Hello and Welcome to Munch on Celery!
While taking Jake for a walk the other day I noticed that people in the area are starting to put up their Christmas decorations. Honestly, is it really that time of year already? (sigh) One house across the street from us strung these huge snowflakes along the front of their house and also hung large blue and silver balls in their fir tree on the front lawn, it looks stunning. I was thinking of our own decorations for the outside and they are pitiful to say the least but never-the-less I will dig them out of storage and wait for a nice day to get them up for the season.
Having pets makes it equally hard to have a tree as the cat just loves to knock things off the lower branches and make off with her prize like a bandit. Not sure what the dog would do but I am sure he would be much like the cat, everything would be like low hanging “toys” for him and he would probably drool at them with anticipation and snitch them off the tree when we aren’t looking and start chewing on them too. I do have a couple of ornamental trees that I will set up on the table and that will have to do for this year.
While thinking about the impending holidays my mind starts to think about what goodies I can bake for the season. I had a strong craving for a donut the other day, not sure why as I don’t really eat donuts but I do like the odd Tim Horton timbit. My search on Pinterest led me to Low Carb Eggnog Donuts and my recipe for today is from Serve Sweeteners.com. I also thought that my post needed some extra oomph and I decided to do a small video shoot showing how to get the donut mixture to the point that they go into the oven. It is my first foray into video editing and I hope that you will like it.
The video (scroll down to end of post and view) does not show the final product as I took a separate picture of them.
One other note: I did have to adjust the recipe for altitude and you may have to as well depending on where you live. There are many great sites that will provide this information for you. The one that I chose was themuffinlady.com I adjusted the flour, liquid and decreased the sugar. Plus if you look close at my finished product the lighter coloured donuts were baked according to the recipe which was 16 minutes. The darker donuts were baked at a full 20 minutes. They both tasted equally good but I do prefer the ones that are baked for 20 minutes. I also have decorated mine with red and green icing.
- 2 cups almond flour
- ½ cup Swerve Sweetener
- ¼ cup whey protein powder
- 2 tsp baking powder
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup sugar-free eggnog
- 2 large eggs
- 1 egg white
- ¼ cup butter, melted
- ¼ tsp vanilla or rum extract
- ½ cup powdered Swerve Sweetener
- 4 to 6 tbsp sugar-free eggnog
- ½ tsp vanilla extract
- Preheat oven to 325F and grease 2 (6-cavity) donut tins well (if you only have one tin, you can bake the donuts in batches).
- In a large bowl, whisk together the almond flour, Swerve, whey protein, baking powder, nutmeg, and salt. Stir in eggnog, eggs, egg white, melted butter, and vanilla or rum extract until well combined.
- Fill muffin tins to almost full and bake 12 to 16 minutes or until edges are golden brown and donuts are just firm to the touch. Remove and let cool 10 minutes, then flip out onto a wire rack to cool completely.
- For the glaze, whisk powdered sweetener with 4 tbsp eggnog and vanilla extract until well combined. Add additional eggnog, 1 tbsp at a time, until a pourable consistency is achieved.
- You can either dip donuts upside down into glaze or pour glaze over top of donuts. Refrigerate until glaze is set.