KETO SUGAR FREE KRISPY KREME COPYCAT DOUGHNUTS

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  1. Keto Sugar Free Krispy Kreme Copycat Doughnuts. 1.5g carbs. Amazing!keto sugar free krispy kreme copycat doughnuts

You have no idea how proud I am to present these!  After trying to create the right texture, rise and flavour for a year (no kidding!) I have finally made it. It took so long and I had so many flops that ketohusband repeatedly told me to give up and move on. But I refused. Why be defeated by something that I knew was possible? 

It all started with gorgeous pictures of keto,  low carb, sugar free and paleo doughnuts popping up on Pinterest everywhere. Beautiful, colourful photos are a magnet for my stomach, so I followed recipe after recipe that promised to deliver.


Sadly, every one of those recipes turned out to be a big disappointment. Either the flavour wasn’t right, or the batter didn’t rise, or the texture was too dense, or it simply lacked something. Maybe I was just rubbish at following those recipes. But none of them were quite there for me.

That’s when I thought it wouldn’t be difficult to make up my own Keto Sugar Free Krispy Kreme Copycat Doughnuts from scratch. And so an epic doughnut quest began. Batch after batch ended up being a disaster. I would periodically try again and again and then put the idea on the back burner for another time.keto sugar free krispy kreme copycat doughnuts

The curse of the doughnuts.

One day, however, an idea came to mind. I decided to stop looking at all my previous scribblings, start from scratch and use my Amazing Protein Bread Loaf as the basis for the next try. Well…when I tasted the doughnuts I jumped for joy! They had risen very well, the texture was perfect and they didn’t deflate once out of the oven. I was so happy with myself! But the curse of the doughnuts wouldn’t leave me…because I lost the scrap of paper I had scribbled the recipe on!  The next attempt wasn’t even close. Nor the one after that. So frustrating!!!!

With one success story to spur me on, I wasn’t going to give up. This time I just needed to apply simple modifications to the bread batter, as I knew it had been my starting point. Nope. It wasn’t to be. Once again, batches were made and either eaten or thrown away. Weeks later I’d give it another go. Failure again. 

The saga went on for so long that I was on the brink of giving up. But out of sheer stubbornness, I decided to have one more doughnut baking day. It wasn’t until the  4th batch of the day that triumph came. Finally! Success at last! I cannot express the sheer, utter joy and relief I felt. I was almost in tears with happiness. This time I made sure to back up the recipe notes… and further bakes have been no problem at all.

How to Make Keto Sugar Free Krispy Kreme Copycat Doughnuts.

These doughnuts retain a moist, spongy, airy consistency for up to 48 hours and are delightful with whatever topping you choose. If you don’t fancy my mascarpone frosting, you could just drizzle some melted dark chocolate over them, or lightly brush them with coconut oil and dip them in cinnamon ‘sugar’, or cover them with a water icing.keto sugar free krispy kreme copycat doughnuts

Keto Sugar Free Krispy Kreme Copycat Doughnuts are baked. If you prefer the more traditional (albeit unhealthy) fried taste, you could try frying them once baked and cooled, as the lovely Carolyn from AllDayIDreamAboutFood explains.

If you do fry them – post baking, I’d love to know how they turn out.

Enjoy!

 

KETO SUGAR FREE KRISPY KREME COPYCAT DOUGHNUTS
 
Author: 
Nutrition Information
  • Servings: 8
  • Serving size: 1
  • Calories: 86
  • Fat: 7g
  • Net Carbs: 1.5g
  • Protein: 4g
Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.
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!
Ingredients
For the doughnuts:
For the optional frosting (various choices):
Instructions
To make the doughnuts:
  1. pre-heat oven to 150°C fan (170°C static).
  2. whisk eggs, then add cream cheese and whisk again until smooth.
  3. melt butter, cool it a little then whisk it into the egg mix.
  4. add whey and psyllium, then salt, baking powder and ACV, whisking thoroughly.
  5. the mixture will be quite dense and sticky - scoop it into your doughnut moulds using two teaspoons, so it is divided equally and evenly (I used two silicone moulds for a total of 8 doughnuts).
  6. bake for 18 mins, then turn off oven, open the door and leave them for another 5 mins, before taking them out.
  7. let the doughnuts cool down completely, then remove them from their moulds.
To make the frosting:
  1. beat mascarpone until soft, then incorporate icing sugar, mixing thoroughly.
  2. 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).
  3. 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:
Vanilla: Kcals 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.

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.

 

Enjoyed this post? I really value your feedback! Please leave me a comment. If you make this recipe, make my day and post a photo on social media with the hashtag #queenketo. Thank you! 🙂

4 thoughts on “KETO SUGAR FREE KRISPY KREME COPYCAT DOUGHNUTS

  1. Hi Antya,
    Well as promised, I made these yesterday,
    & have come back to report how they turned out.
    They were quite simple to make.
    I got all the ingredients on the side,along with my very bright, lime green doughnut pans,
    ( which aren’t needed for flavour, any would do LOL )
    & just followed what you did to the letter.
    I put them in the oven, & waited. Tim did his GBBO impression, &
    kept looking through the glass oven door. At one point exclaiming,
    they’re rising honey ! Sad I know .
    I prayed, they would turn out OK, as I’ve wasted quite a bit of money,
    ( & ingredients ) on recipes from the web, that didn’t work…
    Eureka..they came out nothing short of amazing…I did fry off two of them,
    in organic coconut oil, & they too were fabulous.
    I waited for them to cool, then slapped the topping on.
    I chose Scotlands colours of blue & white, to put in the mixture.
    I can only say thanks queenketo, these give me another string to
    my keto bow, for when I want to make something delicious & simple.
    I’m still putting in a request for a rum baba Pretty please xx

    1. YEEESSSSS!!! I was waiting for your verdict with much apprehension, Marion, as I know you’re a chef, so your feedback matters to me, a lot. It was such a long year, trying to perfect the recipe, that if you’d said no, I would have packed up my blog and closed shop, so to speak. Thank you for being such a great support.

  2. Antya, I love you. I too tried many of the other doughnut recipes over the past few months, & threw nearly all of them away.
    I thought it must be me getting it wrong ( not an easy thing for a Chef like me to admit ) Tim managed to choke down a few of them, as he’s so brave, & doesn’t really like do’nts, These, however, look amazing, & seem so simple to make…& as I have
    all the ingredients in my lovely ( new ) kitchen cupboards, I SHALL be making them tomorrow. I will be back, to let you know
    how wonderful they were X

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