French · Dessert
French Sugar Donuts
A French-style sugar donut rebuilt around almond and coconut flour instead of wheat, with cream cheese for richness and allulose standing in for sugar throughout, so the finished donut keeps its deep-fried, cinnamon-sugar character while sitting firmly within a keto macro frame.
$1
15 minsPrep
4 minsCook
29 minsTotal
MediumLevel
Nutrition per serving
359Calories
11.3gProtein
30.9gFat
25gCarbs
2.2gSugar
5.3gFiber
439mgSodium
110mgChol
12.1gSat Fat
334mgPotassium
126mgCalcium
1.7mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
14gAllulose
0.5gAlcohol
Goes well with
French Press Coffee
local
Cidre Brut
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the almond flour, coconut flour, baking powder and salt together in a bowl until evenly combined.
2
In a separate bowl, beat the egg with the softened cream cheese, 18g allulose and vanilla extract until smooth.
3
Fold the wet mixture into the dry mixture to form a soft, slightly sticky dough; do not overwork it.
4
Rest the dough briefly, then divide into one portion and shape by hand into a ring roughly 7cm across on a piece of parchment.
5
Heat the coconut oil in a small fry pan to 170°C (340°F), checking with a thermometer.
6
Lower the dough ring into the oil on its parchment, removing the parchment once it releases after a few seconds.
7
Fry for 90 seconds per side until deep golden brown and cooked through, then lift out and drain briefly on a rack.
8
While still warm, toss or dust the donut with the mixed allulose and cinnamon coating.
9
Rest for 2 minutes before serving so the crumb sets.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g fine blanched almond flour
- 0.3 oz8g coconut flour
- 11 egg, beaten (50g)
- 1.1 oz30g softened cream cheese
- 0.6 oz18g allulose
- 0.1 oz3g baking powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 7.1 oz200g melted, for frying coconut oil
- 0.4 oz10g for coating allulose
- 0.1 oz2g for coating cinnamon ground
