KETO SUGAR FREE KRISPY KREME COPYCAT DOUGHNUTS
Prep time
Cook time
Total time
Moist, spongy and soft. 100% yummy. You may want to double the quantities...because they'll disappear very quickly!
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 8
Ingredients
For the doughnuts:
- 2 large eggs
- 80g full fat cream cheese
- 40g erythritol (for U.S.option, click HERE)
- ½ tsp pure stevia powder (for U.S. option, click HERE)
- 20g unsalted butter
- 30g vanilla whey protein powder (click HERE for U.S.option)
- 10g fine psyllium husk powder (for U.S. option, click HERE)
- pinch of fine himalayan pink salt (click HERE for U.S. option)
- 2 tsp baking powder
- 2 tsp apple cider vinegar (ACV) (click HERE for U.S. option)
For the optional frosting (various choices):
- 120g mascarpone
- 15g Sukrin icing sugar (U.S. alternative HERE) (or make your own)
- a few drops vanilla extract (click HERE for U.S. option) or make your own
- pitaya powder for pink topping (click HERE for U.S.option)
- maqui powder for lilac topping (click HERE for U.S. option)
- unsweetened dark chocolate, min 85% (I use Montezuma's 100% Absolute Black- for U.S. link click HERE)
Instructions
To make the doughnuts:
- pre-heat oven to 150°C fan (170°C static).
- whisk eggs together with with salt, cream cheese and sweeteners.
- melt butter, cool it a little, then whisk it into the egg mix.
- combine whey, psyllium, baking powder and ACV, before adding it to the wet mix and hand-whisking it all to obtain a smooth batter.
- scoop the (very runny) batter into your doughnut moulds so it is divided equally and evenly (I used two silicone moulds - U.S. option HERE).
- bake for 18 mins, then turn off oven, open the door and leave them for another 5 mins, before taking them out.
- let the doughnuts cool down completely, then remove them from their moulds.
To make the frosting:
- beat mascarpone until soft, then incorporate icing sugar, mixing thoroughly.
- now you have choices: you can either add a few drops of vanilla extract, or melted dark chocolate (you'll need 40g), or 1 tsp pitaya (pink), or 1 tsp maqui (lilac).
- spread the frosting all over, except the underside, using a small, flexible cake-decorating spatula).
Notes
Macros given above right are for 1 plain doughnut, as they can be 'customised' in many different ways.
Macros for each doughnut including mascarpone frosting, add:
Vanilla: Kcal 66; F 7g; C 0.4g; P 0.6g.
Chocolate: Kcals 74; F 7.5g; C 0.7g; P 1g.
Pitaya/Maqui: Kcals 70; F 7g; C 0.5g; P 0.6g.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use (UK Link). U.S. option HERE.
Macros for each doughnut including mascarpone frosting, add:
Vanilla: Kcal 66; F 7g; C 0.4g; P 0.6g.
Chocolate: Kcals 74; F 7.5g; C 0.7g; P 1g.
Pitaya/Maqui: Kcals 70; F 7g; C 0.5g; P 0.6g.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use (UK Link). U.S. option HERE.
Nutrition
Serving: 1 Calories: 86 Fat: 7g Net Carbs: 1.3g Protein: 4g
Recipe by at https://queenketo.com/keto-sugar-free-krispy-kreme-copycat-doughnuts/