Why make this grain+gluten+refined sugar free Maple Bacon Donut?
To feed your donut monster without going out and actually eating a regular donut. Cuz those regular donuts have some serious nutritional problems, while these are packed with wholesome ingredients.
What is it that makes most donuts such fat traps?
1) Most donuts are fried, which adds unhealthy fat and loads of extra calories. I solved this problem by baking my donuts in a donut pan.
2) Most donuts are made with refined white flour, which is an overload of simple carbs and gluten that spikes your blood sugar and primes your body for fat storage. I solved this problem by using almond flour, which is lower in carbs and is free of gluten.
3) Most donuts are filled with refined cane sugar and corn syrup, which overloads your system and pushes you into fat storage mode. I solved this problem by using just a touch of pure maple syrup, a wholesome sweetener that contains vitamins and minerals that your body needs, and releases slower into your system to prevent a major blood sugar spike.Oh, and these healthy donuts taste just as good as any friend and sugar laden ones! (IF NOT BETTER!!!) Try for yourself…
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Place the bacon in a single layer in the pan.
In a small bowl combine the maple syrup and mustard. Mix well. Brush the maple mixture over the bacon. Bake in the preheat oven for 20 minutes, or until crispy. Drain off the bacon grease, saving 1 Tablespoon. Once the bacon has cooled, chop into small pieces.
In a small bowl combine the glaze ingredients. Place in the freezer for 5-10 minutes, then stir vigorously until it becomes creamy.
Preheat oven to 350 degrees F. Generously grease your 6-mold donut pan with coconut oil.
Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites. Mix the wet with dry and set aside.
Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter. Mix in half of the candied bacon pieces.
Equally distribute the batter between the 6 donut molds. Smooth out the tops of each donut. Bake for 12-15 minutes until lightly golden.
Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour. Frost with the glaze and sprinkle with the remaining candied bacon pieces. Enjoy!