Low Carb Toasted Coconut Donut
In my opinion these Low Carb Toasted Coconut Donuts are the same if not better than Tim Horton's. They have always been my favourite Donuts from Timmies and until recently I thought I would never eat one again since having diabetes it wasn't a good idea for me. So after a few attempts at perfecting these perfect low carb Donuts, I think I did it.
Servings: 8 donuts
- ¼ cup erythritol
- 1 teaspoon vanilla extract
- 2 tablespoon coconut milk
- 3 drops coconut flavouring (optional if you want more coconut flavour)
Preheat oven to 350°F
In a large bowl mix the wet ingredients with a whisk or spatula until well incorporated
Add the dry ingredients and mix until combined
Grease a doughnut pan with coconut oil. You can also spray with coconut oil if you have any on hand (optional)
Add batter to a piping bag and pipe into donut pan. Alternatively you can use a spoon to transfer the batter to the donut pan. Fill each to about ¾ full as the donuts will rise. I only had a 6 donut pan and baked the last 2 separately.
You will know donuts are ready when poked with a toothpick and it comes out clean. Roughly 22-24 minutes as ovens vary.
Remove from oven and allow to cool before assembling with glaze and toasted coconut
2g Net Carbs per donut
I added 3 drops of coconut flavouring to the glaze but this is optional if you want more coconut flavour. I used one on one coconut flavour.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Serving: 1donut | Calories: 205kcal | Carbohydrates: 5g | Protein: 5g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 166mg | Potassium: 99mg | Fiber: 3g | Sugar: 1g