Keto Mochi Donut
Indulge in guilt-free decadence with these irresistible Keto Mochi Donuts! Combining the delightful chewiness of traditional mochi with a low-carb twist, this recipe features wholesome almond flour, coconut flour, and psyllium husk to create a perfectly tender dough while staying keto-friendly. Lightly sweetened with erythritol and fried to golden perfection in coconut oil, these donuts offer a crispy exterior that pairs beautifully with their soft, chewy center. With a quick prep time and the option to customize with your favorite sugar-free glaze or topping, these gluten-free, high-protein mochi donuts are the ultimate treat for any keto enthusiast craving something sweet yet indulgent. Perfect for breakfast, dessert, or an afternoon pick-me-up, these donuts are as delightful to eat as they are to make!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Coconut flour
- 1 third cup Granulated erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 3 tablespoons Butter
- 1 cup Coconut oil (for frying)
Instructions
In a large mixing bowl, combine almond flour, psyllium husk powder, coconut flour, erythritol, baking powder, and salt. Whisk these dry ingredients together until well combined.
In a separate bowl, beat the eggs lightly and add the almond milk and vanilla extract. Mix until smooth.
Melt the butter in a small saucepan over low heat or in a microwave. Let it cool slightly, then add it to the wet ingredients and whisk together.
Pour the wet mixture into the dry ingredients. Stir until a thick, dough-like consistency forms. The mixture should be pliable but not sticky. If the dough is too wet, you can add a little more almond flour.
Divide the dough into 8 equal parts. Roll each portion into a ball, then use your finger to create a hole in the center, forming a donut shape.
Heat the coconut oil in a deep frying pan or pot over medium heat. The oil should reach about 350°F (175°C) for ideal frying.
Carefully place the donuts in the hot oil. Fry them in batches if necessary to avoid overcrowding the pan.
Fry each donut for 2-3 minutes on each side, or until they turn a golden brown.
Use a slotted spoon to remove the donuts from the oil. Let them drain on a plate lined with paper towels to absorb any excess oil.
Optional: Once cooled, you can sprinkle additional erythritol on top for sweetening or drizzle with a keto-friendly glaze of your choice.
Serve warm and enjoy your chewy, keto-friendly mochi donuts!
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
