Some of you may know, my husband is a diabetic and I struggle with candida so sugar free and alternative sweeteners for desserts and baked goods are a big deal in our home. One of my favorites sweeteners is Lakonto Monk Fruit with erythritol. It comes in many forms and you will see it in many of my recipes.
These doughnuts can also be made with coconut sugar (low glycemic) for a riche warm flavor but they won’t be truly sugar free.
They can also be made as pumpkin doughnuts which are especially delicious around the holidays when pumpkin is readily available. If you use pumpkin add 1/2 tsp nutmeg
To make them you will need a doughnut pan, this recipe makes 13- 16 so get a big one.
2 large eggs
1/3 cup apple cider or water
1 cup organic no sugar added applesauce
1 cup monk fruit
1/4 cup Truvia brown sugar
1/2 cup high heat oil like avocado
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
Then add and stir just until blended:
1 3/4 cup whole grain flour like Einkorn or Sprouted Red Fife flour or whole wheat pastry flour
1 tsp baking soda
3/4 tsp sea salt
Spray the pan with oil then scoop the batter into a cake decorating bag with no tip (or plastic bag with corner cut out) and squeeze two rings into each doughnut ring. Bake until tops spring back when you touch them 9-10 minutes.
We do not frost these but you can if you want. Maybe a cream cheese frosting made with monk fruit instead of powdered sugar.
Enjoy these they are a great replacement for high fat, high sugar fried doughnuts.