Sugar-Free Copycat Krispy Kreme Original Glazed Doughnuts
Indulge in the irresistible charm of these **Sugar-Free Copycat Krispy Kreme Original Glazed Doughnuts**, a guilt-free twist on the classic treat! Made with a delicate balance of all-purpose flour, instant yeast, and granulated erythritol, these doughnuts offer the same pillowy texture and melt-in-your-mouth sweetness as the originals—without the sugar. The dough is kneaded to perfection, fried to golden crispiness, and finished with a luscious sugar-free glaze crafted from powdered erythritol. Perfect for those who crave a sweet delight while cutting back on sugar, these homemade doughnuts are a crowd-pleasing addition to any breakfast spread or dessert menu. With just a bit of patience and simple pantry staples, you can recreate the magic of everyone’s favorite doughnut shop right in your own kitchen!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 packet Instant yeast
- 0.25 cup Granulated erythritol
- 0.5 teaspoon Salt
- 1 cup Milk
- 3 tablespoons Butter
- 1 teaspoon Vanilla extract
- 1 Large egg
- 4 cups Cooking oil for frying
- 0.75 cup Powdered erythritol
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine 1 cup of the all-purpose flour, instant yeast, granulated erythritol, and salt.
Heat the milk over low heat until warm (about 110°F/43°C). Do not overheat.
Add the warm milk, melted butter, and vanilla extract to the dry ingredients, stirring until combined.
Add the egg and beat the mixture until smooth.
Gradually add the remaining 1.5 cups of flour until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
Roll the risen dough on a floured surface to about 1/2 inch thickness.
Cut the doughnut shapes using a 3-inch doughnut cutter or two differently-sized round cutters.
Place the cut doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for about 30 minutes.
Heat the cooking oil in a deep fryer or heavy pot to 350°F (175°C).
Carefully fry each doughnut for about 1-2 minutes per side until golden brown and cooked through.
Remove the doughnuts from the oil and let them drain on a paper towel-lined tray.
To prepare the glaze, mix the powdered erythritol and water in a small bowl until smooth.
Dip the warm doughnuts into the glaze, allowing excess to drip off, and place on a wire rack to set before serving.
Nutrition Facts
Calories |
10005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 994.1 g | 1274% | |
| Saturated Fat | 156.7 g | 783% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 472.2 g | 172% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 13.7 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 388 mg | 30% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 869 mg | 18% | |
*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.
