Sugar-Free Baked Sour Cream Cake Donuts
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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)
  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).