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FatUp Original : Maple Bacon Rounds | Keto Donuts

stack of maple bacon keto donuts

OMG! You guys went crazy for this little creation, that I now call the Maple Bacon Rounds aka the perfect keto donuts, in my opinion, it didn’t even have a name when I shared this iPhone photo from behind the scenes in the FatUp Test Kitchen on my personal Instagram page! I had no plans to blog this so soon but pushed it up in the queue to satisfy your request for the recipe. I hadn’t even typed it up it was still scribbled in my notepad from testing! With that being said, forgive the delay, but I worked hard to make it happen for you and here it is video and all! This is my first time appearing in a YouTube video, but it is what it is! 😀

 

You know I’m no keto guru, celebrity or anything remotely close, just a regular chick navigating the journey just like everybody else. I just happen to love to cook, take photos, and now I  love the new challenge of making keto taste good and sharing my concoctions on video and with you here through FatUp! I really need to take a professional recipe developer class (don’t know if that exist) because my method is a little, well, my method! How my brain works is I’m like “I think I can make “x” then “x” fails and I’m like “this kinda tastes like it could be “new x”  and turns into something completely different than what I had originally planned! BUT if it happens to taste good, then I work until I have something that I think is awesome and then I share it with you!

The Technique

This time it yielded a new technique that I’d like to introduce to you called the Change Da Game Keto Bread-ish Technique. The Keto Bread-ish Technique requires that you HEAT UP the fat and water, in this case the fat is butter, then add in the dry mix. Once you take a bite and get that texture you’ll understand why I call it the Change Da Game KBT!5 keto maple bacon donuts with bacon scattered Yeah, it’s long but I love naming things, and although the internet is a big place I haven’t seen anything like this is in the keto world for making bread or cake textured things so…I’m sticking with that unless y’all know something I don’t.  RIP to the many many bags of almond flour. I was just trying to mix ingredients and approach it like regular baking but that just didn’t work and recently had to the idea to heat things up. It changed EVERYTHING! Once I did that, I finally got the texture I was looking for! I felt like I needed to drop a lil’ Emeril Lagasse “BAM!” on dat thang! FA REAL!

This recipe is actually super easy to make but you will need a few special ingredients to make it happen for this flavor donut! The main one is Lakanto Maple Syrup. Yeah, it’s a splurge item but so worth it! I know you might be like “I ain’t spent this much on syrup in my life!” Well, me either! Most of the time pre-keto I was buying whatever junk syrup that was cheap at Walmart, Kroger or wherever I was shopping with the few exceptions of getting fancy to buy real maple syrup, but to be honest keto baking can be a splurge that’s just the name of the game! We have to pay over $10 for a bag of almond flour for goodness sake compared to like $2 for bag of regular flour, so, the point is if you want to rock keto sweets, the coins will have to be spent! The upside is most of the splurge items last awhile.

keto donut with a bite taken out of it

#NoEggSponge

This is the first of more recipes to come in my #NoEggSponge Keto Bread-ish Series on YouTube! If you aren’t following over there, what’s up with that!? Next up is my sandwich bread, and that one doesn’t use the Keto Breadish Technique but it might fool somebody into thinking it’s the real thing! I PROMISE, no eggy, dense, gummy stuff going on with that either! You don’t want to miss it! Bread seems to be one of the most missed things when following a ketogenic diet and I think I’ve cracked the code on getting the balance scale that I like to call The Double T’s (taste and texture) so that we can enjoy things like donuts, pancakes, biscuits, and bread from time to time that are actually reminiscent of the real thing without the eggy dense situation. Nothing worse than wasting your good almond flour and eggs, especially the organic pasture raised ones! Taste and texture are what I have found to not like in keto approved bread and I think I got it down.

Now, let’s talk about keto treats and sweets like this recipe. I believe they should be enjoyed in moderation. Don’t go crazy y’all! Although yummy they can slow your progress, and we don’t want that either, so be careful! Another thing is, keto sweeteners and ingredients affect everyone differently so tread lightly at first! Some sweeteners like erythritol give people a cooling effect, I don’t experience that so you may have to sub out Swerve for another powdered option like powdered monk fruit or some other option of your choice. If you are new to keto just be mindful of new ingredients and test to see what you can tolerate because certain things cause no problems for some and others might be running to the white throne (if ya know what I’m saying)! So test your tolerance, so that you don’t end up with a SITUATION! I will always keep it 100, my recipe or not! I have created this and many other recipes to come for you to enjoy, but moderation is key fam! 🙂

last bite of a keto maple bacon donut

This maple bacon keto donut is more of a cake donut, no yeast of course so don’t expect Krispy Kreme because that is not what this is. But it’s surprisingly light! Enough chatter, let’s hop into this recipe!

