Sugar-Free Classic Funnel Cake
Indulge guilt-free with this Sugar-Free Classic Funnel Cake, a reimagined version of the fairground favorite that’s perfect for those seeking a healthier alternative without sacrificing flavor. Made with wholesome ingredients like whole wheat flour, unsweetened almond milk, and granulated erythritol, this light and crispy dessert delivers the same golden-brown delight you love, minus the added sugar. The recipe is quick and straightforward, featuring just 10 minutes of prep time and a clever use of powdered erythritol for a sugar-like dusting that completes the nostalgic treat. Great for gatherings or a cozy weekend snack, these warm, airy funnel cakes are bound to impress while catering to sugar-conscious or diabetic diets.
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup granulated erythritol
- 2 cups oil for frying (such as canola or vegetable oil)
- 2 tablespoons powdered erythritol
Instructions
In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Whisk these dry ingredients together to ensure even distribution.
In another bowl, mix the almond milk, egg, vanilla extract, and granulated erythritol until well blended.
Gradually add the wet mixture to the dry ingredients and whisk until smooth and free of lumps.
Pour the batter into a squeeze bottle or a large piping bag with a medium-sized tip for easy handling.
In a large, heavy-bottomed skillet or frying pan, heat the oil over medium-high heat to 350°F (175°C). Use a candy thermometer to maintain the temperature.
Once the oil is hot, hold the squeeze bottle or piping bag over the oil. Carefully squeeze the batter into the oil in a circular motion to create a spiral or lattice pattern.
Fry the funnel cake for about 2-3 minutes on each side, or until golden brown and crispy.
Use tongs to remove the cooked funnel cake and place it on a paper towel-lined plate to drain excess oil.
Continue frying the remaining batter, ensuring the oil maintains a consistent temperature.
Once all funnel cakes are fried, dust them with powdered erythritol before serving warm.
Nutrition Facts
Calories |
4622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.5 g | 624% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 1.2 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 490 mg | 38% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 651 mg | 14% | |
*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.
