Sugar-Free Baked Sour Cream Cake Donuts

Sugar-Free Baked Sour Cream Cake Donuts. Diabetic Friendly.

I have been experimenting with sugar-free recipes lately for my Grandma. She is a type 2 diabetic who really needs to watch her sugar & carb intake. She just spent 3 long weeks in the hospital & now that shes out I’m doing my best to watch her diet so she eats better. The hospital dessert selection for diabetics was pretty limited, they offered sugar free pudding, apple sauce, & sugar-free angel food cake I think.

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Now my Grandma likes okay more like LOVES coffee so I thought I’d make her some donuts to go with her coffee. I love my Wilton Donut Pan & I already have a baked donut recipe that I love so I thought I’d see how that worked with Stevia in the raw (a sugar substitute). I think it turned out pretty good. I was worried that the donuts might not brown or rise after reading the side of the Stevia in the raw package because it said it doesn’t work with all recipes but I didn’t have any issues. The dough was a little bit thicker than with regular sugar but that was the only thing I noticed. When they were still warm I removed them from the donut pan & tossed them in a bowl of cinnamon & Stevia.

Sugar-Free Baked Sour Cream Cake Donuts

 

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Prep time

7 mins

Cook time

12 mins

Total time

19 mins

 

Author: Katie

Recipe type: Breakfast

Serves: 6

Ingredients

• ½ cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup vegetable oil (I used soybean oil)
• ½ cup stevia in the raw (or other sugar substitute)
• 1 cup all purpose flour
• ½ teaspoon baking soda
• ⅛ teaspoon nutmeg (optional, you can also add cinnamon)
• ¼ teaspoon salt
• + cinnamon & stevia for coating (optional)

Instructions

1. Preheat oven to 350. Grease donut pan with oil or cooking spray.
2. Whisk together the sour cream, egg, vanilla, oil, & stevia in a bowl.
3. Add flour, soda, salt, & nutmeg (optional) & stir together until well combined.
4. Fill donut pan with batter (I used a small spoon to scoop the dough into the pan & used the back of the spoon to smooth down the dough).
5. Bake for 12-16 minutes or until the top is springy to the touch & the sides are turning golden brown. Remove from oven & let cool in pan for 5-10 minutes.
6. Once the donuts have cooled down a bit remove them from the pan, place in a shallow bowl filled with cinnamon & stevia, flipping them over so both sides get covered. (I used about ¼ cup stevia + ½ teaspoon cinnamon).

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