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"Once your yeast is foamy or bubbly, add lightly whisked egg yolks and allulose in with the yeast mixture.  Using a dough hook, mix together on a low speed until combined.  Add half of your low carb “flour” mix and continue kneading on the LOWEST mixer speed (speed 2!) for 2-3 minutes.  Add the other half of the low carb “flour” mix and continue kneading (still on low speed-  speed 2!) for 8-12 minutes. *This dough can be quite sticky in the beginning of kneading, so if it’s sticking to the sides, you can pause the mixer and use your hands or a spatula to scrape it from sides &amp; reposition the dough under the dough hook better (see recipe video!)*.  The dough should look cohesive, smooth and stretchy before moving on to Step 4. *At this point, if you were to pinch a piece of the dough and try to stretch it away from the rest of the dough, it should NOT break off easily. If it does break off instead of stretch, then it means your gluten hasn’t developed enough, so you can just continue kneading for an additional 1-2 minutes. See recipe video for guidance).   "
<https://www.fatkitchen.com/low-carb-yeast-donuts/>