These donuts are a new version from my Plain Donuts With Butterscotch Icing, Low Carb, Keto – are butterscotch glazed, low carb, keto friendly, wheat free, gluten free, sugar free, and utterly delicious!
Unlike the old ones, these are NO SUGAR ADDED and less coconutty.
- 1/3 cup unflavored, unsweetened Whey Protein Powder (I use Raw Grass Fed Whey)
- 3 tsp Laird Superfood Non-Dairy Coffee Creamer Vanilla
- 1/4 cup Cup4Cup grain free, gluten free flour
- 1/2 stick of organic, pasture raised butter or French salted butter
- 1/4 tsp sea salt or other non-table salt (if you’re new to something other than Morton’s try the Limited Edition Artisan Salt Sampler from Saltworks)
- 1/4 tsp baking soda
- 5 medium (or 4 large) organic, pasture raised eggs
- 1/4 cup organic coconut oil (like Nutiva Organic Virgin Coconut Oil or Trader Joe’s brand)
- 1/4 cup non-sugar sweetener (I use Nourished Granular Monk Fruit Sweetener with Erythritol , which is a great 1:1 replacement for sugar)
- 1/3 cup non-sugar sweetener as above
- 1/3 cup organic heavy cream
- 1/3 cup organic butter (1 stick)
- 1/2 tsp finely ground salt
- 2 tsp pure organic bourbon vanilla OR 1 tsp each of your favorite vanilla AND Heilala Breakfast Vanilla
Preheat the oven to 350 degrees Fahrenheit. Warm the coconut oil so it becomes liquid. I throw the butter in a dish during the preheating oven and as it becomes liquid, add the coconut. Then mix all the ingredients in a countertop mixer (like my KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White from Amazon). Fill each well of the donut mold up to the just below the top of the center hole piece (like these Wilton 2105-1620 6 Cavity Nonstick Donut Pans (2 Pack) from Amazon). Bake for 15-18 minutes then take out.
Place a sheet of wax or parchment paper under a cooling rack. Turn the molds over to place the donuts on the cooling rack OR directly on parchment paper.
In a small saucepan over medium heat, throw in the butter. Once the butter is melted, stir in the sugar and whisk for a minute or two until well blended. Next, whisk in half of the cream (1/6 cup). Bring to a boil and then turn down the heat to medium-low and cook for 3-4 minutes. Stir often with the whisk and you will notice that the texture will change slightly as the mixture cooks.
Turn off heat and remove the pot from the stove. Stir in the remaining 1/6 cup heavy cream, bourbon vanilla, and salt.
Immediately pour the butterscotch sauce into a small glass jar.
Spoon the butterscotch on the donuts. Eat hot (BEST) or let them cool and enjoy!
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