Separate the egg yolks from the egg whites; set the egg yolks aside and whisk the egg whites until it forms stiff peaks
Melt together the butter, erythritol and heavy cream until the erythritol has dissolved; set aside and allow to cool down to room temperature;
Once the butter mixture has cooled down, add a egg yolk at a time and whisk
Bring the dry ingredients in and stir, followed by folding the egg whites in
Grease very well a doughnut pan with butter & place piece of tin foil over top ridge on donut pan and pour the mixture in
Bake at 180 C/350 F for 8-10 minutes; once done, allow them to slightly cool down in the pan; remove from the pan and completely cool down on a cooling rack;
Prepare the icing by combining the erythritol powder with the almond milk
Dip the doughnuts into the icing and serve
Notes
Serves: 12
Prep Time: 10 minutes
Cooking Time: 10 minutes
Additional Time: 20Net Carbs 5*Also, a small note on the doughnuts. I tired the recipe twice, once in silicone molds and another one in non stick teflon donut molds. It's definitely better in the second one, therefore you will see my improvisation with the tin foil in the middle. The silicone mold, although greased, the doughnut still stuck and were ruined.
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