Strawberry Cheesecake Stuffed Donuts: A Sweet Indulgence Worth Every Bite

Preheat your oven to 350°F (175°C) and grease a donut pan.
In a bowl, combine almond flour, coconut flour, erythritol, baking powder, and baking soda.
In another bowl, whisk together melted coconut oil, eggs, almond milk, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Spoon the batter into the donut pan, filling each cavity about 2/3 full.
Bake for 15–18 minutes or until golden and firm. Let the donuts cool completely.
Prepare the Cheesecake Filling:

Beat the cream cheese, honey (or erythritol), and vanilla extract until smooth and fluffy.
Transfer the filling to a piping bag fitted with a round tip.
Prepare the Strawberry Topping:

In a saucepan, combine diced strawberries, honey, and lemon juice. Cook over medium heat until the strawberries break down into a thick compote. Let it cool.
Assemble the Donuts:

Using a skewer or knife, make small holes in the donuts for filling. Pipe the cheesecake filling into each donut until slightly overflowing.
Top each donut with a spoonful of strawberry compote for a finishing touch.
Serving and Storage Tips: