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Old 02-25-2011, 06:33 AM   #211
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This recipe looks fantastic! We used to have a donut makig machine when I was little and it was always such a treat when my mom would pull it out and make us homemade donuts. This is going on the list of things I need to try! Thanks, Skeeter!
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Old 02-26-2011, 02:30 PM   #212
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Thanks for bumping this. I haven't fixed these in quite sometime. I need to do it again.
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Old 02-26-2011, 05:47 PM   #213
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I made these this afternoon as a dessert for the boys and me after lunch. Mine were NOT very pretty at all. . .the boys were like, "what ARE these things?" When I told them, "Think: Donut" they were like, "Ooohhhhh um, Ok." Anyway, I got 12 out of the batch - 4 apiece. I served the boys theirs with a side of whipped cream and chocolate sauce for dipping. They both said it was a keeper. I'll definately make these again, but only if there's someone to share with. . .I dont think I could keep myself from eating the whole batch if I was home alone with them. :blush:
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Old 03-08-2011, 11:47 PM   #214
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I have been making these from the original recipe and LOVED them. I have made them as donut holes with great success but of course no good LCF can leave things alone so I bought a Dazey donut maker and have been making them in that and the recipe will make 3 or 4 good size donuts that way. Last night I added sour cream and cocoa and they were super good and so far no stalls with this recipe for me. Whoever would think I could have donuts for supper and still be "legal"?
Sounds yumm! Can you post your exact recipe pls? I'm thinking of getting a donut maker too.
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Old 11-19-2011, 09:28 AM   #215
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Up till this morning I always made these with body fortress vanilla whey protein powder but thismorning I made them with designer whey natural protein powder. Added 1Tbl. Powdered eryritol and1 Table. Splenda (this was a double batch) 1 tsp. Vanilla topped them with powdered eryritol. They were amazing
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Old 11-19-2011, 10:27 AM   #216
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Boy, I just read this entire thread and these sound amazing. I use the Body Fortress Vanilla and will just try your original recipe, Skeeter. Would like to try them as waffles and tempura, too.
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Old 11-19-2011, 11:24 AM   #217
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This is just what the DR ordered,lol
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Old 11-19-2011, 11:51 AM   #218
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yum ..this is somthing to look forward to when I can spare a few extra carbs !
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Old 11-29-2011, 01:31 PM   #219
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These are AMAZING!!! I love that you can switch it up as well!! Thanks so much for shareing this recipie!!! These have been my afternoon snack all week!
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Old 11-30-2011, 03:20 AM   #220
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Has any else tried baking these instead of frying??
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Old 11-30-2011, 03:28 AM   #221
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Has any else tried baking these instead of frying??
Not sure about baking but they for sure will not work in a microwave
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Old 11-30-2011, 09:58 AM   #222
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Can't wait to try these!! I am a donut-a-holic/funnel cake freak! LOL
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Old 08-12-2012, 04:51 PM   #223
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just made these. pretty good.
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Old 08-13-2012, 01:33 PM   #224
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glad I saw this old thread bumped. I 've been looking for a donut hole recipe which i can use 2 scoops of my whey protein with (each scoop 23 gm protein). I need this because every morning I need to have at least 50 gm of protein for breakfast(Leptin Reset Rx- Dr. Jack Kruse) and I'm really tired of just drinking my whey shakes.

I'll be giving these a try..probably pancake style.
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Old 08-13-2012, 07:17 PM   #225
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Old 08-14-2012, 10:43 AM   #226
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I believe I am a huge dope...

I tried this recipe the other night, doubling the ingredients and thought my donuts came out pretty good, but holy moley were they dry inside!!!

The taste was really good but the texture was like eating some carpeting...really hard to choke down...I so checked out the recipe to see where I might have gone wrong....

so here's a question: is the 1/2 stick of butter called for in the recipe supposed to be mixed into the batter? is it softened or melted?

I was an idiot and used that 1/2 stick as the frying oil!


was I supposed to include it as an ingredient? I didn't notice much in the way of method/directions with this recipe and assumed that amount of fat was the frying medium....

nevermind folks! I just re-read the OP and right there in the recipe it calls for 1/2 stick melted butter... it's official, I am an idiot

Last edited by Deb34; 08-14-2012 at 10:45 AM..
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Old 08-14-2012, 10:45 AM   #227
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I believe I am a huge dope...

