Sugar Free! Dunkin Donuts!

Hee!!  That's ok - we'll forgive you this time!!

Raspbery Iced coffee is incrediable, Didn't care much for it hot. But I am also pre-op so who knows if I'd even like it after lol.

Yeah here I am on travel in Boston where there is a Dunkin' Donuts on EVERY corner!  I was all set to dash out the door and get an SF donut.  Hmm, would that be any good though? :)  Jasmine

Yes, love D'n D, and really enjoy the Blueberry Iced Coffee. It's a nice treat. Please beware though..all of the flavors / products are not sugar free! Go to their website to see a nutiriton list for all products: dunkindonuts.com about us / nutirtion And if anyone finds a sugar free donut, be sure to let the rest of us know

LOL - I was excited for a donut too....damn! Man....if I could figure out how to make a SF donut....I would be one rich gal wouldn't I? C

It is the flavor shots that they have for coffee that are sugar free.  The other handy thing is that you can get any of these in decaf.  I am a fan of the spiced vanilla coffee.  There are flavor syrups they have that are not sugar free...like what they use for the gingerbread latte.  MMMMMMM....Dunkin' coffee.

NOTE:  I have not made these but found recipe to put here for you donut nutz. 

 

Low-Carb Sugar Free Doughnuts

They taste like doughnuts, and you fry them up like doughnuts, but the texture of this treat is much lighter - somewhere between a traditional doughnut and a popover. Unfortunately, they don't keep well -- plan to eat them within a few hours of making them.

• 1/2 cup whey protein powder (Vanilla works well.)
• 1/4 tsp nutmeg (rounded)
• 2 tsp baking powder
• 1/8 tsp salt
• 2 Tbsp heavy cream
• 1 egg
• 2 Tbsp water
• 1/4 cup sugar equivalent in a substitute (I used a liquid for zero carbs)
• Oil (for frying)
• .
• For Topping:
• 3 packets powdered sugar substitute, such as Splenda
• Pinch cinnamon

PREPARATION:

1. Mix sweetener with cinnamon, and set aside.

2. Whisk dry ingredients together. Whisk egg with other wet ingredients, add to dry ingredients, and whisk to combine well.

3. Fill a deep skillet, cast-iron pan, or dutch oven with about 1½ inches of oil and heat.

4. When oil reaches around 350 to 360 F, drop tablespoon-sized amounts of batter into the oil. The batter will spread and puff up. If you let the oil go higher than about 375 F, the batter will fry quickly, leaving you with more of a funnel cake than a doughnut. (This, of course, is not a big tragedy.)

5. When the underside browns (about a minute, give or take 20 seconds for temperature variation), turn the doughnut. In another 30 to 45 seconds, it will be ready to remove. I like cooling them on a cake rack sitting in a sheet pan. If you place them on paper towels, be sure not to let them sit too long, as they will lose their crunchy outside.

6. Sprinkle sweetener and cinnamon mixture over both sides of the doughnuts.

Makes 12 doughnuts, each about 2½ inches in diameter.

Nutritional Information: Each serving has less than a gram effective carbohydrate and 2 grams protein. Each doughnut has 26 calories, prior to frying (total calories per doughnut is dependent on the amount of oil absorbed.) SOURCE