KETO SUGAR FREE KRISPY KREME COPYCAT DOUGHNUTS

KETO SUGAR FREE KRISPY KREME COPYCAT DOUGHNUTS

48 minutes
Calories 180kcal

Ingredients

  • 2 large eggs ,
  • 80 grams full fat cream cheese ,
  • 20 grams erythritol (for U.S.option, click HERE)
  • 1/2 teaspoon stevia (for U.S.option, click HERE)
  • 20 grams unsalted butter ,
  • 30 grams vanilla whey protein powder (for U.S.option, click HERE)
  • 15 grams psyllium husks (for U.S.option, click HERE)
  • H imalayan salt (for U.S.option, click HERE)
  • 1 teaspoon baking powder ,
  • 2 tablespoons apple cider vinegar ,
  • 120 grams mascarpone ,
  • 15 grams powdered sugar (for U.S.option, click HERE)
  • 3 drops vanilla extract (for U.S.option, click HERE)
  • pitaya (powder for pink topping,
  • lilac (maqui powder for,
  • dark chocolate ,

Instructions

  • 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).

Originally posted 2019-02-20 18:34:31.

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