OMG! These donuts really puffed up and they are so light. They are not the usual cakey low carb baked versions. These taste like regular donuts, if not better. They are crispy on the outside and tender inside. They are fried over medium high heat and comes out like regular sized donuts. And they proofed very quickly just at a warm area for about 20 minutes only. With almost zero net carb, you can enjoy these babies guilt free.
The recipe can be viewed and printed at this link;
[Total servings = 7]
Nutrition info per serving
Total Carb = 6.0 g
Dietary Fiber = 5.5 g
Net Carb = 0.5 g
Calories = 161
Total Fat = 14.6 g
Protein = 5.1 g
Oat fiber powder = 80 g / 2/3 cup
Golden Flaxseeds = 80 g / 2/3 cup (Finely ground)
Baking Powder = 8 g / 2 tsp
Whole Psyllium Husks = 14 g / 1 1/2 tbsp (Ground until half its original volume then weight it)
Monk fruit = 50 g / 1/4 cup (This is mildly sweet so as to balance with the sweetness level from the coating)
Salt = 2 g / 1/2 tsp
Whole eggs = 3 large (170 g)
Coconut oil = 60 ml / 1/4 cup (OR any keto friendly oil)
Instant or rapid rise yeast = 8 g / 2 tsp
Unsweetened pea milk = 150 ml / 1/2 cup + 2 tbsp (OR any keto friendly milk OR water)
Sugar = 1/4 tsp (optional) (This will be consumed by the yeast and converted to carbon dioxide to make the texture lighter so it will not affect the carb content at all)
Some granulated sweetener for coating (In the video, I used monk fruit)
Some keto friendly oil for frying
1. Make the yeast mixture. Warm the milk or water in the microwave for about 60 seconds or until 120 to 139 F or 50 to 55C. This temperature WILL NOT kill the yeast. It is actually very conducive to wake up the yeast from its dormant state and get to work. Then add the yeast, sugar and stir to mix then set aside. This is to test the condition of the yeast. If the yeast mixture becomes foamy and bubbly, then it is good. Otherwise, please change to a new batch.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients including the yeast mixture. Mix until a dough is formed.
4. Divide the dough into 100 g portions. This recipe makes 7 x 100 g donuts. Shape the dough into a ball. Wet your hands for easier handling as the dough is quite sticky. Then use either a donut mold, bottle cap or piping tip to make the hole. Place on a baking tray lined with parchment paper.
5. Sprinkle some oat fiber powder on the top of the dough to prevent the dough from sticking to the towel.
6. Cover loosely with a towel and proof at a warm area for about 20 minutes or until well risen. When I don’t use the oven for proofing, I will usually use this shortcut. Turn on the fire of the stove for a little while then turn it off. Place the tray with dough on the stove and turn on the light of the hood. The warmth created helps to proof the dough pretty quickly.
7. Once the dough has risen nicely, heat up some cooking oil in a frying pan. You can actually use much less oil than what you see in the video. As long as the oil can cover half the donuts, it’s good enough as you can turn them over to cook the other side. Someone suggested to use beef tallow for that original authentic taste. You can also use olive oil, coconut oil, avocado oil or any keto friendly oil. You can also bake these donuts in the oven at the lowest rack at 350 F or 180 C for about 15 to 20 minutes. I find that the texture of the baked ones is a little denser but still good. But the fried ones are the best as they taste more authentic. And they actually puff up very nicely during frying.
8. Fry the donuts over medium high heat for about 1 to 2 minutes each side or until browned. Flip over halfway. Once done, transfer to a tray with a wire rack.
9. Coat the donuts with the granulated sweetener thoroughly when still warm or hot.
10. It is best to enjoy these donuts fresh. But they can be kept for a few days at room temperature with the granulated sweetener still intact. They still taste good and slightly more moist on the second day while the third day was slightly drier but still good.
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