Sugar-Free Cinnamon Raisin Doughnuts

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 45 minutes
  • Portion size 12 servings



Preheat oven to 350°F. In large bowl, stir together Date Purée, milk and eggs; stir in baking powder, cinnamon and nutmeg. Add remaining ingredients, mixing until combined.

Grease doughnut mould pan. Fill each mould three-quarters full, about 3 tbsp batter each. Bake until doughnuts are lightly browned and tops spring back when lightly touched, 15 to 20 minutes. Let cool for 5 minutes before unmoulding. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen up to 1 month.)

Date Purée

In microwaveable bowl, mix 3 cups pitted dried dates (about 500 g) with 1 2/3 cups water. Microwave on high about 4 minutes. Using blender or hand mixer, purée until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks or frozen up to 3 months.) Makes about 2 1/2 cups.

Nutritional facts PER DOUGHNUT: about

  • Calories 135
  • Total fat 2 g
  • Saturated fat 0 g
  • Cholesterol 30 mg
  • Sodium 120 mg
  • Total carbohydrate 25 g
  • Fibre 2 g
  • Sugars 9 g
  • Protein 4 g
  • Iron 1.9 mg
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Baking & Desserts

Sugar-Free Cinnamon Raisin Doughnuts