#coconut flour #nut free
I was really craving a Tim Hortons sour cream glazed donut and couldn't find any keto versions on YouTube or Pinterest, so I did some research and started working on a recipe. Finally got it right, they are so light and airy and delicious in a cup of coffee!
Keto Sour Cream Glazed Donuts Recipe BELOW!!!!!
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Amazon Affiliate links for products I used in this video:
Donut mold- https://amzn.to/335abu2
Mixing bowls- https://amzn.to/32ZZclx
Spatulas- https://amzn.to/3u8rQNw
Silicon whisks- https://amzn.to/3ujOMtn
Wilton Disposable Piping bags 50CT. - https://amzn.to/3H8YODD
Wilton Disposable Piping bags 12 CT. - https://amzn.to/3peebV4
Powdered monkfruit- https://amzn.to/3eHaz7u
Isopure- https://amzn.to/2Saz1q9
Pyure Organic Stevia Sweetener Blend https://amzn.to/3gVPbOz
Yerba Prima Organic Psyllium Whole Husks Supplement, 12 Ounce (Pack of 2) https://amzn.to/3aRGdhk
SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce - https://amzn.to/2PEGcWU
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Keto Sour Cream Glaze Donuts:
5 Tbs. butter (room temperature)
1/2 cup granular sweetener (I used pyure organic stevia which is a little sweeter than others)
1/2 tsp. vanilla stevia drops
2 eggs (room temperature)
1/2 tsp vanilla extract
1/2 tsp vinegar
1/2 cup almond milk or cashew milk (room temperature) (or any nut free unsweetened milk)
1/2 cup sour cream (room temperature)
60 g coconut flour (approximately 1/2 cup)
29 g unflavored whey protein powder (1 scoop)
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum
1/2 tsp nutmeg
1/2 Tbs. psyllium husk
Preheat oven to 350 degrees. Mix all the dry ingredients together, whisk well, set aside. Place the vinegar into your milk, once soured, mix in your vanilla, stevia extract, and sour cream into the milk, set aside. Cream the butter and sugar substitute together for 2 minutes with a hand mixer, may need up to 4 minutes with a stand mixer. The mixture should be pale white and fluffy. Add in eggs one at a time beating after each one. Then alternate the dry ingredients with the milk sour cream mixture, ending on dry, beating a little after each edition, making sure to scrape down the bowl frequently. Place in a piping bag or a ziplock bag, cut a large hole in the bag and pipe into lightly greased donuts mold, filling 2/3 of the way up. Should make 12 donuts. Bake 16-19 minutes, turning halfway threw for even baking. Let cool for 5 minutes in the pan then flip out onto a wire rack. While cooling completely make the glaze.
Glaze Recipe:
1 Tbs. almond or cashew milk (room temperature)
4 Tbs. butter melted
45 g lakanto powdered sweetener (1/4 cup + 2 Tbs.)
2 tsp. vanilla
The glaze should sit for awhile to thicken while the donuts cool, if it gets too thick before you dip, whisk and if needed, microwave for a few seconds, careful not to get to hot or it will crystallize. Dip bottom of each donut into the glaze and place glaze side up on wire rack with a pan underneath to catch mess, or just wipe the counter after, not much should drip if it is the right consistency.
Macros for each donut: Makes 12
115 calories
8 g fat
12 g total carbs
2 g fiber
8 g sugar alcohols
2 g net carbs
4.6 g protein
Donut glaze macros: for 12 donuts
37.6 calories
3.8 g fat
3.7 g sugar alcohols
Total per donut:
152.6 calories
11.8 g fat
12 g total carbs
2 g fiber
11.7 g sugar alcohols
2 g net carbs
4.6 g protein
Blog link:https://www.ketoupgrade.info/post/keto-soft-baked-sour-cream-glazed-donuts-coconut-flour