We asked a baker to help us calculate the carb counts in traditional Chanukah doughnuts. He pointed out something useful: the Dunkin' Donuts varieties sold at local stores are essentially copies of our traditional ones. So instead of starting from scratch, we can rely on Dunkin's published nutrition information. Here are the carb counts for the most commonly sold options.
Dunkin' Donuts
Boston Kreme
39g carbs
Yeast donut filled with Bavarian kreme and topped with chocolate icing.
Chocolate Frosted with Sprinkles
34g carbs
Yeast donut with chocolate frosting and rainbow sprinkles.
Jelly Filled
32g carbs
Yeast donut filled with jelly and dusted with powdered sugar.
Low-carb doughnuts
4 grams of net carbs per donut — a fraction of the carb load of a typical doughnut.
Ingredients
- 1⅓ cups almond flour
- ⅔ cup coconut flour
- ¾ cup sugar substitute equivalent (18 packets)
- 2 tsp baking powder
- 1 tsp salt
- ¾ tsp xanthan gum
- 1 tbsp butter, melted
- 4 eggs, beaten
- ¾ cup almond milk
- 1 tsp vanilla
- ¼ tsp nutmeg
- ¼ tsp cinnamon
For the frosting
- 2 tbsp almond milk
- ½ tsp vanilla extract
- ½ cup powdered erythritol
- 4 drops stevia
Method
- Preheat oven to 325°F. Spray donut pan with cooking oil.
- In a bowl, mix together the flours, sweetener, baking powder, salt, and xanthan gum. Add the butter, eggs, almond milk, vanilla, nutmeg, and cinnamon. Beat until well blended. Fill each donut mold about ⅔ full.
- Bake 18–20 minutes, or until the tops spring back when lightly touched. Cool in pans about 15 minutes, then remove from pans to finish cooling on racks.
- Spread frosting on top of each donut. Donuts may also be dipped into a mix of cinnamon and sweetener instead of the frosting.