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Mad Creations Guest Recipe LCHF Boston Cream Donut

Super tasty donut.  Total drool worthy!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Keto, LCHF
Recipe Category: Low Carb
Servings: 10 donuts
Calories: 319kcal
Author: Megan Ellam

Ingredients

Custard

Donut

Chocolate Ganache

  • 100 g dark chocolate
  • 70 g Greek yogurt I use Tamar Valley or sour cream

Instructions

Custard

  • Add Natvia to mixer
  • Blend 10 seconds / speed 10
  • Add eggs, cream, vanilla and gelatine
  • Cook 9 minutes / 90℃ / speed 4
  • Put into bowl, cover with plastic wrap directly on the surface of the custard and place in fridge to cool.

Donut

  • Preheat oven 170℃
  • Add butter to mixer
  • Melt butter 3 minutes / 80℃ / speed 1
  • Add dry ingredients, sour cream, eggs and vanilla
  • Mix 3 minutes / dough setting
  • Pipe into well-greased mini fluted tube pan, roughly 3/4 full ** see pan variation below
  • Cook 12 min, until lightly golden
  • Place on wire rack to cool. Gently remove aluminium foil ball if used.
  • Once both custard and donuts have cooled, assemble the ganache.

Ganache

  • Break chocolate into pieces and place in a microwave safe bowl.
  • Microwave in increments stopping frequently to stir until only a few pieces of unmelted chocolate remain.
  • Add the Greek yogurt or sour cream to the top of the chocolate and heat one last time.
  • Stir well.
  • Place the donuts flat-side down and ice the sides.
  • Spoon or pipe the custard into the centre of the donut and out the top.
  • Refrigerate until ready to serve.

** Muffin pan:

  • Use a scrunched-up aluminium foil ball to create a hole in the muffin while it cooks. Place the foil ball in the centre of the raw batter within muffin mould.
  • Alternatively, once cooked, remove a small cylinder of the muffin to create a hole in the top centre of the muffin that goes halfway into muffin.
  • **Donut pan: you can make using a donut pan – place the cooled donuts on your serving plate prior to piping the custard into them. The custard will stay in place once refrigerated.

Notes

This recipe is suitable to freeze.
Whey protein powder can be substituted for pea protein powder.  The addition of of the protein powder gives lightness and a little bit of crispy crumb to the donuts.

Nutrition

Serving: 1donut | Calories: 319kcal | Carbohydrates: 7g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 122mg | Sodium: 264mg | Potassium: 289mg | Fiber: 3g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 1.2mg | Calcium: 157mg | Iron: 2.8mg | Net Carbs: 4g