Cake donuts that are sugar-free and lactose-free...pleasing those with a sweet tooth, while avoiding unnecessary sugar. Simply delicious!
MUST LOVE CAKE DONUTS: The donut recipe is a work in progress. Currently, it's sugar-free and lactose-free. The next step is gluten-free. Here's the recipe with regular flour. The whole donut thing takes 25 minutes. I love a fast and easy recipe.
Two cups of all-purpose flour (I've ordered two kinds of gluten-free flours to try. I'm watching carbs too!)
2/3 cup of Swerve sugar substitute (it's 1 to 1 substitution)
Two teaspoons of baking powder (most are gluten-free)
1/2 teaspoon of salt
Two eggs beaten
Four T. of unsalted butter melted (already very low in lactose)
3/4 cup lactose-free milk
1 1/2 teaspoons of vanilla (pure vanilla extract is sugar-free)
Sprinkles (not sugar-free and optional)
Cooking spray for a donut pan
Directions: Preheat the oven to 350 degrees. Lightly spray the donut pan. You can purchase donut pans at Walmart for $12. Sift all the dry ingredients together. Beat the eggs. Add the melted butter and remaining wet ingredients. Mix them all together. The batter is thicker than a cake batter. After mixing, pour into a zip lock bag and cut off the end. Fill each donut mold 3/4 of the way full. You'll have one leftover if you're only using one pan. Don't overfill though.
Bake at 350 degrees for approximately 12 minutes. Touch one of the donuts and if it springs back, it's ready. Take out of the oven and out of the pan for a quick air-fry. Set your air-fryer to 370 degrees. Let it preheat for a couple of minutes. Place all six donuts in the fryer for one to two minutes. Check it after one minute.
Let the donuts cool and add frosting. I'm currently working on a couple of sugar-free frostings. What you see in the picture is icing out of a can. No more than a T. each. Each donut has icing that contains eight sugars. As I said, I'm working on the icing tomorrow. I've ordered the gluten-free flour and will experiment with that over the weekend. Yum.