Low Carb Classic Fried Doughnuts
Indulge in guilt-free comfort with these **Low Carb Classic Fried Doughnuts**, a delightful twist on a beloved treat that’s perfect for ketogenic and low-carb diets. Made from a nourishing blend of almond and coconut flours, these doughnuts are crispy on the outside and tender on the inside, with just the right amount of sweetness thanks to erythritol or your favorite low-carb sweetener. Their golden finish is achieved through deep-frying in healthy oils, such as coconut or peanut oil, and they’re beautifully coated with a fragrant cinnamon-sweetener dusting to enhance every bite. Ready in under an hour and boasting only wholesome ingredients, these versatile doughnuts are ideal for breakfast indulgence, mid-afternoon snacks, or dessert. Whether you're ditching carbs or simply seeking a healthier doughnut recipe, this low-carb version captures the classic fried doughnut experience without compromise.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Erythritol or preferred low-carb sweetener
- 3 large Eggs
- 0.5 cup Almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter, melted
- 2 cups Oil for frying (e.g., coconut oil or peanut oil)
- 1 teaspoon Ground cinnamon
- 0.25 cup Additional erythritol for dusting
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and 1/2 cup of erythritol. Mix well to ensure even distribution.
In another bowl, beat the eggs together with almond milk, vanilla extract, and melted butter until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring continuously to form a smooth, thick batter.
Chill the dough in the refrigerator for at least 30 minutes. This helps with handling and shaping the doughnuts.
While the dough chills, prepare a frying station by heating the 2 cups of oil in a deep pan or pot to 350°F (175°C). Use a cooking thermometer for accuracy.
Divide the chilled dough into 10 equal portions. Roll each portion into a ball and then flatten slightly. Using your thumb or a small round cutter, make a hole in the center of each dough ball to form a doughnut shape.
Carefully place the doughnuts into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry each doughnut for about 2-3 minutes on each side, or until golden brown.
Remove the doughnuts from the oil with a slotted spoon and place them on a plate lined with paper towels to drain the excess oil.
In a small bowl, mix the ground cinnamon with 1/4 cup of additional erythritol. Dust or roll the warm doughnuts in the cinnamon-sweetener mixture to coat them evenly.
Serve warm and enjoy your delicious low-carb doughnuts!
Nutrition Facts
Calories |
6004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 637.6 g | 817% | |
| Saturated Fat | 452.0 g | 2260% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1806 mg | 79% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 19.1 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 737 mg | 57% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 472 mg | 10% | |
*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.
