_:n9814915d661840f0a172bd8934a52a2bxb10
<http://schema.org/text>
"FOR GLAZED DONUTS: Combine melted butter, vanilla, &amp; salt together and stir.  Add powdered allulose . Add  milk (or almond milk or hot water)  1 Tablespoon at a time until desired consistency is reached. If it seems grainy (from allulose) at all, then you can also microwave it briefly (5 seconds at a time) to thin it out a little more.   FOR CHOCOLATE FROSTED DONUTS: Put butter and Lily&#8217;s Chocolate Chips (Or chopped chocolate bar chunks) into a microwave safe bowl &amp; microwave for 20-30 seconds (or until butter is melted).   Let sit for a minute to allow chocolate to fully melt with the butter. Stir in warm milk, heavy cream, almond milk, or hot water (use 1/2-1.5 Tablespoons liquid based on desired &#8216;firmness&#8217; of the frosting). *I use 1  Tablespoon of liquid so that its still &#8216;like&#8217; frosting, but firms up enough that my toddler doesn&#8217;t smear it all over the house.  Also, If using hot water or almond milk you may need to add a little powdered allulose to thicken the chocolate frosting. "
<https://www.fatkitchen.com/low-carb-yeast-donuts/>