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Irish Cream Donuts
🍀 Our Irish Cream Doughnuts are chocolatey sweet treats ideal for St Patricks Day!!
The PBCo. Team
Rated 5.0 stars by 1 users
10 (large doughtnuts or 12 mini)
1 pack of Low Carb Chocolate Cupcake Mix
⅓ cup Sugar Free Icing Mix (75g)
In a large bowl whisk together eggs, milk and melted butter. Add Chocolate Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken.
Place tray in preheated oven, and bake for 15-20mins until the donuts spring back when touched. After baking, remove donuts from tray and place on cooling rack.
IMPORTANT: Chocolate does not like water - make sure your bowls are 100% dry, otherwise, the chocolate will split resulting in lumpy icing.
Add the 75g of icing mix and the ¼ cup Irish cream or additional cream and beat on low speed until all combined.
Check that your doughnuts are cool enough, and spoon on your icing and add sprinkles if desired.
Note: If you notice your icing start to set, just pop it into the microwave for 20 seconds and it will become oozy. It will start to set once on the doughnuts.
If you do not wish to use the Irish cream, you will need an additional 60ml of cream (this is in addition to the 200ml listed) to make super chocolatey doughnuts
You can make these any size you like to suit your macros. If you don’t have a doughnut tray, these would work perfectly as cupcakes.
We use unsweetened almond milk in our baking.Macros based on 10 doughnuts and includes the Irish cream.We used Bailey's but you can use the Aldi version which is 1/2 the price :)
3 ingredient Low Carb Chocolate Ganache
This would be one of the easiest icing recipes. This 2 ingredient Chocolate Ganache is the perfect topping for adding a little decadence to your cupcakes.
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