So what is Pandan extract and why is it so mesmerizingly green?
It’s made from the leaf of the Pandan plant, also known rather endearingly as the Screw Pine. It’s often found in the cooking of Southeast Asia, and in places like Malaysia, Thailand, Vietnam and Indonesia, it’s as common as vanilla. It tastes a little bit like vanilla too. It’s very hard to describe the taste, so I’ll just quote Saveur.com’s take on the flavor of Pandan:
“Floral like vanilla but with a grassy lilt and a tropical bouquet that verges on coconut plus a distinct note of…is that bubblegum?”
But let us not forget Pandan’s vibrant greenness.
That’s what first drew me in. I saw a delicious looking recipe for Coconut Pandan Chia Seed Pudding on Two Sleevers and I had to know more about this exotic flavor. So I did a google image search for Pandan recipes and found all these wonderfully green desserts. One recipe jumped out at me though: Pandan Donuts.
The recipe was for a normal sugary donut, but no matter, I knew I could make it low carb.
I decided to adapt a great recipe for Sugar Free Donuts that the Sugar Free Londoner makes. I swapped out the vanilla for Pandan extract, switched up the glaze a little bit and Bob’s your uncle. I had a low carb and Keto Pandan donut with only 3g net carbs each. It’s fluffy, sweet and incredibly tasty. And the flavor will have you asking yourself…
“Is that a hint of bubble gum that I’m tasting?”
Low Carb Keto Pandan Donuts
These Southeast Asia inspired donuts are powered by the leaves of the Pandan plant.
- Prep Time: 10
- Cook Time: 19
- Total Time: 29 minutes
- Yield: 20 mini donuts
- Category: Dessert
- Cuisine: East Asian
1/3 cup butter, melted
2 tablespoons heavy whipping cream
1/4 cup Swerve or equivalent granulated sweetener
4 large eggs
1 teaspoon Pandan extract
1 cup super fine almond flour
1 teaspoon baking powder
1/2 cup Powdered Swerve or equivalent powdered sweetener
1/4 cup heavy whipping cream
1/4 teaspoon Pandan extract, optional
1. Preheat oven to 350 degrees F and spray a mini or regular sized donut pan with cooking spray.
2. Add melted butter, cream and sweetener to a blender and blend until combined.
3. Add eggs and Pandan extract and blend again.
4. Add almond flour and baking powder and blend again. Scrape down the sides of the blender and blend one final time.
5. Fill the wells of the donut pan with batter.
6. If you are using a mini sized donut pan, then bake the donuts for 15-17 minutes until firm to the touch and a toothpick comes out clean. For a regular sized donut pan, bake for 17-19 minutes.
7. Allow to cool in the pan for 10 minutes and then carefully remove them from the molds and place them on a cooling rack.
8. To make a white glaze, mix together powdered sweetener and cream until smooth. To make the glaze bright green and Pandan flavored, add 1/4 teaspoon Pandan extract and mix well. Drizzle glaze on top of the donuts.
Yield: 20 mini donuts or 5 regular donuts
- Serving Size: see Note
- Calories: 357
- Fat: 33
- Carbohydrates: 6
- Fiber: 3
- Protein: 10
Keywords: Low Carb Pandan Donuts, Keto Pandan Donuts
(I’m not sure why the Amazon image for Pandan Paste is actually of Rose flavor, but the link is correct. It’s what I used to buy the Pandan extract I used in this recipe.)
If you liked these donuts, then you might want to try my Powdered, Lemon and Double Chocolate Donuts.