French · Dessert
Cream Filled Keto Donuts
A French-inflected cream-filled donut rebuilt on an almond and coconut flour dough, fried to a deep gold and injected with a lightly sweetened mascarpone whipped cream, engineered to keep net carbs minimal while the fat from the almond flour, butter and cream carries the bulk of the calories.
$1
20 minsPrep
6 minsCook
41 minsTotal
MediumLevel
Nutrition per serving
439Calories
9.9gProtein
40.7gFat
20.9gCarbs
2.4gSugar
5.1gFiber
413mgSodium
97mgChol
12.1gSat Fat
341mgPotassium
117mgCalcium
1.5mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
10gAllulose
0.5gAlcohol
Goes well with
Normandy Cider
local
Café au Lait
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk almond flour, coconut flour, allulose, baking powder and salt together in a bowl until no lumps remain.
2
Beat in the egg, melted butter and vanilla extract until a soft, slightly sticky dough forms; it will be wetter than a wheat dough.
3
Rest the dough in the fridge for 15 minutes so the coconut flour fully hydrates and the dough firms enough to shape.
4
Divide into two portions and roll each into a smooth ball between oiled palms, flattening slightly into a disc.
5
Heat the oil in a deep pan to 165°C, measuring with a thermometer.
6
Fry the dough balls for 2 to 3 minutes per side, turning gently, until deeply golden and cooked through; drain on a rack.
7
While the donuts cool, whip the heavy cream to stiff peaks, then fold in the mascarpone and allulose until smooth.
8
Spoon the cream into a piping bag fitted with a small round tip.
9
Once the donuts are fully cool, push the tip into the side of each and pipe in the filling until it just resists.
10
Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g fine milled almond flour
- 0.4 oz10g coconut flour
- 0.5 oz14g allulose
- 5/85/8 eggs, beaten (30g)
- 0.1 oz3g baking powder
- 0.3 oz8g melted butter
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 8.8 oz250g for frying vegetable oil
- 1.2 oz35g whipped stiff heavy cream
- 0.5 oz15g mascarpone
- 0.2 oz6g allulose
