Low Carb Custard Donuts
Indulge guilt-free with these luscious Low Carb Custard Donuts, a healthier twist on the classic treat that’s perfect for keto enthusiasts and low-carb dieters alike! Crafted with a mix of almond and coconut flours for a tender texture, these baked donuts are infused with a delicate vanilla flavor and filled with a rich, creamy homemade custard made from heavy cream, xylitol, and a touch of gelatin for that perfect consistency. The easy preparation, featuring wholesome ingredients like erythritol for natural sweetness, ensures these donuts are both delicious and diet-friendly. Ideal for a breakfast indulgence or an elegant dessert, these gluten-free, sugar-free donuts are ready in under an hour and can be refrigerated for lasting freshness. Make them your new favorite treat to satisfy cravings without breaking your low-carb lifestyle!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Granular erythritol
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Melted butter
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 0.25 cup Xylitol
- 0.25 teaspoon Xanthan gum
- 1 teaspoon Vanilla bean paste or extract
- 1 teaspoon Beef gelatin
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick spray or butter.
In a large bowl, mix together almond flour, coconut flour, baking powder, and salt.
In a separate bowl, whisk the erythritol and eggs until light and fluffy. Add almond milk, melted butter, and vanilla extract, and mix until combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Transfer the donut batter to a piping bag and fill each donut cavity about 2/3 full.
Bake for 15-18 minutes or until donuts are firm to the touch and lightly golden.
Meanwhile, to make the custard, whisk together heavy cream, xylitol, xanthan gum, vanilla extract, and gelatin in a saucepan.
Place the saucepan over medium heat, stirring continuously until the mixture thickens (do not boil).
Remove the custard from heat and let it cool to room temperature.
Once the donuts are baked and cooled, use a piping bag fitted with a small round tip to inject the custard filling into each donut.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 12.8 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 623 mg | 48% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 463 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.
