Thai · Dessert
Thai Fried Coconut-Flour Rings
A keto-built riff on Thai fried sweet treats, these golden rings swap wheat flour for coconut and almond flour, sweeten with allulose instead of sugar, and fry in coconut oil for a fat-forward, low-net-carb take on the donut shape, finished with warm cardamom and cinnamon and a dusting of toasted coconut.
$1
12 minsPrep
5 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
342Calories
9.7gProtein
27.1gFat
23.9gCarbs
3.3gSugar
9.8gFiber
458mgSodium
93mgChol
18.4gSat Fat
481mgPotassium
77mgCalcium
2.2mgIron
0.2mcgVitamin B12
0.7mgVitamin C
0gPolyol
6gAllulose
0.3gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
gluten-free
dairy-free
sweet-spot
Instructions
1
Whisk together the coconut flour, almond flour, baking powder, cinnamon, cardamom and salt in a bowl.
2
In a separate bowl beat the egg with the coconut cream, allulose and vanilla extract until smooth.
3
Fold the wet mixture into the dry mixture and let it sit for 5 minutes so the coconut flour hydrates into a soft, pipeable dough.
4
Heat the coconut oil in a small fry pan to 170°C (340°F), using a thermometer to hold the temperature steady.
5
Pipe or shape the dough into two small rings and lower them gently into the hot oil.
6
Fry for about 90 seconds per side, turning once, until deep golden and cooked through, then lift onto a wire rack.
7
Dust the warm rings with the toasted desiccated coconut just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted coconut flour
- 0.7 oz20g almond flour
- 11 egg, beaten (50g)
- 1.1 oz30g coconut cream
- 0.1 oz4g baking powder
- 0.4 oz12g allulose
- 0.1 oz2g cinnamon ground
- 0 oz1g ground cardamom
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 8.8 oz250g for frying coconut oil
- 0.2 oz6g toasted, for dusting coconut desiccated
