Keto Donuts

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I had so much fun the other night experimenting with recipes!  This time I made some Keto Donuts so that my bestie and I didn’t feel left out when everyone else was gorging themselves on a certain high sugar donut chain!

 

I love experimenting with recipes, and it seems the more I experiment, the more I learn about baking with Keto friendly ingredients!  Some recipes call for SOOOO many eggs and I feel like that is all you taste.  Not with these puppies!  They were light, fluffy and tasted like a donut!  A healthy donut, but still a donut!!

 

Before you start, grease up your donut or muffin tin (hint below if you just have a muffin tin), and preheat your oven to 350 degrees

 Keto Donut ingredients

Keto Donut ingredients

You start out by mixing your wet ingredients: sour cream, heavy whipping cream, eggs, and vanilla extract.  Mix it well so that the eggs are nice and fluffy.

 Sour cream, heavy whipping cream, eggs, and vanilla extract

Sour cream, heavy whipping cream, eggs, and vanilla extract

Again, mix super well (but don’t over mix or your donuts will be dense).  You want the eggs to fluff up a bit.

Slowly add the dry ingredients of coconut flour, baking soda, all spice, stevia, and a pinch of salt. Mix until well combined.  Mixture should be about the consistency of brownie batter.

 Slowly add dry ingredients and stir until well combined.

Slowly add dry ingredients and stir until well combined.

Once well combined, spray your donut pan well (or you can use melted butter) making sure the dough won’t stick.  If you don’t have a donut pan, you can use a large muffin tin and put some baking paper in the cup to make a “hole” in your donut.  You will spoon enough batter into the pan to fill the tray up 3/4 of the way.  This will get you 10-12 donuts.  If you want bigger donuts, fill them almost to the top and you’ll get about 6-7 donuts.  Just make sure you watch the time they’re in the oven.

 Fill tray to about 3/4 full

Fill tray to about 3/4 full

You will bake the donuts for about 10-15 minutes.  Mine were perfect after 12 minutes.  If you plan on fry finishing the donuts (highly suggest this if you are doing the cinnamon/”sugar” topping), it’s better for them to be slightly under done.  If you prefer a cake donut, bake until a toothpick comes out clear.

 They should come out slightly brown and cooked all the way through.

They should come out slightly brown and cooked all the way through.

The tops will be a bit lighter than the bottoms, but if you plan on fry finishing, they will look evenly brown after that step.

If you prefer a cake donut, you can stop here, melt some Lilly's Chocolate Baking Chips with a tablespoon of butter in the microwave, and spread over the top.  But, if you want something that melts in your mouth like a real donut, I highly suggest the fry finish donut!!

Fry Finishing
Grab yourself a frying pan and fill about half way with coconut oil (it was about 3/4 cups for me, but eyeball it based on your size pan). Heat up the coconut oil and pan fry each donut for a minute or two on each side.  Make sure to not make the oil TOO hot or they’ll burn within 30 seconds.  You want a light to medium golden crunch on the outside of your donuts.

 

 Pan fry a minute or two on each side. Don’t overcook or they will burn.

Pan fry a minute or two on each side. Don’t overcook or they will burn.

Once fried, I put them on a plate with a paper towel.  Before they’re totally cooled, toss them with the sweetener/cinnamon mixture to get a nice coating.

They’re best eaten while warm!  I can’t wait for you guys to try this and report back on how they taste!!

Keep it Keto,

Steph

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