I’ll demonstrate how to make the ideal Keto Blueberry Donuts today. Due to their low carb, gluten-free, and high healthy fat content, these doughnuts are undoubtedly a delicious and nutritious alternative to regular donuts.
Ingredients
The Donuts
- Butter, 1/4 cup (melted)
- Pure Vanilla Extract, 3/4 teaspoon
- 0.5 teaspoons of salt
- Baking powder, 1 1/4 teaspoon
- Almond flour, 1 1/2 cups
- Erythritol, half a cup (or Monk Fruit)
- 50 ml of sour cream
- 3 Eggs
- Blueberries, 1 cup
- Coconut Flour, half a cup
Due To The Icing
- Confectioners’ Sugar Replacement, 3/4 cup Butter, 1/2 tablespoon (melted)
- 4 tablespoons of hot water, 1/2 teaspoon salt
- Pure Vanilla Extract, 3/4 teaspoon
Instructions
- Prepare two 6-donut pans with greasing and preheat the oven to 350°F (175°C). Next, liquefy 1/4 cup of butter and save.
- Almond flour, coconut flour, monk fruit/erythritol, baking powder, and salt should be combined in a sizable mixing basin.
- These should all be well-combined after being combined. Add the melted butter, vanilla, three eggs, and sour cream after that (one at a time). (Electric mixer).
- Put blueberries(stir), the batter into the doughnut pans using a pastry bag. As these donuts won’t puff very much, stuff them all the way.
- Bake TWENTY FIVE minutes in oven. After they are finished, use the tried-and-true toothpick test to see whether they are prepared.
- Then, while they cool for at least 15 minutes, make the icing.
Decorating the Cake
- Melt the butter and pour it into a bowl to make the frosting. Add vanilla, salt, and confectioners’ sugar after that.
- Add the boiling water after thoroughly mixing them. Then dip the donuts in and let them cool once more.
Notes
Information on nutrition:
YIELD: 12 SERVING SIZE: 1 SERVING QUANTITY: 285 calories, 26g of total fat FAT SATURATED: 13.6g 40mg of cholesterol SUGAR: 24 mg 10.5g CARBOHYDRATES 5g of NET Carbohydrates FABRIC: 5g GLUTEN: 1.9g 8.2g PROTEIN
