Combine sour cream, butter, salt, and 3 tbsp. of the erythritol in asaucepanover medium-low. Cook, stirring, until butter melts, 5 minutes. Remove from heat and cool for about 15 minutes.

Stir together yeast, water, and remaining 1/2 tablespoon granulated erythritol in a glass measuring cup; let stand 5 minutes.

Combine sour cream mixture, yeast mixture, egg, and 1/3 bag of Ketonia bread mix in anelectric stand mixerfitted with paddle attachment. Beat at medium speed until smooth, about 1 minute. Reduce speed to low; gradually add the rest of the mix, beating until dough forms.

Turn out onto a surface and knead until smooth and elastic, about 10 minutes. (It should be tacky but release easily from the surface.) Cover; let rise in a warm place until doubled in size, 1 hour..

Roll out dough ⅜ inch thick. Cut out dough using a 2 ½ incircle cookie cutter. Using a 1 inch cookie cutter, cut out the small wholes in the middle of each donut. Set aside, covered, for about 1 hour.

Preheat the oil in a deep fryer to 365*. Gently place the donuts into the oil a few at a time. Cook for 1 minute on each side. Transfer to a cooling rack and let cool for 15-20 minutes. Before glazing.

Preheat oven to 425*. In a small bowl combine brown erythritol, cayenne, and maple syrup, mix well. Massage the maple mixture into raw bacon strips and lay on a baking sheet lined with foil. Place bacon in preheated oven and bake for about 20 minutes or until crispy. Make sure you keep an eye on it because the sugar will brown quickly. Set baking tray at an angle to let fat drip off bacon as it cools. Transfer bacon to a cutting board and chop to desired size.

Chocolate glaze: In a microwave safebowl, combine Lily’s chocolate and butter. Microwave in 15 second intervals, stirring in between. Microwave until almost melted but still has some lumps. Mix chocolate until chocolate completely melts. Stir in liquid allulose. Carefully dip one side of the donut in melted chocolate and set on a baking sheet lined withparchment paperto cool.

Maple glaze: In a small bowl, combine confectioners swerve and Lakanto maple syrup, stir well. Carefully dip one side of each donut into maple glaze. Set on abaking sheetlined with parchment paper to cool.

Sprinkle candied bacon over glaze. Enjoy!