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Cream Filled Donuts
Rocco Fuhrman

Cream Filled Donuts

Delicious, guilt-free Cream Filled Donuts with a twist for a healthier lifestyle, perfect for mindful eating and diabetes management.
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Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup warm unsweetened almond milk
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup erythritol or monk fruit sweetener blend
  • 1 large egg, lightly beate
  • ¼ cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3 cups almond flour, superfine blanched
  • ½ cup coconut flour
  • 1 teaspoon xanthan gum
  • ½ teaspoon sea salt
  • Avocado oil or coconut oil for frying
  • 1 ½ cups unsweetened almond milk for filling
  • ½ cup powdered erythritol or monk fruit sweetener blend
  • ¼ cup egg yolks
  • ¼ cup cornstarch or arrowroot powder
  • 1 teaspoon vanilla extract for filling
  • 2 tablespoons unsalted butter, softened
  • Pinch of sea salt

Method
 

  1. Activate the yeast by combining warm almond milk and yeast; let sit until foamy.
  2. Mix in erythritol, beaten egg, melted butter, and vanilla extract into the yeast mixture.
  3. Whisk together almond flour, coconut flour, xanthan gum, and sea salt in a separate bowl.
  4. Gradually add dry ingredients to wet, mixing until a soft dough forms and knead until smooth.
  5. Let the dough rise in a warm, draft-free place until doubled in size, about 1-1.5 hours.
  6. Prepare the cream filling by whisking together ingredients and cooking until thickened; cool and chill.
  7. Roll out the dough and cut into donut shapes; let rise again on parchment-lined sheets.
  8. Fry or bake the donuts until golden brown, then cool on a wire rack.
  9. Fill with chilled cream using a piping bag and serve.

Notes

Enjoy immediately for the best texture. Store in an airtight container in the refrigerator for up to 3 days.