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Low-carb maple bacon doughnuts

I began writing All Day I Dream About Food after coming face to face with diabetes. I refused to give up my passion for baking and cooking, I just had to find new ways to do it.

Craving a healthier maple bacon doughnut? These low-carb donuts are baked and have no added sugar.

Low Carb Maple Bacon Donuts

Maple bacon doughnuts, can breakfast get any better? Maple and bacon are a delicious combination and everybody loves a good doughnut. But let's face it, it's not exactly the healthiest breakfast. At least, not the maple bacon doughnuts you buy at your local doughnut shop. Full of sugar and gluten, they certainly don't fit into a low-carb or gluten-free lifestyle.

Or do they? These low-carb maple bacon doughnuts are made with almond flour and coconut flour and contain no added sugar. Skip the maple syrup and make a delicious glaze with maple extract, and then sprinkle with some crisp chopped bacon bits. Now you've got yourself a delicious low-carb breakfast treat.

Low Carb Maple Bacon Donuts

Low-carb maple bacon doughnuts

Ingredients:

Doughnuts:

  • 1-1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup unflavored whey protein powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 cup butter, softened
  • 1/2 cup Swerve sweetener or other erythritol-based sweetener
  • 2 large eggs, room temperature
  • 1 teaspoon maple extract
  • 1/4 teaspoon stevia extract
  • 1/2 cup unsweetened almond milk

Topping:

  • 3/4 cups powdered Swerve Sweetener
  • 3 tablespoons unsweetened almond milk
  • 3/4 teaspoon maple extract
  • 8 pieces bacon, cooked crisp and chopped

Directions:

  1. Preheat oven to 325 degrees F and grease a standard doughnut pan well. You will need to bake the doughnuts in batches unless you own two doughnut pans.
  2. In a medium bowl, whisk together almond flour, coconut flour, protein powder, baking powder, salt and xanthan gum.
  3. In a large bowl, beat butter with sweetener until well combined. Beat in eggs, maple extract and stevia extract.
  4. Beat in half of the almond flour mixture, then beat in the almond milk. Beat in the remaining almond flour mixture until well combined.
  5. Fill the cavities of the doughnut pan about 3/4 full, smoothing the top of the batter. Bake 14 to 18 minutes, or until edges are golden brown and top is firm to the touch.
  6. Let cool in pan at least five minutes before turning out onto a wire rack to cool completely.
  7. Repeat with remaining batter. You should get 12 to 14 doughnuts.
  8. For the glaze, whisk sweetener, almond milk and maple extract together in a shallow bowl.
  9. Dip cooled doughnuts into glaze (alternatively, you can spread glaze over tops of doughnuts).
  10. Sprinkle with chopped bacon and let set about 15 minutes.
Nutritional analysis per doughnut: 214 calories; 19 grams fat (75.2 percent calories from fat); 7 grams protein; 6 grams carbohydrate; 3 grams dietary fiber; 60 milligrams cholesterol; 353 milligrams sodium.

Low Carb Maple Bacon Donuts

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