Imagine biting into a cloud-like confection, its delicate texture yielding to a burst of smooth, sweet cream. These Cream Filled Donuts offer that exquisite experience, but with a Rocco Fuhrman twist – crafted for your wellness journey without sacrificing an ounce of flavor.
This recipe isn’t just about indulging; it’s about savoring a healthier version of a classic, designed to fit seamlessly into a balanced lifestyle, especially for those managing blood sugar or seeking mindful treats. Get ready to transform your kitchen into a haven of delightful, guilt-free baking.
Table of Contents
Why You’ll Love This Recipe
- Guilt-Free Indulgence: Enjoy the classic taste of Cream Filled Donuts with significantly reduced sugar and refined carbs, making them a fantastic diabetes-friendly option.
- Surprisingly Simple: We demystify the donut-making process, ensuring even beginner bakers can achieve bakery-quality results.
- Nutrient-Minded: Packed with better-for-you ingredients, these donuts support sustained energy and overall well-being.
- Family Favorite: A delightful treat that everyone, from kids to adults, will adore, proving healthy can be incredibly delicious.
Ingredients You’ll Need
Crafting exceptional Cream Filled Donuts begins with selecting high-quality, mindful ingredients. Each component plays a vital role in achieving that perfect texture and flavor, while adhering to our commitment to balanced eating. Opt for organic and unprocessed whenever possible to maximize nutritional benefits and ensure the purest taste.
- For the Donut Dough:
- 1 cup warm unsweetened almond milk (around 105-115°F)
- 2 ¼ teaspoons active dry yeast (one packet)
- ¼ cup erythritol or monk fruit sweetener blend (granulated)
- 1 large egg, lightly beaten
- ¼ cup unsalted butter, melted and cooled (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- 3 cups almond flour, superfine blanched (not almond meal)
- ½ cup coconut flour
- 1 teaspoon xanthan gum
- ½ teaspoon sea salt
- Additional almond flour for dusting
- Avocado oil or coconut oil for frying (or baking spray for baked version)
- For the Cream Filling:
- 1 ½ cups unsweetened almond milk (full-fat for richness)
- ½ cup erythritol or monk fruit sweetener blend (powdered)
- ¼ cup egg yolks (about 4 large egg yolks)
- ¼ cup cornstarch or arrowroot powder
- 1 teaspoon vanilla extract (or vanilla bean paste for intense flavor)
- 2 tablespoons unsalted butter, softened (or dairy-free butter alternative)
- Pinch of sea salt
- For Dusting (Optional):
- Powdered erythritol or monk fruit sweetener blend
Substitutions & Variations
Flexibility in the kitchen is key to sustainable healthy eating, especially when making delicious treats like these Cream Filled Donuts. You can easily adapt this recipe to suit various dietary needs or simply explore new flavor profiles. Remember, small, mindful changes add up to significant health benefits over time.
- Flour Alternatives: While almond and coconut flours offer an excellent low-carb base, you can experiment with a gluten-free all-purpose flour blend if carbohydrate intake isn’t a primary concern. Adjust liquid as needed, as absorption rates vary.
- Sweeteners: Erythritol and monk fruit are fantastic sugar alternatives. For a different low-glycemic option, you could use allulose, keeping in mind it’s slightly less sweet than erythritol. Always taste and adjust to your preference.
- Dairy-Free Options: Easily make these Cream Filled Donuts completely dairy-free by swapping almond milk for full-fat coconut milk (from a can) in the cream filling for extra richness, and using dairy-free butter alternatives.
- Filling Variations: Get creative! Add a teaspoon of lemon zest to the cream for a bright citrus note, or swirl in a tablespoon of unsweetened cocoa powder for a chocolate cream filling. A pinch of cinnamon or cardamom can also elevate the flavor profile.
- Baked vs. Fried: For an even lighter option, these donuts can be baked. Simply spray a donut pan generously with non-stick spray and bake at 350°F (175°C) for 12-15 minutes, or until golden brown and cooked through. The texture will be different, but still delightful.
