Keto lemon ricotta donuts

Dessert • dairy • up to 20 min • oven • airfryer

Serving size:
8 doughnuts
1 doughnut ≈ 50 g

Ingredients:
* almond flour – 100 g
* eggs – 2 pcs. (120 g)
* ricotta – 100 g
* erythritol – 40 g
* lemon zest – 5 g
* baking powder – 1 teaspoon (5 g)

PREPARATION – OVEN:
* mix ingredients until smooth
* Transfer to silicone donut molds
* bake at 180°C for 15–17 min

PREPARATION – AIRFRYER:
* fill the molds
* bake at 170°C for 12–14 min

📊 KETO (1 donut ~50 g):
* Calories ~135 kcal
* Fat ~11 g
* Protein ~6 g
* Net carbs ~2 g

💡 TIP:
* Grate the lemon peel very finely to avoid bitterness.