Delish Sour Cream Donuts
Approximately 6 grams carbs per donut. That is 1.5 tsp sugar each compared to regular donuts having 5 - 11.5 tsp each!
What you will need:
1/2 cup sour cream or coconut yogurt
1/3 cup erythritol (granulated or powder)
2 cups almond flour
2 Tbsp lupin flour (or replace with arrowroot for a 1/4 cup arrowroot in total)
2 Tbsp arrowroot powder
2 tsp baking powder
1/4 tsp salt
How to do it:
Step 1: Preheat oven to 325F and generously grease your donut pan.
Step 2: In a large mixing bowl, beat eggs and then continue to beat while adding sour cream or coconut yogurt.
Step 3: In a separate bowl mix the almond flour, lupin flour and arrowroot powder, baking powder and salt and then stir or beat into the wet ingredients.
Step 4: Spoon the batter with about 4 heaping tsp in each donut well.
Step 5: Bake for 20 minutes.
Click here to purchase a donut pan from Pampered Chef!
1/2 cup powdered erythritol
1/4 cup water
How to do it:
Step 1: Whisk the powdered erythritol with the water.
Step 2: While they are still warm, dip the donuts in the glaze.
Step 3: Let cool on a wire rack.
Alternatively, sprinkle with powdered erythritol if you don't want to make a glaze.
NOTE: Lupin flour is from a low carb, high protein bean 6 grams per 2 Tbsp vs. arrowroot is 14 grams per 2 Tbsp. You can just use arrowroot powder if you don't mind an extra gram of carbs per donut. You could also replace the arrowroot powder with lupin flour. The point of using these flours instead of using just almond flour is to make the donuts more 'wheat like'.
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