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?
How about vegan madelines for international flair? You know, those soft buttery cookies found in ALL French bakeries?
Love the notion of ‘healthy’ donuts. One quick question – how do we measure out 1/32 of a tsp?
Made these today – so delicious! Nice and light and tasty. I made them gluten free using 1/4 c almond flour, 1/4 c potato starch, 1/4 c sorghum flour and 1/4 c coconut flour along with 1 t of cinnamon.
I used to live in China too, though I was in Beijing. Did you eat mooncakes while you were there? They seemed like they had so much potential, but all the ones I ate were blech – too thick and cakey, and filled with red bean paste which I’m not a fan of. If you’re familiar with these little Chinese holiday treats, maybe you could try to make a healthier – and yummier! – version….
I love Katie recipes and this doughnut idea is a wonderful idea for the kids.
Made these this morning. Used a mini doughnut machine. It made 16 mini doughnuts & there wasn’t one left after breakfast. 🙂 This one will become a favorite. I want to try a chocolate spread or peanut butter glaze on them next time. Yum. Thanks for sharing.
I have somr questions..
1.You said mix first four ingredient in a bowl, wouldn’t milk curdle if we mix ut with vinegar?
2. What is the purpose if using vegetable oil?
3. Can we substitute vinegar with lemon juice?
You should be able to substitute the vinegar w/lemon juice and the ingredients turn out just fine the way Katie listed in the recipe.
I use lemon juice in place of vinegar. It turns out fine 🙂
I am confused on the nutritional information. It says this recipe makes 6 donuts using the listed ingredients in the listed amounts. The 6 donuts are said to have 133 calories, but 1 cup of flour alone has 400 calories?
Hi Katie, have you ever tried using whole wheat pastry flour in place of the all purpose or spelt flour in this recipe? I’ve been reading online about substitutions and it sounds like it might just work. I didn’t read through the piles of comments so am hoping someone didn’t already ask that. 🙂
Thx!!!
Emily
Hello,
how do I measure out 1/32 of a tsp for the Stevia?
I just bought a little donut machine maker and am excited to try this. We are dairy and egg free due to allergies and my little one has never had a donut! Thanks for the recipe!!!
I’m german, how about a german black forest cake? It’s with chocolate, and cherries, and whipped cream and sooo delicious! 🙂
How about a traditional Arabic dessert? Um Ali? It is something like bread pudding made with puff pastry.
Note to self: Get doughnut pan. Also, I’d love to see vegan Tres Leches Cake.
My all-time favorite dessert is baklava–made with PISTACHIOS, not the cheater way with walnuts. 🙂
One of my favorite international desserts is cannoli. I would love an easy, healthy alternative!