Sunday church and donuts always went hand in hand when I was growing up. Yesterday we hemmed and hawed about going out to eat after church and decided to come home. While my handsome husband Tom made the eggs and bacon, I made the donuts!
Not just any old donuts, but healthy Cinnamon Donuts with a Browned Butter Frosting. They were to die for! I don’t usually have an issue with portion control, even with healthy treats, but I was sure glad I had my boys home to eat these as I would have been tempted all day…they were that good.
I first learned of Carolyn through the Low-Carbing Among Friends cookbook project. She is a co-author in Volume 1 of the series and editor for Volume 3, the volume in which 35 of my recipes will be featured. I often visit her blog to admire her work, her photography is stunning and her recipes amazing. To be honest, I hadn’t tried any of her recipes, but have many of them bookmarked, until now.
Carolyn’s recent post for healthy Cinnamon Donuts with Brown Butter Frosting caught my eye, I had all the ingredients and knew I had to try them. I made a few adaptations to make them dairy-free and went ahead and made a “trial” batch. I surprised my son with them one morning and he loved them! I couldn’t wait for the weekend to make another batch as a special Sunday morning treat.
I didn’t have to make many dairy-free adaptations…however, for those of us sensitive to dairy, even a bit can cause distress. Carolyn’s original recipe calls for whey protein. Whey is a dairy-derived protein, which means it’s a “no-go” for those whom dairy disagrees with. I substituted the whey with egg white protein and based on my end result, this modification worked.
The original recipe called for almond milk, which I would have used, but had none on hand, so I simply used water. Almond milk, coconut milk, water, all would work here. Finally instead of using butter as the fat in the donuts, I used coconut oil and in the frosting I used ghee. Ghee is made from butter, but the problematic dairy proteins, casein and whey, are removed.
In place of the heavy cream called for in the frosting, a touch of coconut milk worked perfectly. I also added a few drops of stevia to the frosting as I feel it offsets the cooling effect of the erythritol. Oh yeah, and I doubled the cinnamon. I made my test batch with the 1 tsp. Carolyn used and decided I wanted them to be more “cinnamon-ee” so added 2 tsp.
Original Recipe by All Day I Dream About Food
*Adaptations by Healthy Living How To
Prep Time: 5 minutes
Bake Time: 15 minutes
Makes: 6 Donuts
- 1 1/2 c. Almond Flour
- 2 Tbsp. Egg White Protein Powder*
- 2 tsp. Cinnamon*
- 1 1/2 tsp. Aluminum-Free Baking Powder
- 1/4 tsp. Celtic Sea Salt
- 1/4 c. Non-GMO Erythritol Granules
- 2 Large Organic Eggs
- 1/4 c. Water*
- 10 Drops Liquid Vanilla Stevia
- 1/4 tsp. Vanilla Extract
- 3 Tbsp. Coconut Oil, Melted *
- 3 Tbsp. Ghee*
- 7 Tbsp. Non-GMO Erythritol Granules, powdered
- 1 Tbsp. Coconut Milk*
- 1/4 tsp. Vanilla Extract
- 10 Drops Liquid Vanilla Stevia*
- In medium mixing bowl, sift together dry ingredients.
- In a small bowl whisk together wet ingredients, except coconut oil.
- Mix wet into dry and then add coconut oil and mix again.
- Grease well a 6-count donut pan and divide batter evenly.
- Bake at 325°F for 15 minutes.
- Remove from oven and let sit for a few minutes before removing from pan.
- Completely cool donuts on rack before frosting.
- To make the frosting, powder erythritol in coffee grinder.
- Add ghee to small saucepan and melt over medium, heating until ghee is browned.
- Remove ghee from heat and in a small bowl mix with sweetener and extract then stir in coconut milk.