At only 62 calories per donut, these are a delicious guilt-free treat!
One of the things the kids (and I) missed once I started really trying to eat healthy is Saturday morning donuts. They were a mainstay for us for (probably far too many) years. But these babies are so delicious we don’t even miss the old versions.
Skinny Chocolate Maple Donuts
At only 62 calories each, these are an amazingly delicious, guilt-free treat!
Equipment
- mixing bowls
- sifter
- donut pan
Ingredients
- 1 cup Whole Wheat Pastry Flour, sifted
- 2 tbsp Swerve Granulated Sweetener
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Pure Vanilla Extract
- 2 Egg Whites
- 1 tbsp Melted Butter Cooled Slightly
- ½ cup + 2tbsp Skim Milk
- Chocolate Maple Frosting
- Sprinkles (Optional)
Chocolate Maple Frosting
- 1 cup Swerve Powdered Sugar
- 3 tbsp Cocoa Powder I use Hershey's Special Dark
- 2 tsp Maple Extract
- 3 tbsp Almond Milk
Instructions
For the Donuts
- Pre-heat oven to 350°
- Sift flour into large mixing bowl.
- Whisk in Swerve, cinnamon, salt, baking powder, and baking soda.
- In a separate bowl, gently whisk together egg whites, vanilla, melted butter, and skim milk.*
- Add wet ingredients to the bowl with the dry ingredients. Stir to mix. If the batter is too dry, add a small amount of milk until you have a consistency similar to slightly thick pancake batter.
- Spray donut pan with non-stick spray.
- Fill each donut cup 3/4 full with batter, making sure not to overfill.*
- Bake for 12-14 minutes, or until a toothpick inserted into one of the donuts comes out clean.
- Turn on to cooling rack. I place the rack over the donut pan and flip to remove. If any are stuck, tap the back of the pan.
- Allow to cool for about 5 minutes before frosting.
For the Frosting
- Sift together Swerve and Cocoa. DO NOT SKIP THIS STEP!
- Stir in the maple extract and 2 tbsp. of the almond milk.
- Continue adding the milk one tbsp at a time until you reach the desired consistency. For me, that is usually 3-4 total tbsp. I'm looking for it to be runny enough to where I can dip the donut in and have it coat the top, but not so runny that it will all run off the donut when you set it down.
- I do about 3-4 donuts and then add sprinkles before moving to the next batch. That way the sprinkle will stick to the frosting before it sets.
- Allow frosting to set for about 5 minutes.
- Enjoy!
Notes
* Make sure you let the butter cool a bit before you add it to the egg whites. You don’t want to cook them! I usually add the other wet ingredients to the eggs first, then add in the butter. Whisk gently, you aren’t looking to make meringue, just gently incorporate the ingredients.
*I have this nifty little donut pan filler bottle (is that a thing?) that came with an American Girl baking set my mom got the girls years ago. I’m not sure if they still sell them or not, but it sure makes filling the pan easier!
A note on sifting…DO IT! Don’t skip this step for the flour or the Swerve and cocoa. Using unsifted whole wheat flour will leave you with dense, flat donuts. Yuck! Additionally, the cocoa and Swerve can both have large bits in them that will not incorporate into the frosting and leave you with lumps.