Description
Soft, baked sugar-free Boston cream donuts made with almond flour, filled with rich vanilla pastry cream, and topped with a smooth chocolate glaze. These low-carb donuts deliver classic flavor without added sugar.
Ingredients
- Baked Donuts:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated sugar-free sweetener (erythritol or monk fruit blend)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Sugar-Free Vanilla Pastry Cream:
- 1 1/2 cups unsweetened almond milk
- 3 large egg yolks
- 1/3 cup powdered sugar-free sweetener
- 2 tablespoons cornstarch or 1 tablespoon arrowroot powder
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Sugar-Free Chocolate Glaze:
- 1/2 cup sugar-free chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt.
- In another bowl, beat eggs, then mix in almond milk, melted butter, and vanilla.
- Combine wet and dry ingredients until fully incorporated.
- Pipe or spoon batter into donut molds, filling 3/4 full.
- Bake 15–18 minutes until lightly golden and set. Cool completely.
- Heat almond milk in a saucepan until steaming but not boiling.
- Whisk egg yolks, powdered sweetener, and cornstarch until smooth.
- Slowly whisk warm milk into egg mixture, then return to saucepan.
- Cook over medium-low heat, stirring constantly, until thickened (3–5 minutes).
- Remove from heat, stir in butter and vanilla, cool, then refrigerate at least 1 hour.
- Fill cooled donuts using a piping bag.
- Heat heavy cream until warm. Remove from heat and add chocolate chips and butter. Stir until smooth.
- Dip filled donuts into chocolate glaze and allow to set before serving.
Notes
- Do not overmix batter to prevent dense texture.
- Refrigerate filled donuts up to 4 days.
- Freeze unfilled donuts up to 2 months.
- Let donuts sit at room temperature before serving for best texture.
- Pastry cream can be made 2 days ahead.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 190 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 140 mg
