Korean · Dessert
Korean Rice Donuts
A keto-engineered take on Korean fried rice cake donuts, swapping wheat flour for almond and coconut flour while keeping a whisper of glutinous rice flour for the signature chewy bite, sweetened entirely with allulose and monk fruit.
$1
15 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
489Calories
10.9gProtein
42.2gFat
28.4gCarbs
3.6gSugar
6gFiber
444mgSodium
78mgChol
13.1gSat Fat
381mgPotassium
116mgCalcium
2.3mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
9gAllulose
0.5gAlcohol
Goes well with
Crisp Lager Beer
local
Yuzu Citron Tea (Yuzu Cheong)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
In a bowl, whisk the beaten egg with softened cream cheese and melted butter until smooth.
2
Stir in the allulose and vanilla extract until fully dissolved into the wet mixture.
3
In a separate bowl, combine the almond flour, coconut flour, glutinous rice flour, baking powder and salt.
4
Fold the dry ingredients into the wet mixture until a soft, slightly sticky dough forms; do not overmix.
5
Divide the dough into 2 equal portions and shape each into a small ring or ball on a lightly floured surface, resting 5 minutes to firm up.
6
Heat the vegetable oil in a deep pan to 170C (340F), checking with a thermometer.
7
Fry the donuts in the hot oil for 2-3 minutes per side, turning once, until deep golden brown and cooked through.
8
Lift onto a wire rack set over paper towels to drain excess oil for a minute.
9
Melt the coconut oil with the dark chocolate in a double boiler, then stir in the monk fruit extract.
10
Drizzle or dip the warm donuts in the chocolate glaze and let set for 2-3 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g fine milled almond flour
- 0.4 oz10g coconut flour
- 0.5 oz15g glutinous rice flour
- 5/85/8 eggs, beaten (30g)
- 0.9 oz25g softened cream cheese
- 0.3 oz8g melted butter
- 0.6 oz18g allulose
- 0.1 oz3g baking powder
- 0 oz1g salt
- 0.1 oz3g vanilla extract
- 8.8 oz250g for frying vegetable oil
- 0.4 oz10g melted, for glaze coconut oil
- 0.4 oz12g melted, for glaze chocolate dark 70
- 0 oz1g for glaze monk fruit extract
