In a spur of the moment decision, I bought a 32-oz container of unsweetened applesauce. I’ve used it a couple of times to make these breakfast bars, and I made a dessert sauce with them. (Recipe for that coming soon.) I’ve even added it to a hot cereal, like this one. But I still have more applesauce.
I decided to make these deliciously-tempting applesauce donuts with another portion of the fruity sauce. They’re easy to make and they come out tender and tasty. They don’t rise as much as I’d like, but they’re still a nice breakfast treat. At a little less than 3 net carbs per donut, you could splurge with two if you’d like. For me, one fills me right up.
Applesauce Donuts
1 cup Low Carb All Purpose Flour
2 tablespoons Coconut Flour
1/2 cup Sugar Substitute
1 teaspoons Baking Powder
1/2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoon Salt
1/2 cup Cinnamon Apple Sauce
1/3 cup Unsweetened Almond Milk or Coconut Milk
1 Eggs, Lightly Beaten
1/2 teaspoon Vanilla
1/2 Tablespoon Butter, Melted
FOR THE GLAZE:
1/2 cup Powdered Sugar Substitute
½ teaspoons Maple Extract
1/2 tablespoon Unsweetened Almond Milk or Coconut Milk or 1 teaspoon Cream with 1/2 teaspoon Water
Preheat oven to 325 F.
Add the flour, coconut flour, sugar substitute, baking powder, cinnamon, nutmeg and salt to a large bowl and mix together with a whisk.
In a smaller bowl, add the applesauce, almond or coconut milk, egg, vanilla, and butter and combine using the whisk.
Make a well in the dry ingredients and gradually pour the wet ingredients in while you stir to mix. Beat until it is combined and you have a smooth batter. You may need to add another 3 to 4 tablespoons of water, depending on how much liquid your coconut flour absorbs. The batter should be easily spoonable, but not too runny.
Use grease or butter or baking spray to coat two 6-well each donut pans. Spoon 2 tablespoons of batter into each donut ring. Fill the rings half-full.
Put the pans in the middle of your oven and bake for 15 to 18 minutes. Donuts will be a light brown. If they are getting a darker brown around the edges, they are done.
Remove donuts and let them cool for about 10 minutes. Invert the pans over a wax paper covered baking pan or other surface. The donuts should fall out. If an don’t, try to encourage them by gently rocking them in the pan. If it still won’t release, then use a plastic knife to slide down and loosen the stuck donut.
You can place them on a wire rack to cool or leave them on the wax paper-covered surface.
Make the icing:
Put the powdered sugar substitute, maple syrup, and milk, adding a little at time, in a soup-sized bowl. Whisk until the glaze is smooth and about the consistency of syrup.
Dip each donut in the glaze to coat the top, then put them back on the rack or wax paper to dry for a few minutes.
Eat while fresh out of the oven or put them in an air-tight container and storage bag once the icing is completely dry. The donuts are okay for 2-3 days on the counter, then refrigerate.
Makes 12 donuts.
Note: A single donut can be warmed in a microwave oven for about 10 seconds.
