I suddenly had a craving for doughnuts! The really yummy, cakey, fried doughnuts I use to buy in the early hours after a night out in my younger days! Then out came doughnut holes – little balls of fried deliciousness. You could get them sugar-glazed, cinnamon-sugar dusted or covered in powdered (icing) sugar. Mmmmmmm……a bag of THOSE!
So I decided to try making a low-carb version. FRIED! Yup. Just can’t imagine getting that same ‘hit’ from a baked doughnut. I tried to make a circle – forget it. I decided doughnut HOLES were the way to go. Nice, small, round bites of yumminess. And yummy they were! I’m really quite proud of this recipe!
I used organic, refined coconut oil to fry these in. It holds up better to high heat than unrefined. I put about a cup in a saucepan and just fried a few little blobs at a time, draining them after on kitchen paper. Maybe you have a deep-fat fryer that will be more efficient, but this method worked fine. The coconut oil became coloured after use so not sure if and how it can be reused but these were worth the sacrifice! My guess is that if the oil is strained into its own clean container and refrigerated you can probably reuse it a couple of times. Other chefs seem to agree with this.
Anyway, here is the recipe!
- 1 cup/90g Ground almonds
- 1tbsp Coconut flour
- 1tbsp Whey
- 1tsp Xanthan gum
- ¼ cup 35g Sukrin Icing (or powdered erythritol, such as Swerve, Natvia or generic) plus extra for sprinkling.
- ¼tsp Baking Powder
- ¼tsp Nutmeg
- 2 eggs
- 1 tsp vanilla
- 1 heaped tbsp Greek yogurt
- 10 drops Liquid Stevia or EZ Sweetz
- 1 tbsp/35g Butter, melted
- About a cup of coconut oil for frying - I use this: Biona Organic Coconut Oil Cuisine 470 ml (Pack of 3)
- Heat the oil in a saucepan (should be at least a couple of inches of oil) until tiny bubbles form around edges. (If using a deep fat fryer, just use those instructions!)
- Mix all the dry ingredients in a medium size bowl. Mix wet ingredients together well and add to dry. Mix well for about a minute. Mixture will be quite thick.
- Drop by spoonfuls into the hot oil, don't overcowd. They will puff up and turn golden brown on the bottom, turn and continue to cook until golden brown and firm (a minute or 2). Remove with slotted spoon onto kitchen paper towels. This recipe should make about 15.
- When all are done, sieve over sukrin icing sugar (or powdered erythritol). Best served warm.
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