GF Healthy Krispy Kreme Doughnuts
Get to Know this recipe
If you have been to Nashville, you have likely been to Foxes Doughnut Den. It's a staple in this town, and since it's not far down the road from us, we visit frequently. It's a special occasion treat for the youngest family member and a good grade motivator. While I may drive to the location, I generally do not get to participate in the sweet treats, merely trying to limit my sugar intake. Since I have been on IG and am seeing all these great recipes, the doughnut recipes jump out and scream, eat me now! They all look so good dripping with icing. So, we have had fun experimenting and seeing if we can come up with some healthier versions of our favorite flavors. One of those, of course, is the tried and true Krispy Kreme original flavor. It's my daughter's favorite. Just like her chips, she likes the originals. This recipe turned out a winner, and I even ate them for my breakfasts in the morning. I guess you could say I went from zero to doughnut hero!
How to Make
Preheat oven to 350º.
Grease doughnut page with grapeseed oil
In a large bowl, whisk together the dry ingredients
In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and milk.
Slowly mix both the dry and wet ingredients togther.
In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
Add egg whites to mixture and stir until mixed.
Cook for about 8-10 minutes.
Allow to cool completely before glazing.
***Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
***Fill each well 3/4 full without covering the middle section.
For the Glaze:
Just combine all the ingredients in a medium bowl and mix until smooth. Add just enough milk to make thin icing. Once the donuts are dipped halfway in the icing take them out, turn them icing side up, and place them on a cooling rack set inside a baking
1 1/4 cups GF Tapicoa Baking Flour
¼ tsp baking soda
1½ tsp baking powder
¼ tsp salt
⅔ cup swerve
8 tbsp vegan butter melted and cooled
1 tsp vanilla
2 eggs whites separated
1 cup almond, coconut milk or oat milk
1 1/2 cup powdered sugar