Keto Custard Filled Donuts
Indulge in the decadent delight of Keto Custard Filled Donuts, a sugar-free and gluten-free twist on the classic confection that’s perfect for satisfying your sweet cravings while staying on track with your low-carb goals. These luscious donuts feature a tender dough made from almond and coconut flour, enhanced with the natural sweetness of erythritol and perfectly spiced with vanilla extract. The creamy, velvety custard filling, crafted with rich heavy cream, egg yolks, and a hint of fragrant vanilla bean, takes this treat to the next level. Finished with a quick fry in coconut oil for that irresistible golden crust, these donuts are a bakery-style masterpiece that you can enjoy guilt-free. Perfect for keto dessert lovers or anyone embracing a healthier indulgence, these custard-filled donuts are as beautiful to serve as they are delicious to eat!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.33 cup erythritol
- 2 teaspoons baking powder
- 0.5 teaspoon xanthan gum
- 0.25 teaspoon salt
- 0.25 cup butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened almond milk
- 1 cup heavy cream
- 3 egg yolks
- 0.33 cup erythritol for custard
- 1 vanilla bean pod, split and seeded
- 2 cups coconut oil for frying
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt. Mix well to combine.
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk until smooth.
Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Divide the dough into 12 equal portions. Roll each portion into a ball and slightly flatten it on the parchment-lined baking sheet.
Bake in the preheated oven for 15-20 minutes or until the donuts are golden brown and firm to the touch. Allow to cool.
For the custard, heat the heavy cream in a saucepan over medium heat until it begins to simmer.
In a bowl, whisk together the egg yolks, erythritol, and vanilla seeds until well combined.
Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens (about 5-7 minutes). Remove from heat and let cool.
Once the donuts and custard are cooled, use a piping bag fitted with a small nozzle to fill each donut with the custard by poking a hole in the side of each donut.
Heat the coconut oil in a deep saucepan or fryer to 350°F (175°C). Fry the filled donuts in batches for about 2 minutes on each side or until golden brown. Drain on paper towels before serving.
Nutrition Facts
Calories |
6938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 731.9 g | 938% | |
| Saturated Fat | 504.5 g | 2522% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1480 mg | 493% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 10.4 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 796 mg | 61% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 525 mg | 11% | |
*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.
