Oh no I’m sorry to hear that happened amber! What about the positioning of the rack too? Make sure it’s in the lower 1/3 rather than in the middle. I’ve moved apartments quite a bit in the past few years and every oven is a little different (say a convection one wouldn’t brown anything unless I blasted the grill!), so yes try lowering the temp down as you said. I would also do a trial with one and see about baking time and tenting so precious ingredients don’t go to waste (I do this a bunch when I’m getting used to a new oven).

Looks like another delicious recipe! On a side note and I hope you’re not offended, but the little icons for Pinterest, Fb & Email that follow up or down the side as one scrolls are super irritating and partially block wording and photos, in fact it’sin the way right now as I try to type. I don’t know why this becomes a trend, whenever one blogger does it, everyone does. I find it so irritating I’ll often just delete the email. Sorry to be so negative but I know I’m not the only one that feels this way and hopefully it’s received as constructive critique rather than an attack. Thanks for all your hard work and what you share.

I actually advised against using xanthan gum. And I suppose you can, but you’ll end up with a gelatin rather than a pastry cream? I mean… it wouldn’t be a bad idea *at all* to make a creme brulee donut?!! But you’d have to pipe in the filling before it sets, so not quite sure about the ‘mechanics’ of it all as remember that gelatin will just set it.

Yesss… you are def one of the o.g.’s if you’ve made the choux waffles!! Awesome to hear.

And yeah, you’re spot on about the pastry cream in that the keto versions kinda suck. And its not about the sweeteners here, but about the thickeners. Traditional pastry cream is made with flour and cornstarch (at times), so its pretty hard to replicate. I mean, you could technically just do that, use sweeteners and you come out with a ‘dirty’ keto/ low carb version that is truly legit- texture and all. Many recipes out there, in fact, use heavy cream too as it comes out ultra decadent and rich.

That’s why I pointed out that if you use arrowroot or tapioca your pastry cream will come out more gelatinous. Its still a nice texture (and great taste), but the texture is slightly different. Xanthan gum and konjac are simply to be avoided- texture is simply unpalatable.

I say give them a go, you can always make half the pastry cream to try 😉

I agree that the donuts are surprisingly easy, I’ve made them a few times also for the waffle recipe and they’re really very good.

I’m a bit weary on the other hand of making a keto pastry cream as all have been really gross in texture… is there a way to get it 100%? I see you don’t have a standalone pastry cream recipe? Lmao Paola give it to me straight!

You know Vanessa, I might be tempted to even say use maple syrup and cut the amount of water used in volume by the same amount…. otherwise use maple sugar for sure as the coconut will affect everything.

And re the heavy cream, raw milk will be awesome… but then I might be tempted to double the amount of thickener used (but you will lose a bunch of flavor as you’ll be losing the butter fat… maybe double the butter too?). I’m honestly not a big fan of pastry cream with coconut milk (and it also has a tendency to curdle when tempering… there are many discussions on the eggnog recipe on this, as its effectively the same method). Honestly? If you can do try it with cream, as it comes out a bit more decadent :-/

They’re also honestly not hard… like the donuts you can whip up super quick. What I find tedious myself is the pastry cream, so I did that the day before to break up the project!