5 star :: These keto boston cream donuts are simply otherworldly with their pillowy-soft texture, silky vanilla custard and ultimate chocolate glaze! 2 net carbs each. Difficult recipe!
For the pastry cream 2 cups heavy cream or coconut cream paleo 6 egg yolks 3/4 cup allulose or 2/3 cup erythritol 1/8 teaspoon kosher salt 2 tablespoons thickener tapioca, arrowroot or cornstarch (see notes)* 2 tablespoons unsalted butter softened 1 tablespoon vanilla extract
For the keto donuts 2/3 cup almond flour 1/4 cup coconut flour 1 tablespoon psyllium husk ground 1 teaspoon xanthan gum 1 cup water 1/4 cup grass-fed butter or coconut oil 3 tablespoons erythritol or xylitol* 1/4 teaspoon kosher salt 2 eggs lightly beaten 1 teaspoon vanilla extract 1 teaspoon baking powder
For the chocolate glaze 3/4 cup powdered erythritol or powdered sweetener 2 tablespoons cocoa powder 1 tablespoon melted butter or ghee/coconut oil, as needed 1 teaspoon vanilla extract milk-of-choice as needed Special equipment pastry bag or plastic bag
Make the pastry cream Heat up heavy cream in a medium saucepan until simmering. Meanwhile whisk egg yolks with sweetener of choice and salt in a medium bowl until fluffy and pale in color (super fast to do with an electric mixer!). Temper in the heavy cream- i.e. add it little by little to the yolk sugar mixture, while whisking rapidly (you know, so as to not scramble the eggs!). Return the mixture to the saucepan, make a slurry with your thickener (i.e. mix it with a little cold water) and whisk it into the mix. Reduce heat to medium-low and continue to cook, whisking constantly, for 5-7 minutes as the mixture thickens. Increase heat to medium high and whisk vigorously for about a minute as the mixture bubbles up. Remove from heat, whisk in the butter and vanilla extract until combined. Strain the mixture into a clean bowl, cover at the surface with cling film and refrigerate until set (at least 2 hours).
Make the donuts Preheat oven to 425°F/220°C. Grease and flour (with coconut flour) a donut pan. Alternatively, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter.
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs. And if you have an instant thermometer, temperature should be below 125°F/52°C.
Add in one egg at a time, mixing with an electric mixer at medium/high speed until fully incorporated (if using a stand mixer, use the paddle attachment). Be sure to mix the dough for 2 minutes after adding in the last egg; the final texture should be very elastic. Mix in vanilla extract and baking powder. .
Allow the dough to rest until it comes to room temperature (about 15-20 minutes). I've come to realize this is a very important step to keep your donuts from deflating much post bake; the donuts will rise a bit less but hold their shape better.
Spoon dough into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag 2 cm (3/4 inch) wide. Pipe out dough onto prepared parchment paper as smoothly as you can into 4″/10cm flattish-rounds (so they rise evenly). Wet your finger tip and smooth out where the ends meet (for a more even rise).
Bake for 15 minutes at 425°F/220°C, lower temperature to 350°F/180°C and continue to bake for 17-20 minutes until deep golden. Do not open your oven door before the first 20 minutes (or at all if possible!), as choux pastry is notoriously sensitive to drafts. Allow to rest in pan for 10 minutes before removing. Note: if your donuts are browning too much, feel free to tent them with aluminum foil (just be sure it isn't resting directly over them!).
Make the glaze Sift powdered sweetener and cocoa powder onto a bowl. Add in vanilla extract, butter and milk-of-choice (as needed) until desired consistency is reached. The glaze should be thick, but pourable (I like to use our fingertip here to test for thickness!).
To assemble Fill up your donuts with pastry cream once at room temperature using a bag with a metal tip- and be generous, pretty please! Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new 'tops'!). These are best enjoyed freshly filled and glazed- because otherwise they need to be refrigerated and everything becomes a bit mushy.
Notes What thickener to use: arrowroot and tapioca starch are the usual grain free choices, though I've found the pastry cream to come out a tad bit gelatinous (this is a big issue with konjac and xanthan gum, so please avoid here!). And if grain free isn't a concern, using cornstarch will yield the classic pastry cream texture here (same carb count, just 'dirty' keto I suppose). Your choice!
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