Blueberry Cheesecake Brioche Doughnuts (Sugar-free)


This Brioche Doughnuts recipe is super fluffy, decadent, and oh so flavorful with a light Blueberry Cheesecake filling that will make this sunny weekend unforgettable!

What are brioche doughnuts?

Brioche doughnuts are more rich version of your standard donut, as it incorporates eggs, milk, and olive oil or butter compared to the typical water, flour, and yeast based donuts. The result is a lighter in texture, fluffy, rich doughnut that is irresistible!


What does the zero-calorie sugar taste like?

Purecane's baking sweeteners taste extremely similar to you normal sugars (if not the same). Plus, there is no weird after taste like other brands!

What is Purecane?

Purecane Baking Sweeteners (aka fermented sugarcane Reb M) are zero-calorie and low-glycemic sweeteners that can be used in replacement of normal sugars to reduce your intake of sugar, calories, and carbohydrates in your daily diet.

What makes them different than other brands is that it is naturally derived from sugarcane for the healthiest, best-tasting sweeteners that have NO impact on blood sugar levels, no artificial chemicals, and no weird aftertaste!

How is Purecane made?

Purecane sweeteners are naturally derived from sugarcanes for an all-natural sweet addition to your baking pantry essentials.

  • All Natural
  • Diabetes-friendly
  • Zero Carbs
  • Zero Calorie
  • Vegan
  • Kosher


A Few Key Ingredients of Brioche Doughnuts

  • Olive Oil - While most bakers use softened butter, olive oil is a healthier subsitute that's full of rich notes and health benefits.
  • Flour - You can use a mix of all purpose and bread flour, or simply all all purpose flour. Bread flour does have a higher protein content, so it can make the doughnuts more chewier and shape better!
  • Honey - Yeast needs a natural sweetener to help it activate and create a fluffy dough, so don't skip the honey!
  • Yeast - Using active dry yeast (instead of instant yeast) will help provide a lighter, more flavorful doughnut! Trust me, taking the extra few hours is worth it!


Where to find Purecane sugars?

You can find them online by clicking here, or going to


I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

. . . . . . . . . . . . . . .

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

. . . . . . . . . . . . . . .

“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Blueberry Cheesecake Brioche Doughnuts (Sugar-free)

This Brioche Doughnuts recipe is super fluffy, decadent, and oh so flavorful with a light Blueberry Cheesecake filling that will make this sunny weekend unforgettable!



Servings: 20

For the Brioche Doughnuts:

  • 4 - 4 1/2 cups All Purpose Flour
  • 1 cup Milk, warm
  • 1/4 cup Honey
  • 2 1/2 tsp. Active Dry Yeast
  • 4 large Eggs
  • 1/2 cup Olive Oil, or softened butter
  • 1 tsp. Salt

For the Blueberry Cheesecake Filing:

  • 1 cup Heavy Whipping Cream
  • 8 oz. Low Fat Cream Cheese, room temperature
  • 1/2 cup Blueberry Jam, or fresh blueberry compote
  • 3-4 tbsp. Purecane Baking Sweetener + 1/2 cup
  • 1 tsp. Vanilla Extract

To Fry:

  • 1 gallon Vegetable Oil


For the Brioche Doughnuts:

  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 light on) until doubled in size, about 1-2 hours.
  5. Punch down the dough, then place in the fridge overnight. If making all in one day, continue to step 6.
  6. Remove dough from fridge to turn out on 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 up the vegetable oil to 360F 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 1/2 cup baking sweetener until superfine but not powder. Transfer to a plate. Set aside.
  10. Fry 3-4 doughnuts at a time, about 1-2 minutes per side or until golden brown. Use slotted spoon to remove doughnuts from the oil, then place on the paper towels for a few seconds. Then quickly transfer to the sugar plate to carefully toss.

For the Blueberry Cheesecake Filling:

  1. In the bowl of a stand mixer, mix all ingredients except the heavy whipping cream together until well-combined, about 1 minute. Transfer mixture to a bowl.
  2. In the same mixing bowl, whisk the heavy whipping cream until stiff peaks. Using a rubber spatula, add in half of the blueberry mixture. Fold together. Add in the remaining blueberry mixture, folding in until smooth.
  3. Add the blueberry cheesecake filling to a piping bag to fill each doughnut. Enjoy!

Like the recipe? Leave a comment!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
No items found.