Spanish · Dessert
Fried Dough Festival Rings
A low-carb riff on Spanish festival fried dough, built from an almond and coconut flour dough enriched with cream cheese and egg instead of a yeasted wheat batter, fried to a deep golden ring and dusted with allulose.
$1
15 minsPrep
6 minsCook
31 minsTotal
MediumLevel
Nutrition per serving
347Calories
9.9gProtein
30.4gFat
23.3gCarbs
2gSugar
5.6gFiber
409mgSodium
67mgChol
12.7gSat Fat
330mgPotassium
117mgCalcium
1.6mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
12gAllulose
0.3gAlcohol
Goes well with
Spanish Lager Beer
local
Horchata de Chufa
international
vegetarian
gluten-free
sweet-spot
Instructions
1
In a bowl, whisk the egg with the softened cream cheese until smooth, then stir in the vanilla extract.
2
In a separate bowl combine the almond flour, coconut flour, allulose, baking powder, cinnamon and salt.
3
Fold the dry mixture into the wet mixture until a soft, slightly sticky dough forms; it will be stiffer than a traditional yeasted dough.
4
Divide the dough into two pieces, roll each into a rope on a lightly floured surface, and join the ends to form a ring.
5
Heat the coconut oil in a small pan to 170C / 338F, checking with a thermometer.
6
Fry each ring for about 90 seconds per side, until deep golden brown and cooked through, turning gently with a slotted spoon.
7
Lift out onto a wire rack set over paper towels to drain briefly.
8
Dust the warm rings with the reserved allulose 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
- 5/85/8 eggs, beaten (30g)
- 0.7 oz20g softened cream cheese
- 0.6 oz18g allulose
- 0.1 oz3g baking powder
- 0.1 oz2g cinnamon ground
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 8.8 oz250g melted, for frying coconut oil
- 0.2 oz6g for dusting allulose
