Low carb donut recipe with optional chocolate glaze.
- 3 eggs, separated
- 3 ounces cream cheese
- 1 tsp baking powder
- 1/8 tsp cream of tartar
- 1 packet Splenda
- 2 Tbsp Davincis Vanilla Syrup (Sugar Free)
Preheat oven to 300 degrees F.
In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Place in ungreased, nonstick miniature cake pans.
Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.
Optional Chocolate Glaze:
- 2 Lindt 80% dark chocolate squares (buy in candy bar)
- 1 Tbsp davincis vanilla sugar free syrup
- 2 small packets Splenda
- 2 Tbsp heavy whipping cream
- 2 Tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.
Will coat 6-8 crullers, and can be used for other purposes.
This does dry to a shiny glaze.
Keep unused portions and completes recipes in cooler temperatures.
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