These Sugar-Free Lemon Cream Stuffed Donuts are fluffy, soft, and filled with silky lemon cream for the ultimate bakery-style low-sugar dessert.

Scale

2 cups almond flour

1 teaspoon yeast

1/2 cup warm milk

2 eggs

2 tablespoons butter

1/3 cup sugar-free sweetener

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Lemon Cream Filling:

4 oz cream cheese

1/4 cup heavy cream

2 tablespoons lemon juice

1 tablespoon lemon zest

2 tablespoons powdered sugar-free sweetener

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1. Activate yeast in warm milk and sweetener until foamy.

2. Mix almond flour, eggs, butter, vanilla, and salt into a soft dough.

3. Allow dough to rise until doubled in size.

4. Roll and cut donut shapes.

5. Bake or fry donuts until golden brown.

6. Beat cream cheese, heavy cream, lemon juice, zest, and sweetener until smooth.

7. Cool donuts completely.

8. Pipe lemon cream filling into each donut before serving.

Use fresh lemon juice for best flavor.

Do not overheat milk when activating yeast.

Chill filling slightly before piping into donuts.

Store filled donuts refrigerated for best freshness.