After studying recipes for over a year, I discovered the secret to KETO baking! The missing magic to bread or pizza dough is yeast flakes! This NO CHEESE donut recipe could become your favorite bread recipe, make it yours! All the bread recipes that I have tried flunked my nosey taste bud test. The bread recipes I have tried did not rise, and they did not have the air pockets that soak up the butter. Most pizza dough or bread recipes call for shredded mozzarella cheese. The GOOD NEWS is, the mini cakes and donuts pictured, when sliced open, they are light, fluffy, and moist. Use less Stevia, add more salt, use a bread loaf pan instead and WHALA – a bread you can slice and toast!
PREHEAT to 215c / 350 f – BAKE TIME total is 25 minutes. This recipe will make 12 donuts, or 4 mini cakes and 5 donuts. Skip the blueberries and each donut is only 2 carbs! With blueberries 4 carbs each donut. INGREDIENTS:
LARGE DRY BOWL: 2.5 cups almond flour + 1/2 cup coconut flour + 1 tsp Yeast Flakes + 1 tsp salt + 1/2 tsp baking powder + 1/2 tsp baking soda + 1/2 tsp xanthan gum + 2 tbsp Stevia. Use whisk and mix well.
If you DO NOT have donut pan – IT BECOMES a MUFFIN. A crave is satisfied without the hole!
SMALL WET BOWL: 3 eggs + 1/2 container or 200 grams of sour cream (San Marcos in Mexico) add 2 tbsp HWC heavy whipping cream + 1 generous tbsp vanilla extract. IF you want berries (use 1 cup frozen mix berries or fresh).
DIRECTIONS: Add wet bowl to dry bowl and mix well. The dough will be a sticky consistency. Spoon into silicone donut molds, or mini cake pans sprayed with PAM. Pat down with sticky fingers to 3/4 height of container. Allow space to rise