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?
Do you have a recommended donut pan?
Thanks!
I think mine is from Target. I think they are around $10. Or you could look at Hobby Lobby, a craft store in the cake-decorating aisle, or sometimes Bed Bath Beyond or even William Sonoma.
Thanks!!
How about a Yule Log (normally made during Christmas in France)? I made one back in high school in French class. It’s a lot of fun!!
Wiki page for Yule Logs: http://en.wikipedia.org/wiki/Yule_log_(cake)
We are having a summer kick off donut blast work and no one ever thinks that there are people that can’t eat eat that stuff. Sharing food is such a part of what people do andit is hard when you can’t participate in stuff like this, so thanks for the gluten dairy free donut recpies it helps make folks like me feel like part of the world again
I’m dying to make these, they look so tempting!! But can i omit the sugar and use maple syrup/honey ?
Oh boy did I ever run with this recipe and came out with a fabulous batch of mini muffins. I would have loved to have followed your recipe to the letter but I don’t have any xylitol on hand and recently gave up cane sugar AND used up all my coconut sugar so I had to adapt. I ended up subbing in maple syrup for the xylitol and just omitting the second line of sweetener (stevia or sugar). I added in some extra flour to soak up the extra moisture from the maple syrup. I also made a glaze using coconut oil, maple syrup and cinnamon. It wasn’t the prettiest glaze but it was fantastic tasting. Thanks for the inspiration and for doing all the hard work getting these recipes worked out!!
Ok, I just made these and I had to post- these were DELISH! So quick and easy to make. Since I didn’t have a donut pan, I used a mini muffin one….whether yours come out looking like a donut or muffin, they were great and healthy alternative to other sweets. Thx for the recipe!!!
PS: I rolled them in sugar
Before I went vegan I use to eat a lot of the Southern South American flan (different from the other versions) It was so good but I haven’t find any vegan version that could be even close to it, I think this dessert is a big challenge for vegans, since the recipe calls for many eggs, separate whites and yolk, condensed AND evaporated milk:
Ingredients: 1/2 cup sugar, 2 1/2 tablespoons water, 4 eggs, separated, 1 can condensed milk, 1 can evaporated milk, 1 cup milk, 1/2 teaspoon vanilla
Preparation: Preheat oven to 350°F. In a saucepan, combine sugar and water, and boil rapidly until a deep amber color. Pour the mixture in the bottom of a 9-inch glass or ceramic pie pan and coat sides. Let cool.
In a bowl, stir egg yolks and then add all the milks and vanilla. Mix batter well. In another bowl, whip egg whites until fluffy, not stiff. Fold whites into batter. Pour mixture into the caramelized sugar-coated pie dish.
Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. Bake flan in water bath for 1 hour, until set in center. Let cool, then cover and chill overnight. (Can be made two days ahead. Keep chilled.)
And definitely, not healthy…
These are the best doughnuts! I just made a wheat free batch for my 6 yo with multiple allergies, and they are amazing. Just made a glaze using icing sugar and rice milk as she has fructose malabsorption, and they are sweet and moist. The best doughnuts I have ever eaten. Thank you for your beautiful recipe.
Thank you so much for trying them 🙂
Hi Katie!
I have to say I love your blog! I just popped these doughnuts in the oven, but am worried I over filled the doughnut pan. How many was this recipe meant to make? I was able to make 6 regular doughnuts and 1 twisted long john using Wilton pans…this is my first attempt at baked doughnuts and I’m very excited. 🙂 I guess if I over filled them I get the excuse to make more!
🙂 Deese
Baklava made healthier would be awesome!
I successfully made a low carb version of these today using almond flour. I had to cook it longer to get them to stay together so I think next time I’ll add and egg or two to bind them.
Forgot to add that I used a blend of coconut/almond milk instead of regular milk.
What if I used olive oil in place of the coconut oil? Would it work? If so how much should I use?
You can, but you will get a flavor aftertaste. That’s ok if you don’t mind the flavor.
But no change in texture, though, right?
Recipe suggestion! Churros with chocolate!
It is a doughnut shaped muffin…
is the measurement for stevia correct? 1/32 teaspoon? how much is that, a drop from the bottle?
thanks
Yes, pure stevia is 200 times sweeter than sugar. You want what is equal to 2 tbsp sugar. Or use packets, which are cut so they are not pure stevia. Use 2 packets NuNaturals.
Can I sub pumpkin for some of the oil? I have some leftovers that I want to use up. 🙂