Sugar-Free Classic French Crullers
Elevate your pastry game with these irresistibly light and airy Sugar-Free Classic French Crullers—a decadent treat without the guilt! Perfectly crisp on the outside and tender on the inside, these homemade crullers skip the added sugar, relying on a granulated sugar substitute like erythritol or stevia for sweetness. Made from a simple pâte à choux dough enriched with vanilla and baking powder, each ring is carefully piped, fried to golden perfection, and ready to impress. This recipe caters to those seeking a sugar-free indulgence, making it ideal for low-carb or diabetic-friendly diets. With a quick prep time and an artful frying technique, these crullers are sure to impress as an elegant brunch centerpiece or a comforting snack. Serve warm and enjoy bakery-quality perfection in the comfort of your home!
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Recipe Information
Ingredients
- 125 ml water
- 60 g unsalted butter
- 0.5 tsp salt
- 75 g all-purpose flour
- 2 whole large eggs
- 1 tsp vanilla extract
- 0.5 tsp baking powder
- 2 tbsp granulated sugar substitute (erythritol or stevia)
- 500 ml vegetable oil for frying
Instructions
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat.
As soon as it reaches a boil, remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides.
Return the pan to the heat and cook for 1-2 minutes while stirring, until a film forms on the bottom of the pan.
Transfer the dough to a large mixing bowl. Let it cool for about 5 minutes until warm, not hot.
Beat the eggs in one at a time with a wooden spoon or electric mixer, making sure each is fully incorporated before adding the next. The dough should be smooth and glossy.
Stir in the vanilla extract, baking powder, and sugar substitute.
Transfer the dough to a piping bag fitted with a large star tip.
Cut parchment paper into 4-inch squares and pipe dough into rings on each square.
In a large pot, heat vegetable oil to 175°C (350°F).
Carefully place crullers, paper side up, in the oil. After a few seconds, remove the paper with tongs.
Fry the crullers for 4-5 minutes, turning occasionally until golden brown.
Remove the crullers from oil and drain on a cooling rack set over paper towels.
Let the crullers cool slightly and serve warm.
Nutrition Facts
Calories |
5148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 562.0 g | 721% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.7 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 87 mg | 7% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 240 mg | 5% | |
*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.
