Sugar Donuts & Lemon Curd - Bakerlita.Market

Sugar Donuts & Lemon Curd Jump to Recipe ↓

by Andrea Witthoeft May 10, 2019 0 Comments

Sugar Donuts & Lemon Curd

One of my personal favorite recipes that I have created is my Fluffy-Soft Ketogenic Donuts. I wanted to give you a new bright spring twist on it that would be perfect for a Mother's Day dessert!

Why change something that is already so good? I didn't change anything to my recipe ONLY made the process a little bit easier to execute.

 

 

The new bonus with this recipe you don't need to cut, shape & mould your doughnuts. All you need is a sharp rim of a cup, like you making a biscuit ;) 

Traditional doughnuts are basically a big old lump of toxic sugary gluten dough fried in the deadly inflammatory vegetable oil! I believe that when we treat ourselves, it MUST come from a mindset of treating our insides too... I remind myself every day that our bodies were purchased with a price, and we should glorify our bodies that God has blessed us within a nurturing caring way!

Don't you agree?

It's Mothers Day this weekend, try to remember all the years your mother made you eat healthily and cared for you. This Mother'S Day it is our turn to give our mothers something sweet and special that her body, soul, and spirit will genuinely enjoy. 

I have to tell you the truth. My recipe didn't turn out as planned, but I didn't stress... My goal was to create Sugar Donuts filled with my keto-creamy lemon curd. I don't know what I was thinking; I made my donuts too small. I had all this lemon curd but not big enough donuts to fill all my lovely curd.

When things don't work out a plan, I always think to myself "it's time to get creative" I don't know how creative it is to slap together two donuts with some lemon curd in the center, but that what I did!

Tyler, my husband, had a few of his friends over so they got to be the taste testers. They took one bite and did not believe that they were healthy... Or better yet, they thought I bought the donuts from the store. The best part they said was that they got the more creamy lemon curd them what you would get in the classic donut, but a bit messier haha :)

You can always just make the sugar-coated keto-donuts, they are amazing just as is. I would recommend adding some cinnamon to your Lakanto; this just takes these doughnuts to the next level. 

If you are making my creamy keto-lemon curd filling, I recommend you read my directions carefully to create that perfect, creamy tart lemon curd.

I pray you all have a lovely Mother's Day, filled with that sweet and satisfying nurturing love of your mother or even the blessing of being a mother!

Blessings,

Andrea Witthoeft | Bakerlita

RECIPE

 DOUGHNUT DOUGH

1 1/2 cups Bakerlita Beauty-Bread Mix
1/2 cup Lakanto Golden (monk fruit)
3 eggs (whole free-run)
1/2 cup full-fat organic coconut cream 
1 tbsp apple cider vinegar 
2 tbsp Coconut oil or grass-fed butter (melted)
1 teaspoon vanilla extract
1 tbsp honey or real maple syrup (activates the yeast)

SUGAR COATED

1 cup Lakanto Golden (monk fruit)

CREAMY LEMON CURD

1/2 cup Lakanto Golden (monk fruit)
3 whole eggs (free-run)
1 eggs yolks (free-run)
1/4 cup organic lemon juice (use fresh lemons)
4 zests of lemons 
1/2 cup grass-fed butter

INSTRUCTIONS
  1. The first step, preheat oven to 375. Degrees F.
  2. In a small saucepan/pot, add full-fat coconut milk, grass-fed butter, apple cider vinegar, vanilla extract, and honey or maple syrup to activate the yeast!
  3. Place on medium heat, let it get to a simmering state, about 3-4 minutes.
  4. In a stand mixer bowl or a regular bowl if you are going to mix it by hand; measure out 1 cup of Bakerlita Beauty-Bread Mix and Lakanto Golden; Whisk together and set aside.
  5. Lock in your mixer bowl and attach paddle attachment. Turn on mixer to low speed.
  6. Remove pot from heat and turn off element. Taking your hot liquids, slowly pour into your mixer bowl until you have poured your entire liquid in.
  7. Using 3 room temperature free-run eggs, adding one egg at a time, letting the dough beat/mix until each egg is well incorporated.
  8. Once the dough is ready, place a piece of saran wrap on your surface so that you can easily roll your dough out.
  9. Place another piece of saran wrap over the top of the dough, use a rolling pin to roll out dough free from sticking.
  10. Roll out your keto dough into 11 inches long by 5 inches wide, and about ½ inch thick.
  11. Using a cookie cutter or a wider glass of a rim, cut out 8-10 donuts depending on the size.
  12. The extra trims of dough, combine together, roll out, and make 1 or 2 more donuts.
  13. In a small bowl, add Lakanto Golden, flip bottom, and top of into the sweetener.
  14. Place doughnuts onto a baking sheet lined with parchment paper.
  15. Set timer for 15mintues if you want to fry your doughnuts quickly in coconut oil after their done baking. If not, bake for – 20 minutes.
LEMON CURD
  1. As the doughnuts are baking you can prepare the Lemon Curd;
  2. In a medium saucepan, off heat, whisk together golden Lakanto sweetener, organic lemon zest, whole eggs, and egg yolks; and whisk in pure lemon juice.
  3. Add grass-fed butter and place saucepan over medium-high. Cook, whisking constantly until grass-fed butter has completely melted. Keep mixing until thick enough to coat the back of a spoon.
  4. At this time you should see small bubbles form around the edge of the pan, about 4-5 minutes, keep whisking, and don't overcook.
  5. As continuing to whisking remove saucepan from the heat. Pour lemon curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool (about 1 hour)
  6. Place a few tablespoons of lemon curd on the bottom of the doughnut, place one on top, take a bite and you will never believe these are not the real deal!
  7. ENJOY!



Andrea Witthoeft
Andrea Witthoeft

Author



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