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. Recipe created by Tracey of The Naked Diabetic
These low carb gingerbread donuts are the perfect cozy treat for the holiday season, or anytime you’re craving warm spices without the added sugar. Soft, lightly spiced, and baked instead of fried, they’re a healthier option that still feels festive and indulgent. Best of all, they’re quick to make and perfectly portioned thanks to a mini donut pan.
Ingredients List
- Ground Ginger
- King Arthur Keto Wheat Flour
- Butter
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
- Baking Powder
- Salt
- Splenda Granulated Sweetener
- Molasses – Blackstrap
- Half and Half Cream
- Vanilla Extract
- Large egg
- Cream Cheese (low-fat – room temperature)
Special Equipment
- Mini Donut baking pan
- Piping Bag with a round piping tip. (2A is a good size)
- small prep-sized bowl – optional for dipping into the coating
Low Carb Gingerbread Donuts Recipe
Diabetic Gingerbread Donuts Recipe
Equipment
Ingredients
- 1 Cup King Arthur Keto Wheat Flour
- ¾ tsp Ground Ginger
- ¾ tsp Ground Cinnamon
- 1 ½ tsp Baking powder
- ¼ tsp Salt
- ⅛ tspq Ground Nutmeg
- ¼ cup Splenda Granulated Sweetener
- 3 tbsp Butter – room temperature
- 1 whole egg – room temperature
- 2 tbsp Blackstrap molasses – room temperature
- ¼ cup Half and half Cream – room temperature
- ¼ cup Cream Cheese – Low-fat, softened – room temperature
- ½ tsp Vanilla Extract
Topping
- 2 tbsp Walden Farms Pancake Syrup
- 1 tsp Cinnamon
- 1 tsp Isomalt granules
Instructions
- Preheat oven to 350 °F (175 C)
- Spray the mini donut pan with non stick Baking spray
- In a large medium-sized mixing bowl, sift the first 6 ingredients.
- In a large mixing bowl, cream the butter until smooth.
- Add the egg and continue mixing.
- Add the molasses, half and half cream, cream cheese and vanilla and continue blending.
- Add the sweetener and mix well.
- Slowly add the dry ingredients, mixing well as you go.
- Fill a large piping bag, fitted with a 2A tip (or similar size) with the batter
- Pipe batter into mini donut pan. Fill each donut mould about half full.
- Bake in oven for about 8-10 minutes or until a toothpick comes out clean.
- Remove donuts from the pan and allow to cool on a wire cooling rack.
Topping
- Allow donuts to cool completely before adding topping.
- In a small bowl mix the Cinnamon and Isomalt granules.
- Brush the top of each donut with a little Walden Farms Syrup and dip the top into the cinnamon mix.
- Shake any excess off back into the bowl.
- Serve and enjoy.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Helpful Tips and FAQs
King Arthur Keto Wheat Flour Substitutions
King Arthur Keto Wheat flour is my first choice for this recipe, but you can also substitute it with Carbalose Flour. Carbalose Flour is a low-carb flour substitute that is made from flour that has gone through an enzyme modification process. It has 80 percent fewer carbs than regular flour but responds better to leavening agents than some other low-carb nut-based flours.
Using Almond Flour or Coconut Flour is also ok, but will yield a denser donut and may change the flavour.
Splenda Alternatives
Feel Free to make adjustments that work for you. I use Splenda Granulated Sweetener whenever possible, as many other sweeteners contain sugar alcohols. I find that sweeteners that contain sugar alcohols adversely affect my blood sugar, so I err on the side of caution when making diabetic-friendly recipes.
If that is not an issue for you and you have a preferred sweetener, feel free to make adjustments according to your own needs and preferences.
Is it important that I use Blackstrap Molasses?
The most common Molasses are light, dark and Blackstrap. Molasses is made from sugar (cane and sugar beet are the most popular). The sugar is boiled down until it turns into molasses. The light molasses is produced after the first boiling and is sweeter. Blackstrap molasses is made after a third boiling. They are the darkest and have a very strong molasses flavour.
Blackstrap molasses is said to be the healthiest of all molasses. Since molasses is made from sugar, we will only use a small amount in our diabetic-friendly recipes.
The blackstrap Molasses’ strong flavour and lower sugar content mean we can use less to get the molasses flavour we need for our Sugar Free Gingerbread Donuts.
Using another type of molasses in this recipe, such as fancy molasses, light or medium molasses, will alter the overall nutritional information slightly.
Glazing Donuts
Once the donuts have cooled, you can glaze them instead of dusting with the cinnamon mixture. Check out an easy recipe for sugar free glaze to add flavours to your glaze.
Storing and Freezing
These low carb gingerbread donuts will last for up to 4 days in an airtight container. For freezing, use a large Ziplock freezer bag with as much air as possible squeezed out, and keep frozen for up to 3 months. For the best results when freezing, do not add the glaze until after the donuts have been thawed.
If your donuts have any moisture on them while thawing, place them on a wire rack and allow them to finish thawing.
I hope you enjoy these delightful Low Carb Gingerbread Donuts. They are a great bite-sized treat with a fresh cuppa!
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.