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You know those donuts you can get at the local bakery that are slathered with the maple icing…….yes, these are what I used as my memory to re-create them into low carb!
It is so close to the real thing that my kids went crazy over them!
First you need to make sure you have some Keto Maple Syrup either made with my recipe HERE, or purchased. AND you also need to make sure you have some Keto Brown Sugar made up with my recipe HERE, or purchased.
You will also need a donut pan, silicone preferred for easy removal from the pan! Non stick may not release in one piece once baked!
Using maple extract will give you the closest possible flavor to what I have created. If you sub maple syrup for the maple extract it may add too much moisture and result in runny glaze and too moist donuts. Following the recipe as stated is how you will get the results I did!
Low Carb Maple Donuts
- 1 1/4 cup almond flour
- 2 tbsp coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 large eggs room temperature or warmed so it does not coagulate the butter
- 4 tbsp heavy cream
- 4 tbsp keto maple syrup nutritional figures are based on using my homemade keto syrup
- 4 tbsp butter melted
- 1/2 tsp vanilla extract
- 2 tbsp keto maple syrup
- 2 tbsp butter
- 2 tbsp heavy cream
- 2 tbsp keto brown sugar
- 1 tsp vanilla extract
- 1 tsp maple extract
- 3/4 cup confectioners erithrytol
- Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
- In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
- In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
- While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
- Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
- Bake 20-25 minutes until it is set and lightly golden.
- Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
- In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
- In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
- Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.