Keto Sugar Free Krispy Kreme Copycat Doughnuts. 1.3g carbs. Amazing!
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.
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 are baked. If you prefer the more traditional (albeit unhealthy) fried taste, you could always fry them once baked and cooled.
- Yield: 8
- Serving: 1
- Calories: 86
- Fat: 7g
- Net Carbs: 1.3g
- Protein: 4g
- 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)
- 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)
- 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.
- 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).
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.
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