Holy Mackerel! It's low-carb mini doughnut time! 😋
We didn't know there was such a thing as low-carb doughnuts....well, without losing it's spongy texture and yummy sweetness.
Instead of deep frying our yummy drops of sweetness, we used our doughnut tins and baked them.
This allows for a less oily dessert, but tastes like a chocolate coconut sponge cake.
Our preparation time was a mere 5-10 minutes, while baking was another 20 minutes.
The ingredients we purchased were:
- 6 Eggs
- 2 Tbsp. Baking Cocoa
- 1 Stick Margarine
- 1 Tbsp. + 1/2 tsp. Vanilla
- 1/2 Cup Carbquick (Bought on Amazon.com)
- 1/2 Cup + 1/4 Cup Sweetener
- 1/2 Cup Coconut Oil
- 1/4 Cup Unsweetened Shredded Coconut
- 1/4 tsp. Salt
- 1/4 tsp. Baking Soda
- 1/4 Cup + 1/8 Cup Heaving Whipping Cream
- 1/4 Cup Sugar-Free Chocolate Baking Chips (Bought on Amazon.com)
We’ll begin by pouring our Carbquik, coconut, ½ cup of sweetener, salt, and Baking Soda in our mixing bowl and will stir until mixed together.
Next, we’ll add our eggs and will beat mixture until ingredients are fully blended.
We'll then, add our coconut oil, ¼ cup of Heavy Whipping Cream, 1 Tbsp. of Vanilla, and will stir until well blended.
While our doughnut batter is resting, we’ll spray our doughnut pan with cooking spray and will pre-heat our oven to 350°F.
Now, it is time to pour our batter into our mini doughnut pans.
We had to be certain to only fill each doughnut opening 3/4th of the way to the top. Otherwise, our doughnuts would not have a hole on top.
After filling our doughnut pans, we had a sufficient amount of batter remaining. So, we decided to pour our batter into a smaller pan, also creating a tiny pound cake.
We’ll then, place our 2 pans in our oven and will bake for 20 minutes, until they have slightly browned.
Upon removing our doughnuts, we’ll perform our toothpick test.
If when removing our toothpick, it is clear of any cake particles, our doughnuts have finished baking.
And since our toothpick is clean, we'll remove our doughnuts and allow them to cool for about 5 to 10 minutes.
However, we'll keep our pound cake in the oven for an additional 5 minutes since Our cake failed our toothpick test.
While our pound cake is continuing to bake, we'll create our chocolate icing.
We'll start by placing our stick of margarine in our mixing bowl and will melt in our microwave for 30 seconds.
Next, we'll add our cocoa, ½ cup of sweetener, 1/8th cup of Heavy Whipping Cream, 1 tsp. of vanilla, and will stir until well mixed.
We'll then, add our Sugar-Free Chocolate chips to our icing and will once again, stir.
We'll now place our icing into our refrigerator for about 10-15 minutes to slightly thicken.
Now, it's time to remove our doughnuts from their tin and place on a piece of parchment paper or paper towel.
Once our icing has thickened, we'll remove from our refrigerator and will place next to our doughnuts.
We’ll, then drop our doughnuts, one by one, into our icing, coating one side before placing them back on our parchment paper.
We'll continue dropping until all doughnuts have been coated.
We'll now remove our pound cake from our oven, will allow to cool for a few minutes, and will then slice our cake to accompany our doughnuts.
We could not wait to taste our pound cake. The aroma from both our pound cake and doughnuts are just divine!
The pound cake is soft and fluffy, as we begin to slice. And as we take our first bite, we are closing our eyes in absolute delight. Mmmmmmmmm!
The slight coconut flavor is tantalizing our taste buds. The texture reminds me of a mix between pancakes and sponge cake.
We force ourselves to momentarily stop eating our pound cake, like there is no tomorrow, so that we may try our chocolate glazed doughnuts.
Oh my goodness!! Our doughnuts are just as unbelievably scrumptious.
They are just the perfect size to pop the entire doughnut in our mouths.
The chocolatey sweetness of our icing complements our spongy coconut doughnuts.
Their flavors are out of this world!
From our kitchen to yours ~
Enjoy!
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