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?
Chinese Moon Cake made with red bean filling and Italian Biscotti are my favorites.
Gulab jamun! I think that would be right up your alley, especially given this recipe here. I’m not Indian myself, but every time I go to an Indian restaurant I want to eat eighteen gulab jamuns.
For how much doughnuts is this recipe? Would love to make it (Even though I have no doughnut pan, and no muffin form either)
Hi Katie,
The boyfriend and I have been on a healthy eating journey for some time now and discovering your site and book has been a godsend! We’ve been meaning to write in to thank you for a while.
So far we’ve made:
Pixi cookies
Secretly healthy brownies (my favourite)
Sinless peanut butter cookies (his favourite)
Flourless chocolate chip cookies (we ate a batch in a day – two days in a row. Oops!)
Krispy Kreme chocolate doughnuts (both of our favourites, they’re light, fluffy and divine!)
Thank you so much for putting your recipes out there for everyone to benefit from, they’ve totally changed our relationship with dessert.
Re international deserts to healthify, if you could work your magic on Czech desserts (think kolaches, honey cake and lintzer cookies) you will truly make my day!
Thank you from myself and the boyfriend, please continue your excellent work.
GG x
These are absolutely DELICIOUS!!!! I added shredded coconut and maple syrup to the batter. Thanks Katie!
I’m a new diabetic who is missing donuts terribly. Do you think it would work if I used Coconut flour instead of the recommended flour, and use Stevia in the raw for the xylitol and sugar?
I have never baked with coconut flour before, but from what I understand, it cannot be subbed 1:1 in recipes calling for a different type of flour because it absorbs too much liquid.
I made these today, and they were fantastic! The yield was 6 doughnuts (regular doughnut pan). The texture was amazing – definitely better than most other baked doughnuts I’ve made before. I used this glaze: http://www.epicurious.com/recipes/food/views/basic-sugar-glaze-51157020. It hardened nicely and fairly quickly. I also added a little bit of coconut flavor to the glaze, but it didn’t really change the taste at all. I might try adding some cinnamon to the batter and using cream cheese glaze next time.
So yummy! I have made these twice already for my food allergic son’s ‘Donuts with Dads’ at preschool.
If they dont taste like Krispy Kreme and arent supposed to… Why call them “Healthy Krispy Kremes”. ?Thats a little misleading, isnt it? Just like your “Shamrock shake that tastes nothing like a Shamrock shake”. I know you do it for clicks, i just think its lame. You see the headline and youre like ooh, healthy version of my fave? Yay! Then u read the article & youre like… Ohh.
Hi I wanted to know, if i can sub the flour for oat flour, or any other grain free flour
thankss!
These turned out exactly like you said they wouldn’t, they came out dense and gummy. I followed the recipe exactly, so I’m not sure what happened…
I’ve made them many times and can attest to their deliciousness. What flour and sugar did you use?
Exact same ingredients? Maybe a mis-measurement somewhere? Not sure what else it could be, as I’ve never had any problem making these, and I’ve done so many times. Check Katie’s FAQ at the top of her blog for some other ideas.
Eclairs, vanilla slices/millefeuille, – do you have them in the US? – pain au chocolat, criossants, barfi (sort of the Indian version of fudge), baklava…
Wow! This recipe looks AMAZING! So just a question, I don’t know if I’m somehow blind and I can’t see it, but how many servings does this make?
I’m just thinking it’s a bit misleading to label something as a Krispy Kreme doughnut for SEO purposes if in the first two sentences you say that it tastes nothing like a Krispy Kreme doughnut. And for what? Traffic? Why not be an honest blogger and own the health food thing in your post’s title? From the comments it sounds like a lot of people share your opinion of the horrors of ingesting the chain’s signature food item. How about the Krispy Kreme Fonut Recipe, The Anti-Krispy Kreme Doughnut Recipe or something that at least hints that the recipe you’re sharing will not satisfy the same cravings (not that that’s bad) but still get you that key word?
I made these donuts. They are awesome. I ate one plain and warm and they were delicious! I melted chocolate chips and used that to ice them. They were still good, but not as good.
Are we supposed to mix the dry and wet together? It doesn’t say in the recipe, but if we do not stir, then wouldn’t it be lumpy and have dry ingredient spots in the donut?