These Keto Donuts are Made of Something Unexpected!


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Donut Holes:
Silicone Donut Mold:
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  1. 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

  2. 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.

  3. 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!

  4. 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.

  5. 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!

  6. 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.