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Creating Traditions. Keto Apple Donuts

Creating Traditions. Keto Apple Donuts

Victoria Siegel

Growing up in the midwest, apple picking in the fall became a favorite memory of fall. With the magical colors around us, the bright apples and incredible smell just overtook the senses. I wanted to recreate this in our first family tradition to celebrate the changing season of fall.

While it may be a little soon for my little guy to eat these, it is never too early to start getting good at a new family staple! :P

Also, in case you need more reason to put the effort to make your own donuts, see Peter Attia’s story about Monkey Biscuits! It may be tempting to reach for the store bought ones, I they tend to be the epitomy of crack that makes most humans and animals sick! Fried sugary dough is about the worst thing you can put in your body!

Best Alternative to Almond Flour

  • Dry Donut Ingredients:

  • Wet Donut Ingredients:

    • 2 Eggs

    • 2 Tbsps (30g) vanilla almond milk, unsweetened

    • ½ Tsp (2g) apple flavoring - The only non-real ingredient (i have been playing with real apples

    • 2 Tbsps (32g) salted butter, melted (ghee works too)

  • Donut Cinnamon Spice Topping:

    • 4 Tbsps (48g) Granulated Swerve

    • 1 Heaping tsp (7g) ground cinnamon

    • Pinch of allspice

    • Pinch of nutmeg

INSTRUCTIONS

  1. Preheat the oven to 350 F.

  2. In a large mixing bowl, combine all of the dry ingredients.

  3. Then, Set the dry ingredients aside, and in a smaller mixing bowl combine all of the wet ingredients.

  4. Mix until thoroughly combined, and then pour the wet ingredients into the dry ingredients.

  5. Once combined, slowly pour the wet ingredients into the mixing bowl with the dry ingredients.

  6. Then, use a spatula to mix the ingredients together until a thick batter forms.

  7. Now, coat a donut tray with cooking spray, and fill each of the slots about three-quarters of the way full with batter.

  8. Make sure to evenly distribute the batter between the slots, and then bake the donuts for 12 to 15 minutes.

  9. Check them at 10 minutes if it's is your first time making them. And then keep checking them at the 12 minute mark, and the 15 minute mark - if need be.

  10. When they are ready to be removed from the oven, they will be golden brown on top, and they will also be solid around the edges, pulling away from the circles on the donut tray.

  11. Once they're done, allow them to completely cool before trying to remove them from the donut pan.

  12. Then, while the donuts are cooling, make your topping for them.

  13. In a shallow dish add the topping ingredients - the Granulated Swerve, cinnamon, allspice, and nutmeg - and mix them until combined

  14. Now, take a cooled donut and lightly spray the top of it with cooking spray.

  15. Immediately place the sprayed side into the topping mix.

  16. Do the same process for the other side of the donut. And for the best results, repeat the spray and cover process a couple of times per donut.

  17. Repeat this process with all of the donuts, and serve.

  18. Store the donuts in an air-tight bag or container for up to a week.

Notes: You can core the apples and slice vertically into doughnut-size rings, and place in the center of the apples. or bake and mash as sweetener.

Egg Free Apple Donuts with Apple Sauce instead of vinegar

FOR THE DONUTS:

  • 2 cups (240g) all-purpose flour, spooned and leveled

  • 1/2 cup (100g) granulated sugar

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1–1/2 tsp apple pie spice

  • 1/2 tsp kosher salt

  • 1/2 cup (158g) unsweetened applesauce

  • 1/4 cup (60g) olive oil

  • 3/4 cup (180g) milk (or almond milk)

  • 1 Tbsp (15g) pure vanilla extract

FOR TOPPING:

  • 4 Tbsp (57g) unsalted butter, melted and slightly cooled ²

  • 1/2 cup (100g) granulated sugar

  • 1/2 tsp ground cinnamon or pie spice

Preheat the oven to 400℉. Grease two donut pans with butter or baking spray. Set aside.

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, apple pie spice, and salt until combined. Set aside.

