Turkish · Dessert
Turkish Syrup Donuts
A low-carb reimagining of Turkish lokma, these two small fried almond-and-coconut-flour donuts are soaked in a sugar-free lemon-allulose syrup and finished with crushed walnuts for crunch.
$1
15 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
304Calories
10.7gProtein
25.5gFat
24.7gCarbs
2.2gSugar
5.1gFiber
380mgSodium
57mgChol
6.8gSat Fat
339mgPotassium
113mgCalcium
1.6mgIron
0.2mcgVitamin B12
0.9mgVitamin C
0gPolyol
14gAllulose
0.3gAlcohol
Goes well with
Efes Pilsener Beer
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk almond flour, coconut flour, baking powder and salt together in a bowl.
2
Beat the egg with the Greek yogurt, 10g allulose and vanilla extract, then fold into the dry ingredients to form a thick, pipeable batter.
3
Rest the batter for 10 minutes so the coconut flour can absorb the moisture.
4
Heat the coconut oil in a small pan to 175°C (5cm/2 inch depth).
5
Pipe or spoon the batter directly into the hot oil in 2 small rings or balls, frying 2-3 minutes per side until deep golden and cooked through.
6
Lift onto a wire rack to drain briefly while you make the syrup.
7
Simmer the remaining 18g allulose with the water and lemon juice for 2 minutes until syrupy, then remove from heat.
8
Drizzle the warm syrup over the warm donuts and scatter with crushed walnut just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g fine ground almond flour
- 0.3 oz8g coconut flour
- 5/85/8 eggs, beaten (30g)
- 0.1 oz3g baking powder
- 0.7 oz20g full fat greek yogurt
- 0.4 oz10g allulose
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 4.2 oz120g for frying coconut oil
- 0.6 oz18g dissolved into syrup allulose
- 0.7 oz20g simmered into syrup water
- 0.1 oz4g added to syrup lemon juice
- 0.4 oz10g crushed, for topping walnut
