Sugar Free Doughnut Recipe - Blueberry Cheesecake Brioche

Blueberry Cheesecake Brioche Doughnuts

Wake up to fresh-baked morning sweets and an all-time favorite breakfast treat. Doughnuts are the original breakfast dessert, and my oh my, these blueberry cheesecake-filled doughnuts hold up to their name. These fruit-forward sweet treats are perfect for weekend celebrations or maybe just a new family tradition to create, bake, and enjoy together minus unnecessary added sugar, and no, you don't have to compromise taste! Let's start enjoying weekends again with some sweet-filled treats for all to eat!
By Lauren of @brightmomentco
Prep 20m
Cook 15m
Total 4-16h35m
Serve 20


Brioche Doughnuts Ingredients:

· 4 - 4 ½ cups all-purpose flour
· 1 cup warm milk (can use milk of your choice)
· 1/4 cup honey
· 2 ½ teaspoons active dry yeast
· 4 large eggs
· ½ cup olive oil (can use softened butter)
· 1 teaspoon salt
· 1 gallon vegetable oil (used to fry)


Blueberry Cheesecake Filling Ingredients:

· 1 cup heavy whipping cream

· 8 oz low fat cream cheese (room temperature)

· ½ cup blueberry jam (can use fresh blueberry compote)

· 3-4 tablespoons Purecane™ Baking Sweetener (+ ½ cup for coating)

· 1 teaspoon vanilla extract


Sugar Free Doughnut Recipe - Blueberry Cheesecake Brioche 


  1. In the bowl of a stand mixer, mix the honey, active dry yeast, and warm milk until combined. Set aside to activate for 10 minutes. The mixture should become foamy. 
  2. Add the olive oil, eggs, and salt into the stand mixer. Mix together. 
  3. Add in the 4 cups of flour. Using the dough hook attachment, knead the dough for 5-6 minutes, or until a smooth and pliable dough. Add more flour if needed. 
  4. Transfer the dough to a large, lightly greased mixing bowl. Cover with plastic wrap, then set aside in a warm environment (or oven with the light on) until doubled in size, about 1-2 hours. 
  5. Punch down the dough, then place it in the fridge overnight. If making all in one day, continue to step 6. 
  6. Remove the dough from fridge and turn out onto a lightly floured surface. Cut the dough into 20 equal pieces. Roll into tight balls by rolling them vigorously against the counter with the palm of your hand. 
  7. Cut individual squares of parchment paper to fit 3x the size of each dough ball. Place each dough ball on a single square. Lightly cover with plastic wrap and set aside in a warm environment until doubled in size, about 1-2 hours. 
  8. Heat the vegetable oil to 360°F in a medium-sized pot (so that the oil is about 3" deep). Line a baking rack or plate with paper towels. 
  9. Pulse the ½ cup Purecane™ Baking Sweetener until superfine but not powder. Transfer to a plate. Set aside. 
  10. Fry 3 to 4 doughnuts at a time, about 1 to 2 minutes per side or until golden brown. Use a slotted spoon to remove doughnuts from the oil, then place on the paper towels for a few seconds. Then quickly transfer to the ½ cup Purecane™ Baking Sweetener plate to carefully toss. 
  11. While doughnuts cool, begin to mix blueberry cheesecake filling ingredients together in the bowl of a stand mixer, all except the heavy whipping cream until well-combined (about 1 minute)—transfer mixture to a bowl. 
  12. Whisk the heavy whipping cream until stiff peaks in the same mixing bowl. Using a rubber spatula, add in half of the blueberry mixture. Fold together. Add in the remaining blueberry mixture, folding in until smooth. 
  13. Add the blueberry cheesecake filling to a piping bag to fill each doughnut. 
  14. Serve and enjoy!