Coconut Flour Fried Donuts

Ohhh... and these turned out really tasty. I wasn't sure how they would turn out, but even hubby liked them.... and he likes his SUGAR! I did put a little sugar on the top of his donuts after they were fried, but very little, and he still liked them.

Low carb/sugar free, grain free, gluten free. And good. I found this recipe at the All Day I Dream About Food blog and decided to give it a go. I didn't even modify it beyond using a stevia blend sweetener instead of what it called for and the almond milk. I don't have almond milk, I used whole cow's milk. If I hadn't run out, I would have used raw, whole goat milk. Oh, yes... I didn't put anything on top of the donuts as in the recipe, except for a little sugar on hubby's. Still tasted just wonderful.

Oh... when the recipe says to "flip out onto a wire rack to cool"... my donuts didn't know how to flip out of that pan at all. With the first group I lightly greased the non-stick pan and had to dig out the donuts so when it came time to fry, I fried 3 donuts and the rest were "donut holes". After washing and drying the pan for the next group of donuts, I SLATHERED the pan with butter. I still had to dig the donuts out but they weren't as hard to get out and didn't break so badly as the first group. I fried donuts.

Here are some photos of my donut making!! And then the recipe.

Filling the pan for the first group of donuts.

After I took the first group out. They didn't know how to flip at all.

And this is what they looked like after I got them out. They did taste wonderful already, though.

This is the second group of donuts. I still had to dig them out of the pan but they did come out a looking more like donuts than donut holes.

And my finished donuts!  (Turn the burner down on the oil and don't fry too long). They taste great. They do, they do!  Thank you, Carolyn, for an awesome recipe!

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Coconut Flour Fried Donuts – Low Carb and Gluten-Free

Yield: 10 medium donuts

Serving Size: 1 donut

Donuts:

• 1/2 cup Coconut flour
• 1/4 cup Swerve Sweetener or other erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1/2 tsp vanilla
• 1/4 tsp stevia
• Oil for frying (coconut, grapeseed, etc.)


Coating:


• 1/4 cup unsweetened shredded coconut, lightly toasted
• 1/4 cup powdered Swerve Sweetener or other powdered erythritol

1. For the donuts, preheat oven to 325F and grease a donut pan well.
2. In a large bowl, whisk together the coconut flour, sweetener, baking powder and salt.
3. Stir in eggs, coconut oil, almond milk, vanilla and stevia until well combined and batter is smooth.
4. Fill wells in donut pan about 2/3 full (you will have leftover batter and will need to do another batch).
5. Bake about 16 minutes, or until set and just barely brown around the edges. Remove from oven and let cool 5 minutes in the pan, then flip out onto a wire rack to cool completely. Repeat with remaining batter (I got 10 donuts out of my pan).
6. In a large skillet, add oil so it is about 1/2 inch deep. Heat over medium heat.
7. While oil is heating, combine toasted coconut and powdered sweetener in a medium bowl.
8. Once the oil is hot, add 5 or 6 donuts to the pan. Flip after 1 to 2 minutes (they brown quickly), and cook the other side another minute or so. Remove from the pan and quickly dip each side in the coconut coating, pressing lightly to adhere.
9. Let cool slightly on wire rack (they are really good warm out of the oil!).

Notes

Serves 10. Each serving has 7 g of carbs and 4 g of fiber. Total NET CARBS = 3 g.

153 Calories; 13g Fat (76.5% calories from fat); 2g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 143mg Sodium

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Happy baking and eating, everyone!   :)