Custard Keto Donuts
A flash back to my childhood occasional treat of a donut. Although I might just think these custard keto donuts are even better than the original.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: Keto, LCHF
Recipe Category: Low Carb
Servings: 20 donuts
Calories: 246kcal
CONVENTIONAL METHOD
Add sweetener to a food processor and blend until powdered. Reserve.
Add cream and vanilla to a small saucepan. Whisking mixture over medium heat until a low simmer and remove from heat.
In a separate bowl whisk together eggs, sweetener, xanthan, and gelatin. Whisk through cream mix and return to heat and continue whisking until custard thickens and coats the back of a spoon.
Remove from heat and allow to cool.
THERMOMIX® METHOD
Add sweetener and xanthan to mixer
Blend 10 seconds / speed 10
Add eggs, cream, vanilla and gelatin. Insert Butterfly.
Cook 9 minutes / 90℃ / speed 4
Put into bowl and cool
Pipe into cooked donuts, as per Spiced Donut instructions, pipe the cooled custard.
Store donuts in the fridge for up to 5 days or freeze up to 1 month.
Use Sukrin Gold sweetener as the preferred sweetener to give a caramel flavour custard. Serving: 1donut | Calories: 246kcal | Carbohydrates: 3g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 29mg | Potassium: 27mg | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.2mg | Net Carbs: 3g