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You can enjoy your favorite treat without the extra calories with these Low Calorie Donuts! They’re baked, not fried, and are better than cake donuts from a donut shop.
These low calorie donuts are a twist on regular donuts. They’re baked donuts, that go great with your morning coffee.
You can choose to glaze them with a light glaze or a rich dark chocolate topping! The calorie count per donuts is low at only 62 calories each!
Why You’ll Love This Recipe
If you’re craving homemade donuts, but want fewer calories, this baked donut recipe is perfect! These fluffy donuts will become one of your new favorite recipes, especially if you’re watching your calorie intake.
This low calorie donut recipe is made with simple ingredients and is the perfect breakfast or great snack. If this sounds good to you, be sure to also check out my low calorie cinnamon rolls.
Ingredients You Need
All-purpose flour: Provides structure and that familiar cakey texture.
Granulated sugar substitute: Use a sugar substitute like Swerve Granular or Monk Fruit sweetener. You can also use maple syrup.
Baking powder & baking soda: These leavening agents make the donuts rise and become fluffy and light.
Salt: A pinch of salt enhances flavors and balances sweetness.
Unsweetened applesauce: Adds moisture without adding fat.
Low-fat milk: Almond milk, coconut milk or soy milk can also be used for a dairy free option.
Egg: Provides structure and binding.
Vegetable oil: A small amount adds moisture and helps achieve that tender crumb. You can also use olive oil.
Vanilla extract: Adds depth and warmth to the overall flavor profile.
Optional glaze:
Option 1 (Powdered Sugar Substitute + Water): Creates a glaze that coats the donuts with sweetness.
Option 2 (Melted Dark Chocolate): For the chocoholics, this option adds decadence and depth for that serious sweet tooth.
Step By Step Photos
Whisk together dry ingredients.
Add wet ingredients to dry.
Pipe batter into donut pan.
Mix together the wet ingredients.
Stir until combined.
Bake!
How To Make Baked Donuts From Scratch
Step 1. Preheat and prep: Preheat your oven to 350 °F and grease a donut pan.
Step 2. Mix dry ingredients: In a bowl, whisk together all-purpose flour, sugar substitute, baking powder, baking soda and salt.
Step 3. Combine wet ingredients: In another bowl, mix applesauce, low-fat milk, 1 egg, vegetable oil and vanilla extract.
Step 4. Combine wet and dry mixtures: Gradually add wet ingredients to dry ingredients, stirring until just combined. Avoid overmixing.
Step 5. Pipe batter into pan: Transfer batter to a piping bag or ziplock bag, and pipe into the greased donut pan, filling each mold about ⅔ full.
Step 6. Bake: Bake in the preheated oven for 10-12 minutes or until a toothpick comes out clean.
Step 7. Cool: Let donuts cool in the pan for a couple of minutes, then transfer to a wire rack to cool completely.
Step 8. Prepare glaze: If desired, prepare the glaze of your choice (option 1 or option 2) and dip the cooled donuts into the glaze. Let them sit for a few minutes to set.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Different Types of Glazes
Feel free to get creative with your glazes. You can use a yogurt-based glaze, a fruit puree drizzle, a lemon glaze, a maple cinnamon glaze, or any other glaze you like.
Tips
When combining wet and dry ingredients, mix until just combined. Overmixing can result in dense donuts. A few lumps are totally fine.
Using a piping bag or a large ziplock bag with the corner snipped off helps you get that perfect donut shape without making a mess.
Use room temperature ingredients. This helps the batter come together nice and smooth.
Keep a close eye on your donuts as they bake. The bake time can vary, so they might be ready in slightly less or more time than stated. A toothpick inserted should come out clean.
Incorporate a scoop of your favorite protein powder into the dry ingredients for high protein donuts.
Add a pinch of ground spices like cinnamon, nutmeg, or even a hint of ginger to the dry ingredients.
Frequently Asked Questions About Baked Donuts
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can! Whole wheat flour will add some nuttiness and extra fiber to your donuts.
How can I make a flaxseed egg for the vegan option?
To make a flaxseed egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens and becomes gel-like.
Can I store the donuts at room temperature?
Yes, you can store the donuts at room temperature for 1-2 days in an airtight container. Be sure the glaze is set before stacking.
How long do they last in the refrigerator?
Storing the donuts in the refrigerator can extend freshness for a few more days, but it mighty slightly alter the texture.
Can I freeze these donuts?
Absolutely! Flash freeze individually on a baking sheet before wrapping for longer storage. Frozen donuts can last up to 2-3 months.
More Breakfast Recipes You Might Enjoy
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Low Calorie Donuts
You can enjoy your favorite treat without the extra calories with these low calorie donuts! They’re baked, not fried!
Prep 15 minutesmins
Cook 10 minutesmins
Total 25 minutesmins
Servings 12
Calories 62kcal
Ingredients
1cupall-purpose flour
⅓cupgranulated sugar substituteI like Swerve Granular or Monk Fruit Sweetener
Preheat the oven to 350°F and grease a donut pan with non-stick cooking spray.
In a large mixing bowl, whisk together the dry ingredients: flour, sugar substitute, baking powder, baking soda, and salt.
In another large bowl, combine the wet ingredients: applesauce, low-fat milk, egg, vegetable oil, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Transfer the donut batter to a large piping bag or a large ziplock bag with the corner snipped off for easy piping. Pipe the batter into the greased donut pan, filling each mold about ⅔ full.
Bake the donuts in the preheated oven for 10-12 minutes until golden brown, or until a toothpick inserted comes out clean.
Allow the donuts to cool in the pan for a couple of minutes before transferring them to a wire rack to cool completely.
If desired, prepare the glaze of your choice (option 1 or option 2) and dip the cooled donuts into the glaze. Let them sit for a few minutes to set.
Notes
When combining wet and dry ingredients, mix until just combined. Overmixing can result in dense donuts. A few lumps are totally fine.
Using a piping bag or a large ziplock bag with the corner snipped off helps you get that perfect donut shape without making a mess.
Use room temperature ingredients. This helps the batter come together nice and smooth.
Keep a close eye on your donuts as they bake. The bake time can vary, so they might be ready in slightly less or more time than stated. A toothpick inserted should come out clean.
Storing: Store the donuts in an airtight container at room temperature for 1-2 days.
Freezing: If you want to freeze your donuts, it’s a good idea to flash freeze them first. Place them on a baking sheet lined with parchment paper, making sure they’re not touching. Pop the sheet in the freezer for a few hours until the donuts are firm. Once the donuts are firm, individually wrap them with plastic wrap or place them in a single layer in a resealable plastic bag. Frozen donuts can last for up to 2-3 months.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Give it a star rating and leave a comment below!
Jeannie notes.. Above is curated for evaluation and recommendation from simplylowcal.com
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