Ingredients:
Donuts
3 scoops Ballistic Keto Tiramisu Flavored MCT Oil Powder
1/2 cup sifted almond flour
1/4 cup sifted coconut flour
1/2 cup room temperature coffee
1/2 cup brown sugar substitute (such as Lakanto golden)
1 tablespoon baking powder
3 eggs, whisked 1 tablespoon melted coconut oil
Frosting:
1 cup heavy whipping cream
3 tablespoons ricotta cheese
1 scoop Ballistic Keto Tiramisu flavored MCT Oil Powder
4 scoops stevia confectioners powder sugar substitute (Pyure brand recommended)
Espresso Chocolate Topping
2 tablespoon instant espresso granules
1 tablespoon unsweetened cocoa poweder
2 tablespoons stevia confections powder sugar substitute (Pyure brand recommended)
Directions:
Preheat oven to 350 degrees Farenheit.
Grease your donut pans very well.
Mix all donut dry ingredients together, add in the melted coconut oil and eggs.
Pipe into the donut pan cavities. Bake for 17 minutes.
Remove and allow to cool for approximately 10 minutes in the baking pans, then flip upside down onto a wire rack to remove and allow to cool completely.
Frosting: In a stand mixer, combine heavy whipping cream and ricotta cheese. Whip until stiff peaks are formed. Fold in the sweetener and tiramisu MCT powder. Pipe onto donuts once they are cooled completely Espresso Chocolate Topping Mix all ingredients together, making sure to crush the espresso granules down with the backside of your spoon as you do so. Sift evenly over the donuts. Refrigerate any leftovers Yields 12 standard sized donuts
