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Epic baked pork rinds arent too greasy or porky
Did you try the "overcooked" ones? perhaps keeping with the hotter oil prevented them from absorbing as much oil? Just curious.
Wish you would go on the low carb cruise so we could meet you
The picture for the blue berry donuts (on the recipe sight) has a fork next to them. They are very tiny donuts.
Y’all are adorable! Love your channel! Hate pork rinds, however. The smell makes me gag.
I think the first donut batter would be good fried in oil. Could make with a cookie scoop?😊
Love your content and style. For this recipe try monkfruit stevia for sweetener. Allulose brown's more than other sweeteners, and keep the oil high so they are not oily.
They look like hush puppies
I bought pork rinds once for a specific recipe. I opened the bag, smelled them, gagged, and threw the whole bag in the trash where they belong. 🤢🤮🤮
One reason your "Donut Holes" browned so much is allulose browns very easily. I dont think they will ever turn out with any type of fluff unless you separate the egg white from the yolk and beat it some. That better was my to wet without anything to adsorb said wetness so there is no way it would get any lift
A tablespoon of coconut flour would have helped make the pork rind batter more like cake.
EMILY!! The faces you make NEVER disappoint! 🤣🤣🤣 Really enjoy your channel!
I will be making the doughnuts. Yum. Thank you
Maybe next time use some nutmeg with the ingredients
New subscriber, btw! The only recipe I've tried was the cottage cheese crisps. I used Kroger 4% milk fat large curd and I didn't drain it so they didn't really crisp very well. After 6 mins. at 60% in a 1200 watts microwave, they were wet in the center and chewy around the edges. So, they came out like rings rather than chips, but they tasted delicious!
Finally, based on my results small curd (or mash the large curd ) might yield better shaped chips.
Can you buy your own part pork rinds and crush them up
Of course everyone is subscribed! (Right gang?) Girls, they would be 😳wakadoodles not to be.
I love you two and all you do to help others on their weight loss challenges. Thank you for being you and being honest ❤❤❤❤❤. I'm working on watching all of your videos 🎉🎉🎉
Your cute fir babies are the best part!
Allulouse burns faster than sugar or other artificial sweeteners. I love allulouse because it caramelizes but may not be good to fry in oil.
Sometimes, it helps to refrigerate foods that are going to be deep fried prior to actually frying them.
I use a sorbet scoop for donuts holes. You 2 are so great.
I have GOT to stop drinking my herbal teas when I watch you two. I laughed so hard tea shot out my nose! 😂
Dash makes a mini donut maker
*Perfect cooking videos
You make pretext cooking videos. Entertaining, impromptu, and you don't make is sour and watch you chop an onion for 5 minutes! You know just how much procedures to show so we get the idea and move on! Good job girls! Love your channel!
The lemon donuts looked great! 😋
Rocky Mountain Oysters…
My Grandpa tricked me into eating one, as a child.👎🏼
You might have had better luck scooping the pork rind dough with a small ice cream disher scoop or a melon baller.
I want to try most everythg that y'all have liked. Will you make a cook book of all that you like? I would buy one!
Interesting.🙂 The Allulose will make it brown much faster than other keto sweeteners.
I've noticed that allulose seems to carnalize very quickly so I always cook things with it at a lower temperature which might be why yours darkened without cooking inside.
Enjoy you both. Funny, honest, and witty. ❤🐶
I think you lowered the temperature a bit too much. I would've gone from 375 to 345?? 350?? I also would have doubled that other recipe. I guess the originator made much smaller donuts. I don't think there is a pan that makes smaller baked donuts. I have a similar one to the one you have except it is metal. It makes 6 cake donuts.
I'm am allulose person too. It browns really quickly though and will make a softer texture.
I have found that most pork rind brands do NOT work when sweetened because they taste either too bacony or smokey. My go to brand for a sweet recipe is Old Dutch pork rinds. They are very bland and work extremely well when sweetened. I like to make a faux graham crust for my cheesecakes with them. Sooo tasty!
Lemon blueberry looked really good. I love seeing your adorable doggies ❤
I miss donuts. I may try those recipes. I always love seeing the pups!
I love watching you two! Your Chaffle recipe is the only one I make, you have revived cauliflower rice for me and I'm waiting on ingredients to make the new breading with egg white powder.
The donuts look delicious and I can't wait to try.
I think the reason your donut holes got so dark is because of the allulose.
There's great info on All Day Long I Dream About Food blog. There is a link to "the ultimate guide to keto sweeteners" on the FAQ page.