Low Carb Apple Cider Donuts
Low carb apple cider donuts are the fall treat you thought you had to give up. They come out of the oven soft and cakey, full of warm cinnamon and spiced apple cider flavor, and then the tops get dipped in a sweet vanilla glaze while they’re still a little warm. That glaze sets into a thin, crackly shell, just like the ones in the bakery box.
The best part is what you can’t taste. There’s cottage cheese and vanilla protein powder blended right into the batter, so each donut has 14 grams of protein and only 5 grams of net carbs. No frying, no mixer, and no sugar crash an hour later. Just a warm donut and a cup of coffee on a cool morning.
Low Carb Apple Cider Donuts
Low carb apple cider donuts, warm with cinnamon and dipped in a sweet vanilla glaze. Soft, cakey, and baked not fried, with 14g protein and only 5g net carbs.
Ingredients
Method
- Heat oven to 350°F and grease a donut pan well.
- Whisk together the almond flour, protein powder, allulose, baking powder, cinnamon, and salt.
- In a smoothie blender, combine the eggs, cottage cheese, milk, melted butter, vanilla, and apple cider mix.
- Stir wet into dry just until combined.
- Let the batter sit 5 minutes so the almond flour hydrates.
- Transfer batter to a zip-top or piping bag and pipe into the donut cavities, about ¾ full.
- Bake 14–17 minutes, until the tops spring back lightly.
- Cool in the pan about 5 minutes, then move to a rack.
- Mix the powdered allulose, milk, vanilla, and salt into a thin glaze.
- Dip the tops of the slightly warm donuts and let the glaze set.
Nutrition
Video
Notes
- Grease the donut pan well, even if it is nonstick.
- Don’t skip the 5 minute rest. The almond flour needs that time to hydrate.
- Fill the cavities only about ¾ full.
- Glaze the donuts while they are still slightly warm.
