Donut Holes – Low Carb

2/3 CUP Almond Flour
1/2 CUP COCONUT FLOUR PLUS 2 TABLESPOONS
1/2 TEASPOON BAKING SODA
1/4 TEASPOON SALT
4 EGGS
1/4 CUP Sweetener of Choice
1/2 CUP APPLE CIDER
1 1/2 – 2 CUPS COCONUT OIL

 

Optional Add in’s to the batter

Sugar Free Chocolate chips or chopped Bar

Toasted nuts

Dried Fruit

Donut Holes
For The Dough:
In a medium sauce pan, heat the oil to 360. (If you don’t own a deep-fat thermometer, just heat the oil over a medium flame, until it’s hot. You obviously don’t want it to smoke, but it will start to shimmer. A small drop of dough dropped in should sizzle enthusiastically the moment it hits the oil)

In a medium bowl, whisk to combine the Almond Flour, coconut flour, baking soda and salt.

In a large bowl, beat to combine the eggs, Sweetener and apple cider.

Pour the dry ingredients into the wet, and Stir to combine. You want to get rid of all the lumps. The batter will be somewhat thin, like pancake batter.

 

Add in any optional s Items

Let it sit for one minute  or so  to thicken.

Once the oil is hot, drop the dough into it with either a small cookie scoop, or two spoons. You want to aim for about 1 tablespoon per donut. Drop in 8-10 donuts per batch.

Fry for 3-4 minutes, flipping several times. To make sure they’re done, cut one in half and check the inside before removing the remainder of them.

Remove with a slotted spoon onto a metal rack over a baking sheet.

Repeat with the remaining dough.

For The Chocolate Glaze:
4 OUNCES UNSWEETENED CHOCOLATE
2 TABLESPOONS COCONUT OIL
1/4 CUP Sweetener of choice

In a double boiler over steaming water, melt the chocolate and coconut oil. Stir in the sweetener of choice .  Allow to cool to room temperature before dipping in the donuts. The glaze will be quite thin when warm, and won’t adhere to the donuts until it’s cooled down a bit. But act quickly once it’s the consistency of warm pudding! The window here is small, and the glaze will harden quickly. If it does, simply reheat enough to make it fluid. Dip the donuts in the chocolate glaze and remove
to a wire rack over wax or parchment paper to catch the drips. It will harden once cool.

For The Cinnamon Sugar:
1/3 CUP Sweetener of choice that ( I would use a granulated one like, Truvia, Monk Fruit, Swerve)
1 TABLESPOON CINNAMON

Combine the sugar and cinnamon in a small bowl. Roll
the donuts in the mixture.

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