Ingrédients pour Low Carb And Gluten Free Donuts
- 4 large eggs, separated
- 4 ounces cream cheese, softened
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 cup Splenda sugar substitute
- 2 tablespoons sugar-free syrup
- 2 ounces unsweetened dark chocolate squares
- 1/4 cup heavy whipping cream
- 1 teaspoon butter
- 1 teaspoon vanilla extract
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Comment préparer Low Carb And Gluten Free Donuts
- Preheat oven to 300°F (150°C).
- In a large bowl, beat 4 egg whites with 1/2 teaspoon cream of tartar until stiff peaks form.
- In a separate bowl, whisk together 4 ounces cream cheese (softened), 4 egg yolks, 1 teaspoon baking powder, and 2 tablespoons sugar-free syrup (such as DaVinci's).
- Gently fold half of the yolk mixture into the egg whites using a tall spoon, making a lazy sine wave motion through the batter once. Turn the bowl 90 degrees and repeat.
- Add the remaining yolk mixture and repeat the sine wave motion two more times.
- Divide batter evenly among ungreased, nonstick mini angel food cake pans.
- Bake for 30 minutes, or until lightly golden.
- Remove from oven and let cool completely on a wire rack.
- While donuts cool, prepare the chocolate glaze (see below).
- Once cooled, dip the tops of the donuts into the glaze and drizzle remaining glaze over the bare spots.
- Let glaze set completely before serving.
- Makes approximately 4-6 crullers depending on pan size
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
53g
Carbs
0g
