Fresh Strawberry Keto Buttermilk Baked Doughnuts

Total Time: 30 min = 20 min (prep), 10 min (cook)
Yields: 12 doughnuts
Difficulty: Easy
Macros: 73 cal, 1. 3 g net carb, 2. 6 g fat, 6. 2 g protein

Original Instagram link: https://www.instagram.com/p/BhAdgZuFWLN/

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Buttermilk (88 g, 3 oz):

• 10 g white vinegar
• 26 g heavy cream
• 52 g water

Glaze:

• 25 g (0.875 oz) fresh strawberries, mashed
• 55 g (2 oz) powdered sweetener
• vanilla to taste
• 1-2 Tbsp water, as needed

Dry:

• 56 g (2 oz) sweetener
• 115 g (4 oz) keto flour
• 2 g (1/8 tsp) salt
• 3 g (1/3 tsp) baking powder
• 1 g (1/8 tsp) baking soda

Wet:

• 50 g (2 oz, 1 large) egg
• 14 g (1/2 oz) butter, melted
• 44 g (1.5 oz) sugar-free syrup (I used ChocZero's Honest Syrup)
• buttermilk (above, full amount)
• 75 g (2.625 oz) fresh strawberries, chopped

Directions

1. Preheat oven to 400 F / 204 C.
2. Lightly grease doughnut pan.
3. Make glaze by mashing 25 g strawberries, and straining the juices.
4. Combine with powdered sweetener and vanilla, and add water until desired consistency. Set aside.
5. Make the buttermilk by combining the ingredients, and set aside to rest.
6. Make the doughnut batter by sifting together the dry ingredients in a bowl.
7. In a separate container (preferably with a pour spout), whisk together the wet ingredients.
8. Whisk the buttermilk to the wet ingredients.
9. Slowly pour the wet into the dry, and mix until barely combined.
10. Carefully fold in the chopped strawberries.
11. Transfer batter to a piping bag and fill doughnut pan 2/3 full.
12. You can also spoon/pour batter if you do not have a piping bag.
13. Bake 8-10 min or until a toothpick comes out clean.
14. Cool for 5 min on a wire rack.
15. Dip the tops in glaze, and return to rack to set.

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Notes:
Very strawberry flavor! These came out quite well! Super fresh and absolutely zero artificial-ness! The glaze looked much pinker last night.