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Keto Stuffed Donuts

1h
30 mins
Low
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If you are doing the keto challenge and you are craving something sweet, you have to try these keto donuts filled with blueberry, ideal for curbing the craving without feeling guilty. This oven-baked keto donut recipe is sweetened with monk fruit so they can be part of your keto diet.
Learn more about Marielle Henaine

Ingredients

8 portions
  • 1/4 cups butter, melted
  • 1/4 cups almond milk
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 cup almond flour
  • 1/3 cups monk fruit, (monk fruit)
  • 1 teaspoon cinnamon powder
  • 2 teaspoons baking soda
  • 1/8 teaspoons salt
  • 3 tablespoons butter, melted, to varnish the mold
  • 1 cup blueberry
  • 1/2 cups monk fruit, for the frosting
  • 3/4 cups cream cheese, for the frosting
  • 1/4 cups butter, melted for frosting
  • 1 teaspoon vanilla essence, for the frosting
  • 1/2 cups almond milk, for the frosting
  • blueberries, to decorate

Preparation

Mix the melted butter with the almond milk, the egg and the vanilla essence in a bowl until it has a homogeneous consistency.
In another bowl, sift the almond flour, monk fruit, cinnamon powder, baking powder, salt and mix perfectly.
Add the dry ingredients to the liquids and mix with the help of a balloon whisk.
Grease the donut mold with the butter and pour in two tablespoons of the donut mix, add the blackberries and cover with more donut mix until almost to the edge, but leaving about an inch free.
Bake 30 minutes at 180 ° C. Take out of the oven and let it cool down.
For the glaze, beat the cream cheese, add the melted butter, the monk fruit, the vanilla essence and the almond milk. Run the donuts through the frosting and let them dry.
Serve, garnish with blueberries and enjoy.

PRESENTATION

Garnish with blackberries and serve on a plate to share.

TIPS

It is important not to fill the donut mold completely to prevent it from spilling and losing its shape.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
307.8
kcal
15.39%
Carbohydrate, by difference
9.2
g
3.07%
Protein
4.6
g
9.2%
Total lipid (fat)
29.1
g
44.77%
100
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Provided by USDA
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