I tried this recipe the other night, doubling the ingredients and thought my donuts came out pretty good, but holy moley were they dry inside!!!

The taste was really good but the texture was like eating some carpeting...really hard to choke down...I so checked out the recipe to see where I might have gone wrong....

so here's a question: is the 1/2 stick of butter called for in the recipe supposed to be mixed into the batter? is it softened or melted?

I was an idiot and used that 1/2 stick as the frying oil!


was I supposed to include it as an ingredient? I didn't notice much in the way of method/directions with this recipe and assumed that amount of fat was the frying medium....
yes the butter is in the batter. When you double it, you use an entire stick
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Old 08-14-2012, 10:51 AM   #228
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hee hee hee! I saved your post #93 with your tips SkeeterN and forgot to compare to the original!!!

I realize now that post was a quick refresher and that I should have saved the OP and added the tips later...will be doing that now. Thanks for this recipe, my protein powder hating family gave them a qualified "not bad" which is praise from heaven from them regarding anything LC. And that, with the donuts being dry as firewood too!!

So, I imagine when I actually follow the recipe correctly, they will probably pass out!
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Old 09-09-2012, 12:26 PM   #229
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I made these today and OMG these are so good! I followed all of Skeeter's detailed instructions and they were perfect. Thanks so much for posting this.
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Old 09-12-2012, 08:46 AM   #230
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I tried these last night and mine were completely flat (like a pancake). the flavor was great but the texture was a little rubbery.

I didn't try to deep fry them though, I think that might be the problem? I just tried to sort of saute them. But the batter wasn't thick enough to hold itself from the start, it was more like pancake batter. What consistency should the batter be?
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Old 09-12-2012, 09:58 AM   #231
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I tried these last night and mine were completely flat (like a pancake). the flavor was great but the texture was a little rubbery.

I didn't try to deep fry them though, I think that might be the problem? I just tried to sort of saute them. But the batter wasn't thick enough to hold itself from the start, it was more like pancake batter. What consistency should the batter be?
It is kinda like thickish pancake batter but to make these they do need to be fried in oil. You spoon in about a heaping teaspoon amount and they puff up in the oil. The way you did it I cannot see that working with these.





In this batch I added chopped pecans so if you see specks that is what is in the batter
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Old 09-12-2012, 10:58 AM   #232
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Thank you Skeeter! omg those look so delicious, I'm going to try it again tonight your way! Your batter looks a little thicker than mine, I might have used too much butter too (didn't really measure it).
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Old 09-12-2012, 11:00 AM   #233
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Thank you Skeeter! omg those look so delicious, I'm going to try it again tonight your way! Your batter looks a little thicker than mine, I might have used too much butter too (didn't really measure it).
Half a stick for one batch a whole for a double batch. You need real butter and not tub margarine as that has water in it
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Old 09-12-2012, 11:34 AM   #234
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Half a stick for one batch a whole for a double batch. You need real butter and not tub margarine as that has water in it
Hmm I used two tablespoons, is that the same as half a stick?

Margarine is not allowed in my house, no worries there!
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Old 09-12-2012, 02:56 PM   #235
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Hmm I used two tablespoons, is that the same as half a stick?

Margarine is not allowed in my house, no worries there!
No you need four tablespoons
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Old 09-12-2012, 03:08 PM   #236
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four tablespoons? lol well I think this might have been the problem then! I will try it again tonight with four tablespoons butter. Sounds incredibly decadent
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Old 09-12-2012, 05:51 PM   #237
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four tablespoons? lol well I think this might have been the problem then! I will try it again tonight with four tablespoons butter. Sounds incredibly decadent
Well it is most certainly NOT low fat! But that is the beauty of low carbing.
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Old 09-12-2012, 06:03 PM   #238
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Well Skeeter, I tried the correct recipe tonight and it was absolute heaven. Soooo good. Thank you for posting this! Mine didn't puff up and were more like funnel cake, but the consistency and taste was incredible. I'm going to go back through this post and read your tips on getting them to puff up properly.

I had to lock a few of them away in a container, otherwise I was going to eat the whole thing!
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Old 09-13-2012, 02:52 AM   #239
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Without rereading through all of these posts, I imagine this is okay for induction?
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Old 09-13-2012, 05:36 AM   #240
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Think chocolate protein powder would work? Relly want to try these,but thats all I have.....
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