Enjoy these ricotta donuts that are low in carbs and fat. They come with sweet cherry jam, whipped cream, and fresh blueberries on top. They make a great dessert or sweet snack without making you feel bad about eating too many carbs.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol or low-carb sweetener. 1 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/2 cup whole milk ricotta cheese. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/4 cup heavy cream. 1/4 cup cherry jam sugar-free. 1/2 cup fresh blueberries.
Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine almond flour, coconut flour, powdered sweetener, baking powder, and salt. In another bowl, whisk together eggs, ricotta cheese, almond milk, and vanilla extract. Combine wet and dry ingredients until well mixed. Transfer the batter into a piping bag or a plastic ziplock bag with a corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake for 15-18 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Meanwhile, whip the heavy cream until stiff peaks form. To assemble, slice each donut horizontally and spread a dollop of whipped cream on the bottom half. Add a spoonful of cherry jam on top of the whipped cream, then place a few blueberries on top. Cover with the top half of the donut and serve immediately. Enjoy your keto-friendly ricotta donuts with whipped cream, cherry jam, and blueberries!
Prep Time: 15 minutes
Cook Time: 15 minutes
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