Ingredients
- Skyr / low-fat curd: 250 g
- erythritol: 50 g
- reduced-fat butter (substitute): 15 g
- spelt flour: 85 g
- Cocoa powder: 15 g
- chocolate protein powder : 40 g
- baking powder: 0.5 tsp
- Pudding powder vanilla: 12 g
- Egg white: 1 g
- coconut flour: 15 g
- Applesauce (unsweetened): 1 tbsp.
Preparation
Step 1
Beat 1 tbsp skyr, butter & 30 g erythritol with a hand mixer until fluffy.
Step 2
Mix together 75 g spelt flour, 10 g cocoa powder, protein powder & baking powder. Add butter x sugar mixture and mix with dough hooks or hands to form dough.
Step 3
Divide dough into 3-4 equal parts, shape into balls and flatten on a baking sheet with baking paper. Make a small hollow and pull up the edges a little.
Step 4
For the curd mixture, mix 200g Skyr, custard powder and the egg white and spread in the center of the dough balls.
Step 5
For the crumble, mix the coconut flour, 10g spelt flour, 5g cocoa, 20g erythritol and the applesauce. Work into crumbles and spread on top of the curd mixture.
Step 6
Bake the doughnuts in a preheated oven at 180°C O/U for about 20 minutes.
Step 7
Leave to cool and enjoy.
