This uses the same base as my vanilla keto donut base, but there are some tweaks with the strawberry flavoring so I've retyped the whole recipe here from start to finish with exactly how I made these beauties!
2 cups fine almond flour
1/2 cup coconut flour
3/4 cup Pyure granulated sweetener
2 tablespoons baking powder
8 eggs, whisked
1/2 cup unsweetened refrigerated coconut cream (this is just the fat from the top, no water)
1/8 cup extra virgin olive oil
1 tablespoon strawberry extract
4 medium sized strawberries, minced into small squares
Silicone Donut Molds
Pastry Bag or Large Gallon Ziploc
Directions for Donuts:
Preheat oven to 350 degrees Fahrenheit. Spray your donut pans very well with the cooking spray.
Mix all of the dry ingredients together in a large bowl. Add in the eggs and mix thoroughly. Next add in the coconut cream, olive oil, and strawberry extract. Mix well.
Use a pastry bag (If you don't have a pastry bag, use a large ziploc and cut off the tip) to pipe the dough into the donut pans, filling them only 1/2 way. Use the chopped strawberries and distribute them into the dough, pushing down slightly.
Bake for 20 minutes. Allow to cool fully, frost with strawberry cream frosting, more strawberries and enjoy.
Strawbery Cream Topping:
6 oz whipped cream cheese
2 tablespoons heavy whipping cream
3 tablespoons powdered Monkfruit sweetener (or more taste to your liking)
2 teaspoons strawberry extract
3 drops Red food color (if desired)
Whip all ingredients together in a stand mixer. Taste for sweetness and adjust to your liking. Pipe on with a star tip pastry bag and enjoy!