Note: This video is for demonstration purposes and may use a slightly different methode.
Flexibility in the kitchen is key to sustainable healthy eating, especially when making delicious treats like these Cream Filled Donuts. You can enhance your creativity further by trying out our delightful Orange Cream Gelatin that complements the flavor of the donuts.
Equipment You’ll Need
Having the right tools makes baking these incredible Cream Filled Donuts a smooth and enjoyable process. You don’t need a professional kitchen, just a few essential items to ensure success.
- Large mixing bowls
- Whisk
- Stand mixer with a dough hook attachment (optional, but highly recommended for kneading)
- Rolling pin
- Donut cutter or two round cookie cutters (one larger for the donut, one smaller for the center, or just a large one for solid donuts)
- Parchment paper
- Baking sheets
- Deep-fryer or a large, heavy-bottomed pot (Dutch oven works well)
- Slotted spoon or spider strainer
- Wire cooling rack
- Saucepan
- Fine-mesh sieve
- Piping bag with a long, thin nozzle (for filling the Cream Filled Donuts)
- Instant-read thermometer (crucial for frying oil temperature)
Step-by-Step Instructions
Creating these delightful Cream Filled Donuts is a labor of love, but with clear steps, you’ll achieve perfect results every time. Follow these instructions carefully to ensure light, fluffy donuts and a luscious cream filling.
- Activate the Yeast: In a large mixing bowl, combine the warm almond milk and active dry yeast. Stir gently. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Prepare the Dough Wet Ingredients: Add the erythritol, beaten egg, melted butter, and vanilla extract to the yeast mixture. Whisk until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut flour, xanthan gum, and sea salt. Xanthan gum is crucial for the structure of low-carb dough.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a soft, slightly sticky dough forms. Knead for 5-7 minutes until smooth and elastic.
- First Rise (Proofing): Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. This proofing time is vital for light Cream Filled Donuts.
- Prepare the Cream Filling: While the dough rises, prepare the cream. In a medium saucepan, whisk together almond milk, powdered erythritol, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, then remove from heat.
- Finish the Cream: Stir in the vanilla extract, softened butter, and a pinch of salt until smooth and glossy. Pour the cream through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until thoroughly cold and firm.
- Shape the Donuts: Once the dough has doubled, gently punch it down. Lightly dust a clean surface with almond flour. Roll out the dough to about ½-inch thickness. Use a donut cutter or a large round cookie cutter to cut out the donut shapes. If making traditional rings, use a smaller cutter for the centers. If making solid Cream Filled Donuts, just use the large cutter. Re-roll scraps once.
- Second Rise: Carefully place the cut donuts on parchment-lined baking sheets, leaving space between them. Cover loosely with plastic wrap or a towel and let them rise again for 30-45 minutes, or until visibly puffy.
- Frying (or Baking):
- For Frying: Heat avocado or coconut oil in a deep-fryer or heavy-bottomed pot to 325-335°F (160-168°C). Do not overcrowd the pot. Fry donuts for 2-3 minutes per side, or until golden brown. Use an instant-read thermometer to maintain oil temperature.
- For Baking: Preheat oven to 350°F (175°C). Spray a donut pan generously. Bake for 12-15 minutes until golden and cooked through.
- Cool the Donuts: Remove fried or baked donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Let them cool completely before filling.
- Fill the Donuts: Once donuts are cool and the cream filling is thoroughly chilled, transfer the cream to a piping bag fitted with a long, thin nozzle. For solid donuts, insert the nozzle into the side of each donut and pipe in the cream until visibly full. For ring donuts, you can slice them horizontally and spread cream in the middle.
- Serve: Optionally, dust the filled Cream Filled Donuts with powdered erythritol before serving. Enjoy immediately!
