French · Dessert
Mardi Gras Twisted Donuts
A low-carb take on the classic Mardi Gras king cake donut, twisted with purple, green and gold-tinted almond flour dough, deep-fried to a crisp shell and finished with a light coconut-allulose glaze.
$1
20 minsPrep
5 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
397Calories
11.2gProtein
35.5gFat
25.4gCarbs
2.2gSugar
4.7gFiber
492mgSodium
110mgChol
10gSat Fat
329mgPotassium
118mgCalcium
1.7mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
15gAllulose
0.5gAlcohol
Goes well with
Abita Amber Ale
local
Chicory Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the beaten egg with the softened cream cheese in a bowl until completely smooth, then stir in the allulose and vanilla extract.
2
Sift in the almond flour, coconut flour, baking powder and salt, mixing to a soft, slightly sticky dough.
3
Divide the dough into three equal portions; knead a few drops of purple colouring into one, green into another, and gold into the last.
4
Roll each portion into a thin rope roughly 15cm long, lay the three ropes side by side and braid them together, then curl into a twisted ring and pinch the ends to seal.
5
Heat the vegetable oil in a deep pan to 170°C, checking with a thermometer.
6
Fry the twisted ring for 90 seconds per side until deep golden and firm, then lift out and drain well on a rack.
7
Whisk the melted coconut oil with the powdered allulose for the glaze and drizzle it over the warm donut.
8
Let the glaze set for a few minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted almond flour
- 0.3 oz8g coconut flour
- 11 egg, beaten (50g)
- 1.1 oz30g softened cream cheese
- 0.7 oz20g allulose
- 0.1 oz4g baking powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0 oz1g purple food colouring
- 0 oz1g green food colouring
- 0 oz1g gold food colouring
- 8.8 oz250g for frying vegetable oil
- 0.4 oz10g melted, for glaze coconut oil
- 0.4 oz10g powdered, for glaze allulose
