Low Carb Strawberry Donuts

Directions

1. Preheat a fan-forced oven to 170°C and prepare a donut tray. We recommend using a silicone donut tray to prevent sticking. Lightly spray with oil. If using a metal tray, an extra spray with oil is required to prevent sticking

   

2. In a large bowl whisk together eggs, milk and melted butter. Add Vanilla Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken. Portion evenly into the donut tray.

   

3. Place the tray in the preheated oven, and bake for 15-20 mins until the donuts spring back when touched.

   

4. After baking, remove donuts from the tray and place on a cooling rack. Allow to cool completely before icing.

   

Icing your donuts

1. Sift Icing Mix to ensure no lumps. Mash each strawberry through a tea strainer to give you the juice to create the glaze and combine this to the icing well.

   

2. Drizzle or spoon the icing evenly onto cooled vanilla donuts then add sprinkles.

   

3. Sprinkle each donut as you go as icing sets quickly.

   

4. Donuts should be stored in the fridge (for up to 5 days) but served at room temperature. Donuts can be frozen (un-iced) for up to 3 months.