Time to make the doughnuts. These homemade healthy Krispy Kreme donuts can be vegan, sugar free, and you can customize the basic recipe to make different flavors!
Sticky, sugary-sweet Krispy Kreme homemade donuts.
So do these homemade donuts (doughnuts or donuts?) taste exactly like real Krispy Kremes?
No, and they’re not supposed to. I always thought Krispy Kremes were too saccharine, with all that glaze covering every inch of the greasy pastries, weighing you down and zapping your energy.
Today’s recipe yields doughnuts that are super light and fluffy, not dense or gummy, which is a problem with many baked doughnut recipes.
These doughnuts will leave you feeling full, yet energized!
Above, frosted with my simple Healthy Glaze Icing.
Good for breakfast, or dessert, or even as a healthy post-workout snack.
Did you know there’s a charity race called the Krispy Kreme Challenge, where participants run 2.5 miles, shove down an entire box of Krispy Kreme donuts, and then run another 2.5 miles back to the starting line?
I can’t even imagine the horrible stomachaches that must ensue.
Who comes up with these things??
Healthy Krispy Kreme Donuts
Ingredients
- 1 tsp apple cider vinegar or white vinegar
- 2/3 cup milk of choice
- 1 tsp pure vanilla extract
- 3 tbsp coconut or vegetable oil (many readers say applesauce or mashed banana work for fat-free)
- 1 cup spelt or all-purpose flour (A reader had success with gluten-free ap flour)
- 1 1/2 tsp baking powder
- 1/2 cup regular sugar or coconut sugar, or xylitol for sugar free
- 1/4 tsp salt
Instructions
- Combine first four ingredients in a small bowl, and whisk well. Preheat oven to 350 F and grease a doughnut pan if you have one. (If you don’t have a doughnut pan, you can cook in a mini muffin tin for doughnut holes.) In a large measuring bowl, combine all remaining ingredients and stir very well. Now pour wet into dry and immediately pour into the pan. Bake 15 minutes, then allow to cool before removing. Top these healthy doughnuts with jam, or chocolate frosting, or glaze. (My simple glaze recipe is linked under the second photo in this post.)View Nutrition Facts
Link Of The Day:
Chocolate Chip Zucchini Muffins
Someone recently pointed out that my blog—while filled with chocolate, peanut butter, and coconut—is very much lacking in international flair. Tarts, flans, sticky rice, churros… all of these things (and more) are missing from the recipe archives, and I’d like to remedy this. Suggestions would be greatly appreciated: What are some good desserts to try from around the world?
tarts, definitely tarts. and mousse.
Perhaps I haven’t looked thoroughly enough.. any way possible to do creme brulee? Its my favorite!
How do you use coconut oil when it solidifies the minute it touches the cold milk? That isif it isn’t already solid, which mine is this time of year. Thanks!
Baklava and sticky rice for sure. Also, there is a delicious Jewish cookie called Hamantashen made by stuffing pastry with a sweet poppy seed filling. They are so yummy!
i once had apple stuffed churros with a caramel dipping sauce at a tapas restaurant that were amazing!! if you did those i would be in heaven!!!
I would like to see a vegan version of tres leches cake. I’ve never made it and I think I tried my friend’s (that she ordered at a restaurant) once, but according to my friend a vegan version would be blasphemous and never as good. So…have at it. 🙂
Cool! That race sounds fun hahaha 😛 Um churros, croissants, danishes, pastries, waffles, dessert dumplings 🙂
Tres Leches please!!
Hi Katie,
Let me start by saying that I love many of your recipes! I make a few of them on a regular basis and they’re really good (my favorite recipe is the black bean brownie one). However, I must point something out. In the title of many of your recipes, you put “healthy”. I am confused by this (especially for this particular recipe) because none of the ingredients seem healthy to me. While Stevia and Xylitol may have fewer calories than regular sugar, they certainly aren’t healthy.
I think she means “healthy” in that the recipes use non-processed ingredients, so it’s not as junky as say, store-bought donuts. At least, that’s what I’ve gathered from reading the rest of the blog. 🙂
where can I get xylitol?! Thanks!
Hi! These look gooooooood ! I was wondering if they could be cooked in a doughnut maker? I have one for making mini doughnuts so would love to put it to a healthy good use !!
Sorry, I haven’t actually ever tried so I don’t know for sure.
OMG!!! These are so f@#$ing good!! I used half whole wheat half all purpose flour and made them as regular cupcakes since a cupcake pan was all I had. I just pulled them out of the oven and I’ve already decided I’m making more right now. My son also has a b day party coming up, I’ll be making these, cupcake style, for his party. This is the first recipe I’ve tried from your blog and I can’t wait to try more. Honestly, I was skeptical about this recipe but my husband likes donuts so I made it for him. I’m completely shocked (completely shocked!) how good these are. Next I’m trying the black bean brownies. I may even be brave and try it with old fashioned oats. If it works out I’ll let you know.
Wait, so what is the serving size for this? 6 donuts or 1?
I love this recipe. I’ve already made three versions of doughnuts:
1. vanilla doughnuts with a lemon glaze (I poked holes in the doughnut so the lemony goodness seeped throughout)
2. chocolate chip doughnuts with a bittersweet chocolate frosting (I used vegan chips)
3. vanilla doughnuts with a maple sugar glaze and topped with vegan bacon chips
Thanks for this and other awesome recipes!
Great variations! Thanks:)
BAKLAVA would be amazing!!! Also churros, real Belgian waffles (they’re very different from waffles here!), croissants! Great question to post 🙂
Oh yes, croissants!!! Churros too…… and Profiteroles!! Ok…my mouth is flooding lol
I made mine with Bob’s Red Mill Gluten Free flour and they were fantastic! Even my little brother, the pickiest one in the family, loved them! I tried it with glaze, chocolate, chocolate frosting, and lemon glaze. I recommend the lemon glaze =)
Thanks for the recipe Katie! I’ll be making these again soon!