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  • Writer's pictureJenn Clayton

Baked Eggnog Donuts

Soft, fluffy and loaded with eggnog flavor & eggnog itself! Yum!

You can still eat donuts- an eggnog donuts and still lose weight!! These are perfection!

Full recipe in video below


  • 1 cup flour- I used Fiber Gourmet - to order:

  • ⅓ cup granulated sugar sub - I use Lakanto granulated - to order:

  • 1 teaspoon baking powder

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • ½ cup + 1 tbsp eggnog

  • 1 egg, beaten

  • 2 tablespoon butter, melted

  • 1 teaspoon vanilla extract

Eggnog Glaze:

  • 1 cup powdered sugar sub - I use Lakanto

  • 2 tablespoon eggnog

  • ½ teaspoon vanilla extract or rum

  • sprinkle of ground nutmeg

  • Preheat oven to 400°F. Whisk together the flour, sugar, baking powder, nutmeg and salt in a large bowl. In another bowl mix together eggnog, egg, butter and vanilla extract and whisk until combined. Add eggnog mixture to flour mixture and stir until just combined.

  • Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray donut pan with non-stick spray. Pipe the batter evenly in the donut pan. It should make 6. Bake for 8-10 minutes or until stick comes clean. These are a sponge-like consistency so don't expect it to be really browned on top. Remove from oven and remove from pan and cool on a cooling rack.

  • Dip donuts in glaze and sprinkle a small amount of nutmeg over each.

  • In small bowl that is wide enough to dip donuts, add powdered sugar, eggnog and and vanilla extract and mix until combined. You may need to add slightly more eggnog to sugar to get right consistency.

6 Donuts:

92 calories

6g fat

5g carbs

5g protein

Recipe inspiration from chisel&

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