Sugar-Free Apple Cider Doughnuts
Indulge in guilt-free fall flavor with these Sugar-Free Apple Cider Doughnuts, a wholesome twist on a beloved classic. Made with reduced apple cider, whole wheat flour, and an erythritol-based sweetener, these baked doughnuts pack all the warm, spiced notes of cinnamon and nutmeg without added sugar. The secret lies in simmering the apple cider to concentrate its natural sweetness and combining it with unsweetened applesauce for a moist, tender crumb. Perfectly baked to golden perfection in just 15 minutes, these doughnuts are the ultimate treat for cozy mornings or fall gatherings. Enjoy them plain or with an optional buttery cinnamon-sweetener dusting for an extra layer of flavor. With no frying required and a lighter, sugar-free profile, these baked apple cider doughnuts are an irresistible and healthy way to celebrate the season.
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Recipe Information
Ingredients
- 1 cup Apple cider
- 0.25 cup Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Butter, melted
- 0.5 cup Erythritol-based sweetener
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan with cooking spray.
In a small saucepan, bring the apple cider to a boil. Reduce the heat and let it simmer until it reduces to 1/4 cup. This takes about 10 minutes. Let it cool.
In a large mixing bowl, whisk together the unsweetened applesauce, egg, vanilla extract, and the cooled reduced apple cider.
In another bowl, combine whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, salt, and the erythritol-based sweetener. Mix well to ensure even distribution of the leaveners and spices.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the melted butter until the batter is smooth.
Transfer the batter to a piping bag or a resealable plastic bag with a corner snipped off. Pipe the batter into the prepared doughnut pan, filling each well about two-thirds full.
Bake in the preheated oven for 12-15 minutes, or until the doughnuts spring back when lightly touched.
Allow the doughnuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Optional: For extra flavor, brush the tops of the cooled doughnuts with a bit of melted butter and dust with a mixture of cinnamon and erythritol sweetener.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 31.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
