Flax mean doughnut recipe

Filed under: Low-carb Recipes — Tags: — @ January 16, 2006

Laura Dolson does it again, this time creating doughnuts from flax meal and/or buttermilk if that tickles your fancy.

* 1 cup flax meal
* 1 cup almond meal
* 1 T baking powder
* 1/4 t salt
* 1 and 1/4 t nutmeg
* 1 t cinammon
* Artifiical sweetener – 1 cup “sweetening power” – zero carb (such as liquid) preferred
* 1/2 cup (I stick) butter, melted
* 4 eggs, beaten
* 1/2 cup plus 2 T water
* 1/2 cup powdered Splenda
* 2 t cinnamon
* 2 T melted butter


Preheat oven to 350 F. Butter muffin pans (makes 12 “regular” sized muffins)

1. Mix dry ingredients well.

2. Add eggs, melted butter, water, and liquid sweetener (if that’s what you’re using).

3. Fill muffin cups a bit over half way.

4. Bake for about 20 minutes, until the tops are golden brown.

5. Cool until you can handle them, then dip the tops in the melted butter followed by the Splenda/cinammon mixture.

Each muffin has 1.5 gram effective carbohydrate plus 4 grams fiber. (This is assuming half a gram of carb for the topping.)

Buttermilk Version: Switch out 1/2 cup buttermilk for that much of the water. Substitute 1 teaspoon baking soda and 1 teaspoon baking powder for the baking powder in the regular recipe. This adds half a gram of carb to each muffin.

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