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Protein Sparing Boston Cream Donuts

What’s your favorite type of donut?
Mine was always a Boston Cream Donut!
I haven’t had one in over 25 years so I thought it was time to make a guilt free recipe! It is mind-blowing!
Some people think you shouldn’t have keto desserts but for me, it helped me stay on my diet for over 25 years and lose 80 pounds!
Besides, my recipe is filled with protein and I don’t use nut flours!


To make my Protein Sparing Boston Cream Donuts, I always use Further Food Gelatin!

Adding gelatin to these protein sparing donuts creates a perfect chewy texture in these keto donuts!

Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.

The benefits of collagen and gelatin are astounding! Just eating my delicious Protein Sparing Bagels helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!

Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making dairy free ice cream, jello, sugar free gummies, no bake cheesecake, or panna cotta!

Use code MARIAMINDBODY is for 20% off site-wide !

Click HERE to get the deal! 


Click HERE to watch a very helpful video on Protein Sparing and how to do PSMF properly and avoid the weight loss mistakes I see all the time! 

Protein Sparing Boston Cream Donuts

Maria Emmerich
Prep Time 20 minutes
Cook Time 20 minutes
Course Dairy Free, Dessert, Nut Free, PSMF Recipes
Cuisine American
Servings 6
Calories 259



  • 6 large egg yolks
  • ½ cup unsweetened almond milk or heavy cream
  • ¼ cup Natural Sweetener or 1 tsp stevia glycerite
  • ¼ cup butter-flavored coconut oil or unsalted butter, melted



  • 2 ounces unsweetened baking chocolate
  • 2 tablespoons unsweetened almond milk or heavy cream
  • 1/4 cup Natural Sweetener or 1 1/2 tsp stevia glycerite
  • 1 teaspoon vanilla extract or chocolate extract


  • Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper and spray with Primal Kitchen Avocado oil spray and set aside.
  • Separate the eggs (save yolks for custard), and place the whites into a large bowl or stand mixer.
  • In a small bowl, mix together the egg white powder, allulose, Further Food gelatin, salt and cream of tartar. Add the dry ingredients to the egg whites and whip the whites for a few minutes until VERY stiff.
  • Gently fold in the vanilla extract if using.
  • Use a large 4.6 ounce ice cream scooper (click HERE to find)to place 6 mounds of the dough onto the baking sheet, just so the mounds touch each other. Or carefully place dough into a bagel or donut pan and shape into donut shape.
  • Bake for 15 minutes or until golden brown. Turn oven off and leave donuts in the oven for 15 minutes to avoid the bread from falling.
  • Let completely cool before filling with custard.
  • To make the custard filing, whisk together the egg yolks, almond milk, and natural sweetener in medium metal bowl to blend. Slowly whisk in the melted butter so the eggs don't cook unevenly.
  • Set bowl over saucepan of simmering water.
  • Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon).
  • Remove mixture from over water and chill for at least 1 hour in the fridge. (It can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)
  • Once cool, place into a small Ziplock. Cut a 1/4 inch hole in the corner.
  • Use a sharp knife to cut a small hole into each donut and use the Ziplock to fill each donut with custard.
  • To make the easy chocolate glaze, chop the bars into small pieces and place in a microwavable bowl. Add the unsweetened almond milk. Heat in the microwave in 15 second increments. Stir well in-between each 15 seconds in the microwave. Heat until the chocolate is melted.
  • Drizzle onto donuts and let rest on cooling rack until glaze has set.
  • To make homemade Chocolate Glaze: Place the unsweetened almond milk into a sauce-pot over medium high heat, once simmering, remove from heat and add the chopped chocolate. Stir until the chocolate is melted. Add the natural sweetener and vanilla and stir to combine. Taste and adjust sweetness to your liking.
  • Dip each donut into the chocolate glaze.
  • Best served fresh. Store in an airtight container in the fridge for 4 days. Do not freeze the custard.


Nutrition (Homemade Chocolate option):
298 calories, 23g fat, 15g protein, 6g carbs, 3g fiber
P:E Raito 0.6


Calories: 259 | Fat: 21g | Protein: 14g | Carbohydrates: 7g | Fiber: 5g | P:E Ratio: 0.6



“Every morning when I get up I thank God for Maria and Craig Emmerich ! 💞

I will never be able to convey my thanks for showing me the way to lose weight. I tried every diet possible, I was in TOPS (Take Off Pounds Sensibly)at the age of 12, I tried WW, and a few other well known diet programs. None of them ever worked long term. I’d lose a few pounds and gain it right back.

