This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Disclosure: I was given a bag of THM Baking Blend to review but received no compensation for this post and all opinions are my own. Duh. Baking Blend can be purchased through the Trim Healthy Mama Online Store. If you purchase through my link, I get a small commission which at no extra charge to you helps support this site. Thanks!
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.
Go here to see my quick synopsis of THM and see a bunch of helpful links for getting started (and continuing the journey)!
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.
- 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!
Leave a Reply