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7 Refined-Sugar-Free Doughnut Recipes

Posted by: Patrick Catanzariti on May 9, 2017

7 refined sugar-free doughnut recipes to enjoy this National Doughnut Week

There is something special about the shape of a circle. It just goes around and around, until the first bite is taken and you realize there actually is an end to the sugar-free doughnut you are eating. This is disappointing news for most, but when you discover the sugar-free ones, you’ll just keep wanting more.

There are some classic chocolate recipes, blueberry, peanut butter, gluten-free pumpkin, and strawberry doughnuts. Natvia has dedicated an entire week of sugar-free recipes to the delicious baked circles of tasty goodness. A whole week of doughnut recipes that are just as easy to make as they are decadent. All this while being naturally sweetened and sugar-free of course 😉



Baked Blueberry Doughnuts

This is the perfect family snack for the kids to enjoy, especially to pack in their lunch boxes. Blueberries have many health benefits, including being high in fiber and potassium. They also are a great source of nutrients. Blueberries can help with lowering blood pressure, which is a big cause of heart attacks. Overall, this is a great dessert to make.


  • 1 cup/150g/5.3g Plain Flour
  • 1/4 cup/45g/1.5 oz Natvia
  • 1 tsp baking powder
  • 1/4 cup/60ml/2 oz milk, nonfat
  • 1/4 cup/60g/2 oz Butter melted
  • 1 each egg
  • 1/2 cup/60g/2 oz Blueberries
  • Makes 12 doughnuts


  1. Preheat oven to 180°C and grease two doughnut pans.
  2. Combine flour, Natvia, and baking powder.
  3. Add milk, butter, and egg and mix until combined.
  4. Fold in blueberries.
  5. Divide between pans and bake for 15-20 minutes until toothpick comes out clean.



Du Chocolat Doughnuts

Chocolate doughnuts for everybody! Sugar-free and gluten-free, these doughnuts are sure to leave you wanting more.


  • 3/4 cup Rice flour
  • 1/2 cup Almond meal
  • 1/3 cup Du Chocolat
  • 1/3 cup Natvia
  • 1/2 tsp bicarb soda
  • 1/2 tsp Baking powder (gluten free)
  • 1/2 tsp salt
  • 2 tsp Vanilla essence
  • 1 tsp Vinegar
  • 3/4 cup Almond Milk
  • 1/4 cup Vegetable oil
  • 170g sugar-free dark chocolate
  • 1/4 cup Almond Milk
  • 1/4 cup Coconut oil
  • 1 tsp Vanilla
  • 1/3 cup Natvia


  1. Preheat oven to 190C and grease a doughnut pan.
  2. Mix together flours, Du Chocolat, Natvia, baking powder, bicarb soda, and salt. Add the vanilla essence, vinegar, almond milk and vegetable oil.
  3. Spoon the batter into the doughnut pan and bake for 10-14 minutes or until they spring back when you touch them. Place on a wire rack to cool while you make the icing.
  4. For the icing, add the chocolate, almond milk, coconut oil and vanilla to a heatproof bowl. Melt together over a saucepan of boiling water and add the Natvia. Stir until dissolved.
  5. Dip the doughnuts into the icing and enjoy!



Doughnut Muffins

 Everybody loves a two for one combo and this delicious pairing is absolutely delicious. This is an ideal dessert to have for a quick breakfast on the go or simply enjoy wit a hot cup of tea.


  • 1 1/4 cup/187g/6.6 oz Natvia
  • 1 each egg
  • 1 tsp Vanilla Extract
  • 1/3 cup/80g/2.8 oz Butter melted
  • 2 1/2 cups/375g/12.5 oz All purpose flour
  • 1 tbsp/16g/0.5 oz baking powder
  • 1/4 tsp salt
  • 1/2 tsp Cinnamon
  • 1/4 cup/60g/2 oz sugar-free jam
  1. Preheat oven to 180°C and line a muffin pan with cupcake liners.
  2. Whisk together the egg and Natvia just until combined.
  3. Add the butter and vanilla extract and mix until combined.
  4. Add the flour, baking powder, salt, and cinnamon until combined.
  5. Fill each muffin cup 1/3 of the way full and place 1 1/2 tsp of jam in the very center. Fill the muffins with batter until it is 2/3 of the way full.
  6. Place into preheated oven and bake for 15 minutes until golden brown and baked through.
  7. Serve at room temperature and store in an airtight container.



Chocolate Doughnuts

We simply love chocolate, so this classic doughnut recipe is ideal for everyone else who does too. If you’re looking for a healthier version of a chocolate sweet treat, this is the perfect choice.

  • 1/2 cup/125g/4.2 oz butter, room temperature
  • 2/3 cup/120g/4 oz Natvia
  • 2 each eggs
  • 2 tbsp/40ml/1.3 oz skim milk
  • 3/4 cup/112g/4 oz plain flour
  • 1 1/4 tsp baking powder
  • 1/4 cup/25g/0.8 oz cocoa powder


  1. Preheat oven to 180°C grease a doughnut pan.
  2. Paddle butter until light and fluffy. Add Natvia and mix until combined.
  3. Add eggs and milk and mix until combined.
  4. Add flour, baking powder, and cocoa powder and mix until combined.
  5. Pipe into greased doughnut pan.
  6. Bake for 12-15 minutes until a toothpick comes out clean.



Peanut Butter Jelly Doughnuts

 To all the peanut butter lovers out there, we’ve got you covered. These delicious creamy doughnuts are a treat you won’t want to miss on this National Doughnut Week.


