Japanese · Dessert
Chewy Rice Flour Donut
A low-carb riff on a mochi-style Japanese donut, built from almond and coconut flour instead of rice flour so the chew comes from egg and cream cheese rather than starch, fried in coconut oil and finished with a cinnamon-allulose dust.
$1
15 minsPrep
6 minsCook
26 minsTotal
MediumLevel
Nutrition per serving
249Calories
7.7gProtein
21gFat
18.7gCarbs
1.7gSugar
4.2gFiber
417mgSodium
70mgChol
8.2gSat Fat
245mgPotassium
92mgCalcium
1.2mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
10gAllulose
0.5gAlcohol
Goes well with
Asahi Super Dry
local
Ramune
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the almond flour, coconut flour, baking powder and salt together in a bowl until there are no lumps.
2
In a separate bowl, beat the egg with the softened cream cheese, 14g allulose and vanilla extract until smooth and glossy.
3
Fold the wet mixture into the dry mixture and mix to a soft, slightly sticky dough; let it sit for 5 minutes so the coconut flour hydrates.
4
Divide the dough into two portions and shape each by hand into a ring about 6cm across, patching any cracks with wet fingers.
5
Heat the coconut oil in a small frying pan to 165-170C, checking with a thermometer.
6
Fry each donut for about 2 minutes per side, turning once, until deep golden and a skewer comes out clean.
7
Lift onto a wire rack set over paper to drain excess oil for a minute.
8
Mix the powdered allulose with the cinnamon and dust over the warm donuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g fine ground almond flour
- 0.3 oz8g coconut flour
- 5/85/8 eggs, beaten (30g)
- 0.9 oz25g softened cream cheese
- 0.5 oz14g allulose
- 0.1 oz3g baking powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 4.2 oz120g melted for frying coconut oil
- 0.1 oz2g for dusting cinnamon ground
- 0.2 oz6g powdered, for dusting allulose
