Description
Delightful sugar-free donuts with crispy exteriors and soft interiors, made with almond flour and coconut flour, fried in coconut oil.
Ingredients
Scale
- 2 cups almond flour
- 2 tablespoons coconut flour
- 3 tablespoons pre-gelatinized tapioca starch
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons psyllium husk powder
- 1 teaspoon xanthan gum
- ⅔ cup erythritol-monk fruit blend
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 tablespoons sour cream
- 2 tablespoons apple cider vinegar
- ½ cup unsweetened almond milk
- 2 quarts coconut oil (for frying)
Instructions
- In a large bowl, whisk together the almond flour, coconut flour, pre-gelatinized tapioca starch, baking powder, salt, psyllium husk powder, xanthan gum, erythritol-monk fruit blend, and ground cinnamon until everything is mixed well. It’s helpful to sift the tapioca starch to avoid clumping. Once combined, allow the mixture to hydrate for 5 minutes at room temperature. This step ensures the psyllium husk absorbs moisture, making the dough easier to work with and tender.
- In another bowl, beat the eggs until they appear slightly foamy. Add in the sour cream, apple cider vinegar, unsweetened almond milk, and vanilla extract. Blend until smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the wet and dry ingredients together using a spatula until a thick dough forms. The dough may feel slightly sticky, which is normal.
- To prevent sticking, dust your hands and the work surface lightly with almond flour. Divide the dough into 12 equal portions. Roll each portion into a ball, typically about 3 inches in diameter. Use your fingers to press into the center of each ball to form a donut shape, smoothing the edges with almond flour-dusted hands.
- In a deep pot, heat the coconut oil to 350°F, using a thermometer to ensure accuracy. Maintaining this temperature is crucial for even frying and achieving a crispy exterior without excessive oil absorption.
- Carefully lower the shaped donuts into the hot oil in batches of three. Fry each for about 1½ to 2 minutes on each side or until they turn light golden brown. Use a slotted spoon to turn them over and remove them once cooked. Transfer the fried donuts onto paper towels to drain excess oil.
- If desired, whisk together the powdered erythritol, unsweetened almond milk, and vanilla extract in a small bowl until smooth. While the donuts are warm, dip the tops into the glaze, allowing it to set on a rack so it can cool and become glossy.
- Once the donuts have cooled completely, store them in an airtight container at room temperature for up to two days. For longer storage, flash freeze the donuts on a baking sheet, then transfer them to freezer bags. When ready to enjoy, thaw them at room temperature or gently heat in a toaster oven.
Notes
- The use of psyllium husk powder is key for retaining moisture and binding the dough, preventing any risk of crumbling.
- Pre-gelatinized tapioca starch ensures that the donuts are airy without any gumminess.
- The combination of apple cider vinegar with baking powder and xanthan gum helps to lift the donuts, resulting in tenderness.
- Variations are possible: swap the sour cream with Greek yogurt or mascarpone for a different flavor profile, or add 1 tablespoon of cocoa powder for a chocolate version.
- Always ensure that your frying oil is at the right temperature to achieve a crisp finish without soaking up excess oil.
- For best results, avoid overcrowding the pot as this can lower the oil temperature and affect crispiness.
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 70mg