Name: Baked Sugar Donuts: Easy Sugar free recipes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sweetener (erythritol or monkfruit); 2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg; 3/4 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted; 1 cup granulated sweetener (erythritol or monkfruit)

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I used to stare at bakery windows and sigh. Giving up the white stuff often feels like saying goodbye to joy. But I refused to live in a place without donuts. That is the reason I started experimenting with sugar free recipes. You need a treat that tastes real. These donuts are my answer. They are soft and pillowy. They get coated in that crunchy sweetness we all crave. I promise you won’t miss the bakery trip. Most sugar free desserts taste like cardboard or sadness. Not these. I wanted to crack the code on sugar free baking so you can have your cake and eat it too. Or in this case have your donut. Making healthy sugar free desserts shouldn’t require a chemistry degree. You just need a good bowl and a whisk. I bake these on weekends. The kids never guess they are eating sugar free foods. They just see a treat. This recipe fits right in with my favorite collection of sugar free sweets. You can mix the batter in ten minutes. The oven does the hard work. If you search for new sugar free dessert recipes that actually deliver on flavor this is it. Grab your apron. We are making magic happen today without the crash. It is time to bake. We use basic ingredients found in any pantry. No strange powders are needed here. Just pure comfort food made better for you.

Hi, I’m Eleanor. Welcome to Eleanor Cooks! I used to think sugar free recipes meant eating cardboard or flavorless mush. I was wrong. These baked donuts are proof. I started experimenting with sugar free recipes when I realized my sugar intake was getting way too high. I needed a change. But I refused to live in a world without donuts.

You might be hunting for sugar free dessert recipes that taste real. I was too. I missed the soft texture of a fresh bakery treat. So I made my own. These use simple pantry staples. They fit perfectly if you need healthy sugar free desserts for your family. Baking them is simple. You do not need a deep fryer. You just need a mixing bowl and a craving for something good.

I love sharing sugar free foods that bring joy. This recipe is a staple in my kitchen. It shows the best side of sugar free baking. We coat them in butter and sweetener to mimic that donut shop crunch. If you crave sugar free sweets, this is for you. Sugar free desserts do not have to be boring. These are soft and warm. Let’s add this to your list of favorite sugar free recipes.

1) Key Takeaways
2) Easy Baked Sugar Donuts Recipe
3) Ingredients for Baked Sugar Donuts
4) How to Make Baked Sugar Donuts
5) Tips for Making Baked Sugar Donuts
6) Making Baked Sugar Donuts Ahead of Time
7) Storing Leftover Baked Sugar Donuts
8) Try these Breakfast recipes next!
9) Baked Sugar Donuts Recipe
10) Nutrition

1) Key Takeaways

Can you bake donuts instead of frying them?
What is the best sweetener for baking?
How do you store sugar free baked goods?
Why are these better than store bought donuts?

2) Easy Baked Sugar Donuts Recipe

Quick. You mix this batter in minutes. Most people think making donuts requires a whole afternoon. It does not. You just whisk the dry ingredients and pour in the wet ones. It is faster than driving to the bakery.

Easy. You just need two bowls. I hate washing dishes. That is why I love this recipe. You do not need a heavy electric mixer. A simple hand whisk works best. If you can stir, you can make these.

Delicious. They taste like the real deal. My kids devour them. They have no idea these are low carb baked goods. The texture is soft and pillowy. The coating adds a lovely crunch that makes you smile.

Better. You skip the oil and the sugar crash. Frying donuts at home is messy. Your house smells like grease for days. Baking them is cleaner. Plus you feel great after eating them. You get all the comfort without the guilt.

3) Ingredients for Baked Sugar Donuts

All-Purpose Flour: Use standard white flour. It gives the best crumb structure. You can try gluten free blends if you need to. Just make sure it is a one to one substitute.

Granulated Sweetener: Monk fruit is my pick. It bakes just like sugar. These zero calorie sweetener treats rely on good substitutes. Erythritol works well too. Just avoid liquid sweeteners here.

Baking Powder: This gives the rise. Make sure it is fresh. Old baking powder leads to flat donuts. Nobody wants a flat donut. Check the expiration date before you start.

Salt: Balances the sweet. Do not skip it. A little salt makes the vanilla flavor pop. It brings the whole donut together.

Egg: Use a large egg. Room temperature is best. It helps the batter emulsify. If you forget to take it out, sit it in warm water for five minutes.

Milk: Whole milk adds richness. Almond milk works too if you want dairy free. The fat content in whole milk makes the crumb tender.

Vegetable Oil: This keeps them moist. You can use melted butter or coconut oil instead. Oil ensures they stay soft for days.

Vanilla Extract: Pure vanilla is key. Imitation stuff tastes fake. Use the good stuff for the best flavor. It smells amazing while baking.

Butter: For the coating. Salted or unsalted works. I prefer unsalted so I control the flavor. You melt it to help the sweetener stick.

4) How to Make Baked Sugar Donuts

Step 1. Turn on the oven. Heat it to 350°F. Spray your donut pan with non-stick spray. Do this well. You do not want the donuts to stick to the metal.

Step 2. Grab a big bowl. Whisk the flour and sweetener together. Add the baking powder and salt. Whisking dry ingredients ensures there are no lumps.

Step 3. Get a small bowl. Beat the egg and milk. Add the oil and vanilla extract. Whisk it until the egg is fully broken up and mixed in.

Step 4. Pour the wet mix into the dry mix. Stir gently with a spatula. Creating no sugar added dishes is simpler than you think. Stop stirring when the flour disappears.

Step 5. Fill the pan. Use a spoon or a piping bag. A ziplock bag with the corner cut off works great. Fill them about three-quarters full.

Step 6. Bake them. They need about 10 to 12 minutes. Look for light brown edges. Press one gently. It should bounce back.

Step 7. Melt the butter. Dip the warm donuts into the butter. Then roll them in the sweetener. Serve them while they are warm.

5) Tips for Making Baked Sugar Donuts

Do Not Overmix. This is the golden rule. If you stir too much, gluten forms. That makes the donuts tough. You want them soft. Stir just until the ingredients combine.

Grease the Pan. Even non-stick pans can be tricky. Use a spray with flour in it if you have it. Or use melted butter and a brush. Getting the donuts out intact is crucial for a pretty presentation.

Dip While Warm. The coating sticks better when the donut is warm. The heat helps the sweetener cling to the butter. If they cool down too much, pop them in the microwave for ten seconds.

6) Making Baked Sugar Donuts Ahead of Time

You can bake these ahead. I often bake a batch on Sunday. They make a great quick breakfast during the week. Just bake them as directed but do not coat them yet.

Let them cool completely on a wire rack. Then store them in a container. When you are ready to eat, warm them up slightly. Then dip them in butter and sweetener. This keeps the coating fresh and crunchy.

The batter needs to be baked right away. Baking powder activates when it gets wet. So do not mix the batter and let it sit. Preheat your oven first so you are ready to go.

7) Storing Leftover Baked Sugar Donuts

Store leftovers at room temperature. Use an airtight container. They stay fresh for about two days. If you keep them longer, they might get a bit dry.

You can also freeze them. Wrap each plain donut in plastic wrap. Put them in a freezer bag. They last for two months. Thaw them on the counter when you crave a treat.

Avoid the fridge. The cold air makes baked goods stale faster. Only use the fridge if it is very humid in your kitchen. Otherwise, the counter is the best spot.