Wish I could send you a huge bouquet of flowers Maria, but once again I will just send you my thanks and deepest gratitude! ❤️

I don’t have many pictures of myself at 420+ pounds. So I have to go way back to find pictures to share. 😅 Hit 200 pounds this morning. I have to say it feels unbelievable!” – Felicia

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Laura Bogen says:

    After years of sticking my head in the sand about my type 2 diabetes, I finally decided I really needed to do something about it. My naturopathic doctor recommended the ketogenic diet, so I bought Maria’s 30 day ketogenic cleanse. After looking at her website I am even more excited to go on this journey. It feels like it is more of an adventure than a chore. I can’t wait to be a member of this community and share my results.

    • Maria Emmerich says:

      That’s amazing that your naturopath recommends a clean, whole food ketogenic diet! You’re going to do great!

  • Sharin says:

    Thank you so much for your time, efforts, and research. This looks so tasty. I’ll definitely Save it, Make it, and Print it out for my PSMF Recipe Notebook. 😉

  • Shay says:

    These donuts were always my favorite too! I can’t wait to try these! 🙂 Thank you Maria for having such awesome creativity!

  • Lisa says:

    I’ve never used egg white protein powder. The Keto Chow product is over $60. Is there something else I can use. I’d hate to spend the money, and later find out I’m not happy with the product.

  • Hope says:

    My household loves these! The first time I made them – perfection! Today? Not so much. The donuts are wet inside. I did everything the same way as before (as directed). Can these go back in the oven after sitting out to rest?

    • Maria Emmerich says:

      I’m not sure if that would work or not. You could definitely try and let me know how it goes 🙂

      • Hope says:

        Thanks Maria!
        I ended up tossing them. I am making another batch tomorrow! I also burnt (I guess you could say) my custard (probably overcooked by two minutes) but it was amazing! It tasted like creme brulee! I love when mistakes turn into something good! ha!

  • Lori M. says:

    Boston Cream was my favorite as well! I made a batch, very tasty. The recipe lends itself wonderfully to using all of the eggs and minimal (costly) egg white powder. My custard was a little too loose, even after being chilled for two hours so I had a lot oozing out – just as in the video. As these really cannot store as is without becoming quite soggy (I’m texture affected), might I suggest them served deconstructed? Each major component, the completed doughnut bun, the completed custard and the ganache (though it will need to be reheated a bit) can store well in the fridge for days so why not eat them the doughnuts one (or two) at a time served as a layered trifle-like dessert. Please note the second sentence in step 5 is inappropriate to this particular doughnut as we cannot use a bagel or doughnut form pan for this filled type. Thanks so much!

    • Maria Emmerich says:

      Thanks for the suggestions! Some people do actually prefer to make the Donuts and then assemble them later, which is a great option for using a bagel/donut mold. Then you can just top the donut as desired or even “dip” them into the cream, so I will leave that option in the instructions 🙂

  • Tracy says:

    Maria, just want to thank you for your amazing recipes. They’ve been a game changer for our T1D daughter (and me, as we do it together!). We recommend you to all of our keto peeps!
    Just curious (for myself), do you usually opt for the dairy free version to maintain your weight, or do you go for the dairy? Or, do you do a little of both? Also, which type of recipes do you use allulose vs other sweeteners in? Thanks so much for your help!

    • Maria Emmerich says:

      Thank you sweetheart! I personally use dairy because I am in maintenance and I can tolerate low lactose dairy just fine 🙂

  • JanP says:

    These are so good! I am making a second batch today. The donut part is excellent. Mine did deflate so instead of making a hole, I just sliced them in half and spread the filling on them, topped with the other half and used chocolate ganache, thinned a bit, spread on top. I don’t like custard donuts, so I experimented with a marshmallow type cream filling which was good but ended up too thick. Back to the drawing board on that! I like all of your PSMF breads. I make different flavors to take to work with me to snack on during the day. I haven’t actually tried PSMF yet, but I need to try it, as I have gained back the weight that I lost doing carnivore a couple years ago. (I slowly started eating lots of other foods, still low carb, but not the right foods). Thank you for making these great recipes available to those of us who cannot afford all of the cookbooks, though I do have 5 of them! I’m still hoping that you post the recipe for PSMF sour cream some day….. (wink wink!)

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