Craving a keto version of a paczki? Well, this mini baked version is a solid little stand-in!
Last week, I found the internet lacking.
I had been casually making a game plan to navigate the stores as they fill their bakery tables with glorious deep-fried paczkis.
Fat Tuesday is a hard day for a Polish Catholic girl with a gluten intolerance.
After googling extensively and finding there weren’t enough gluten-free cream-filled donut recipes to make me feel safe, panic set in. But THEN I was like, “oh yeah, I’m a food blogger. Just make one. How hard could it be????”
Turns out, kind of hard!
Desperately Seeking Donuts 🍩
It’s pretty tough to nail a paczki when there’s no gluten or a big vat of frying oil involved. That being said, once you adjust your mind and understand how flipping healthy these are in comparison—you will be pleased.
I mean, c’mon. It’s a donut that looks like a paczki, contains zero gluten and like, 2g net carbs.
That’s basically a miracle in keto donut form…which also makes them appropriate for Easter breakfast, too! #YeastIsRisen
Powdered and Pretty In Pink
Not only are these keto donuts super delish, but they also have that cuteness factor that makes them even more worth the enormous hassle it takes to make them.
All good things take time! And multiple steps!
Now depending on how you like to cream things up, there are some options:
- Make a whipped cream/berry filling using your favorite whipped cream method. IF you are worried about it getting limpy and wimpy, beat in a couple of tablespoons of greek yogurt or cream cheese to stabilize your whipped cream!
- Fill it with sugar-free jelly or chia berry “jam” if cream isn’t your speed.
- Pipe in some GLORIOUS Berry Cheesecake Frosting and make your donuts into desserts.
Popular Question: Do these puff up and/or spread out?
No, no, they do not. So make the unbaked dough look like a donut hole.
When you get this dough mixed, you will feel like it’s impossible to make donut balls. I assure you, it is not.
Just put the dough in a piping bag or plastic bag and cut a giant hole in the tip. Pipe them into blobs, then form them with wet hands.
I promise you, it’s worth the extra step to make these easy peasy donut squeezy.
Then shove ANOTHER piping bag filled with creamy goodness into the donut and fill it up.
Sorry that this is a two piping bag recipe. I told you it wasn’t going to be easy, but I also told you it was going to be worth it!
Hold onto that hope as you bake these and want to strangle me.
These donuts won’t have a gaping hole ready to be filled with cream. You have to make the hole.
Just use a straw or a sharp knife to poke a hole in the side, then wiggle it like crazy to make your filling space. This works best with the center is still warm and pliable.
But then, LOOK!
Worth it, right?
NOTE! I used this 1M Wilton tip for filling these and a disposable piping bag!
Looking for More Gluten-Free Recipes? Try These!
- 1 package Active Dry Instant Yeast + 3 tbsp Warm Water
- 1 tsp Inulin or Honey**
- 1 large Egg
- 2 Egg Whites, save the yolks for scrambled eggs!
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1 cup Super Fine Almond Flour
- 1/8 cup Coconut Flour
- 1/4 cup Nonfat Milk Powder
- 2 tbsp+1 tsp Psyllium Husk Powder
- 1/4 tsp Xanthan Gum
- 1/2 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1/3 cup Granulated Swerve, or sweetener of choice
- Powdered Swerve, or sweetener of choice for dusting
- 1 cup Whipped Cream, homemade or store-bought
- 1/2 cup Fresh Raspberries, washed and patted dry
- OR try Strawberry Cheesecake Frosting!
Note: if you can, let ALL of your ingredients come to room temperature for the best results!
For the Donuts
- In a small bowl, gently mix the yeast, warm water (not hot!), and inulin or honey. Set aside.
- Whisk the egg and egg whites, vanilla extract, swerve sweetener, and apple cider vinegar until smooth.
- In a separate bowl combine the 1 cup almond flour and 1/8th cup coconut flour, 1/4 cup milk powder, 2 tbsp +1 tsp psyllium husk powder, 1/4 tsp xanthan gum, 3/4 tsp baking powder, and 1/2 tsp baking soda.
- Add the dry ingredients to the wet, including the yeast mixture, and mix with a large spoon or fork until a wet dough forms; about 1 minute to allow the husk to absorb moisture.
- Pro Tip-use a plastic bag! Scoop the dough into a large ziplock bag or disposable pastry bag and cut about 2 inches off the end. Pipe 9 medium dough blobs onto a parchment-lined baking sheet, then slightly wet hands to roll each into a donut hole shape. You can flatten the tops just slightly for a more baked donut look!
- Heat oven to 350°F and let donuts rest until the oven is ready. Bake donuts for 14 minutes, checking for browning. Bake for up to 5 more minutes if needed.
- While still warm, insert a knife or straw into the side of each donut and wiggle to make room for the filling. Roll in powdered Swerve.
- Smash raspberries in a colander until they are in small pieces and discard any juice.
- Fold smashed berries into whipped cream of choice and fill a small piping bag with 1M tip.
- Insert piping tip into each donut and fill gently. Dust with more powdered swerve and serve immediately!
*With Instant Yeast, you don't have to proof it, but I find it doesn't hurt! These donuts are fairly dense so a little extra help is ok!!
**As far as the filling, you could whip your own cream with sugar-free sweetener, or if you have a whipped cream you love, usee it! Just know that the moisture from the berries will clump the fats if you stir them too much!
Nutrition InformationYield 9 small donuts Serving Size 1 donut
Amount Per Serving Calories 158Total Fat 11gCarbohydrates 6gNet Carbohydrates 2gFiber 4gProtein 5g