- 1/3 cup coconut flour
- 1 1/3 cup nut or seed flour
- 1 scoop MCT powder optional
- 1/4 cup keto friendly sweetener
- 1/2 Tbsp baking powder
- 1/2 cup butter-melted
- 1 1/2 tsp xanthan gum
- 1/2 cup creme fraiche or sour cream
- 4 eggs
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp mace optional
- 1 Tbsp butter
- 2 Tbsp heavy cream
- 1/4 tsp salt
- 3 Tbsp keto friendly sweetener- powdered
- 1 Tbsp real lemon juice
- 2 Tbsp keto friendly sweetener
- 1 egg
- 1 Tbsp butter
- 2 tsp grass-fed gelatin
Preheat oven to 350° F. Line a cookie sheet with parchment paper.
In a microwave safe dish melt butter about 30-60 seconds on high (does not need to be completely liquified). Meanwhile in mixer bowl add dry ingredients for danish. Add melted butter and remaining ingredients, adding the eggs last.
Mix well, until sticky dough forms.
Using parchment paper or a silicone mat dusted with nut flour, begin rolling dough into donut circles (I use an ice cream scoop to measure out the dough to roll. The dough is sticky, so a gentle touch is needed, continue to dust mat/paper as needed to keep dough from sticking).
Place your donut circles on the lined cookie sheet, use your hand to manipulate the circles so that the holes aren't too big.
Bake 22-25 mins until pastries are golden but, not too brown on the bottom.
While pastries bake, take a small saucepan and add all ingredients for the lemon curd and mix well with a whisk.
Over medium heat, whisk curd often until it begins to thicken, remove from heat and let it rest while pastries finish.
Just before taking pastries out of the oven, place all glaze ingredients in a microwave safe bowl and mix well. Microwave on high for 30 seconds so that the sweetener dissolves.
While pastries are still warm from the oven, brush glaze lightly over each pastry. Set aside and allow to cool.
When pastries have cooled (they can still be slightly warm, but you don't want the curd to melt) add a small dollop of the lemon curd to the center of each pastry.
total fat (grams) 16.3
Net carbs (grams) 1.7
protein (grams) 5.0