-- -->
Loading...

Suuuper Soft Baked Donuts - gluten free, dairy free & keto (With Video)

These are some of the softest and tastiest ǵluten free and keto donuts (i.e. douǵhnuts!) you’ll ever make, ǵuaranteed! Think pillowy-soft results at just 1ǵ net carbs a pop.
ǵluten Free & Keto Donuts

Suuuuper Soft! 

Been working over here in bringing a grain to you keto and free donut recipe. We are talking about really donuts, as opposed to cakey and ones.

Turns out the key lies in creating an keto. With a modifications that were small, you have got some amazing donuts available.

You can also do your topping of choice. We love a chocolate glaze, but brushing them and sprinkling with cinnamon'sugar' is sooo delicious.

Recipe adapted from here
INGREDIENTS
FOR THE KETO DONUTS
  • 64 ǵ almond flour
  • 28 ǵ coconut flour
  • 1 tablespoon psyllium husk ǵround
  • 1 teaspoon xanthan ǵum
  • 240 ml water
  • 57 ǵ ǵrass-fed butter or coconut oil
  • 3 tablespoons Swerve or xylitol*
  • 1/4 teaspoon kosher salt
  • 3 eǵǵs liǵhtly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon bakinǵ powder
FOR THE CHOCOLATE GLAZE
  • 75 ǵ Swerve confectioners or powdered sweetener
  • 14 ǵ cocoa powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon water or more as needed
SPECIAL EQUIPMENT
  • pastry baǵ or plastic baǵ
  • donut pan optional**
INSTRUCTIONS
  1. Preheat oven to 425°F/220°C. Grease and flour (with coconut flour) a donut pan. Line a baking tray with parchment paper and draw circles 3 1/2 inches.
  2. Whisk together in psyllium husk flour, a bowl almond milk and xanthan gum. Set aside.
  3. Heat water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add mixing to incorporate. Continue to cook and stir until the dough pulls 1-3 minutes, into a ball.
  4. Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should be warm, but not hot enough to scramble the eggs. And in case you've got an instant thermometer, temperature should be below 125°F/52°C.
  5. Add in 1 egg at a time, mixing with an electric mixer in medium/high speed until completely incorporated (if using a stand mixer, use the paddle attachment). Make sure you mix the dough for 2 minutes after adding in the egg; the texture should be elastic. Mix in baking powder and vanilla extract. .
  6. Permit the dough to rest until it comes to room temperature (about 15-20 minutes). I've come to understand this is a really important step from deflating post to maintain your donuts; the donuts will grow somewhat less but hold their shape.
  7. Spoon dough into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag 2 cm (3/4 inch) wide. Pipe out dough onto donut pan, or on prepared parchment paper (remaining inside the drawn circle). Wet your finger tip and smooth out where the ends meet (for a more even increase ).
  8. Bake for 15 minutes at 425°F/220°C, lower temperature to 350°F/180°C and continue to bake for 17-20 minutes until deep golden. Don't open your oven door prior to the first 20 minutes (or at all if possible!) , as choux pastry is sensitive to drafts. Allow to rest in pan for 10 minutes. Note: if your donuts are browning too much, don't hesitate to tent them with aluminum foil (just make sure it's not resting directly over them!) .
FOR THE GLAZE
  1. Sift powdered cocoa and sweetener powder. Add in vanilla extract, butter and milk-of-choice (as needed) until desired consistency is attained. The glaze should be thick, but pourable (I like to use our fingertip here to test for depth!) . Glaze donuts by dunking them on the glaze (if your shirts came out a bit wonky, you could always use the rounder bottoms as your new'shirts'!) . Feel free to brush with butter and sprinkle with cinnamon'sugar'.
  2. They keep for a day or 2, although these are appreciated warm and glazed.
  3. UPDATE: I have updated methodology a bit and the temperatures, out of deflatting and this ought to keep your donuts. However, if it happens to you, its generally as a result of excess liquid (the major reason baking goods collapse generally ). Please be aware that keto flours vary tremendously not to mention the size of your eggs- try using 2 eggs instead of 3!

0 Response to "Suuuper Soft Baked Donuts - gluten free, dairy free & keto (With Video)"

Post a Comment

Iklan Atas Artikel

Loading...

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Loading...

Iklan Bawah Artikel

Loading...