I think we all can agree donuts are amazing! And Keto Bavarian Cream Donuts are very next level, they really are not much more difficult to make. This may look intimidating but a lot of this time is waiting which calls for a little break!
Lose weight eating the food you loveShop now on Amazon!
Combine sour cream, butter, salt, and 3 tbs of the erythritol in a saucepan over 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 an electric stand mixer fitted with a 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 dough 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.
In a medium saucepan, combine almond milk, heavy cream, and swerve. In a small bowl, empty gelatin packets and pour cold water over gelatin. Let “bloom” for 5 minutes. Heat cream mixture over medium-high heat until it starts to bubble. Meanwhile, mix together egg yolks and ¼ c swerve in a metal bowl. Once the cream mixture starts to boil, slowly pour the boiling mixture into egg yolks while whisking yolks vigorously. Return yolk mixture back into the saucepan on medium heat. While waiting for the mixture to reheat to 185*, microwave gelatin mixture for 30 seconds until completely melted. Using a candy thermometer, heat egg and cream mixture to 185* and then remove from heat and mix in the melted gelatin. Mix in vanilla bean paste. Transfer to a small bowl and set the bowl into another bowl filled with ice to cool.
In a bowl fit for a stand mixer, whisk 1 pt of heavy cream until stiff peaks form, 4-5 minutes. Fold whipped cream into cooled vanilla bean mixture. Pour into a piping bag and chill in the fridge.
Roll out dough ¾ inch thick. Cut out dough using a 2 ¾ inch circle cookie cutter. Let rise for another 45 minutes while you preheat the oil.
Preheat the oil in a deep skillet to 325*. Gently place the donuts into the oil a few at a time. Cook for 6 minutes, 3 minutes on each side. Transfer to a cooling rack and let cool for 15-20 minutes. Before glazing. Once cooled, cut a small X in the side of each donut where you will insert your piping tip to fill the donuts. Fill each donut until the cream starts to ooze out.
For the glaze, in a microwave-safe bowl, 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 with parchment paper to set or enjoy it dripping with chocolate!