Eating these Keto Strawberry Donuts is like taking a bite out of paradise. With their astonishing taste and texture, you’ll never believe they’re low-carb!
Wow. That’s all we could say when we finally tried these donuts. When I say we have struggled to come up with the perfect keto donut recipe, I mean we have STRUGGLED.
Everything from flat and crumbly messes to burnt hands from wild frying oil, it’s certainly been a journey, but today…today we overcome.
Keto Strawberry Donuts
FOR THE DONUTS:
- 2 Cups Blanched Finely Ground Almond Flour
- 2 Tablespoons Unflavored Protein Powder
- 2 Teaspoons Baking Powder
- 1 0.3oz Packet Sugar-Free Strawberry Jell-O Powder
- 1/2 Cup Butter
- 2 Ounces Cream Cheese
- 1/4 Cup Sour Cream
- 1 1/2 Teaspoons Vanilla Extract
- 1/2 cup Erythritol
- 10 Strawberries
- 2 Teaspoons Lemon Juice
- 2 Teaspoons Water
- 2 Egg Whites
FOR THE GLAZE:
- 4 Strawberries
- 2 Tablespoons Heavy Whipping Cream
- 2 Tablespoons Powdered Erythritol
- 2 Teaspoons Water
For the Donuts
First, preheat oven to 350 degrees Fahrenheit. Butter or (or nonstick spray) your donut pan and set aside.
Then In a large mixing ball, combine almond flour, protein powder, baking powder, and sugar-free strawberry Jello-O powder. Set aside.
After In a separate bowl, add butter and cream cheese. Microwave for thirty -30- seconds to melt, being careful to not burn the cream cheese. Stir well.
Then add sour cream, vanilla extract, and erythritol to the butter and cream cheese combination. Stir well.
After In a blender, purée strawberries, lemon juice, and water together until no lumps remain.
Add wet elements to dry ingredients and stir until very well combined. Then stir in the strawberry purée. Once combined, stir in egg whites until smooth.
Then scoop batter into a freezer-sized Ziploc bag. Twist the end of the bag to remove air then cut off a lower corner, and pipe the batter into a buttered donut pan. You will need twelve -12- donut molds total, so either two 6-donut pans or work in batches.
Bake for twelve -12- minutes or until a toothpick comes out of the donuts clean.
Cool totally before removing it from the donut pan. Otherwise, the donuts will crumble
For the Glaze:
Place the strawberries, heavy whipping cream and water into the blender then purée. Pour into a small bowl and whisk in erythritol.
Then remove from blender and brush evenly across donuts. This glaze is more for extra flavor and moisture, so it’s a little runny.
If Sugar-Free Jell-O is not for you, you might want to skip this recipe. I believe it’s essential to the flavor and can’t think of a comparable substitution.