Ingredients
For the donuts
For the blueberry icing
-
1 cup powdered sugar substitute (such as Swerve or monk fruit confectioners sweetener)
-
1 tablespoon sugar-free blueberry preserves
-
3–4 tablespoons milk (enough to make the icing smooth but not runny)
Directions
Preheat & Prep Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan.
- Make the Batter In a mixing bowl, combine the Sonora Keto Churro Mix with ¾ cup water until smooth. Stir in the sour cream, then gently fold in the blueberries.
- Pipe & Bake Using the supplied piping bag (or a zip-top bag with the corner snipped), pipe the batter evenly into the prepared donut pan.
- Bake Bake for 25 minutes, or until the donuts spring back lightly when touched. Remove from oven and allow to cool for 10 minutes in the pan before transferring to a wire rack.
- Prepare the Icing While the donuts bake, whisk together the powdered sugar substitute, blueberry preserves, and milk in a shallow, wide bowl until smooth and slightly thick.
Recipe Note
Can I use frozen blueberries instead of fresh?
Yes! If using frozen blueberries, do not thaw them first. Add them straight to the batter to prevent excess moisture and color bleeding.
How should I store these donuts?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze without icing and glaze after thawing.
Can I make these dairy-free?
Absolutely. Substitute the sour cream with unsweetened coconut yogurt and use a non-dairy milk of choice for the icing.
Nutrition
Amount/Serving
% Daily Value
- Fat
- 9.8 grams
- Carbs
- 7.2 grams
- Fiber
- 3.0 grams
- Protein
- 7.1 grams