Creating these delightful Cream Filled Donuts is a labor of love, but with clear steps, you’ll achieve perfect results every time. For another sweet treat, consider checking out our Cherry Gelatin Cream Cake that offers an irresistible flavor pairing.
Pro Tips for Success
Achieving bakery-quality Cream Filled Donuts at home requires attention to detail. These expert tips, rooted in baking science, will help you master this recipe and ensure your donuts are light, airy, and perfectly delicious every time.
- Yeast Activation is Key: Ensure your almond milk is the correct temperature (105-115°F). Too cold, and the yeast won’t activate; too hot, and it will kill the yeast. A foamy surface after 5-10 minutes indicates thriving yeast.
- Don’t Over-Knead or Under-Knead: Low-carb doughs like this require adequate kneading to develop gluten-like structure from xanthan gum. Knead until the dough feels smooth and springs back slowly when poked. Over-kneading can make it tough, while under-kneading results in a dense texture.
- Proofing Environment Matters: For the best rise, find a warm, draft-free spot. A turned-off oven with the light on, or a sunny spot, works well. Proper proofing is essential for light and fluffy Cream Filled Donuts.
- Oil Temperature Control: When frying, maintaining a consistent oil temperature (325-335°F) is paramount. Too cool, and donuts become greasy; too hot, and they burn on the outside before cooking through. Use an instant-read thermometer and adjust heat as needed.
- Chill the Cream Thoroughly: The cream filling must be completely cold and firm before piping. This ensures it holds its shape and doesn’t ooze out of your Cream Filled Donuts. Rushing this step will result in a runny, messy filling.
- Don’t Overcrowd the Fryer: Fry only a few donuts at a time to avoid dropping the oil temperature. This helps maintain consistent cooking and prevents greasiness.
- Gentle Handling: Low-carb doughs can be a bit more delicate than traditional wheat flour doughs. Handle your risen donuts gently to avoid deflating them before frying or baking.
Storage & Reheating Tips
Once you’ve gone to the effort of creating these incredible Cream Filled Donuts, you’ll want to ensure they stay fresh and delicious. Proper storage is key to maintaining their delicate texture and luscious filling.
- Immediate Consumption: For the absolute best experience, enjoy these Cream Filled Donuts the day they are made. The texture of the dough and the freshness of the cream are at their peak.
- Refrigerator Storage: If you have leftovers, store the Cream Filled Donuts in an airtight container in the refrigerator. The cream filling contains dairy and eggs, so refrigeration is essential for food safety. They will keep well for 2-3 days.
- To Reheat (Optional): While best fresh, you can gently warm chilled donuts if desired. Place them on a microwave-safe plate and microwave for 10-15 seconds, just enough to take the chill off. Be careful not to overheat, as this can melt the cream or make the donut rubbery. Alternatively, a few minutes in a low oven (250°F/120°C) can also work.
- Freezing Not Recommended: Freezing is generally not recommended for these Cream Filled Donuts, especially once filled. The delicate texture of the donut and the cream filling can degrade upon thawing, leading to a soggy or grainy consistency. It’s better to enjoy them fresh or within a few days from the fridge.
Once you’ve gone to the effort of creating these incredible Cream Filled Donuts, you’ll want to ensure they stay fresh and delicious. To extend your options, you may also want to try storing them alongside our Old-Fashioned Sour Cream Donuts for a delightful contrast.
What to Serve With This Recipe
While these Cream Filled Donuts are a delightful treat on their own, pairing them with the right accompaniments can transform them into a more balanced and satisfying experience. As Rocco Fuhrman, I advocate for conscious eating, even with indulgence. Here are some healthy, delicious suggestions to complement your donuts:
- Fresh Fruit Salad: A vibrant bowl of mixed berries (strawberries, blueberries, raspberries) or sliced melon provides a refreshing contrast to the richness of the donuts. The natural sweetness and fiber are a perfect balance.
- Greek Yogurt with Nuts: A small serving of plain, unsweetened Greek yogurt topped with a sprinkle of chopped almonds or walnuts adds protein and healthy fats, making your snack more substantial and balanced.
