Donate Today
These Maple Bacon Doughnuts are a delightful fusion of sweet and savory. The airy, melt-in-your-mouth doughnut base is crafted with ghee and eggs, making it perfect for those following a high-fat, low-carb lifestyle.
The glaze, made from dates and ghee, adds a subtle natural sweetness that pairs perfectly with the crisp, salty bacon topping. These doughnuts are ideal for special breakfasts, celebratory brunches, or whenever you're craving something indulgent yet keto-friendly.
Serve them fresh or allow them to firm up in the fridge for an even more satisfying texture.
• 6 eggs
• 1/2 cup grass-fed ghee (or butter)
• 1 pinch sea salt
• 5–7 oz pitted dates
• 7 strips bacon
1. Soak the pitted dates in a bowl of water for 1–2 hours to soften.
2. Preheat the oven to 350°F (175°C).
3. Separate egg whites and yolks. Place yolks in a blender.
4. Beat the egg whites with a hand mixer until frothy.
5. Melt the ghee on the stovetop until fully liquid.
6. Blend the yolks and melted ghee until smooth.
7. Add the yolk-ghee blend and sea salt to the whites and mix on low until smooth.
8. Pour the batter into a doughnut pan and bake for 7–10 minutes, until puffed and cooked through. Let cool.
9. For the glaze, melt ghee and blend it with soaked dates to form a paste. Refrigerate 5 minutes until spreadable.
10. Cook bacon in a pan, let cool, and crumble.
11. Glaze cooled doughnuts with date paste and sprinkle with bacon bits.
12. Serve immediately or chill in the fridge to firm before serving.
