These fluffy little bite sized donuts are so good, you won’t believe they are 97% sugar free! Who says you can’t eat donuts when you’re counting your macros? Delicious enjoyed hot on their own or go nuts with different toppings. The options are endlesss…
MAKES: 55 mini donut bites
You will need
Digital kitchen scales
1 box Noshu 97% Sugar Free Chocolate Cupcake Mix
For the donuts
150 g Noshu 97% Sugar Free Chocolate Cupcake Mix
100 g gluten free flour
2 tsp baking powder
½ tsp cinnamon
40 g butter, melted
2 extra large eggs
4 tbsp milk
Enough canola oil to fill a medium saucepan about 1/3 of the way full, with at least 5cms of height. For a medium sized pot, we used about 750mls.
Preheat oil in a saucepan on medium-high heat until oil reaches about 180°C-190°C. You’ll know the oil is hot enough when you place a wooden skewer or spoon into the oil, and it bubbles around the wood.
In a medium bowl, mix together the cupcake mix, gluten free flour, baking powder and cinnamon with a wooden spoon. Then make a ‘well’ in the centre and add in butter, eggs and milk. Mix until batter is smooth.
Place mix into a piping bag fitted with a size 13 round nozzle, or a zip lock bag and snip a 1.5cm diameter off one corner.
Once oil is at temperature, hold you bag of dough above, but close to the oil to avoid splashing. Pipe about 2cms of dough before cutting off with kitchen scissors. Cooking 8 at a time, allow donuts to cook for about 2 minutes on each side until beautifully golden brown. Using a fork, scoop out donuts and allow to cool slightly on a plate lined with paper towel.
Enjoy donuts warm, or cool with any toppings you’d like!
Cinnamon icing sugar:
Mix the sachet of Noshu 98% Sugar Free Vanilla Cupcake Frosting Mix with 2 tsps of cinnamon and sprinkle over donuts.
Mix the sachet of Noshu 97% Sugar Free Chocolate Cupcake Frosting Mix with 2 tbsps of milk to create a beautiful glaze for your donuts.
Check out our amazing Noshu low sugar caramel sauce here
Keep refrigerated in an airtight container for one week, or frozen for up to 3 months.