“I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.”
This is the first donut I’ve ever posted on my blog. And why not? Donuts are demonized in the health world and for good reason. They are fried bundles of fat and sugar. Little devils of goodness have no place in a health focused blog. I have some ulterior motives for this donut. I reduced the amount of sugar in it by using a new sugar/stevia blend called SPLENDA® Naturals Sugar & Stevia Blend. It is made with 2 ingredients, sugar and stevia. Because it has stevia in it, it has 50% fewer calories than using sugar alone…and you use less. A 1/2 teaspoon of SPLENDA® Naturals Sugar & Stevia Blend gives you the same amount of sweetness as a full teaspoon of traditional sugar.
I have never baked with stevia before and this was definitely a challenge for me. I was really worried that these would have an aftertaste or they just wouldn’t turn out. However, I also knew that because half of the blend was sugar, they might just work. They didn’t have an aftertaste, they tasted amazing – just ask my kids.
What’s interesting about stevia is that it is an actual plant. I grow it in my garden. I dry it and add it to my tea infuser instead of sugar. The plant is super sweet. SPLENDA® Naturals Sugar & Stevia Blend gets its unique sweetness from Reb D, one of the tastiest parts of the stevia leaf.
I write a lot of baking recipes and I know the chemistry basics. I was a little lost on the science element that might go awry from this, because of my lack of stevia experience.
As you can see, these beauties turned out alright. They are baked, not fried and I was able to reduce the sugar by using the blend. I also used the SPLENDA® Naturals Sugar & Stevia Blend for the frosting. Did you know that if put sugar in a coffee grinder, you get powdered sugar? You do now! It was perfect for this frosting. One Tablespoon of SPLENDA® Naturals Sugar & Stevia Blend, 1 Tablespoon cocoa powder and 2 teaspoons of coconut oil – that’s it. So, not only did I reduce the sugar in the donut, I also reduced the sugar in the frosting. And this frosting is a total knock out.
- 1 cup unbleached all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/3 cup SPLENDA® Naturals Sugar & Stevia Blend
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/3 cup low fat buttermilk
- 1 large egg
- 1/3 cup brewed coffee, room temperature
- 1 teaspoon vanilla extract
- 3 Tablespoons melted unsalted butter
- 2 Tablespoons unsweetened coconut flakes
- non stick spray
- 1 Tablespoon SPLENDA® Naturals Sugar & Stevia Blend
- 1 Tablespoon unsweetened cocoa powder
- 2 teaspoons coconut oil, melted
- Preheat oven to 350°F
- In a medium bowl, mix flour, cocoa, Splenda blend, baking powder, salt
- Make a well in the middle of the dry ingredients, add egg, buttermilk, vanilla, coffee, melted butter
- Mix together
- Spray a standard donut pan with non stick spray
- Fill each compartment 3/4 of the way full with chocolate batter
- Bake for 12 minutes
- When donuts are done baking, flip onto a cooling rack
- For the frosting: Add 1 Tablespoon of SPLENDA® Naturals Sugar & Stevia Blend to a coffee grinder or high powered blender – blend on high until powdered sugar forms – about 10 seconds
- When donuts are cool, mix the powdered SPLENDA® Naturals Sugar & Stevia Blend, cocoa powder and coconut oil together for the frosting
- Dip the donuts in the frosting or spoon frosting onto donuts
- In a dry skillet over medium heat, add coconut flakes and lightly toast for 1 minute, careful not to burn
- Sprinkle the toasted coconut on the wet frosting
- Allow the frosting to set, about 1 hour