Low Carb Cream-Filled Donuts
Indulge guilt-free with these irresistible Low Carb Cream-Filled Donuts, a delectable twist on a bakery favorite designed with your health in mind! Crafted from a blend of almond flour and coconut flour, these gluten-free donuts boast a soft, moist texture while staying keto-friendly. The creamy filling, made with whipped heavy cream and tangy cream cheese, is lightly sweetened with powdered erythritol for a luscious, sugar-free treat. Perfectly golden and oven-baked, these donuts deliver all the satisfaction of traditional pastries without the carbs, making them ideal for low-carb lifestyles or anyone seeking a delicious alternative to sugary desserts. Easy to prepare and ready in under an hour, these indulgent cream-filled donuts are perfect for breakfast, snacks, or dessert. Treat yourself to a healthier alternative that never compromises on flavor!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Erythritol sweetener
- 1 cup Unsweetened almond milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Butter, melted
- 1 cup Heavy cream
- 4 ounces Cream cheese, softened
- 0.25 cup Powdered erythritol
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat the oven to 350°F (175°C) and grease a donut pan with non-stick spray.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and erythritol sweetener.
In a separate bowl, mix the almond milk, eggs, vanilla extract, and melted butter until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring until you get a smooth batter.
Spoon the batter into the prepared donut pan, filling each mold about three-quarters full.
Bake for 18-20 minutes or until the donuts are slightly golden brown and spring back when touched.
Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To prepare the filling, whip the heavy cream in a medium-sized bowl until soft peaks form.
In another bowl, beat the softened cream cheese with powdered erythritol and vanilla extract until smooth and creamy.
Carefully fold the whipped cream into the cream cheese mixture until well incorporated.
Using a pastry bag with a filling tip, carefully fill each cooled donut by inserting the tip into the side of the donut and squeezing in the cream filling.
Chill the filled donuts in the refrigerator for about 15 minutes before serving for the best texture.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.3 g | 366% | |
| Saturated Fat | 118.2 g | 591% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 2107 mg | 92% | |
| Total Carbohydrate | 369.2 g | 134% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 15.0 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1050 mg | 81% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 619 mg | 13% | |
*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.
