Doughnut, Darling

One of the things I've really been missing since we switched to the ketogenic diet are doughnuts. I know I'm not the only one; all my kids have wished for them at some point. It's not like we ate doughnuts all the time before, although if I'd known our son would get Type 1 Diabetes I would have gotten them more often while we still could! We did have them every so often, however. Luckily for me, I prefer cake doughnuts to the yeast-raised kind, most likely due to my Midwestern upbringing. Cake doughnuts are the prevalent recipe in the Midwest and yeast-raised, like the famous Krispy Kreme or Cafe Du Monde are iconic in the South. The reason I say I'm lucky is, as far as I can see, the yeast-raised are impossible to replicate without using wheat.

I've been messing around with doughnut recipes and I think I've gotten pretty to close to a regular cake doughnut. These do require a couple things for success: a silicone doughnut pan and Vital Wheat Gluten. Wheat Gluten is the protein found in wheat. It helps make baked goods elastic, like regular wheat products and has very few carbs. If you have Celiac Disease you will have to substitute eggs or something else. The original recipes I found for doughnuts were either too eggy or tasted very dry. I added butter for moisture, but it does make the doughnuts very apt to crumble. If you want a sturdier doughnut you can replace the butter in my recipe with heavy whipping cream or eggs. I was the only one who found that dough too dry; everyone else loved it! I'm at my lowest weight in two years, and if I can lose that much while eating doughnuts for dinner I'll take it!

Keto Chocolate Doughnuts
Makes 6
Dough:
3 TBSP Unsweetened Cocoa Powder
3 TBSP Coconut Flour
3 TBSP Almond Flour
6 TBSP Vital Wheat Gluten
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 cup Monkfruit Granulated Sweetener
1/2 tsp Salt
7 TBSP Sour Cream
3/4-1 cup Unsalted Butter, softened

Frosting:
1/4 cup Powdered Monkfruit Sweetener
1 TBSP Unsweetened Cocoa Powder
2 TBSP Heavy Whipping Cream
1/4 tsp Vanilla Extract
1.5 TBSP Water

Mix all frosting ingredients until smooth and set aside. The frosting will firm up and become the texture of chocolate mousse. Preheat oven to 300 degrees. Grease a doughnut pan well with butter or coconut oil. Mix all dry ingredients for doughnut dough. Add sour cream and 3/4 cup butter. The dough should seize together into a ball. If it resembles coarse crumbs keep adding butter as needed until it makes a smooth ball of dough. Bake 10-15 minutes or until the edges of the doughnuts just begin to pull away from the pan. Do not over-bake. Cool the doughnuts completely in the pan and then turn out onto a platter. Frost with the frosting very gently (in my quest to make these moist I made them quite fragile) and add sprinkles if desired. I can't find Keto sprinkles, so I just add a tiny bit because my youngest always requests them!

Keto Apple Dumpling Doughnuts
Makes 6
Dough:
6 TBSP Coconut Flour
3 TBSP Almond Flour
6 TBSP Vital Wheat Gluten
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 cup Monkfruit Granulated Sweetener
1/2 tsp Salt
1/2 tsp Cinnamon
7 TBSP Sour Cream
3/4-1 cup Unsalted Butter, softened

Topping:
3 apples, cored and diced
1/4 cup Unsalted Butter
1/4 cup Granulated Monkfruit Sweetener
1 tsp Vanilla Extract
1/4 cup Water
1 tsp Cinnamon
Powdered Monkfruit Sweetener, for sprinkling

Make topping: melt butter and add apples. Stir to coat. Lower heat to Med-Low and add all other ingredients. Simmer, stirring occasionally, until topping is soft. Mash with a spoon or potato masher until the topping is the texture of chunky applesauce. Remove from heat and set aside. Heat oven to 300 degrees. Grease a doughnut pan well with butter or coconut oil. Proceed as with the chocolate doughnuts: Mix all dry ingredients for doughnut dough. Add sour cream and 3/4 cup butter. The dough should seize together into a ball. If it resembles coarse crumbs keep adding butter as needed until it makes a smooth ball of dough. Bake 10-15 minutes or until the edges of the doughnuts just begin to pull away from the pan. Do not over-bake. Cool the doughnuts completely in the pan and then turn out onto a platter. Cover each doughnut with topping very gently (in my quest to make these moist I made them quite fragile). Sprinkle with powdered confectioners monkfruit.

We were so excited about these we had them for supper one night. The kids were thrilled! I never have understood why doughnuts are acceptable as a meal for breakfast only. I'm sorry it took me so long to get this posted. Both kids had a little stomach bug last week and I got it over the weekend. Today I had one home from school with a cough and runny eyes and sore throat. I had a Parent-Teacher Conference with his teacher and when I got there she was taking cough drops for the same thing. I took a bunch of ImmuPro and Inner Defense supplements when I got home, because I sure can't afford to catch another illness! Those are some Young Living products I really recommend.

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