This Boston Cream Keto Donut a special guest recipe created by Christine Ladewig.
Using my delicious basic donut recipe you can create many variations and new flavours of donuts that everyone can enjoy. It is funny growing up I was never a donut eater. I remember going to a donut shop for coffee with friends and they would eat their fill of donuts. I think I was possibly ordering grilled cheese and tomato on toast as that was pretty much my standard fare. Now if you are looking for more donut recipes… Let me show you a few pics of others on the site now.
In the words of Christine….
“Donuts have always been a favourite of mine! There were times where I would go years without having one but their deliciousness always drew me back in. I grew up in Canada, the land of long winters and drive-through coffee and donuts shops by the thousands. Seldom would we drive anywhere of distance without our trusty hot beverage and crunchy, sweet treats from our nearest Tim Hortons.
Many donut flavours have come and gone however my long standing favourite is the Boston Cream Donut. There is just something about biting into the chocolate dipped pastry to reach the creamy custard filling.”
This LCHF version has all those same essentials. The donuts themselves are Megan’s famous spiced donuts, so addictive! This keto Boston Cream version are surprisingly easy and quick to make and can even be prepared in advanced stored in fridge until you’re ready to serve them. The custard filling is just the right consistency to stay put while being creamy and smooth.
A number of pan types can be used to achieve a stuffed donut: donut pan, mini fluted pan, mini Bundt pan, muffin/friand pan, etc. I have included notes at the end of the recipe on how to create space for the custard if using a muffin or friand pan.
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- 100 g dark chocolate
- 70 g Greek yogurt I use Tamar Valley or sour cream
- Add Natvia to mixer
- Blend 10 seconds / speed 10
- Add eggs, cream, vanilla and gelatine
- Cook 9 minutes / 90℃ / speed 4
- Put into bowl, cover with plastic wrap directly on the surface of the custard and place in fridge to cool.
- Preheat oven 170℃
- Add butter to mixer
- Melt butter 3 minutes / 80℃ / speed 1
- Add dry ingredients, sour cream, eggs and vanilla
- Mix 3 minutes / dough setting
- Pipe into well-greased mini fluted tube pan, roughly 3/4 full ** see pan variation below
- Cook 12 min, until lightly golden
- Place on wire rack to cool. Gently remove aluminium foil ball if used.
- Once both custard and donuts have cooled, assemble the ganache.
- Break chocolate into pieces and place in a microwave safe bowl.
- Microwave in increments stopping frequently to stir until only a few pieces of unmelted chocolate remain.
- Add the Greek yogurt or sour cream to the top of the chocolate and heat one last time.
- Stir well.
- Place the donuts flat-side down and ice the sides.
- Spoon or pipe the custard into the centre of the donut and out the top.
- Refrigerate until ready to serve.
** Muffin pan:
- Use a scrunched-up aluminium foil ball to create a hole in the muffin while it cooks. Place the foil ball in the centre of the raw batter within muffin mould.
- Alternatively, once cooked, remove a small cylinder of the muffin to create a hole in the top centre of the muffin that goes halfway into muffin.
- **Donut pan: you can make using a donut pan – place the cooled donuts on your serving plate prior to piping the custard into them. The custard will stay in place once refrigerated.