Low Carb Classic French Crullers
Indulge in the irresistibly airy and golden delights of Low Carb Classic French Crullers—where gourmet pastry meets guilt-free indulgence! This recipe masterfully swaps traditional ingredients for almond flour and coconut flour, making it perfect for those embracing a low-carb lifestyle. Sweetened with erythritol and infused with a hint of vanilla, these crullers are fried to perfection, boasting a delicate crisp on the outside and a tender, airy interior. Crafted in just under an hour, these keto-friendly treats are a wonderful addition to brunch menus or as an elegant dessert that won’t derail your diet. Whether enjoyed plain or drizzled with your favorite sugar-free glaze, these crullers offer all the decadence of the classic recipe without the carbs.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 3 tablespoons Erythritol sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter
- 0.5 cup Water
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups Vegetable oil
Instructions
In a medium saucepan, combine the unsalted butter and water. Heat over medium heat until the butter has melted and the mixture begins to boil.
Remove the saucepan from heat. Add almond flour, coconut flour, erythritol sweetener, baking powder, and salt to the saucepan, stirring vigorously until smooth and well combined.
Place the saucepan back on low heat, stirring continuously for about 2 minutes until the mixture forms a ball and pulls away from the sides of the pan.
Transfer the dough into a mixing bowl and let it cool for about 5 minutes.
Add one egg at a time to the cooled dough, beating well after each addition until the dough is smooth and glossy. Stir in the vanilla extract.
Spoon the dough into a piping bag fitted with a large star tip.
Cut squares of parchment paper. Pipe rings of dough onto each square, about 3 inches in diameter.
In a large skillet, heat the vegetable oil to 375°F (190°C).
Carefully place the crullers (paper side up) into the hot oil. After a few seconds, you can remove the parchment paper with tongs.
Fry each cruller for about 3 to 4 minutes on each side until they are golden brown and puffed up.
Remove from oil using a slotted spoon and drain on a wire rack over a baking sheet.
Cool slightly before serving, enjoying them as is or with a light glaze of your choice.
Nutrition Facts
Calories |
4635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.6 g | 649% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 5.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 307 mg | 24% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 318 mg | 7% | |
*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.
