These sugar-free coconut donuts are delicious. Made with low glycemic index flour, they are perfect for anyone who needs or wants to follow a diet without added sugars (always following their dietary plan). They are great for both breakfast and snacks. These low glycemic index donuts stay soft for days, and once cooled, you can also store them in the freezer to always have a supply ready! But now, let’s stop talking and head to the kitchen to try the recipe!
Other sugar-free and/or low glycemic index recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 164.51 (Kcal)
- Carbohydrates 22.21 (g) of which sugars 0.10 (g)
- Proteins 5.73 (g)
- Fat 10.06 (g) of which saturated 1.01 (g)of which unsaturated 0.68 (g)
- Fibers 4.00 (g)
- Sodium 20.21 (mg)
Indicative values for a portion of 48 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sugar-Free Coconut Donuts
- 1 egg (XL size)
- 1/2 cup water
- 1 cup low glycemic index flour
- 1/2 cup coconut flour
- 3 tbsp stevia
- 1.5 tbsp extra virgin olive oil
- 1 tsp baking powder
Useful Tools
- Food scale
- Bowl
- Spoon
- Donut Pan
Preparation of Sugar-Free Coconut Donuts
In a bowl, pour the egg, stevia, oil, coconut flour, and water, and mix with a spoon until everything is combined.
Add the low glycemic index flour and baking powder to the bowl, and with the spoon, mix them into the rest until you get a smooth and lump-free but very soft mixture.
Oil and flour the donut pan, spoon the mixture into it until finished (these amounts are perfect for 6 donuts).
Preheat the oven to 428°F (220°C), and once hot, bake the coconut donuts; bake for 20 minutes, then remove them and let them cool completely before taking them out of the pan. This way, when cold, they won’t break!
Towards the end of baking, always do the toothpick test because each oven is different; at the end of baking, the donuts should be slightly golden.