FatUp Original : Maple Bacon Rounds

Prep Time: 7 minutes

Cook Time: 30 minutes

Total Time: 37 minutes

Serving Size: 6

Calories per serving: 251

Fat per serving: 22 g

Macros Per Serving (1 donut): Calories: 251 Net Carbs: 2g Protein: 8g Fat: 22g

Ingredients

    Donut
  • Blanched Almond Flour | 1 cup (112 g)
  • Sea Salt | 1/16th tsp
  • Swerve Confectioners | 6 tbsp
  • Water | 1/4 cup
  • Butter | 4 tbsp
  • Xanthum Gum | 1/16 tsp
  • Baking Powder | 1 tsp
  • Sour Cream | 1/4 cup
  • Egg | 1 large
  • Vanilla Extract | 1/4 tsp
  • Bacon | 6 tbsp
  • Glaze
  • Lakanto Maple Syrup | 1/4 cup
  • Swerve Confectioners | 3 tbsp

Instructions

  1. 1. Preheat oven to 350. Prepare Dry Ingredients: Add blanched almond flour, sea salt, xanthum gum, baking powder and Swerve to a bowl and set aside.
  2. 2. Prepare Wet Ingredient: Add sour cream, egg, and vanilla extract to a bowl mix and set aside.
  3. 3. KBT: In a medium sized saucepan on medium heat add butter then water. Bring to a simmer just until butter is melted and immediately add dry mix. It will come together pretty quickly and make what looks like a dough.
  4. 4. Immediately turn off heat once dough is formed.
  5. 5. Remove from pan and place into a separate bowl and allow to cool for 4 minutes.
  6. 6. Add wet ingredients to the dough and mix until it come together to look like a batter with no streaks left.
  7. 7. If you have a piping bag you can use that, but if not, get a drinking glass and a gallon size ziptop bag. Add the bag to the glass and fill it with the mixture.
  8. 8. Lightly grease the inside of your silicone mold with a little oil of your choice. I chose extra light olive oil. Although silicone I still found they stuck a little with no oil, so just a precaution.
  9. 9. Gather up the bag once filled and snip one corner to fill your silicone donut mold.
  10. 10. Add donuts to the oven, preferably on a cooling rack lined baking sheet and bake on 350 degrees for 30 minutes.
  11. 11. Let them cool for at least 30-60 minutes before removing from the mold to minimize them breaking apart (longer is better, the cooler they are the less breakage).
  12. 12. Remove and sit on cooling rack.
  13. 13. Prepare glaze: Add Lakanto Maple Syrup and Swerve to a saucepan and bring to a simmer to reduce down to get a syrup about 4 minutes on medium heat.
  14. 14. Let it cool for about 30 seconds and start to glaze donuts. In video I drizzled at the end, but you can dip twice for a smoother finish. If you choose to dip twice, dip each donut once and place on cooling rack and on the second go round dip and immediately add bacon before it cools so the bacon sticks.
  15. 15. That's it! You can no enjoy!

Notes

Use blanched almond flour! The brand of almond flour you use can drastically change the net carbs here! For instance I had two different brands both with a 1/4 cup (28g) servings size. One was 6 net carbs per serving and the other 3 net carbs! That's half and can really make a big difference!

Measure your almond flour in grams if you have a food scale. If not be sure you don't pack it!

Buy Bacon Pieces in the salad section generally to speed things up or you can cook some and chop it up.

I would LOVE to hear what you think! Try it out, comment below or hit me on Facebook or da gram!

Bridgette Williams

2 Comments

  1. Reply

    Sarah-Jane

    October 31, 2018

    Awesome one Bridgette! I can’t wait to try this out. Do you think we can omit he maple syrup and just make a plain donut?

    • Reply

      Bridgette Williams

      October 31, 2018

      Thanks girl! In order to get the “glaze” you need that syrup. I tried regular sugar free syrup and it didn’t create that familiar donut glaze once it cooled. With SF Syrup it was reminiscent of a breakfast “pancake and bacon” donut which is cool too. However, the donut is pretty tasty on it’s on! New flavors are in the works. 😊

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