Made keto donuts with cream cheese and chocolate frosting, topped with roasted pecans (reupload). : ketorecipes


Original recipe here with my own changes added.

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[DONUTS]

This recipe makes 6 donuts (3 inches in diameter).

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Dry Ingredients

1 & 1/4 Cups Almond Flour

1/2 Cup Erythritol

1 Tsp Baking Powder

1/4 Tsp Salt

Wet Ingredients

1 & 1/2 Tbsp Unsalted Butter (Melted)

2 Tbsp Milk (any milk of your choice, in this case I used almond milk)

2 Large Eggs

1 Tsp Vanilla Extract

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Each donut has

Cals: 149 cals Net Carbs: 0.9g Fat: 13.2g Protein: 5.8g

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Directions:

Preheat over to 350f/176c.

In a large bowl, mix all the dry ingredients together: almond flour, erythritol, baking powder and salt.

In a separate bowl, melt unsalted butter and whisk in almond milk, two large eggs and vanilla extract.

Combine the wet ingredients into the large bowl of dry ingredients. Mix until a thicker batter is formed.

Spray a donut tray with non-stick cooking spray. Add in the batter, only filling 3/4 of each donut ring.

Bake at 350f/176c for 15 mins.

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[FROSTING]

In the picture, I made cream cheese frosting and chocolate ganache enough to mix over 6 donuts. You can change the servings on your MyFitnessPal to get the right accuracy for your diet.

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Cream Cheese Frosting:

80 grams Cream Cheese

2 Tbsp Heavy Cream

3 Tbsp Erythritol

1/2 Tsp Vanilla Extract

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Each serving has

Cals: 65 cals Net Carbs: 0.7g Fat: 6g Protein: 1g

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Directions:

Mix cream cheese and heavy cream until softened and smooth. Add vanilla extract and erythritol to your desired taste.

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Chocolate Ganache:

40 grams 90% Lindt Cocoa

3 Tbsp Heavy Cream

2 Tbsp Erythritol

1/2 Tsp Vanilla Extract

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Each serving has

Cals: 48 cals Net Carbs: 1.3g Fat: 5g Protein: 1g

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Directions:

Melt 90% cocoa and add in heavy cream. Mix until smooth and well incorporated. Add vanilla extract and erythritol to your desired taste.

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Optional: Pecans (I used Organic Roasted Pecan Nuts bought from Trader Joe’s)



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