  2. In another mixing bowl, whisk together the applesauce, olive oil, milk, and vanilla until smooth and combined.

  3. Fold the applesauce mixture into the dry ingredients, until just mixed and no streaks of flour remain.

  4. Transfer the batter to a large piping bag (or a ziploc bag), snip off the corner, and pipe the batter into the donut pans. Each donut mold will be filled almost to the top.

  5. Bake until golden brown, and a toothpick inserted into the center of each donut comes out clean, about 10-12 minutes.

  6. Remove from the oven and let cool in the pans for 10 minutes before transferring to a baking rack to cool.

  7. When the donuts are cool enough to handle (15 minutes or so), add the melted butter and cinnamon-sugar mixture to two small shallow bowls.

  8. Dip each donut in the melted butter followed by the sugar topping until well-coated. Enjoy!!


Donut Bites:

Coating:

  • 1/4 cup Swerve Sweetener

  • 1 to 2 tsp cinnamon depending on how cinnamon-y you like it!

  • 1/4 cup butter melted

Instructions

  • Preheat oven to 325F and grease a mini muffin pan very well (Use a 24 cavity mini muffin pan).

  • In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, cinnamon, and salt. Whisk in eggs, water, butter, apple cider vinegar, and apple extract until well combined.

  • Divide the mixture among the wells of the prepared mini muffin pan (you may need to work in batches if your muffin pan only has 12 cavities). Bake 15 to 20 minutes, until muffins are firm to the touch. Remove and let cool 10 minutes, then transfer to a wire rack to cool completely.

  • In a small bowl, whisk together the sweetener and cinnamon. Dip each donut bite into the melted butter, coating completely. Then roll each donut bite into the cinnamon/sweetener mixture.

Cinnamony-y Apple cider donuts

For the cinnamon 'sugar' coating

  • 3 tablespoons unsalted grass-fed butter melted

  • 1/4-1/2 cup allulose xylitol or sweetener of choice, to taste

  • 1-2 teaspoons ground cinnamon I use 2 tsp!

Special equipment

INSTRUCTIONS 

  • Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a donut or muffin pan.

  • Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.

  • Add sweetener, molasses (optional) and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy, thicker and lighter in color. With the mixer on, add in the apple extract, apple cider vinegar and butter.

  • Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix!).

  • Transfer the batter into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag roughly 1 inch wide. Pipe out dough onto donut pan, wet your finger tip and smooth out where the ends meet (for a more even rise).

  • Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The donuts will collapse a tad post bake bit, but don't sweat it.

  • Allow to rest in pan for 10 minutes before removing. Brush with melted butter and sprinkle with cinnamon 'sugar' coating.

  • Store them at room temperature in an airtight container for 3 days.

Minimal Sweetness, AND APPLE SAUCE

INGREDIENTS

  • 1 large egg

  • 1/2 cup whole milk

  • 2 tablespoons butter (melted and slightly cooled)

  • 1/2 cup applesauce

  • 1 teaspoon vanilla

  • 1 tablespoon maple syrup

  • 1 cup whole-wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

Cinnamon-Sugar Topping (optional

  • 1 teaspoon unsalted butter (melted and slightly cooled)

  • 1 tablespoon sugar

  • 1/2 teaspoon cinnamon

INSTRUCTIONS 

  • Preheat the oven to 400 degrees F and grease a standard donut pan with nonstick spray.

  • Add the egg, milk, butter, applesauce, vanilla, and maple syrup to a medium bowl. Stir well to combine. Stir in the rest of the ingredients and spoon into prepared donut pan, filling each full. (You'll use a heaping ¼ cup batter in each.)

  • Bake for 14-16 minutes or until lightly golden brown around the edges and a cake tester inserted into the center comes out cleanly.

  • Let cool in pan for about 2 minutes, then turn out onto a wire rack to cool.

  • Optional Cinnamon-Sugar Topping: Add the cinnamon and sugar to a bowl and stir to combine. Brush the top of each donut with a little butter. Invert the donut and rub gently into the cinnamon sugar mixture to coat.

  • Serve warm or at room temperature.

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