KETO SUGAR FREE KRISPY KREME COPYCAT DOUGHNUTS

Directions

1. 1
   pre-heat oven to 150C fan (170C static).
2. 2
   whisk eggs with salt, then combine cream cheese, erythritol and stevia.
3. 3
   melt butter, cool it a little, then whisk it into the egg mix.
4. 4
   add whey, psyllium, baking powder and ACV, mixing thoroughly.
5. 5
   scoop the mixture into your doughnut moulds so it is divided equally and evenly (I used two silicone moulds for a total of 8 doughnuts).
6. 6
   bake for 18 mins, then turn off oven, open the door and leave them for another 5 mins, before taking them out.
7. 7
   let the doughnuts cool down completely, then remove them from their moulds.
8. 8
   beat mascarpone until soft, then incorporate icing sugar, mixing thoroughly.
9. 9
   now you have choices: you can either add a few drops of vanilla extract, or melted dark chocolate (you'll need 40g), or 1 tsp pitaya (pink), or 1 tsp maqui (lilac).
10. 10
    spread the frosting all over, except the underside, using a small, flexible cake-decorating spatula).