Low Carb Bavarian Cream Donut
Indulge guilt-free with these delectable **Low Carb Bavarian Cream Donuts**, a perfect treat for those craving classic bakery flavors without the sugar overload! Made with the wholesome goodness of almond and coconut flours, these donuts boast a soft, tender crumb while remaining completely gluten-free and keto-friendly. The star of the show is the silky, velvety Bavarian cream filling, infused with real vanilla bean and naturally sweetened with powdered erythritol. This impressive yet easy-to-make recipe comes together in under an hour, including a quick bake and a luxurious homemade cream that sets beautifully in your fridge. Whether you’re satisfying a sweet tooth or impressing guests, these donuts offer premium flavor and texture while keeping carbs to a minimum. Perfect for breakfast, dessert, or a midday treat!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 cup granulated erythritol
- 0.25 cup unsalted butter
- 0.5 cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 0.5 cup powdered erythritol
- 1 teaspoon gelatin powder
- 1 tablespoon cold water
- 1 vanilla bean
Instructions
Preheat the oven to 350°F (175°C). Grease a donut pan with butter or non-stick spray.
In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, and granulated erythritol. Mix thoroughly.
In a separate bowl, melt the butter and allow it to cool slightly. Whisk in the almond milk, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms.
Spoon or pipe the batter into the prepared donut pan, filling each mold about three-quarters full.
Bake for 15-20 minutes or until the donuts are golden brown and spring back slightly when touched.
While the donuts are baking, prepare the Bavarian cream filling: In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5 minutes.
In a small saucepan, combine heavy cream and the seeds scraped from the vanilla bean. Heat on medium-low until it begins to simmer, then remove from heat.
Stir in the bloomed gelatin and powdered erythritol until completely dissolved. Allow to cool before refrigerating for at least 1 hour or until set.
Once donuts are done, remove them from the oven and cool them on a wire rack.
Cut the donuts in half horizontally and pipe or spoon the chilled Bavarian cream onto the bottom half. Place the top half on the cream to complete each donut.
Refrigerate for 10-15 minutes to allow the cream to set slightly before serving.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 275.3 g | 100% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 8.9 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 618 mg | 48% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 489 mg | 10% | |
*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.
