Healthy Red Velvet Donuts with a Chocolate Fudge Glaze

If you have roughly 45 minutes to spend in the kitchen, Healthy Red Velvet Donuts with a Chocolate Fudge Glaze might be an outstanding gluten free and lacto ovo vegetarian recipe to try. One serving contains 98 calories, 3g of protein, and 2g of fat. This recipe serves 10 and costs $1.58 per serving. 955 people were impressed by this recipe. If you have vanillan extract, grapeseed oil, butter, and a few other ingredients on hand, you can make it. It is perfect for valentin day. It works well as a side dish. It is brought to you by Desserts with Benefits. With a spoonacular score of 27%, this dish is rather bad. If you like this recipe, you might also like recipes such as Baked Chocolate Donuts with Red Velvet Marshmallow Glaze, Healthy Red Velvet Fudge Bites and Healthy Red Velvet Fudge Protein Bars, and Red Velvet Donuts with Glaze.

Servings: 10

 

Ingredients:

1 tsp Baking Powder

123g (1/2 cup) Roasted Beet Puree (see this post for instructions)

1 tsp Butter Extract

15g (3 Tbs) Regular Cocoa Powder (unsweetened)

16g (2 Tbs) Corn Starch (preferably non-GMO)

3 Tbs Dutch Process Cocoa Powder

101g ( - 7 Tbs) Egg Whites, fresh

1 cup Powdered Erythritol

2 Tbs Natural Red Food Coloring (I used Natures Flavors)

7g (1/2 Tbs) Grapeseed Oil (or any other neutral oil)

60g (1/2 cup) Oat Flour

1/4 tsp Salt

51g (6 Tbs) Sweet White Sorghum Flour

6 Tbs Unsweetened Vanilla Soy Milk

2 tsp Stevia Extract

2 tsp Vanilla Extract

48g (1/4 cup) Homemade Vanilla Sugar (or dry sweetener)

Equipment:

whisk

bowl

oven

baking sheet

wire rack

Cooking instruction summary:

Preheat the oven to 350 degrees Fahrenheit and spray your donut pans with cooking spray.In a large bowl, whisk together the beet puree (room temp), soy milk, egg whites, vanilla sugar, food coloring, oil and extracts.Whisk in the corn starch, cocoa powder and salt.In a small bowl, whisk together the oat flour, sorghum flour and baking powder.Slowly add the dry ingredients to the wet ingredients while whisking. Once all is incorporated, whisk the batter vigorously to eliminate any clumps.Scoop the batter into the prepared donuts pans and bake ~20 minutes, or until the surface of the donuts spring back when tapped.Flip the donuts onto a wire cooling rack and let cool completely before frosting.In a medium-sized bowl, whisk together the erythritol and cocoa powder.Stir in the soy milk (should be fudgy and not too thick and not too runny)Dunk the donuts in the frosting, one by one, and let the donuts sit on a cookie sheet lined with a Silpat silicone mat.Refrigerate for 20-30 minutes, or until fudge frosting has firmed up a little bit.Serve!

 

Step by step:


1. Preheat the oven to 350 degrees Fahrenheit and spray your donut pans with cooking spray.In a large bowl, whisk together the beet puree (room temp), soy milk, egg whites, vanilla sugar, food coloring, oil and extracts.

2. Whisk in the corn starch, cocoa powder and salt.In a small bowl, whisk together the oat flour, sorghum flour and baking powder.Slowly add the dry ingredients to the wet ingredients while whisking. Once all is incorporated, whisk the batter vigorously to eliminate any clumps.Scoop the batter into the prepared donuts pans and bake ~20 minutes, or until the surface of the donuts spring back when tapped.Flip the donuts onto a wire cooling rack and let cool completely before frosting.In a medium-sized bowl, whisk together the erythritol and cocoa powder.Stir in the soy milk (should be fudgy and not too thick and not too runny)Dunk the donuts in the frosting, one by one, and let the donuts sit on a cookie sheet lined with a Silpat silicone mat.Refrigerate for 20-30 minutes, or until fudge frosting has firmed up a little bit.

3. Serve!


Nutrition Information:

Quickview
98k Calories
3g Protein
2g Total Fat
18g Carbs
1% Health Score
Limit These
Calories
98k
5%

Fat
2g
4%

  Saturated Fat
0.72g
5%

Carbohydrates
18g
6%

  Sugar
6g
7%

Cholesterol
1mg
0%

Sodium
91mg
4%

Alcohol
0.29g
2%

Caffeine
7mg
2%

Get Enough Of These
Protein
3g
7%

Manganese
0.45mg
23%

Phosphorus
102mg
10%

Copper
0.18mg
9%

Magnesium
33mg
8%

Fiber
2g
8%

Selenium
5µg
8%

Iron
0.98mg
5%

Potassium
189mg
5%

Vitamin B2
0.09mg
5%

Calcium
44mg
4%

Vitamin B1
0.06mg
4%

Folate
14µg
4%

Vitamin B3
0.73mg
4%

Zinc
0.53mg
4%

Vitamin E
0.51mg
3%

Vitamin B6
0.05mg
3%

Vitamin B12
0.11µg
2%

Vitamin C
0.98mg
1%

covered percent of daily need
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