  • 3/4 cup mixed blueberries & raspberries
  • 1/2 lemon – juice
  • 2 tbsp Natvia
  • 1 & 1/2 cups all-purpose flour
  • 1/3 cup Natvia
  • 1/2 tsp bicarb soda
  • 1 tsp baking powder
  • pinch salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil


  • 2 tbsp peanut butter
  • 1 tsp vanilla essence
  • 1/4 cup milk
  • 1/2 cup powdered Natvia (icing mix)


  1. Preheat the oven to 200°C.
  2. Start by making the jelly. Add 3/4 cup of the mixed blueberries and raspberries to a pot/pan.
  3. Add the juice from 1/2 a lemon, 2 tbsp Natvia.
  4. Simmer over medium heat until the berries start to reduce.
  5. Stir, then strain the berries into a new bowl and set aside.
  6. Now add 1 & 1/2 cups all-purpose flour to a new bowl, along with 1/3 cup Natvia, 1/2 tsp bi-carb soda, 1 tsp baking powder, and a pinch of salt.
  7. Mix the dry ingredients together until combined.
  8. Add 1 large egg to a new smaller mixing bowl and whisk the egg.
  9. Add 1/2 cup buttermilk to the egg and continue to whisk.
  10. Add 1/4 cup vegetable oil to the egg mix and stir.
  11. Now add the egg, oil, and buttermilk mixture to the dry mixture from step 7.
  12. Mix until thoroughly combined, adding a touch of milk if required.
  13. Once mixed, spray a doughnut moulds tray with oil and spoon doughnut mixture into tray.
  14. Bake the doughnuts for 10 minutes at 200°C, or until golden brown.
  15. Whilst baking, begin to make the icing by adding 2 tsbp peanut butter to a new mixing bowl.
  16. Add 1 tsp vanilla essence and 1/4 cup milk, then mix well with a fork.
  17. Add 1/2 cup powdered Natvia (Natvia Icing Mix – or just blend normal Natvia finer).
  18. Mix well with a fork and add a small amount of milk if necessary consistency is not reached.
  19. Once mixed, take the freshly baked doughnuts and dip them both sides in the peanut butter mixture.
  20. Pipe the finished jelly/jam onto the doughnuts, top with crushed peanuts and serve!



Pumpkin Doughnuts

 Yes you saw that right… Pumpkin doughnuts seem to be a thing these days and we’re bringing you the healthier option. Still as tasty, only better for you.


  • 1 cup of mashed pumpkin
  • 1 ½ cups of gluten free all purpose flour blend
  • 1 tsp ginger
  • 2 tsp cinnamon
  • ½ tsp mixed spice
  • ½ tsp nutmeg
  • Zest of half an orange
  • ½ cup Natvia
  • 1 tsp baking powder
  • 1 tsp bi carb soda
  • pinch of salt
  • 1 egg
  • ½ cup canola oil
  • Milk – add gradually until desired consistency is achieved
  • 125g Cream cheese
  • ¼ cup powdered/blended Natvia
  • 1 tsp vanilla
  • ¼ cup milk + extra


  • ½ cup pecans
  1. Preheat oven to 190 degrees and spray a donut tray with oil
  2. Start off by preparing your pumpkin – peel and dice a cups worth of pumpkin and boil or place in the microwave for 8 minutes or until completely soft – mash and set aside to cool
  3. Grab a bowl and combine all dry ingredients with a wooden spoon
  4. In a separate bowl, whisk together egg and oil. Add vanilla and slightly cooled pumpkin and combine. Add to dry ingredients
  5. Add orange zest and milk (if needed) mix until just combined
  6. Spoon mixture into oiled donut tray and fill about ¾ full
  7. Place in oven for 12-15 minutes
  8. Allow to cool in the pan before turning out onto a wire rack
  9. Prepare your glaze – allow the cream cheese to come to room temperature and beat until smooth together with Natvia and vanilla essence. Add milk gradually until desired consistency is achieved – you want it to be runny enough that you are able to dip the donuts into glaze but not so thin that it completely runs off the donut
  10. Dip your cooled donuts into the glaze and scatter your chopped pecans on top


Store in an airtight container




Raspberry Doughnuts


Bringing back the good old raspberry flavored doughnuts, made refined sugar-free.


  • 1 cup plain flour
  • 1/3 cup Natvia
  • 1 tsp baking powder
  • ¼ tsp cinnamon
  • Pinch of salt
  • 1 egg
  • 1 tbsp butter, melted
  • 1/3 cup almond milk + extra
  • 1 tsp vinegar
  • 1 tsp vanilla
  • ½ cup raspberries
  • ½ cup raspberries
  • ½ cup powdered/blended Natvia
  • Squeeze of lemon
  • 25g of butter
  1. Preheat your oven to 190 degrees and spray a donut tray with oil
  2. Combine almond milk and vinegar and set aside for 5 minutes
  3. Combine all dry ingredients in a mixing bowl
  4. Add in wet ingredients and stir until almost combined
  5. Gently fold in raspberries
  6. Place mixture into piping bag and snip off the end. Carefully pipe mixture into prepared pan, filling about ¾ of the way full
  7. Put in oven for 7-10 minutes until baked. Allow to cool in the tray before turning out onto a wire rack and allow to cool completely
  8. To make the raspberry glaze, place raspberries, powdered/blended Natvia and lemon in a saucepan over a med-high heat. Allow the raspberries to break down and bring to the boil
  9. Take off the heat and blend with a stick blender until smooth. Place back on the heat and stir through butter until its melted and glossy
  10. Pour glaze through a strainer and using the back of a spoon or spatula, press down on the glaze to ensure you get the most out of it. Discard of the seeds
  11. Glaze donuts and allow to cool ☺
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