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Ever since picking up a Babycakes mini donut maker at a thrift store, I’ve been wanting to make a regular powdered sugar donut recipe. Chocolate glazed donuts are awesome, as are banana bread donuts, but there’s just something about a plain white donut rolled in powdered sugar…
A lot of low carb flours tend to be heavy and dense, so I wasn’t sure how I was going to get a nice tender crumb for a white donut recipe. That’s where the new THM Baking Blend comes in. That stuff is pretty awesome! It gives a much fluffier texture to baked goods – so much fluffier in fact that I had no idea how to bake with it! I’m so used to baking with coconut flour that the first time I used the Baking Blend to try these donuts, I ended up with something that tasted good but could be wrung out like a sponge. I found out that Baking Blend doesn’t require nearly as much liquid as coconut flour and acts much more “normal” (although I believe you still need more liquid with it than you would with white flour).
What sets the Baking Blend apart is the nice structure it lends to baked goods. Of course white and wheat flour contain gluten, which is an integral part of the structure of baked goods. Gluten is what lets you have fluffy bread and cakes. When working with low carb flours that don’t contain gluten, often baked goods turn out dense. While Baking Blend still leaves you with something more dense than white flour would give you, it’s so much fluffier than most low carb flours! I’m extremely impressed with it. The crumb of these donuts is similar to what I imagine a boxed cake mix would taste like (not having tasted one in awhile…haha).
This is a great basic recipe that could be used for many different things, I’m sure! I used it to make mini donuts, but I also give instructions for baking these in mini muffin tins in the oven. I’m sure you could make this into a cake, and I put suggested baking instructions in the Notes section of the recipe below. If using this recipe for a cake, I recommend that you sweeten the batter more than what I wrote here, since I was taking into account the fact that these donuts would be rolled in powdered sweetener. Hey, make a cake and frost it with any of my three frosting recipes here, here, or here. And make some ice cream to go with it!
These donuts are so easy (only a few ingredients!) and cute, and they received rave reviews from my family, including my anti-THM sister and brother who couldn’t resist trying one of these cuties. I couldn’t believe my ears when I heard, “You should make these again!” And I just have to share something my little six-year-old brother said. He’s very well-fed and built strongly, but he’s not really overweight. We like to tease him about having a muffin top, though, and he reciprocates. So as he chows down on his donut he says, “You’ll make my muffin top go away and even give me a good appetite!” We roared.
If you need more ways to use your Baking Blend, this 5 Ingredient White Cake is a super-simple recipe that can be made with it:
You can see all my recipes in one handy picture index here.
You can pin this recipe from my Desserts board here.
You can find a version of this recipe using my baking mix in my cookbook, Necessary Food.
- ½ cup sour cream
- ¼ cup salted butter, softened
- 2 eggs
- 2 T water
- 1 tsp. vanilla extract
- 1 cup THM Baking Blend (see Note below if using Briana's Baking Mix)
- 1 tsp. baking powder
- 4 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- Powdered erythritol or xylitol for coating
- Beat the liquid ingredients well. Add the dry ingredients and beat again until everything is combined. Bake by scant 2 tablespoon scoops in a BabyCakes mini donut maker (spray with nonstick cooking spray first) until a toothpick comes out clean, the tops are dry, and the bottoms are slightly toasted.
- You can also bake these by scant 2 tablespoon scoops in greased mini muffin tins at 350 degrees F for about 11 minutes or until a toothpick comes out clean and the tops are just dry. Don't overbake!
- Let the donuts/mini muffins cool on a wire rack, then refrigerate until completely chilled. After they are completely chilled, roll them in powdered erythritol or xylitol (or other granulated sweetener of choice, preferably one that measures like sugar and isn't too concentrated). Keep in the refrigerator.
You can find a recipe formulated for my baking mix in my cookbook, Necessary Food.
To make these donuts a little more "authentic", you can fry them on both sides in refined coconut oil after baking them in the donut maker. This gives them a nice crisp and fried flavor.
Click here for Briana’s Baking Mix recipe.
Suggested products:
- I used a Babycakes mini donut maker for this recipe.
- THM Baking Blend, Pure Stevia Extract Powder, and Erythritol can be found in the Trim Healthy Mama online store. All the Trim Healthy products are great quality!
Can you replace the sour cream with plain Greek yogurt?
That would probably work.
For “roll in” do you just use straight powdered erythritol or xylitol or is it mixed with anything? My husband lit up when he saw the donuts!
Nope, just the powdered sweetener!
Could you post the chocolate donut recipe Briana? My daughter and I will be making these donuts over summer break. 🙂
Here’s my chocolate donut recipe: https://www.briana-thomas.com/chocolate-mini-donuts-with-ganache-glaze/
Thanks so much! I also shared it on my Facebook page, I can’s wait to make them.
Okay so I have to explain myself before I even say anything. I named my firstborn son “Duncan” for a reason. I LOVE DONUTS!!!! You have just given me permission too eat donuts again. Thank you. Thank. Thank you. From the bottom of my feet to the tippy top of my THM head. Thank you.
