Keto Blueberry Donuts

These low-carb Keto Blueberry Donuts are bursting with blueberries and have just the right amount of sweetness. Both grownups and kids will delight.

Erythritol

I used erythritol, a sugar replacement with few calories, to sweeten these low carb blueberry donuts.

Ingredients

Blueberry Donuts for Keto

• 1 Almond flour, half a cup (finely milled)
• a half-cup of coconut flour
• Baking powder, 1 1/2 teaspoon
• Sea salt, 1/4 teaspoon
• 1/2 cup artificial sweetener
• Vanilla extract, 1 teaspoon
• full-fat sour cream, half a cup
• 3 room-temperature eggs
• 1 cup of blueberries, either fresh or frozen
• 1/4 cup of cooled, salted, melted butter

Keto Ice

• 2 tablespoons of cooled, melted butter
• 3/4 cup of sugar replacement for confections
• Sea salt, 1/4 teaspoon
• Vanilla extract, half a teaspoon
• three to four tablespoons of hot water

Instructions

Blueberry Donuts for Keto

1. Heat oven to 350 degrees.
2. Ideally grease two donut pans (6 cavity).
3. Put aside 1/4 cup of unsalted butter after it has melted.
4. Take a bowl(mixing) and put almond flour, coconut flour, baking powder, sugar replacement, and salt. Mix.
5. Put three eggs, vanilla extract, melted butter, and sour cream in dry ingredients.
6. Mix the batter in an electric mixer until it is thoroughly combined.
7. Fold blueberries. Fresh/frozen blueberries.
8. In case you’re using frozen ones then there is no need to thaw
9. Pipe the batter into the two donut tins that have been preheated. I piped the batter into the cavities of the doughnut pan after adding the batter to a sizable zip-lock bag and cutting the tip of it.
10. I tapped the batter with my fingers into the doughnut pans.
11. While these donuts do not rise much, keep in mind that you will be filling the pans only to the rim.
12. Baking for TWENTY to THIRTY minutes.
13. Let them cool completely.
14. Once the donuts have been taken out of the donut form, place them on a baking rack while you mix the icing.

Keto Ice

1. Melted butter should be added to a medium bowl.
2. In a bowl, combine confectioners, sugar replacement, vanilla essence, and sea salt.
3. Mix well before adding the (hot water). Start with three tbsp. and add more if the mixture is too thick.
4. The donuts should be immediately dipped into the icing and then placed on a baking rack to dry. The donuts will develop a tiny layer of frost on their exterior.

Nutrition:

12 Servings of Yield SIZE: 1 SERVINGS Per Container:
285 calories
26g total fat
FAT SATURATED: 13.6g
40mg cholesterol
SUGAR: 24 mg
10.5g CARBOHYDRATES
NET 5g CARBOHYDRATES
FABRIC: 5g
GLUTEN: 1.9g
8.2g PROTEIN