Low Carb Boston Cream Donut
Indulge guilt-free with these irresistible Low Carb Boston Cream Donuts, a decadent twist on the classic pastry that's perfect for keto and low-carb diets! Made with nutrient-rich almond flour and naturally sweetened with erythritol, these donuts feature a tender, cake-like texture and are filled with a luscious sugar-free vanilla custard. The crowning glory? A silky chocolate glaze crafted from sugar-free dark chocolate chips and coconut oil for a rich, glossy finish. With just 30 minutes of prep and 20 minutes of baking, these easy-to-make donuts are as convenient as they are satisfying. Perfect for anyone craving a healthier treat, these Boston Cream Donuts prove you don’t have to sacrifice flavor on your low-carb journey!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 cup Erythritol
- 2 tablespoons Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 3 Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Butter (melted)
- 2 teaspoons Vanilla extract
- 0.5 cup Heavy cream
- 2 tablespoons Sugar-free vanilla pudding mix
- 0.5 cup Sugar-free dark chocolate chips
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick spray or a small amount of coconut oil.
In a large mixing bowl, whisk together the almond flour, baking powder, erythritol, unsweetened cocoa powder, and salt.
In another bowl, beat the eggs until light and frothy. Add the almond milk, melted butter, and vanilla extract, mixing until thoroughly combined.
Combine the wet ingredients with the dry ingredients and stir until you have a smooth batter.
Divide 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 firm to the touch and a toothpick inserted into the center comes out clean.
Remove from the oven and let the donuts cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
For the vanilla custard filling, in a small saucepan over low heat, whisk together heavy cream and vanilla pudding mix until it begins to thicken. Allow the custard to cool slightly before filling the donuts.
Once the donuts are cool, fill a piping bag fitted with a small nozzle with the custard. Pierce each donut and fill the center with the custard mixture.
For the chocolate glaze, melt the sugar-free chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Dip the top of each filled donut into the melted chocolate glaze and allow to set for a few minutes before serving.
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.7 g | 298% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 2011 mg | 87% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 7.0 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 630 mg | 48% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1111 mg | 24% | |
*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.
