It is apple picking season here in western New York and that means our local cider mills are in full swing producing apple cider for all the super markets, plus open to the public with fresh baked apple cider donuts. So people were asking for them at the bakery, so I wondered if it was possible to make them keto. I did some research on apple cider and regular baked apple cider donut recipes. Since my keto donuts are so low carb already that adding some apple cider to my donut recipes didn't make them very high in carbs still. And they turned out delicious!!
This donut recipe is very similar to my other donut recipes so for tips and tricks I'd watch my original baked sour cream donut recipe ( https://youtu.be/iy2zTZZbPwk ), it is pretty old though, so be gentle, lol. My vanilla birthday cake donut recipe calls for homemade buttermilk with your unsweetened milk of choice, so I just swapped out some of that for the apple cider. You can also use a whole cup and reduce it down to 1/2 cup but that will add an extra carb per donut. The recipe calls for 6 oz. of liquid so you can also just do 6 oz. of apple cider which would give an extra 1/2 carb per donut.
For all of my recipes I use a 1:1 keto sugar substitute so you can use which ever one you prefer. The brown sugar substitutes can make a difference though, if you have one that has more moisture like regular brown sugar. I use lakanto golden monkfruit/erythritol blend which is more like a granular sweetener that is just a little brown in color. The best advice since I haven't tried using other brown sugar substitutes is to cut back on the liquid a touch to make up for the moisture in the sweetener. One of these days I will get swerve brown sugar into the bakery and test some stuff out.
I used Isopure unflavored whey protein isolate but you can use other protein powders I just can't guarantee they will be the best keto baked good. Whey protein isolate has no lactose in it, if you are worried about that. You can also use a complimentary flavored protein powder, I would just cut back on the sweetener a little bit and spices if using a cinnamon one that has a lot of flavor. If you look at the ingredient list on the protein powder, it lists the ingredients in order of quantity in the powder, so if there is a gum of some kind high on the list I would cut out the xanthan gum from the recipe.
If you want to use something other than coconut flour I know almond and lupin flour can be subbed out but you have to use up to 4x as much. I would start with 3x and gradually add until you get a thick consistency like my dough. I don't particularly like the texture almond flour gives keto baked goods. Lupin flour gives a good fluffy texture but the smell and taste of some brands can be really overpowering for some.
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Keto/Low Carb Apple Cider Donut Recipe
5 oz./160 g/10 Tbs. Softened Butter
144 g/3/4 Cup Golden Monkfruit/Erythritol Blend
48 g/1/4 Cup Classic Monkfruit/Erythritol Blend
2 Eggs (room temp.)
1/2 Cup/4 oz. Apple Cider
1/4 Cup/2 oz. Unsweetened alternative milk of choice
1 tsp. Vanilla Extract (or apple pie if you have it or caramel)
90 g/3/4 Cup Unflavored Whey Protein Isolate
45 g/6 Tbs. Coconut Flour
15 g/3 Tbs. Whole psyllium husk
4 g/1 tsp. Xanthan Gum
4 g/1 tsp. Baking Powder
2 g/1/2 tsp. Baking Soda
4 g/1 tsp. Ground Cinnamon
2 g/1/2 tsp. Ground Nutmeg
Coating:
3 oz./6 Tbs. Butter (melted)
96 g/1/2 Cup Granular Sweetener
1 tsp. Ground Cinnamon
Instructions:
Whip softened butter with the golden and granular sweetener until light and fluffy, scraping down several times
While that is going measure out the apple cider and milk in same container and add extract. Weight/measure, sift and whisk dry ingredients together
Preheat oven to 350 degrees and grease 15 donut molds with spray
Once the butter and sweetener are light and fluffy add eggs one at a time, scraping down between each addition
Then add dry ingredients all at one and mix until well combined, stream in wet ingredients in a steady stream as the mixer is on low
Scape and beat until everything is well combined, place into a piping bag or ziplock bag with a large hole cut into it about 3/4 inch in diameter
Pipe a thick line of batter once around each donut mold, bake for 11-14 minutes turning half way through, while baking melt the butter for the coating and mix the cinnamon and sweetener together
Let cool slightly then remove from pan onto a wire rack brush with butter then dunk into the cinnamon and sugar mixer, swirl around to get more coated, then let cool completely before placing in an air tight container on the counter for a few days or into the refrigerator for a week and a half. Can also freeze for a month or more
Macros 1/15 Donuts:
120 Calories
9 g Fat
18 g Total Carbs
3 g Fiber
13 g Sugar Alcohol
2 g Net Carbs
6 g Protein
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