These sugar-free coconut donuts are delicious, also made with low glycemic index flour, perfect for those who need or want to follow a diet without added sugars (always following your own dietary scheme), 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 ready supply! But now, enough talk, head to the kitchen to try out the recipe!
Other sugar-free and/or low glycemic index recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- 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
- 3/4 cup low glycemic index flour
- 3/8 cup coconut flour
- 2 tbsps stevia
- 1 1/2 tbsps extra virgin olive oil
- 1 1/4 tsps baking powder
Useful Tools
- Kitchen Scale
- Bowl
- Spoon
- Donut Pan
Preparation of Sugar-Free Coconut Donuts
In a bowl, pour the egg, stevia, oil, coconut flour, water, and mix with a spoon until well combined.
Add the low glycemic index flour and baking powder to the bowl and mix with the spoon until you obtain a smooth batter without lumps, but very soft.
Oil and flour the donut pan, then spoon in the batter until it’s used up (these quantities are perfect for 6 donuts).
Preheat the oven to 428°F and once hot, bake the coconut donuts; cook for 20 minutes, then remove them from the oven and let them cool completely before removing from the mold to avoid breaking them!
Towards the end of cooking, always perform the toothpick test because every oven is different, the donuts should be slightly golden at the end of cooking.
