Middle Eastern · Dessert
Honey-Drenched Semolina Donuts
A keto-adapted take on Middle Eastern semolina syrup donuts, swapping semolina and sugar syrup for an almond-coconut flour dough and an allulose-honey glaze, fried in coconut oil and finished with cardamom and crushed pistachio.
$1
15 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
348Calories
11gProtein
29gFat
26.2gCarbs
4.8gSugar
5.6gFiber
382mgSodium
57mgChol
11.3gSat Fat
372mgPotassium
116mgCalcium
1.7mgIron
0.2mcgVitamin B12
1.3mgVitamin C
0gPolyol
12gAllulose
0gAlcohol
Goes well with
Stella Artois Lager
local
Traditional Egyptian Hibiscus Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the almond flour, coconut flour, baking powder, cardamom and salt together in a bowl.
2
Beat the egg with the greek yogurt and 10g allulose, then fold into the dry mix until a thick, sticky batter forms; it will not look like a classic yeasted dough, that is expected.
3
Rest the batter for 10 minutes so the coconut flour fully hydrates and firms up.
4
Heat the coconut oil in a small fry pan to 170C/338F, checking with a thermometer.
5
Wet your hands lightly and shape the batter into small rounds (about the size of a walnut), then carefully lower into the hot oil.
6
Fry for 2-3 minutes, turning once, until deep golden and cooked through; drain on a rack set over paper towel.
7
Warm the remaining 14g allulose with the lemon juice and honey in a small pan over low heat until syrupy, about 1 minute.
8
Drizzle the warm syrup over the drained donuts, scatter with crushed pistachio, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g fine ground almond flour
- 0.4 oz10g coconut flour
- 5/85/8 eggs, beaten (30g)
- 0.9 oz25g greek yogurt
- 0.1 oz3g baking powder
- 0.4 oz10g allulose
- 0 oz1g ground cardamom
- 0 oz1g salt
- 8.8 oz250g melted, for frying coconut oil
- 0.2 oz6g honey
- 0.5 oz14g warmed into syrup with lemon allulose
- 0.2 oz5g lemon juice
- 0.2 oz6g crushed, for garnish pistachio
