Sukurin Gold
This is the best low carb substitute for brown sugar that I’ve ever found. It really gives that rich, deep molasses flavor. I avoid products like Truvia brown sugar and Splenda brown sugar as each contain somewhere around 6g carbs which is far more than I could fit into my macros. Sukurin gold is primarily erythritol and when I tested it myself I didn’t see any bump in my blood glucose. If you dont have any a small amount of sugar free maple syrup in the bottom of each doughnut well.
This is the best low carb substitute for brown sugar that I’ve ever found. It really gives that rich, deep molasses flavor. I avoid products like Truvia brown sugar and Splenda brown sugar as each contain somewhere around 6g carbs which is far more than I could fit into my macros. Sukurin gold is primarily erythritol and when I tested it myself I didn’t see any bump in my blood glucose. If you dont have any a small amount of sugar free maple syrup in the bottom of each doughnut well.
Milk
Use whichever low carb milk taste best to you and fits in with your diet.
Use whichever low carb milk taste best to you and fits in with your diet.
Almond
Flour
Make sure
you're using a blanched, finely ground almond flour, it will ensure your baked
goods have the fluffy texture more similar to to products made with wheat flour.
Brands I recommend include Bob's Red Mill, Honeyville, Nature's Way (I can find this locally at Walmart)
Brands I recommend include Bob's Red Mill, Honeyville, Nature's Way (I can find this locally at Walmart)
Erythritol
This is
my preferred granular sweetener and one of the only sweeteners I've found with
a good texture, that isn't bitter and doesn't raise my blood glucose. You can
substitute your preferred sweetener but you'll have to taste the batter and
adjust for sweetness.
Low carb brown sugar pecan pumpkin doughnuts
prep time: 10 MINScook time: 18 MINStotal time: 28 mins
ingredients:
1 cup almond flour
2 Tbsp of melted ghee or browned butter (use vegan butter for dairy free)
1/4 cup unsweetened almond, coconut or macadamia milk
2 eggs
1 Tbsp baking powder
1 tsp psyllium husk powder
3 Tbsp Sukrin Gold
3 tbsp erythritol
1/2 cup canned pumpkin
1 cup whole pecans, chopped
instructions:
1. Set your oven to 350 degrees Fahrenheit
2. Grease your doughnut pan wells lightly with coconut oil, butter or a spray of coconut oil
3. Combine the chopped pecans with Sukurin and divide the mixture evenly in the bottom of the doughnut pan.
4. Mix the remaining ingredients together and whisk until just combined
5. Pour the mixture over the pecan mixture and tap your pan on the counter to level the doughnuts and remove any air bubbles
6. If you're using a silicone doughnut pan place it on a cookie sheet or baking pan for stability.
7. Bake for 15-20 minutes, until the doughnuts are set or a toothpick comes out dry.
Created using The Recipes Generator
EQUIPMENT
I baked
these in mini doughnut pans, each mini doughnut was very filing on its own but
if you have a bigger doughnut pan feel free to use it, you might just have to
fiddle with the baking temperature. If you dont have a doughnut pan this recipe also makes good
muffins. If you're going to make muffins, instead of sprinkling the sugar and
pecan mixture on the bottom, fill the wells with the muffin mixture then
sprinkle that mixture on top.
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