Keto Blueberry Donuts That DON’T Fall Apart (With Vanilla Glaze!) 🍩

Описание: If you’ve ever made keto or low-carb donuts that crumble, stick to the pan, or fall apart when you try to take them out… you NEED to try this recipe. These cottage cheese blueberry donuts are soft, moist, perfectly structured, and topped with a smooth vanilla glaze — without all the sugar or carbs!

They’re:
✔️ Keto approved
✔️ Low-carb friendly
✔️ Gluten-free
✔️ Soft & stable (no crumbling!)
✔️ Naturally higher in protein

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Here are some of the items from Amazon that I used:

Allulose
https://amzn.to/3uIHLUu

Psyllium husk powder
https://amzn.to/3ZMTKA8

Almond flour
https://amzn.to/42V6i9J

Vanilla
https://amzn.to/4plspQt

As an Amazon Associate I earn from qualifying purchases

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Blueberry Cottage Cheese Donuts (Makes 6)

Ingredients
• ½ cup full-fat cottage cheese (blend until smooth)
• 2 large eggs
• ½ cup almond flour
• 1–2 extra Tbsp almond flour if batter looks too runny
• 1 tsp baking powder
• 3 Tbsp powdered allulose
• ½ tsp vanilla extract (optional)
• Pinch of salt
• ⅓ cup frozen wild blueberries (do NOT thaw)
• Optional: ½ tsp psyllium husk powder for extra structure

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Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a silicone donut mold.
2. Blend cottage cheese until completely smooth (this is critical!).
3. In a bowl, whisk together blended cottage cheese, eggs, vanilla, and allulose.
4. In a separate bowl, mix almond flour, baking powder, salt, and psyllium husk (if using).
5. Combine dry into wet until smooth. Batter should be slightly thick but spoonable. Add 1–2 Tbsp almond flour if needed.
6. Toss frozen blueberries with a pinch of almond flour. Fold gently into batter.
7. Fill donut molds about ¾ full.
8. Bake for 22 minutes. Check at 18 minutes with a toothpick.
9. Cool in the mold for 10–15 minutes before removing.

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Optional Vanilla Glaze

• ¼ cup powdered allulose
• 1–2 Tbsp heavy cream
• ½ tsp vanilla extract

Whisk until smooth and drizzle over cooled donuts.

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Notes / Tips

• Blending cottage cheese = stronger donuts
• Two eggs provide structure
• Psyllium husk helps if batter feels wet
• Do NOT overbake — almond flour dries out fast

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Approximate Macros (per donut)
Protein: ~6–7g
Fat: ~6g
Net Carbs: ~2g


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#lowcarbbaking
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#glutenfreedessert