Keto friendly donuts (doughnuts) are a myth. Most recipes are muffins or cakes in the shape of donuts, and fried keto donuts don’t hold together unless you bake them first (but then they’re really just deep fried muffins or cakes, not to say that that’s bad, just not donuts). However, I hope that I’m on the road to turning these myths into reality with this recipe.
The dough is durable: not only can you safely roll it with a rolling pin, but it holds together in a deep fryer (if you’re familiar with frying alternative flours you’ll understand why this is so exciting to me). Win! Now I need to keep working on this recipe, trying different oils, finding a way to make them more airy. But for now, I wanted to share this recipe with my readers so that the world can start making fried keto donuts, and hopefully start improving on them.
A Recipe for Keto Donuts
As always, a printable and easy to read recipe is at the bottom of the post. To begin, we will add two large eggs to a large mixing add. To these add a half teaspoon of vanilla and rounded half cup of granulated sweetener (I use swerve). Mix on medium with whisk attachment for five minutes. After mixing, add in 1/8 teaspoon gelatin powder.
In a medium bowl, combine one cup almond flour, a half cup of coconut flour, one teaspoon xanthan gum, one and a half teaspoons of baking powder, and three quarters teaspoon of salt. Mix until evenly blended and set aside.
In a small bowl or measuring cup, combine one and a half tablespoons of melted coconut oil and five and half tablespoons warmed unsweetened almond milk. Can be heated in a microwave for 20-30 seconds, a double boiler, or a small pot on the stovetop- it doesn’t take much heat blend them.
Now pour the milk and oil mixture into the egg mixture and stir together with a wooden spoon just until smooth.
Next add in the dry ingredients and stir and fold together until dough is evenly mixed.
Cover and refrigerate for at least 6 hours. Overnight is okay.
Preheat oil for frying before removing dough from fridge. I use a Fry-Daddy deep fryer, but a tall pot on the stove top can be used with a candy thermometer to keep the temperature set right. The ideal temperature for frying donuts is typically between 350°F and 375°F.
Remove dough from fridge and place between two large sheets of wax paper. Using a rolling pin, roll out until about a half inch thick.
If you don’t own a donut cutter, don’t fret, either do I. Just cut your donuts with two rings. One ring at about two and a half inches for the outside cut, and a smaller ring around one and a quarter inches for the inside cut. This produces one donut and one donut hole.
Carefully remove your cut dough from the wax paper. I had better luck removing the larger disk from just the large ring cut, and then cutting the inside ring out after having peeling it off the wax paper. The dough is fragile, but should hold together. Shape Your donuts as desired. This dough will not puff up much like classic donut dough, so be sure to roll your donut holes in to balls.
Transfer into hot oil, be careful. Only cook one donut and donut hole at a time to avoid changing the oil temperature too drastically. Cook time will vary, but I have had the best luck two and a half minutes, turning once half way through.
Hold your donuts over the grease for about 10 seconds when removing them, this allows some excess oil to drain back into the fryer. Allow to cool on paper towels to drain some excess oil. A cooling rack on paper towels can also be used.
Allow to cool until firm before adding toppings or dusting with powdered sweetener. I dusted the donut holes by adding ground cinnamon and sweve confectioners to a sandwich bag and shaking the the bag with one or two donut holes at a time.
For toppings check out our recipes for keto chocolate spread (warm this a little and make chocolate covered donuts), and keto maple glaze! There are lots of wonderful recipes out there for keto friendly donut glazes and toppings.
Keto Cake Donuts Recipe: Made with Coconut Oil
Dairy-free and low-carb Fried Cake Donuts! Real fried donuts that hold together and taste amazing, especially when chilled!
- 1 Cup Almond Flour
- 1/2 Cup Coconut Flour
- 1 tsp Xanthan Gum
- 1 1/2 tsp Baking Powder
- 3/4 tsp salt
- 2 Eggs
- 1/2 Cup (rounded)Erythritol or preferred granular sweetener
- 1/2 tsp Vanilla Extract
- 5 1/2 Tbsp Unsweetened Almond Milk, warmed
- 1 1/2 Tbsp Coconut Oil, melted
- 1/8 tsp Unsweetened Gelatin
- Oil for Frying
- In a large mixing bowl Combine eggs, vanilla, and swerve. Mix on medium speed for about five minutes.
- In a medium bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Stir together until uniform.
- In a small bowl, combine melted coconut oil and warmed unsweetened almond milk.
- Add gelatin to egg mixture once it is thickened and done mixing.
- Pour oil and milk mixture into egg mixture and stir with a wooden spoon until smooth.
- Add in the dry ingredients and stir or fold-in with a wooden spoon until dough is evenly combined.
- Cover dough and refrigerate for 6 hours or overnight.
- Prepare Oil in fryer before removing dough from fridge. Fryer can be a tall pot with about two to three inches of oil, or use a deep fryer such as a fry daddy. Follow manufacturers instructions if using a deep fryer, or use a candy thermometer to monitor the temperature in a pot 350-375 °F.
- Remove dough from fridge and place between two sheets of wax paper.
- Roll out dough to about a half inch thick or little thicker.
- Cut donuts out with ring cutters, either a donut cutter, or a ring about 2 1/2 inches and another for the inside ring at about 1 1/4 inches. Each cut should yield one donut and one donut hole.
- Carefully remove dough from wax paper and shape as desired. These will not puff up well like traditional donuts, so be sure to roll your donut holes into balls.
- Carefully transfer one donut ring, and one donut hole into your prepared frying oil. They will bubble immediately, and sink initially before bobbing right back up to the surface.
- Cook in oil for 1 minute and 15 seconds, turn over and cook for another 1 minute and 15 seconds (exact times may vary).
- Carefully remove donut and donut hole from oil, allowing oil to drip off for about 8 to 10 seconds, and set onto paper towels to cool.
- Allow to cool until durable enough to handle, can chill in fridge if desired. These taste best when chilled.
- Coat or Top with your favorite donut flavors and glazes.
- The frying oil used makes a big difference in the donut. Oils that are liquid or soft at room temperature will result in donuts that are more oily at room temp. Oils that are solid at room temp (saturated fats) work best for donuts, but also tend to have lower smoking points. Smoking oils can ruin the flavor of your donuts.
- The dough is fragile, handle very gently, and keep cool while working with it.
- Always use caution working with hot oil. Air pockets in dough can pop and splatter oil. Water reacts violently with hot oil. Don’t leave hot oil unattended, it is a fire risk.
|Serving Size||1 Donut/Doughnut|
|Net Carbs||3.5 g|