It takes less time to make these donuts than it does to drive to your local donut shop, and you’re rewarded with a yummy treat made from simple, pure ingredients. Almond flour, eggs, butter and heavy cream, plus the sweetener of your choice, are the main (and pretty much only) ingredients in these Primal and keto cake donuts.
These keto donuts have a light, springy, cake-like texture. They can be eaten plain, or drizzled with dark chocolate for a really delicious treat. Admittedly, they don’t taste like the sticky-sweet glazed donut at your local donut shop. Expect these donuts to be lighter, less sweet and to not inflict any sort of sugar crash after the last bite.
Yes, a donut pan is a frivolous kitchen tool to purchase, but it’s fun to have around. Donut pans can also be used to transform your favorite muffin recipes into “donuts” or to make miniature cakes.
Servings: 8 Donuts
Time in the Kitchen: 30 minutes
Heat oven to 375° F/190 ºC
Lightly butter/grease the donut pan.
Whisk together almond flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, whisk egg whites until stiff peaks form.
In a large bowl, whisk together egg yolks, butter, heavy cream, vanilla extract, and stevia (or other sweetener) until smooth.
Gently fold the egg whites into the egg yolk mixture.
Gently fold the dry ingredients and the egg yolk mixture together.
Spoon the thick batter into the donut pan, using ¼ to 1/3 cup of batter for each donut.
Bake until the donuts are lightly browned on top and a toothpick inserted into a donut comes out clean, 15 to 17 minutes. Allow donuts cool for 10 minutes in the pan before removing. Continue cooling the donuts on a wire rack.
Serve plain, or drizzle with melted dark chocolate and top with coconut shavings.