8g of fresh yeast
    1 egg
    100ml (1/2 cup) of almond milk
    50g (1/4 cup) of butter (melted)
    40g (1/4 cup) of erythritol or any keto-friendly sweetener of your choice
    Vanilla extract
    260g (2 cups) of almond flour
    5g (1 tsp) of salt
    Oil for frying
    In a bowl add the yeast, almond milk and mix until the yeast is dissolved. Add the egg, melted butter, erythritol , vanilla extract, almond flour, salt and mix all well together until a dough is created. Let the dough rise for two hours.
    After time has elapsed sprinkle the flour on the baking surface and add the previously raised dough. Knead the dough to make a ball, cover it with the cloth and let it rest for 15 minutes.
    Spread the dough first with the hands and then with a rolling pin on 1cm thickness. Make the shapes with the round 4cm mold.
    Transfer the buns into the baking tray covered with parchment paper, cover with cling film and let them rise for 1 hour. Fry the buns into the hot oil until they are golden brown. Dip each bun into the sugar. Pierce the donut on one side and fill it with the custard. Enjoy your mini pastry cream filled brioche donuts.