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These Two Point Apple Cider Donuts are a perfect fall treat! Bring them to your next family gathering or potluck for a guilt-free treat or snack!

HOW DO I MAKE THESE TWO POINT APPLE CIDER DONUTS

The first step in making these apple cider donuts is cooking the apple cider on the stove and reducing it down to 1/2 cup, until it’s a thicker liquid.
This step will decrease the water content and will give the donuts more of an apple flavor. This step can take up to 15 minutes to get it to that consistency.

Place batter into a ziplock bag. Seal bag making sure all the air is released. Cut one corner off of the bag to create a piping bag.

Then fill prepared donut pan with batter using the piping bag. (I use THIS donut pan to make baked donuts.)

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Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool in the pan for about 5 minutes.

Meanwhile, make the sugar topping: In a small bowl mix together the sugar substitute and cinnamon.

WHAT DO I USE FOR THE CINNAMON SUGAR TOPPING?

For the topping you can use either 1/4 cup granulated sugar substitute or 1/4 cup regular white granulated sugar. Using a sugar substitute for the sugar topping can create a mouth-cooling effect vs. using regular sugar.  If you are sensitive to that cooling effect, you can swap out the sugar substitute for the topping with 1/4 cup regular sugar which would increase the point value to 3 points per donut)

WHAT BROWN SUGAR SUBSTITUTE CAN I USE?

Keep in mind not all brown sugar substitutes are zero points. The two zero point brown sugar brands that I recommend are:

Lakanto Golden Monkfruit Sweetener: which can be found online HERE. The Lakanto Monkfruit has a 1:1 ratio to sugar.

 SUKRIN GOLD which can be found at most Whole Food or Sprouts or on Amazon HERE.

(If you use Sukrin Gold you will want to use the conversion chart on back of the package for the conversion amount that it shows for regular sugar.)

INGREDIENTS:

  • 1 cup apple cider ( I use 100% Tree Top Crisp Apple Cider)
  •  1 1/2 cups all-purpose flour ( I use Gold Medal)
  • 1 tsp GROUND CINNAMON
  • 1/4 tsp GROUND NUTMEG
  • 1/8 tsp GROUND CLOVES
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup non fat plain Greek yogurt 
  • 1/2 cup brown sugar substitute ( I use LAKANTO Monkfruit Golden Sweetener) 
  • 1 large egg, at room temperature
  • 1 Tbsp Land o’ Lakes light butter made with canola oil, melted or 2 Tbsp unsweetened applesauce
  • 1 tsp vanilla extract

CINNAMON AND SUGAR TOPPING:

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a large saucepan cook apple cider over medium heat. Bring to a boil and allow to boil for 10-15 minutes or until the apple cider is more thicker than before and has been reduced to 1/2 cup.
  3. Remove from heat and pour apple cider into a mixing bowl. Let the cider cool for 10-15 minutes.
  4. In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.
  5. Add the non fat plain Greek yogurt, egg, brown sugar substitute, vanilla, and melted butter or 2 Tbsp unsweetened applesauce into the mixing bowl with the cooled apple cider. Whisk until well combined.
  6. Gradually add the dry ingredients to the wet ingredients and mix until just combined. (DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients.  The texture of the donuts will be completely off if over mixed.)
  7. Spray two (6 cavity) DONUT PANS with nonstick cooking spray. 
  8. Place donut batter into a ziplock bag. Seal bag making sure all the air is released. Cut one corner off of the bag to create a piping bag.
  9. Fill prepared DONUT PAN with batter 1/2 way using the piping bag. (I use THIS donut pan to make baked donuts.)
  10. Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and allow to cool in the pan for about 5 minutes.
  12. Meanwhile, make the sugar topping: In a medium bowl mix together the sugar substitute and cinnamon.
  13. Once they have cooled a bit, spray both sides of donuts with can’t believe it’s not butter spray and then dust both sides of donut with sugar mixture.
  14. Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.

SERVINGS: MAKES 12 DONUTS / 2 FREESTYLE SMART POINT PER DONUT 

NOTES:

  1. DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients.  The texture of the donuts will be completely off if over mixed.
  2. If you use 1/4 cup regular sugar for the cinnamon sugar topping that will increase the point value to 3 Freestyle Smart Points per donut.
  3. The overall point value is the same whether you use 1 Tbsp light butter or 2 Tbsp unsweetened applesauce.
  4. Not all brown sugar substitutes are zero points. The two I recommend that are Lakanto Golden Monkfruit Sweetener which can be found HERE. The Lakanto Monkfruit has a 1:1 ratio to sugar. Or you can use Sukrin Gold which can be found at most Whole Food or Sprouts or on AMAZON. If you use Sukrin Gold you will want to use the conversion chart on back of the package for the conversion amount that it shows for regular sugar. 

Ingredients

  • Ingredients:
  • 1 cup apple cider ( I use a 100 % Tree Top Crisp Apple Cider)
  • 1 1/2 cups all-purpose flour ( I use Gold Medal)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup non fat plain Greek yogurt 
  • 1/2 cup brown sugar substitute  ( I use Lakanto Monkfruit Golden Sweetener) 
  • 1 large egg, at room temperature
  • 1 Tbsp Land o’ Lakes light butter made with canola oil, melted or 2 Tbsp unsweetened applesauce
  • 1 tsp vanilla extract
  • Cinnamon and Sugar Topping:
  • I can’t believe it’s not butter spray
  • 1/4 cup granulated sugar substitute or 1/4 cup regular white granulated sugar ( using regular sugar would increase the point value to 3 points per donut)
  • 1 tsp ground cinnamon

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large saucepan cook apple cider over medium heat. Bring to a boil and allow to boil for 10-15 minutes or until the apple cider is more thicker than before and has been reduced to 1/2 cup.
  3. Remove from heat and pour apple cider into a mixing bowl. Let the cider cool for 10-15 minutes.
  4. In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.
  5. Add the non fat plain Greek yogurt, egg, brown sugar substitute, vanilla, and melted butter or 2 Tbsp unsweetened applesauce into the bowl with the cooled apple cider. Whisk until well combined.
  6. Gradually add the dry ingredients to the wet ingredients and mix until just combined. (DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients.  The texture of the donuts will be completely off if over mixed.)
  7. Spray two (6 cavity) donut pans with nonstick cooking spray. 
  8. Place batter into a ziplock bag. Seal bag making sure all the air is released. Cut one corner off of the bag to create a piping bag.
  9. Fill prepared donut pans 1/2 way with batter using the piping bag. 
  10. Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and allow to cool in the pan for about 5 minutes.
  12. Meanwhile, make the sugar topping: In a medium bowl mix together the sugar substitute and cinnamon.
  13. Once they have cooled a bit, spray both sides of donuts with can’t believe it’s not butter spray and then dust both sides of donut with sugar mixture.
  14. Store leftover donuts in an airtight ziplock bag in the fridge for up to 3 days.

Notes

  • DO NOT over mix-it is critical that you DO NOT over mix the batter once you combine the wet and dry ingredients.  The texture of the donuts will be completely off if over mixed.
  • If you use 1/4 cup regular sugar for the cinnamon augur topping that will increase the point value to 3 Freestyle Smart Points per donut.
  • The Lakanto Monkfruit has a 1:1 ratio to sugar. Another zero point brown sugar substitute that I have used is Sukrin Gold which can be found at most Whole Food or Sprouts or on Amazon. If you use Sukrin Gold you will want to use the conversion chart on back of the package for the conversion amount that it shows for regular sugar. 
  • The overall point value is the same whether you use 1 Tbsp light butter or 2 Tbsp unsweetened applesauce.


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