Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yield: 8
Moist, spongy and soft. 100% yummy. You may want to double the quantities...because they'll disappear very quickly!
For the doughnuts:
For the optional frosting (various choices):
To make the doughnuts:
  1. pre-heat oven to 150°C fan (170°C static).
  2. whisk eggs together with with salt, cream cheese and sweeteners.
  3. melt butter, cool it a little, then whisk it into the egg mix.
  4. combine whey, psyllium, baking powder and ACV, before adding it to the wet mix and hand-whisking it all to obtain a smooth batter.
  5. 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).
  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).
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.
Serving: 1 Calories: 86 Fat: 7g Net Carbs: 1.3g Protein: 4g
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