Low Carb Yeasted Donuts Making Easy Guide

LOW CARB YEAST DONUTS (‘DOUGHNUTS’) OVERNIGHT

Experience the delight of wonderfully soft and fluffy low-carb, yeasted donuts that come with two delectable glaze options: rich chocolate or a classic Krispy Kreme-style glaze. Each donut is under 1.5 g net carbs, making them a perfect guilt-free treat. These donuts are high in protein, giving you a satisfying snack that supports your dietary needs.

They not only look, feel, and taste like traditional donuts but also come without the sugar and carbs, allowing you to enjoy a beloved treat while sticking to your low-carb lifestyle. Additionally, these donuts are sugar-free and can be made dairy-free with simple substitutions, ensuring they fit various dietary preferences.

To achieve the perfect texture, use a stand mixer to knead the dough, ensuring it’s well-developed and stretchy. Allow the dough to rise overnight in your fridge, which enhances the flavor and gives you fresh, delicious donuts ready to be enjoyed in the morning.

With these donuts, you don’t have to compromise on taste or texture. Enjoy the indulgence of a classic donut with the benefits of a low-carb, high-protein treat that fits seamlessly into your keto or low-carb diet. Perfect for breakfast or a snack, these donuts will satisfy your cravings without derailing your healthy eating goals.

INSTRUCTIONS 

• Mix your flour ingredients (lupin flour, vital wheat gluten, and oat fiber) in a bowl and whisk until evenly distributed, then set aside. In another bowl, combine almond milk and water, ensuring the mixture is 80°F. Add this mixture to your stand mixer bowl with instant yeast and sugar (or inulin) and stir gently. Let it sit for 5-7 minutes until foamy bubbles appear, indicating the yeast is active.
• Once the yeast is foamy, add lightly whisked egg yolks and allulose. Using a dough hook, mix on low speed until combined. Add half of the low-carb flour mix and knead on low speed (speed 2) for 2-3 minutes. Add the remaining flour mix and continue kneading on low speed for 8-12 minutes. If the dough sticks to the sides, scrape it down and reposition under the dough hook. The dough should be smooth and stretchy. If it breaks easily, continue kneading for another 1-2 minutes.
• Add kosher salt and softened butter to the dough and knead on low speed until the butter is fully incorporated and the dough is smooth, about 3-6 minutes. Form the dough into a ball, cover with plastic wrap or a kitchen towel, and let it rest at room temperature for 40-45 minutes.
• After resting, roll the dough out to a thickness of 1-1.5 cm. If the dough resists rolling, let it rest for 5 minutes and try again. Cut out donut shapes and place them on a baking sheet. Cover the donuts with plastic wrap or foil and refrigerate for a long, cold rise (8-12 hours).
• In the morning, let the donuts come to room temperature (30-45 minutes). If they haven’t doubled in size, let them rise longer. Heat 1 liter of oil to 300-310°F and fry the donuts in batches for 2-3 minutes on each side until golden brown. Cool on a rack or paper towel before glazing or frosting.
• For glazed donuts, combine melted butter, vanilla, salt, and powdered allulose. Add milk or hot water 1 tablespoon at a time until the desired consistency is reached. For chocolate frosted donuts, melt butter and chocolate chips in the microwave, then stir in warm milk or cream. Dip each donut in the glaze or frosting and let excess drip off. Allow the glaze or frosting to set before eating. Store leftover donuts in an airtight container on the counter or in the fridge for 2-3 days.
• Enjoy your delicious donuts!

NOTES

Note 1: If you don’t have room temperature eggs, you can warm up cold eggs quickly by submerging them in a bowl or large cup of warm water (not hot) for 2-3 minutes. I use this trick every time since I often forget to take my eggs out of the fridge ahead of time!

Note 2: To substitute another fat for butter (for dairy-free or other reasons), slight adjustments are needed based on the fat used. Butter is about 80% fat and 20% water, so you need to adjust the water content accordingly:

• Avocado or Coconut Oil: Add 7 grams of water (since these oils are pure fat with no water content).
• Vegan Butter: Subtract 3 grams of water (I recommend MIYOKO’S cultured, vegan, salted butter sticks as a replacement).

Note 3: Temperature and time significantly affect yeasted doughs. A cold, overnight rise in the fridge slows down yeast fermentation, enhancing flavor. However, you can adjust rise times as follows:

• Quick Rise: Let donuts rise on the countertop for 1.15 to 2.5 hours until doubled in size.
• Shortened Fridge Rise: For flavor without an overnight rise, let them rise in the fridge for 1-7 hours, then bring to room temperature and let rise until doubled in size before frying.
• Extended Fridge Time: Dough can stay in the fridge for 12-18 hours without over-rising. The longer the fridge time, the shorter the room temperature rise before frying.

I made 9 full donuts and about 30 donut holes. Estimated net carbs per serving (1 large unfrosted donut) vary based on the brands used. Allulose is not counted in total net carbs as it doesn’t affect blood sugar.

NUTRITION

• Serving Size: 1 Donut (before frosting)
  Calories: 101.6
  Fat: 4.3 g
  Carbohydrates: 1.4 g net carbs
  Protein: 9.3 g