Jelly Doughnut (Keto, Low-Carb, Gluten-Free)

Pocket Oven Jelly Doughnut Jelly Doughnut

A doughnut recipe based on my original Baked Cake Doughnut. This incorporates my Agar Mixed Berry Jam. The recipe is sugar-free, extremely tasty, and only about 2g net carbs.

Makes 4 servings.

1/4 c. coconut flour
1/4 c. almond flour
1 scoop (160mg) stevia powder
1 tsp. baking powder
3 eggs, separated yolks from whites
1/4 c. melted coconut oil + some for oiling pan
1 scoop (160mg) stevia powder (this scoop is for the egg whites)
1 tsp. vanilla
4 tbsp. Agar Mixed Berry Jam

  1. Preheat oven to 350°F (175 C°). Oil four cavities of silicone pan or half sphere pan of choice with coconut oil. If using a silicone pan, place on baking sheet for stability.
  2. Sift together coconut flour, almond flour, 1 scoop stevia powder, and baking powder.
  3. In separate bowl whisk egg whites with electric mixer until they reach stiff peaks.
  4. Whisk in 1 scoop stevia powder with egg whites.
  5. Mix egg yokes, coconut oil and vanilla. Add to flours and combine.
  6. Pour flour mixture into egg whites and combine until uniform.
  7. Take half of mixture and fill four cavities of a silicone pan halfway. 
  8. Put 1/2 tablespoon jam on top and press lightly downward with a spoon to ensure filling is surrounded by mixture, but open on top.
  9. Take rest of mixture and top-off doughnuts, making sure that the jam is covered.
  10. Bake in oven for 22 minutes. Remove and let cool for 5-10 minutes. Top with more jam before serving.


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