Japanese · Dessert
Japanese Raised Donut
A low-carb take on Japanese mochi-style raised donuts, built from an almond and coconut flour dough enriched with cream cheese for the same dense, tender chew the original gets from rice flour, fried to a deep golden crust and dusted with cinnamon-allulose.
$1
15 minsPrep
5 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
279Calories
7.4gProtein
25.2gFat
17.5gCarbs
1.5gSugar
3.5gFiber
408mgSodium
67mgChol
4.2gSat Fat
225mgPotassium
84mgCalcium
1.1mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
10gAllulose
0.3gAlcohol
Goes well with
Pale Ale
local
Yuzu Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the almond flour, coconut flour, baking powder and salt together in a bowl to break up any lumps.
2
In a separate bowl beat the egg with the softened cream cheese, 14g allulose and vanilla extract until smooth and no cream cheese lumps remain.
3
Fold the wet mixture into the dry mixture and bring together into a soft, slightly sticky dough; rest 10 minutes so the coconut flour can absorb moisture.
4
Divide the dough into two pieces and shape each by hand into a small ring, about 5-6cm across, pressing the seam closed.
5
Heat the vegetable oil in a small pan to 170C, checking with the thermometer.
6
Fry the rings for 90 seconds per side until deep golden brown and cooked through, then lift onto a rack lined with paper to drain.
7
Let the donuts cool for 2 minutes, then dust with the remaining allulose mixed with cinnamon while still warm so it clings.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g fine ground almond flour
- 0.2 oz6g coconut flour
- 5/85/8 eggs, beaten (30g)
- 0.7 oz20g softened cream cheese
- 0.1 oz3g baking powder
- 0.5 oz14g allulose
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 8.8 oz250g for frying vegetable oil
- 0 oz1g cinnamon ground
- 0.2 oz6g for dusting allulose
