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Sugar-Free Long John Donuts

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  • Author: mohamed
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Sugar-Free

Description

Delight in these fluffy Sugar-Free Long John Donuts, filled with rich custard and topped with a glossy chocolate glaze, without the sugar rush.

Ingredients

Scale
  • 1/2 cup lupin flour
  • 3/4 cup vital wheat gluten
  • 1 tbsp oat fiber
  • 2 tsp bread flour
  • 2 1/4 tsp instant yeast
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup unsweetened almond milk, warmed to 105–110°F
  • 1 large egg
  • 1 large egg white
  • 2 tbsp Greek yogurt 0%
  • 2 tsp unsalted butter, softened
  • 1 tsp pure vanilla powder
  • 1 tbsp unsweetened almond milk (glaze)
  • 1 tsp allulose
  • 3/4 cup unsweetened almond milk, divided
  • 1/4 cup Greek yogurt 0%, strained
  • 2 tbsp powdered allulose
  • 1 large egg yolk
  • 1/2 tsp Knox gelatin
  • 1/2 tsp pure vanilla powder
  • 1 pinch fine sea salt
  • 1/3 cup ChocZero dark chocolate chips
  • 1 tbsp heavy whipping cream
  • 1 tbsp unsweetened almond milk

Instructions

  1. In a mixing bowl, whisk all the dry ingredients: lupin flour, vital wheat gluten, oat fiber, bread flour, yeast, baking powder, and salt.
  2. In a separate bowl, whisk together the warm almond milk, egg, egg white, Greek yogurt, softened butter, and vanilla powder.
  3. Carefully mix the wet ingredients into the dry mixture until a shaggy dough forms.
  4. Allow the dough to rest for 5 minutes.
  5. Next, knead the dough for 3–4 minutes until it feels elastic and slightly tacky.
  6. Cover the dough and let it rise for 75–90 minutes.
  7. Once risen, divide the dough into 8 equal portions and shape into smooth bars.
  8. Place each bar onto a parchment-lined baking sheet and let them proof for an additional 25–30 minutes.
  9. Preheat your oven to 350°F.
  10. Before baking, dissolve the allulose in the remaining almond milk and brush over the donuts.
  11. Bake for 13–15 minutes until puffed and golden.
  12. Allow to cool completely before filling.
  13. For the custard filling, bloom the gelatin in 1 tbsp almond milk.
  14. Heat the remaining almond milk until steaming.
  15. In another bowl, whisk together the egg yolk, powdered allulose, and salt until creamy.
  16. Return this mixture to low heat and stir until it thickens.
  17. Remove from heat and stir in the bloomed gelatin and vanilla.
  18. Once cooled, whisk in the strained yogurt until smooth and chill for 1–1.5 hours.
  19. Transfer the custard into a piping bag and fill the donuts generously.
  20. For the glaze, heat cream and almond milk until steaming, then pour over chocolate chips and stir until smooth.
  21. Dip the tops of the donuts into the glaze and chill for 10–15 minutes.

Notes

These donuts can be made ahead of time and stored in the refrigerator or frozen for later enjoyment. Consider using coconut flour as an alternative.

Nutrition

  • Serving Size: 1 donut
  • Calories: 130
  • Sugar: 0g
  • Sodium: 200mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 30mg

Find it online: https://quickmealtable.com/sugar-free-long-john-donuts/