Jelly Doughnut (Keto, Low-Carb, Gluten-Free)
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.
Ingredients:
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
1 scoop (160mg) stevia powder
1 tsp. vanilla
4 tbsp. Agar Mixed Berry Jam
Directions:
- 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.
- Sift together coconut flour, almond flour, 1 scoop stevia powder, and baking powder.
- In separate bowl whisk egg whites with electric mixer until they reach stiff peaks.
- Whisk in 1 scoop stevia powder with egg whites.
- Mix egg yokes, coconut oil and vanilla. Add to flours and combine.
- Pour flour mixture into egg whites and combine until uniform.
- Take half of mixture and fill four cavities of a silicone pan halfway.
- 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.
- Take rest of mixture and top-off doughnuts, making sure that the jam is covered.
- Bake in oven for 22 minutes. Remove and let cool for 5-10 minutes. Top with more jam before serving.

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