Low-carb donuts or rolls

Egg, Milk, Whey protein isolate, Albumin, Water, Almond flour, Casein, Baker’s yeast, Cooking salt, Xanthan gum, Baking powder without starch, Vanilla

Let it stand: 6 min, Combine the dry ingredients: 7 min, Mix: 5 min, Blend with a blender: 3 min, Let it stand: 50 min, Cooking: 10 min, Let it stand: 30 min, Bake in the oven: 22 min, Let it stand: 30 min

Mix dry yeast (5 g) with warm water (40 g, 32–35 °C) and let it sit for 5–7 minutes until a frothy cap appears.

Mix room temperature chicken eggs (300 g) until homogeneous.

Add milk with a fat content of up to 6% (100 g) and activated yeast along with the water. Whisk together.

In a separate bowl, combine almond flour (40 g), whey protein or isolate (60 g), albumin (60 g), casein (30 g), xanthan gum (3 g), baking powder (2 g), salt (4 g), and vanillin (0.5 g).

Incorporate the dry mixture into the liquid and blend with an immersion blender for 2–3 minutes until a thick, sticky, elastic dough forms.

Add sweetener (to taste) and briefly mix.

Cover the container and let the dough rest at room temperature for 40–50 minutes for proofing.

Divide the dough into portions of 70–80 g.

Shape into rolls or rings for donuts and place on a baking sheet lined with parchment paper.

Cover the dough pieces and let them rest for another 20–30 minutes for final proofing.

Preheat the oven to 180 °C.

Bake the products for 18–22 minutes until golden brown and firm in structure.

Remove from the oven and let cool completely on a wire rack.

For donuts, you can additionally dip the cooled products in melted butter and roll them in a mixture of erythritol and cinnamon.