Low Carb Custard Filled Donuts

Indulge in a guilt-free treat with these decadent Low Carb Custard Filled Donuts, a perfect blend of rich flavors and healthier ingredients. Made with a combination of almond and coconut flours, these baked donuts are delightfully soft, fluffy, and entirely gluten-free. Each donut is filled with a creamy, velvety vanilla custard crafted from heavy cream, egg yolks, and powdered erythritol, delivering a luscious sweetness without the sugar spike. With their golden exterior and indulgent filling, these keto-friendly donuts are perfect for breakfast, dessert, or a midday snack. Ready in under an hour and easy to store, they're a satisfying low-carb option that's sure to impress.

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.25 cups Coconut flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Granulated erythritol sweetener
• 4 Eggs
• 0.5 cups Unsweetened almond milk
• 2 teaspoons Vanilla extract
• 0.25 cups Butter, melted
• 1 cups Heavy cream
• 0.3 cups Powdered erythritol sweetener
• 3 Egg yolks
• 0.25 teaspoons Xanthan gum

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray or butter.

Step 2

In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and granulated erythritol.

Step 3

Add eggs, almond milk, vanilla extract, and melted butter to the dry ingredients and stir until the batter is smooth and well combined.

Step 4

Spoon the batter into the prepared donut pan, filling each mold about three-quarters full.

Step 5

Bake for 15-18 minutes or until the donuts are golden brown and a toothpick inserted into the center comes out clean.

Step 6

Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 7

To make the custard filling, heat the heavy cream in a saucepan over medium-low heat until it begins to simmer. Do not let it boil.

Step 8

In a separate bowl, whisk together egg yolks, powdered erythritol, and xanthan gum until smooth.

Step 9

Slowly pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs.

Step 10

Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.

Step 11

Remove the custard from heat and let it cool to room temperature, then refrigerate for 30 minutes to thicken further.

Step 12

Once the custard has cooled, transfer it to a piping bag fitted with a small, round tip.

Step 13

Using a skewer or knife, poke a hole into the side of each donut.

Step 14

Pipe the custard filling into each donut until filled.

Step 15

Serve the low-carb custard-filled donuts immediately or store them in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1084.4g)

Amount per serving	% Daily Value*
Calories	2964.5

Total Fat 262.4g	0%
Saturated Fat 100.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1666.2mg	0%
Sodium 1768.3mg	0%
Total Carbohydrate 240.0g	0%
Dietary Fiber 33.3g	0%
Total Sugars 11.5g
Protein 81.4g	0%

Vitamin D 291.9IU	0%
Calcium 823.2mg	0%
Iron 13.8mg	0%
Potassium 596.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 8.9%

Carbs: 26.3%