Question: with the donut maker, do you find that it heats up too much? Mine does, but I think it’s just a bad egg. It was the display model and I got it on clearance.
Hahaha…you’re welcome. 😉
I haven’t had that problem with mine. Sorry! Keep your eye out at thrift stores; that seems to be a good place to find them.
Actually I just cleaned it very well and didn’t plug it in until I started mixing the dry ingredients into the wet ingredients. They turned out perfect! I made a chocolate ganache and double iced them. They turned out better than donut shop donuts! My father in law ate 3, and my husband (who doesn’t eat sweets often) ate one! Thanks again for the recipe!
Awesome! I’m so glad they were a hit!
Brianna, can you think of an egg-substitute that can be used in this recipe? My son has severe egg-allergy and I would like to make this for him as he has never had powdered donuts and he thinks he is missing out.
TIA,
Chrissi
Hi Chrissi! I don’t have any experience with egg substitutions, so I’m afraid I’m not much help. You could check Pinterest for egg substitute ideas, and I know that Tina over at Oil of Joy (http://anointedwithoilofjoy.blogspot.com/) has some ideas as well – she blogs allergy-friendly recipes.
Hi Brianna, These donuts are in the oven! What would be a serving size? And is there a reason you use imitation vanilla instead of real vanilla? I love all your recipes! Keep them coming!
There isn’t a set serving size; just eat until you are satisfied. The whole batch might be a bit overkill…lol. I used imitation vanilla on my older recipes because that’s what my mom buys (she’s the one who gets the groceries most of the time). I do have some vanilla extract now, so that’s what I’m using currently. Just use a little less of the real vanilla extract and you should be fine.
Another winner from Briana! I made these exactly as reciped, with the THM Baking mix, and rolled them in powdered erythritol, and they were great! Even the two carb eaters I live with liked them and where amazed how low carb they were. Can’t wait to try them in a chocolate-chocolate version… My current favorite for a biweekly treat to make me forgot my ketogenic lifestyle…!
I even bought the Babycakes mini donut maker (cheap on eBay), which is really worth the $15…!
Awesome! I’m glad you liked it! I actually have a chocolate donut recipe as well.
These were incredible! Made them I a mini muffin tin in oven and used powdered erythritol I made from granulated in my nutribullet. Thank you so much! I appreciate that they don’t use a ton of eggs and have that eggy flavor. The texture is so light like you would expect from a baked good!
How many donuts does this recipe make…?
“about 18 mini donuts”
Briana, this recipe looks so good I just ordered a donut maker this evening! My hubs may not thank you right away (because of this extra expense), but once I get that first batch made…:-) Could you tell me where you found powdered erythritol, please? I didn’t know if my Sweet Blend, which I ran through our coffee grinder, would suffice?
Thank you for sharing all your incredible recipes! I’d hug you if I could!
Hi Rene! I powdered my own erythritol in a coffee grinder. Powdered Sweet Blend might work, but I’m guessing it might be a little too sweet (it’s pretty concentrated).
Thanks so much!
Is Swerve a powdered erythritol?
Swerve is primarily erythritol but it does include other ingredients as well. Supposedly it measures cup for cup like sugar. I think you can get it in both granulated and powdered forms.
What about deep frying these like a real donut??
The batter wouldn’t hold its shape, but you might be able to deep fry them as little blobs in butter or coconut oil. In fact, I’m planning to work on a fried donut/fritter recipe pretty soon…
Do you think you could use sweet blend or xylitol in place of the stevia?
I’m sure you could, Shyla. 🙂 Check out the Trim Healthy Mama website (trimhealthymama.com) for a sweetener conversion chart, or just add sweetener in small amounts and taste as you go.
I’m a new THM – lost my 1st 7lbs – most of it thanks to your web site – now I see powered donuts – NO WAY, REALLY??? I love donuts – I can’t wait to try them.
Could you suggest on how to make these using a donut pan in the oven? I have a mini one land a regular one) I would use.
Um, just bake the batter in it? 😛 I gave some suggestions for baking in different pans in the Notes section of the recipe.
These are so cute and surprisingly healthy! Love the photos, too 🙂
Thank you!
The simplicity of a powdered sugar doughnut is what makes them so magical!
These do not look like they are supposed to be healthy (which is a good thing!)! I can’t wait to try these, I haven’t made ANY donuts since Trim Healthy Mama… Which means I’ve been craving them for over a year… lol
It’s because I need to buy a donut maker. 😉
Love your posts. Hopefully we can talk donuts soon. Donut maker needed. “Check”. 🙂
I love your website. I saw THM is currently out of Baking Blend. How can you make your own baking blend? Also can you substitute butter for Coconut oil? I am allergic to Coconut anything. I appreciate your help. Thanks, Dale
I haven’t baked with Baking Blend long enough to suggest an alternative made with other flours, I’m afraid. As for the butter and coconut oil, yes, they should basically be interchangeable. 🙂