- Herbal Tea or Black Coffee: A warm cup of herbal tea (like peppermint or chamomile) or a robust black coffee without added sugar can enhance the flavors of the Cream Filled Donuts without adding extra calories or sugar.
- Small Green Salad: For a surprisingly delightful pairing, consider a small side salad with a light vinaigrette. The crisp freshness and slight tang provide a wonderful palate cleanser after the sweet donut.
- Sugar-Free Hot Chocolate: For a more indulgent beverage pairing, a sugar-free hot chocolate made with almond milk and a low-carb sweetener can be a cozy choice.
Frequently Asked Questions (FAQ)
Can I make these Cream Filled Donuts ahead of time?
You can prepare the donut dough up to the first rise and then refrigerate it overnight. Let it come to room temperature for about 30-60 minutes before proceeding with shaping and the second rise. The cream filling can be made 1-2 days in advance and stored in the refrigerator. Assemble and fry/bake the donuts on the day you plan to serve them for the best texture and flavor.
Are these truly diabetes-friendly?
Yes, these Cream Filled Donuts are specifically designed to be diabetes-friendly. We use almond and coconut flours for a significantly lower carbohydrate count compared to traditional recipes, and erythritol/monk fruit blends as zero-calorie, zero-glycemic index sweeteners. Always monitor your individual response, but this recipe offers a much safer and more enjoyable alternative for managing blood sugar while satisfying a sweet craving.
What if my dough isn’t rising?
Several factors can affect dough rise. First, ensure your yeast is fresh and active by performing the activation step correctly. Second, check the temperature of your warm almond milk—it should be warm to the touch, not hot or cold.
Third, make sure your proofing environment is warm and draft-free. If these conditions are met, sometimes dough just needs a little more time. Be patient!
Cream filled donuts are delightful treats that boast a fluffy exterior with a rich cream filling that tempts anyone with a sweet tooth. These pastries come in various flavors and styles, often inviting comparisons to other beloved desserts, and you can learn more about their history and variations in this in-depth article.
Final Thoughts
Crafting these Cream Filled Donuts is more than just baking; it’s an act of self-care and a testament to delicious, healthy living. You’ve empowered yourself with a treat that nourishes and satisfies, proving that mindful eating truly enhances life. Enjoy every incredible bite!
Nutrition Information (per serving)
(Approximate values, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Total Fat | 24g |
| Saturated Fat | 9g |
| Cholesterol | 80mg |
| Sodium | 125mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | 5g |
| Net Carbs | 6g |
| Total Sugars | 2g |
| Erythritol | 7g |
| Protein | 9g |
Cream Filled Donuts
Ingredients
Method
- Activate the yeast by combining warm almond milk and yeast; let sit until foamy.
- Mix in erythritol, beaten egg, melted butter, and vanilla extract into the yeast mixture.
- Whisk together almond flour, coconut flour, xanthan gum, and sea salt in a separate bowl.
- Gradually add dry ingredients to wet, mixing until a soft dough forms and knead until smooth.
- Let the dough rise in a warm, draft-free place until doubled in size, about 1-1.5 hours.
- Prepare the cream filling by whisking together ingredients and cooking until thickened; cool and chill.
- Roll out the dough and cut into donut shapes; let rise again on parchment-lined sheets.
- Fry or bake the donuts until golden brown, then cool on a wire rack.
- Fill with chilled cream using a piping bag and serve.
Notes
Diabetes Nutrition Specialist | Healthy Diet Advocate | Founder of GoldFoodie.
My passion for nutrition began with a deeply personal journey supporting my father through his battle with diabetes. Watching his daily struggles made me realize how powerful the right food choices can be in improving quality of life. That experience drove me to dedicate my career to helping others live healthier, more balanced lives.
- Rocco Fuhrman
- Rocco Fuhrman
- Rocco Fuhrman
- Rocco Fuhrman
