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Less Sugar Baked Donuts

You'll hardly know the difference in this updated, healthier, less sugar version of Baked Donuts.

You'll hardly know the difference in this updated, healthier version of cake donuts. Baked with less sugar and a touch of whole grains, they're the perfect weekend treat!

~by Regan Jones, RD

As co-owner of The Recipe ReDux I was compensated to manage this contest.

 

If you're shocked I'm back with ANOTHER recipe for this Swerve contest, you're not alone. I sorta surprised myself when I made these donuts this morning. 


You'll hardly know the difference in this updated, healthier, less sugar version of Baked Donuts.

The plan was for my husband and youngest son to go get donuts for the family as a Saturday morning treat. My oldest son and I had been doing that some throughout his basketball season. But last night he confessed he didn't really want to get up early to get donuts since there was no game. 

Sleeping in. It's what teenagers do. My kid is not a teenager, or so he isn't by age. But I see these things coming QUICKLY. Sigh.

Anyway, I thought boy #2 and his dad would be up and at 'em to do the donut run, but after the coffee had been enjoyed, everyone was up but nobody seemed to be moving in any direction that looked remotely like donuts would be purchased, I decided to take matters into my own hands. 

You'll hardly know the difference in this updated, healthier, less sugar version of Baked Donuts.

My new found love of a half-sugar/half-Swerve baking combo has set me on fire.

Seriously. I'm not exaggerating.

At this very moment, I have Less Sugar No Bake Chocolate Oatmeal Cookies on hand, the leftovers of today's batch of donuts -- both the cinnamon sugar donuts shown above and these Chocolate Covered Baked Donuts that were the basic recipe below coated in my Less Sugar Chocolate Icing....


You'll hardly know the difference in this updated, healthier, less sugar version of Baked Donuts.

... plus a pan of Less Sugar Whole Grain Bread Pudding in the 'fridge soaking overnight that I'm testing. AND we just finished up a Less Sugar Peanut Butter Pie that's headed to the blog very soon. (I can't wait to share this one with you. It may be one of my all-time faves.)

I KNOW what you're thinking. 

But Regan, it's all still dessert. 

Yep, you're right. It is. And we eat dessert every day. Not all day every day. But every day. I don't believe in a no dessert life, any more than I believe in an all day dessert life.

I also don't believe that there's no room to improve dessert. If I'm able to trim out a little sugar and boost the whole grains, as long as it still tastes sinfully good, I'm gonna keep on keeping on. Being able to turn out a pan of hot and fresh donuts that my oldest son call "one of the best things you've ever made" is the kind of happiness money can't buy. 

Okay, well money can buy the donut pan, Swerve and other ingredients... but you know what I mean. 

I really do hope you'll give these or one of the other Less Sugar Desserts I've shared recently a try. I promise you won't be disappointed.   


 

To see all of the Less Sugar Desserts I've created for this ReDux Contest with Swerve and all the OTHER amazing recipes from my fellow ReDux members, click over here:

You'll hardly know the difference in this updated, healthier, less sugar version of Baked Donuts.

 

You'll hardly know the difference in this updated, healthier, less sugar version of Baked Donuts.


ad: You'll hardly know the difference in this updated less sugar version of Baked Donuts. #thereciperedux
You'll hardly know the difference in this updated, healthier, less sugar version of Baked Donuts.

Less Sugar Baked Donuts

Yield

Makes 1 dozen donuts

Ingredients

  • 1/4 cup (55 g) butter
  • 1/4 cup (50 g) canola oil
  • 1/3 cup (85 g) Swerve, granulated
  • 1/4 cup (50 g) sugar
  • 3 tablespoons (35 g) brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (200 g) all purpose flour (I used King Arthur*)
  • 1 cup (120g) white whole wheat flour (I used King Arthur)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1 cup (225 g) fat-free milk (I used Fairlife)
  • 1/4 cup (55 g) buttermilk
  • Cinnamon Sugar (optional)
  • Less Sugar Chocolate Icing**link below** (optional)

Directions

*This recipe was adapted from King Arthur Flour's Baked Doughnuts recipe.

  1. Preheat oven to 425° F. Coat a 12 donut pan with cooking spray.
  2. In a medium-sized mixing bowl, beat together butter, oil, Swerve, sugars and vanilla until smooth.
  3. Add eggs, beating to combine.
  4. Whisk together flours, baking powder, baking soda, nutmeg and salt. In a separate bowl, combine milk and buttermilk. 
  5. Add flour mixture to butter mixture alternately with the milk, beginning and ending with the flour and beating after each addition, making sure everything is thoroughly combined.
  6. Spoon batter into donut pans, filling about 3/4 full.
  7. Bake donuts for 10 minutes. Remove from the oven, and wait 5 to 7 minutes before turning out onto a cooling rack.

 

For cinnamon donuts: Shake warm donuts in a small paper bag with cinnamon-sugar. 

For chocolate frosted donuts: Prepare Less Sugar Chocolate Icing according to directions. Dip warm donuts into icing, turn to coat both sides and let cool. 

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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org. She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.
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