Soft cheese donuts with chocolate glaze
Soft cheese and egg provide protein, while coconut flour keeps the donuts firm without ordinary flour. Frying creates a golden crust, and a thin chocolate glaze adds a rich finish. The small portions are best served soon after cooking.
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Servings: 8 (1 serving ≈ 108 gram)
Digestion time: 4 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Finely grate soft cheese (200 g). Add egg (50 g), coconut flour (25 g), erythritol (40 g), and vanilla (1 g), and mix until smooth. The total amount of erythritol for this recipe is 40 g.
Shape eight walnut-sized balls and deep-fry them in olive oil (500 g) until golden. Transfer the donuts to a paper towel to remove excess oil.
For the glaze, heat 10% cream (20 g), add sugar-free milk chocolate (20 g) and 99% chocolate (10 g), and stir until smooth. Dip one side of each donut into the glaze.
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