Fast & Easy Cottage Cheese Keto Donuts! Must Try Low Carb Dessert! скачать в хорошем качестве

Fast & Easy Cottage Cheese Keto Donuts! Must Try Low Carb Dessert!

Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave https://www.daveskitchenmarket.com Sure, Dave! I'll compare several keto donut recipes using cottage cheese and incorporate feedback from comments to create the best possible solution. Let's get started: Base Ingredients Cottage Cheese: 1 cup (blended smooth) Almond Flour: 1 1/2 cups Coconut Flour: 1/4 cup Baking Powder: 2 tsp Erythritol: 1/2 cup (or preferred sweetener) Eggs: 4 large Vanilla Extract: 2 tsp Butter: 1/4 cup (melted) Salt: 1/4 tsp Cinnamon: 1/2 tsp (optional for added flavor) Nutmeg: 1/4 tsp (optional) Method Prepare the Cottage Cheese: Blend the cottage cheese until it is completely smooth and creamy. Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, baking powder, erythritol, salt, cinnamon, and nutmeg. Mix well. Wet Ingredients: In another bowl, beat the eggs until fluffy. Add the melted butter, vanilla extract, and blended cottage cheese. Mix until well combined. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms. Ensure there are no lumps. Prepare Donut Pan: Preheat the oven to 350°F (175°C). Grease a donut pan with cooking spray or butter. Fill the Donut Pan: Spoon the batter into a piping bag or a ziplock bag with a corner cut off. Pipe the batter into the donut pan, filling each cavity about 3/4 full. Bake: Bake in the preheated oven for 15-18 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean. Cool: Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Glaze Options Classic Vanilla Glaze: Mix 1/2 cup powdered erythritol with 2-3 tbsp heavy cream and 1 tsp vanilla extract until smooth. Chocolate Glaze: Mix 1/2 cup powdered erythritol with 2 tbsp unsweetened cocoa powder, 2-3 tbsp heavy cream, and 1 tsp vanilla extract until smooth. Cinnamon Sugar Topping: Mix 1/4 cup erythritol with 1 tsp cinnamon. Brush the donuts with melted butter and dip them into the cinnamon sugar mixture. Feedback Incorporation Texture: Many comments highlighted the importance of a smooth cottage cheese blend to avoid a lumpy texture in the donuts. Sweetness Level: Some users found the original recipes too sweet or not sweet enough. Adjust erythritol to taste, starting with 1/2 cup and adjusting as needed. Moisture: A few recipes were reported to be too dry. The addition of melted butter helps keep the donuts moist. Spices: Adding cinnamon and nutmeg was suggested to enhance the flavor, making them more donut-like. Glaze Variety: Offering multiple glaze options was a common suggestion to cater to different preferences. Tips Piping: Piping the batter into the donut pan helps achieve an even shape and size. Storage: Store the donuts in an airtight container at room temperature for up to 3 days, or freeze for longer storage. This recipe should give you a delicious, moist, and perfectly sweetened keto donut with the added benefit of cottage cheese for extra protein. Enjoy!