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!
Print Recipe
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.
A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.
These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bite🤣
Now this recipe is ultra versatile as you can swap out extracts and swap out additions!
It is important to follow the steps as they are meant to be the way they are so you achieve the same results.
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!
Here is a picture after mixing and letting it rest 10 minutes.
Here is a picture after patting into shape and working in the cranberries.
Here it is after cutting.
Here they are on the pan.
I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.
Low Carb Cranberry Orange Scones
1/2 cup coconut flour
1/2 cup almond flour(plus extra for dusting)
1/4 tsp salt
1/8 tsp powdered stevia
2 tsp baking powder
3 Tbsp keto brown sugar
2 Tbsp monkfruit or erithrytol granulated sweetener
2 Lg eggs
1/2 cup heavy cream
2 tsp vanilla extract
3 tsp orange extract
1 cup frozen cranberries
1/2 cup butter; melted and cooled
*Optional: 1 egg whisked for brushing on
Drizzle Topping:
1/2 cup confectioners erithrytol
1/2 tsp vanilla
2 Tbsp heavy cream
5 tsp water
Preheat oven to 350F.
Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.
Mix dry ingredients into wet ingredients.
NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.
Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.
Brush tops with whisked egg and sprinkle with additional monkfruit.
Bake 30 min until almost firm and golden brown.
Whisk drizzle ingredients in a small bowl.
Once scones have cooled, drizzle with topping!
Keep in airtight container up to 5 days. Lasts longer in the fridge.
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Now you can whip up a pancake breakfast quickly and have extras for the week!
That is IF you have leftovers😊
You can easily double this recipe to make a 9×13 pan and freeze some also!
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!
I love raspberries!! This hits the spot with a warm mug of unsweetened vanilla almond milk💓
This recipe is also great drizzled with my “drizzle glaze” and is perfect for 1 or 2 servings!
I received a wafflemaker as a gift! It is one that has the shape of a popular treat called a Stroopwafel from the Dutch. It makes thin and crispy waffles with shallow pockets!
In this case it lends itsself well to this yummy creation!
The berries are so perfect with the crispy chaffle, you will want to double this recipe!! I can see them being perfect with some hot tea or cappuccino in the morning❤
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!
Keto Vanilla Raspberry Chaffle
1 Tbsp butter; melted & cooled
1 oz cream cheese
2 Tbsp coconut flour
1 Tbsp monkfruit /or granulated sweetener
1 tsp vanilla
1/4 tsp baking powder
1 large egg
6 frozen raspberries
Optional glaze:
1 tsp powdered erithrytol
1/4 tsp lemon extract
1/4 tsp heavy whipping cream
Put all in a blender. Scrape sides. Blend again. Add in berries. Pulse 2 times.
Brush waffleiron with coconut oil or butter. Pour into wafflemaker middle and spread to edges.
If a small wafflemaker like DASH, pour half in.
Can top with whipped cream, or drizzle with glaze.
To make glaze, whisk all in small bowl. Drizzle over warm waffles.
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!
1/2 cup sugar free chocolate chips, or 80% cacao chips (can also chop up an 80% or darker bar)
Preheat oven to 350F.
In a small bowl whisk together baking mix, monkfruit, stevia, xanthan gum, baking soda, and salt. Set aside.
In a mixing bowl beat butter and cream cheese until whipped well. Then add in eggs, molasses and vanilla.
Mix well. Now add heavy cream. Mix well.
While mixing, slowly add in dry mixture from the beginning in 3 parts. Add 1/3, mix, 2nd third, mix, last third, mix. Add in chocolate chips last.
Place tablespoon amounts 2 inches apart on a baking sheet. Bake 14 to 16 minutes. Let them cool for 2 minutes on the pan before transferring to a baking rack. Store in the fridge.
Makes 18 cookies at 2.3 net carb each.
……..
41.4g carb for the WHOLE BATCH
This figure IS NOT including the chocolate chips you choose. You must do the figures accordingly in comparison to your package.
Now I am totally a wafflehead so when I heard of chaffles it was an easy sell!
So far I have only done savory ones, but this one is so good it had to have a post dedicated to it!! Even the kids loved it and I am planning on making more and making ice cream sandwiches😍
Now it might sound like an odd recipe, but roll with it, it will work!
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!
Whisk egg. Add everything to the bowl EXCEPT coconut flour & chocolate chips.
Whisk. Then add coconut flour.
Whisk well. Fold in chocolate chips.
Makes 3 waffles
.
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Swerve brown sugar OR Sukrin Gold can stand in for monkfruit and maple extract. Its cheaper to get the extract and granulated sweetener though!
The one in the main picture has fresh whipped cream sweetened with stevia. Then I froze it for 15 minutes!! So wonderful this way! Or cut into strips and dunk in some unsweetened almond milk!!
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!
Keto Cinnamon Swirl Mini Bagels
1/4 cup coconut oil, melted and cooled
5 large eggs
1/4 cup coconut flour
1/4 cup Bobs red mill whey protein powder
1/2 tsp salt
1 tsp baking powder
1 tsp xanthan gum
Cinnamon swirl ingredients:
2 tsp ground cinnamon
1 tsp liquid stevia
1 tsp heavy cream
2 tsp water
Preheat oven to 375F . Whisk oil and eggs together. Add rest of ingredients and whisk well until smooth. Put into a WELL greased donut pan. Prepare cinnamon swirl in a small bowl. Dot on top of batter and swirl with a knife. Bake 15 minutes.
Cool in pan 5 minutes then remove.
They are best kept in the fridge. Toast it up to warm it up!!
Here is a quick, one bowl, no mixer required cookie recipe that is nut free, gluten free, and sugar free!!
They turn out super moist and chewy and would be a great base for many different additions! Think…..nuts, cacao nibs, dried fruit….😋
They are very unique but definitely curb the cookie cravings quickly!
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!
Chewy Low Carb Chocolate Chip Cookies
2 large eggs
1/2 stick unsalted butter; softened
1/3 c erithrytol
1/4 tsp stevia
1 tsp vanilla
1/3 c + 3 Tbsp coconut flour
1 Tbsp unflavored grass fed gelatin
1/2 tsp baking soda
Pinch salt
1/2 c sugar free Chocolate chips
Preheat oven to 350F
Line your baking sheet with parchment or a silpat.
In a medium bowl, whisk eggs till frothy.
Add vanilla extract, sweeteners and butter. Whisk well.
Add flour gelatin, baking soda, salt. Mix well till dough forms.
