KETO SUGAR FREE KRISPY KREME COPYCAT DOUGHNUTS

Instructions To make the doughnuts: pre-heat oven to 150°C fan (170°C static). whisk eggs with salt, then combine cream cheese, erythritol and stevia. melt butter, cool it a little, then whisk it into the egg mix. add whey, psyllium, baking powder and ACV, mixing thoroughly. scoop the mixture into your doughnut moulds so it is divided equally and evenly (I used two silicone moulds for a total of 8 doughnuts). 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. To make the frosting: 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).