‘Tis the season for gingerbread! The sweet-and-spicy treat that is traditionally popular in fall and winter! These gingerbread donuts are sure to bring a sweetness to your Holiday season! These donuts provide a tasty alternative to traditional donuts! 

Makes 12 donuts

Looking for more low point Holiday recipes? Be sure to check these out:

One Point Sheet Pan Pumpkin Bars

Cranberry Cobbler

Apple Cider Donuts

One Point Pumpkin Cinnamon and Sugar

 

How are these donuts different from traditional donuts?

These two point gingerbread donuts are much lower in fat and calories than traditional donuts since they are baked and not fried. These two point gingerbread donuts are sugar free and sweetened with natural Monkfruit Sweetener. The Lakanto Monkfruit Golden Sweetener, is a zero point brown sugar substitute that gives these donuts the perfect sweetness without all the calories of sugar.

For these gingerbread donuts you may use either self-rising flour, or Kodiak Pancake Mix, which is packed with protein, making these donuts a high protein snack or dessert.  Lastly, these donuts are made with with unsweetened applesauce rather than oil or butter, and are topped with sugar free vanilla frosting. Making these the perfect alternative to traditional donuts! 

How do I make these Gingerbread Donuts?

Preheat oven to 350 degrees. Spray two (6 cavity) donut pans with nonstick cooking spray. Set aside.

In a medium mixing bowl combine kodiak pancake mix or flour, salt, baking soda, baking powder, ginger, cinnamon, nutmeg and cloves. Stir until well combined.

In a separate large bowl, combine unsweetened applesauce, vanilla extract, egg, and brown sugar substitute. Whisk until well combined.

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.)

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.

Fill prepared donut pan with batter 1/2 way using the piping bag. (I use THIS donut pan to make baked donuts.)

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.

Melt frosting in a microwavable bowl for 15-20 seconds or until smooth. 

Dip the top of each donut into melted frosting to evenly coat.

Top with sprinkles.

Ingredients:

• 1 1/2 cup Gold Medal All Purpose Flour) all purpose flour or Kodiak Pancake Mix
• 2 egg whites
• 1/2 tsp vanilla extract
• 1 cup unsweetened applesauce sauce
• 3/4 cup zero point brown sugar sweetener ( I use Lakanto Monkfruit Golden Sweetener) 
• 1 tsp baking soda 
• 1 tsp baking powder 
• 1/2 tsp salt
• 2 tsp ground ginger 
• 2 tsp cinnamon 
• 1/4 tsp nutmeg 
• 1/2 tsp ground cloves
• 5 Tbsp Pillsbury sugar free vanilla frosting, or homemade sugar free frosting using the recipe in the note section of the recipe 
• 1/2 Tbsp Sprinkles 

Directions:

1. Preheat oven to 350 degrees. Spray two (6 cavity) donut pans with nonstick cooking spray. Set aside.
2. In a medium mixing bowl combine flour, salt, baking soda, baking powder, ginger, cinnamon, nutmeg and cloves. Stir until well combined.
3. In a separate large bowl, combine unsweetened applesauce, vanilla extract, egg whites, and brown sugar substitute. Whisk until well combined.
4. 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.)
5. 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.
6. Fill prepared donut pan with batter 1/2 way using the piping bag. (I use THIS donut pan to make baked donuts.)
7. Bake for 10-13 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow to cool in the pan for about 5 minutes.
9. Melt frosting in a microwavable bowl for 15-20 seconds or until smooth.
10. Dip the tops of the donut into melted frosting to evenly coat.
11. Top with sprinkles.

Tip: I recommend frosting only the donuts you plan on eating. Store the leftovers in the refrigerator for up to 10 days-or on the counter for one or two days.

Makes 12 donuts 

2 Points® for 1 donut  or 3 Points® for 2 donuts

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Homemade Sugar Free Frosting Ingredients:

• 2 Tbsp Land o’ Lakes light butter made with canola oil
• 2 oz. light cream cheese, at room temperature
• 1/2 tsp vanilla extract
• 5-6 Tbsp skim milk or unsweetened almond milk
• 1 1/2 cups powdered sugar substitute ( I use Lakanto Powdered Monkfruit Sweetener)

Directions:

In a medium bowl cream together the light butter, softened cream cheese, powdered sugar substitute, vanilla and milk until smooth. Add additional milk if frosting needs thinning. Store leftovers in the fridge for up to a week.