!) which usually has more water in it than regular butter, you need to subtract 3 grams of water from the recipe! 🙂 Easy peasy!
*Note 3 : I suggest reading my post in regards to why temperature and time affect eachother so much in yeasted doughs, but to sum it up, yes you can shorten the rise time of these donuts by adjusting the temperature of the environment they rise in. I suggest a cold, overnight, fridge rise for these because the cool temps of the fridge slow down the yeast fermentation which results in MUCH better delicious yeasty flavor! The longer your yeasted dough ferments, the BETTER it tastes! However, you can leave them in the fridge for however long (as long as under 18 hours) or as short (1 hour +) as you want, OR even not at all if you want to skip the fridge step completely! To make these as QUICK as possible, then let your donuts rise on your countertop (no fridge use) for 1.15 – 2.5 hours ( UNTIL DOUBLED IN SIZE, as the SIZE of your donuts is your cue for when they are fully risen). If you want to lengthen the rise time (for flavor or to run errands lol) but not leave them “overnight”, then let them rise in the fridge for (1-7 hours) and then take them out of the fridge and follow recipe instructions – letting them come to room temp on your counter AND then continuing to rise at room temp until they HAVE DOUBLED IN SIZE before frying (again, times will vary based on how much time they spent in the fridge, so go by their size INSTEAD of by time!). And lastly, you can actually leave this dough in the fridge for somewhere between 12 and 18 hours (longer than recipe states) and they still will not overrise during that time – but the longer they’re in the fridge, the shorter the room temperature time you will need before the risk of letting them overrise, before frying (again, you’ll know they’re ready to fry, once they’re double in size). 🙂 Hope that all makes sense!
I made 9 Full donuts and about 30 donut holes (I used every bit i could of extra dough for donut holes, but still had some left over, so Estimated Net Carbs = Per serving (serving size 1 large donut, unfrosted) *allulose is not counted in total net carbs, since it does not affect blood sugar (and is effectively 0 net carbs)! Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Category: Donuts
- Method: Fried
- Serving Size: 1 Donut (before frosting)
- Calories: 101.6
- Fat: 4.3 g
- Carbohydrates: 1.4 g net carbs
- Protein: 9.3 g
Keywords: donuts, doughnuts, lupin flour,