Pre-heat oven to 350*F.

In a large bowl, add all of your dry ingredients and mix.

In a measuring cup, add your cream and vinegar and set aside.

In another bowl, melt your butter and then add 2 eggs and vanilla extract, whisk well with a fork.

Pour the butter mixture as well as your cream and vinegar into the dry ingredients (don’t worry if there are some clumps in the cream).

Mix well until a thick batter forms. Add your pecans and mix once more.

Put this batter into a piping back with a large open end or a large ziplock and cut off the corner (alternatively you can scoop the batter into muffin tins now if you don’t have a donut pan).

Lightly grease your donut pan with oil or butter and then begin piping your batter into the 12 donut molds.

Bake for 15-18min or until donuts are lightly browned on top and no longer squishy to the touch (my oven cooks slower so maybe give them a check a few minutes early.

While the donuts are baking, make your glaze by melting the butter and syrup together in the microwave (about 30-40s). Then whisk the rest of the glaze ingredients into the butter and syrup mixture until smooth.

Let the donuts cool slightly before gently removing them from the pan and placing them on another plate or tray.

Have a wire rack ready if you own one and place it above a large tray or cookie sheet to catch the excess glaze.

Dip each donut in the glaze to coat the tops (or the entire donut if you make double the glaze!) and then place it on the wire rack, sprinkle with chopped pecans and bacon pieces and leave it to set. Repeat for all 12 donuts.

Once the glaze has hardened slightly you can move them to a plate for serving OR store them in an airtight container on the counter between layers of wax paper (you can also freeze them this way to preserve them for longer). Enjoy your Keto Maple Bacon Donuts!