Japanese · Dessert
Ring Shaped Donut
A Japanese-leaned take on the ring doughnut rebuilt entirely around almond and coconut flour, with cream cheese standing in for gluten structure and allulose replacing sugar, so the familiar fried ring comes out at a fraction of the usual carbs.
$1
15 minsPrep
6 minsCook
31 minsTotal
MediumLevel
Nutrition per serving
422Calories
11.9gProtein
36.5gFat
23.8gCarbs
3.8gSugar
5.8gFiber
495mgSodium
115mgChol
15.8gSat Fat
390mgPotassium
126mgCalcium
2.4mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
10gAllulose
0.5gAlcohol
Goes well with
Japanese Craft Beer (IPA)
local
Matcha Latte
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the almond flour, coconut flour, baking powder and salt together in a bowl.
2
In a separate bowl beat the egg with the softened cream cheese, allulose and vanilla extract until smooth.
3
Fold the wet mixture into the dry ingredients until a soft, slightly sticky dough forms; it will not behave like a yeasted dough.
4
Divide the dough into two portions and shape each into a ring on a sheet of baking paper, patting gently to about 1.5cm thickness.
5
Heat the coconut oil in a small pan to 170°C using a thermometer.
6
Lower each ring gently into the oil using the paper to support it, then fry 90 seconds per side until deep golden; the low-carb dough browns fast, so watch closely.
7
Lift onto a wire rack set over paper to drain and cool for 5 minutes.
8
Melt the dark chocolate with the heavy cream in short bursts until glossy, then drizzle over the cooled donuts before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted almond flour
- 0.4 oz10g coconut flour
- 11 egg, beaten (50g)
- 1.1 oz30g softened cream cheese
- 0.7 oz20g allulose
- 0.1 oz4g baking powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 11 oz300g for frying coconut oil
- 0.4 oz12g melted, for glaze chocolate dark 70
- 0.3 oz8g warmed, for glaze heavy cream
