These donuts are so moist and delicious, and who doesn't love a good excuse to have cake for breakfast! Who doesn't want to be able to have their cake and eat it too? Why do we feel guilty having a slice of cake for breakfast, but when that cake gets served in a donut shape slathered with frosting with a hole in the middle...suddenly it's an acceptable way to have cake and frosting for breakfast? Traditional donuts are basically just empty calories with little, if any, nutritive value. These donuts are good and good for you (that's my story and I'm sticking to it). They are chocked full of good stuff and sweetened with Swerve and liquid stevia. Each donut contains approximately 4.2 net carbs, 2.2 grams sugar and 4.3 grams of protein. Not too shabby for a donut! I hope you enjoy them as much as I do.
With my first batch of donuts I used my Wilton 6-cavity donut pan. Until a few days ago, it was the only one I had and it works very nicely. I was planning to get another 6-cavity donut pan so I can bake a full dozen at the same time instead of in shifts. Last week I ordered the USA Pan 6-well donut pan. I am obsessed with USA pans. They are some of the nicest baking pans I've ever used. My new pan came Monday and I used the new pan to make my second version and batch of donuts. All I can say is "wowza"...I love it. It is a little pricey though compared to the Wilton pan...so if you don't think you will be making donuts very often, the Wilton pan works just fine. But, if you are a donut or bagel freak...it would be worth checking out USA Pan's donut pan.
Now...for the new recipe, which is why you are here. You can find my new recipe for these donuts here: Carrot Cake Donuts w/ Cream Cheese Frosting. You are going to have to pinch yourself while eating them to keep reminding yourself that they really are grain-free, gluten-free and have no added sugar! ;-) Enjoy!