Keto Boston Creme Donut
Indulge in the decadent flavors of a classic treat with this guilt-free Keto Boston Creme Donut recipe! Perfectly light and fluffy, these donuts are made with a wholesome blend of almond and coconut flours, making them low in carbs and gluten-free. Each donut is filled with a silky vanilla custard, cooked to creamy perfection with heavy cream and powdered erythritol, and topped with a luscious, sugar-free dark chocolate glaze. This easy-to-follow recipe comes together in just an hour, making it an irresistible treat for your keto lifestyle. Whether you're satisfying a sweet tooth or impressing guests, these homemade keto donuts are the ultimate fusion of indulgence and wellness!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 1.5 teaspoons baking powder
- 0.5 cup granular erythritol
- 0.75 cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter, melted
- 1 cup heavy cream
- 3 egg yolks
- 0.25 cup powdered erythritol
- 0.5 cup dark chocolate chips (sugar-free)
- 2 tablespoons coconut oil
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and granular erythritol.
In another bowl, whisk together almond milk, eggs, vanilla extract, and melted butter until well blended.
Slowly add the wet mixture to the dry ingredients, stirring until just combined.
Spoon the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
Bake in the preheated oven for 15-18 minutes, or until the donuts are golden brown and a toothpick inserted comes out clean.
Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the donuts are cooling, make the custard by whisking heavy cream, egg yolks, powdered erythritol, and 1 teaspoon of vanilla extract in a saucepan over medium heat.
Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, then remove it from the heat.
Let the custard cool to room temperature before transferring it to the fridge to set.
To make the chocolate glaze, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Insert a small pastry nozzle into each donut and fill the center with the custard.
Dip the tops of the filled donuts into the chocolate glaze and place back on the rack to set. Serve and enjoy your keto Boston creme delight!
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.8 g | 386% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1481 mg | 494% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 7.3 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 874 mg | 67% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
