Low Carb Custard Filled Donuts
Indulge in the ultimate guilt-free treat with these Low Carb Custard Filled Donuts, a heavenly combination of soft, pillowy donuts and creamy, velvety custard. Made with almond and coconut flour, these baked delights are not only gluten-free but also keto-friendly, perfect for those watching their carbs. Sweetened with erythritol and enhanced with a touch of vanilla, each bite delivers rich flavor without the sugar spike. The handmade custard filling, cooked to perfection with heavy cream and egg yolks, adds a luxurious touch that pairs beautifully with the donut’s golden exterior. Perfect as a snack, dessert, or breakfast indulgence, these donuts are a must-try for fans of low-carb confections. Ready in under an hour and ideal for meal prep, they’re the perfect balance of wholesome ingredients and decadent flavor!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Granulated erythritol sweetener
- 4 Eggs
- 0.5 cups Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.25 cups Butter, melted
- 1 cups Heavy cream
- 0.3 cups Powdered erythritol sweetener
- 3 Egg yolks
- 0.25 teaspoons Xanthan gum
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray or butter.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and granulated erythritol.
Add eggs, almond milk, vanilla extract, and melted butter to the dry ingredients and stir until the batter is smooth and well combined.
Spoon the batter into the prepared donut pan, filling each mold about three-quarters full.
Bake for 15-18 minutes or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
To make the custard filling, heat the heavy cream in a saucepan over medium-low heat until it begins to simmer. Do not let it boil.
In a separate bowl, whisk together egg yolks, powdered erythritol, and xanthan gum until smooth.
Slowly pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs.
Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
Remove the custard from heat and let it cool to room temperature, then refrigerate for 30 minutes to thicken further.
Once the custard has cooled, transfer it to a piping bag fitted with a small, round tip.
Using a skewer or knife, poke a hole into the side of each donut.
Pipe the custard filling into each donut until filled.
Serve the low-carb custard-filled donuts immediately or store them in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.4 g | 336% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1666 mg | 555% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 240.0 g | 87% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 11.5 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 823 mg | 63% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 597 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.
