So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!
It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!
You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!
Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?
This is a way to have cake for breakfast and add in some protein with eggs!
It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.
DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!
If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!
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
Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs --- 6g protein // 23g fat
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.
You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version! SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies! When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie. Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Low Carb Chocolate Chip Cookies
You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version!
SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies!
When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie.
Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.