Ingredients
Method
Blueberry Donuts for Keto
- Heat oven to 350 degrees.
- Ideally grease two donut pans (6 cavity).
- Put aside 1/4 cup of unsalted butter after it has melted.
- Take a bowl(mixing) and put almond flour, coconut flour, baking powder, sugar replacement, and salt. Mix.
- Put three eggs, vanilla extract, melted butter, and sour cream in dry ingredients.
- Mix the batter in an electric mixer until it is thoroughly combined.
- Fold blueberries. Fresh/frozen blueberries.
- In case you're using frozen ones then there is no need to thaw
- 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.
- I tapped the batter with my fingers into the doughnut pans.
- While these donuts do not rise much, keep in mind that you will be filling the pans only to the rim.
- Baking doughnuts for TWENTY to THIRTY minutes.
- Let them cool completely.
- Once the donuts have been taken out of the donut form, place them on a baking rack while you mix the icing.
Keto Ice
- Melted butter should be added to a medium bowl.
- In a bowl, combine confectioners, sugar replacement, vanilla essence, and sea salt.
- Mix thoroughly before adding the (hot water). Start with three tablespoons and add more if the mixture is too thick.
- 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.
Notes
Information on nutrition:
12 Servings of Yield SIZE: 1 SERVINGS Per Container:285 calories
26g total fat
FAT SATURATED: 13.6g
40mg of cholesterol
SUGAR: 24 mg
10.5g CARBOHYDRATES
NET 5g CARBOHYDRATES
FABRIC: 5g
GLUTEN: 1.9g
8.2g PROTEIN