Keto Chocolate Donuts Recipe with Sprinkles Instructions
Add butter, vanilla, cream, eggs in bowl-mix just enough to blend.
In another bowl mix dry ingredients.
Add dry ingredients slowly to wet and mix.
Put mixture into zip lock bags (i put the bag inside a jar to hold it then put the batter in and cut one tip to form a piping bag) put the batter in each mold (6 donut mold (this made 8 for me))
Bake at 375 degrees and for 15 min, let cool.
Sugar-Free Ganache Recipe Instructions
Heat 1/2 cup of heavy cream in the microwave for 30 seconds. The temperature of the liquid should be between 90 and 110 degrees. Don’t go over that because it will scold the cream.
Remove it from the microwave and add 1/2 cup of sugar-free Lily’s dark chocolate chips.
Cover the bowl with plastic wrap and let it sit for 2 full minutes to allow the cream to melt the chocolate.
Remove the plastic and start to slowly mix the chocolate and cream together with a whisk.
After about a minute of stirring start to vigorously mix the chocolate to all it to come together.
Ganache stays good in the refrigerator for up to two weeks.