Keto//Gluten Free "Doughnut"
There are many different types of doughnuts out there. Typically, it is deep fried and covered or stuffed with different sauces, creams and toppings. I wasn’t sure about what to call these treats; they resemble a sweet pastry meet bread in doughnut shape. I always try to stay as true to the real thing as much as I can, but it is not always possible. Deep frying almond flour and coconut flour (main ingredients here) can be tricky as these tend to absorb moisture. So I tried a baked version and honestly, it tasted absolutely delicious!
The texture it not exactly a doughnut texture, it doesn't have that light crisp golden outside and it is more on the softer side. But no one even cared around here! We loved the way they tasted! And don't get me wrong, the texture was still great!
I will say that I plan on working a bit more on this recipe and updating this post if I am able to get it to be closer to a real doughnut. But if I am not able to, I am super happy with how these turned out and feel good about sharing this recipe with you guys! So here we go:
Keto Baked Fluffy "doughnut" - 8 Servings
What you will need:
Preheat oven to 390 degrees. Grease a donut pan if you have one or, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter.
In a bowl, mix together almond flour, coconut flour, psyllium husk and xanthan gum.
In a pot add water, butter, sweetener and salt and heat it up until simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball. Approximately 3 minutes.
Transfer dough into a bowl and allow it to cool. The dough should still be warm, but not too hot so I doesn’t cook the eggs when you add them in
With an electric mixture mix in the eggs, one at the time until fully incorporated. Mix in vanilla extract and baking powder. Let the dough come to room temperature.
Add the dough to a piping bag, cut out bottom of piping bag. Pipe out the dough onto donut pan, or onto your prepared parchment paper. Wet your finger tip and smooth out where the ends meet. Bake for 15 minutes, cover with aluminum foil and bake for 5-8 minutes more until fully golden. Allow to rest in pan for 10 minutes before removing.
They can be covered with a chocolate glaze, or cinnamon “sugar”or a cream cheese frosting. Whatever you like the most! I simply melted some sugar free chocolate and dipped the top of the doughnuts into it. Yum!!
These only have 1g net carbs per doughnut! So even if it is not your traditional doughnut texture it is very guilt free and easy to enjoy!!