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The World’s Healthiest Krispy Kremes for One [V, GF]

Yes, I was that kid. I was that kid who went to the bake sale, not entirely to support the cause (sorry, Boy Scouts), but to get an excuse to hoard Krispy Kreme Donuts.

Don’t judge me. Come on… like you didn’t do that too. I knew it. See, this is one of the many reasons we’re friends. Krispy Kreme hoarders all the way.

But losing weight began to present an issue to my overwhelming donut addiction. I had to go cold turkey…er, donut. Yes, I went cold donut. This continued up until yesterday, when something occurred to me:

You want donuts? Fine! Get off your behind and make your own.

Sometimes I need a friendly kick from my subconscious to get into to gear. And into gear I got. I fired up my trusty steed (or donut maker, as you sane people may know it as), and made me some donuts. How did they turn out?

I inhaled them all. At once. In fact, I ate them so quickly I had to make another batch just so I could get some photographs.

The result is fluffy yet dense, not so much like the traditional Krispy Kremes of my childhood donut hoarding days, but absolutely fantastic in their own right And the fact that they just happen to be single serving, gluten free, grain free, low carb, high protein, nearly fat free, only about 110 calories, super easy, and have a vegan option, and a HUGE serving size (four donuts!) doesn’t hurt either.

Why are you still sitting here?

Healthy Krispy Kremes for One

Note: These are super delicious, but the flavor really depends on whether you choose applesauce or mashed banana. They’re both great, but I personally prefer banana (it makes them almost like banana bread donuts!). If you prefer applesauce, then go with that. Pumpkin also works, but it makes the donuts rather orange. Yay for awareness!

The World’s Healthiest Krispy Kremes for One

Serves

1

Ingredients

  • 2 Tablespoons coconut flour (see this post for tips on working with coconut flour)
  • 1/2 teaspoon baking powder
  • pinch salt
  • pinch cinnamon (more or less, depending on how much you like cinnamon)
  • 1 Tablespoon egg replacer with 4 Tablespoons of water
  • 1/4 cup mashed banana, applesauce, or pumpkin (see note above)
  • sweetener to taste, optional (I used one packet of stevia.)

Preparation

  1. Fire up your donut maker, or preheat your oven to 350F.
  2. Mix all the ingredients together. Spoon into you greased  donut maker or pan. You may end up with more than or less than four donuts. Just remember to leave some leftover batter to ice the donuts. If you don’t have a donut maker or pan, you need to get one. So in the mean time, I bet a muffin pan would work, but adjust baking times accordingly. Cook in your donut maker for about 5 minutes, or until a toothpick comes out clean, flipping about halfway through. Alternately, bake in the oven for 8-11 minutes, or until a tooth pick comes out clean. You’ll have to experiment with baking times for a muffin tin.
  3. Meanwhile, thin out remaining batter with almond milk (or milk of choice) until desired consistency is reached. Once cooled slightly, spread icing onto the donuts. You know what to do next.
  4. Just don’t burn your fingers getting these babies out of the donut maker because you can’t contain yourself anymore.

Notes

Adapted from my Chocolate (Protein) Donuts and original “All for One” Krispy Kreme Donuts

 

 

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3 comments on “The World’s Healthiest Krispy Kremes for One [V, GF]”

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Melissa
3 Months Ago

I wish i read the other readers comments before making this recipe- it didn't work at all and tasted horrible. they looked nothing like the picture. Don't waste your time making these. and such a waste of expensive ingredients. Kelly - it would be nice if you responded to everyone's comments with tips to make this recipe work.


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Karen
1 Years Ago

This did not stick together at all. It was dry tasting and crumbly. The batter didn't cook through and didn't hold up. The top part didn't cook. It tasted nothing like Krispy cream doughnuts and it didn't look like them either.


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Heidi
1 Years Ago

Tried these in a muffin pan since we don't have a donut pan, and despite cooking it for MUCH longer (more than twice as long), I could not get the right texture--this was just too soft on the inside. Smelled delicious, though, and my husband (who loves coconut) didn't really complain all that much. Would be anxious to hear what others might suggest in terms of cooking time/muffin pan options.


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