MINI KETO PANCAKE DONUTS

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THE PREPARATION

• 3 OZ. Cream Cheese
• 3 large Eggs
• 4 tbsp. Almond Flour
• 1 tbsp. Coconut Flour
• 1 tsp. Baking Powder
• 1 tsp. Vanilla Extract
• 4 tbsp. Erythritol
• 10 drops Liquid Stevia

THE EXECUTION

  1. Stick all of the ingredients inside of a container and mix together using
    an immersion blender.
  2. Make sure that you continue to mix everything for about 45-60 seconds –
    ensuring a smooth batter that’s slightly thickened.
  3. Heat donut maker up and spray with coconut oil to ensure non-stick properties. Pour batter into each well of the donut maker, filling about 90% of the way.
  4. Let cook for 3 minutes on one side, then flip and cook for an additional 2
    minutes. This is more time than my donut maker tells me to cook them, but I found that they’re slightly undercooked if you listen to the donut maker.
  5. Remove donuts from the donut maker and set aside to cool. Repeat process with the rest of the batter.

This makes a total of 22 Mini Keto Pancake Donuts.
Each donut comes out to be 32 Calories, 2.7g Fats, 0.4g Net Carbs, and 1.4g Protein.

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