- 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.
Beat 1 tbsp skyr, butter & 30 g erythritol with a hand mixer until fluffy.
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.
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.
For the curd mixture, mix 200g Skyr, custard powder and the egg white and spread in the center of the dough balls.
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.
Bake the doughnuts in a preheated oven at 180°C O/U for about 20 minutes.
Leave to cool and enjoy.