Coconut Flour Fried Donuts – Low Carb and Gluten-Free

These low carb coconut flour donuts have real fried donut flavour. Grain-free and gluten-free.

Low Carb Fried Coconut Flour Donuts Stack

I am about to toot my own horn here.  You ready for this?  You might want to stand back, it’s going to be a bit loud.  Cover your ears!

YIPPEE, I MADE FRIED COCONUT FLOUR DONUTS!  Sorry about the all caps, but it needed to be done.  I needed to shout a little bit, because coconut flour is such a tricky ingredient and getting it to fry up without disintegrating in the oil is a sweet little accomplishment for me.  And by sweet, I  mean sweet with that real fried donut flavour.  Baked donuts are all very well and good and I love them.  And I am very thankful for whoever invented the donut pan, as it allows us home cooks to easily whip up donuts for breakfast.  But let’s face it…baked donuts are really donut-shaped muffins or cupcakes.  And as a general rule, I am okay with that.  It’s really a lovely thing to have another shape for my muffins and my cupcakes, especially since they delight my kids so much.  Somehow, being circular with a hole in the middle makes those muffins that much more exciting to my kids.

Gluten-Free Coconut Flour Donuts

But fried donuts are another creature altogether.  They have an intensity that is unrivaled by other baked goods.  By virtue of the fact that they are fried.  In fat.  And in my world, that’s a very good thing.  A healthy thing, assuming you are using quality oils and not yucky processed or hydrogenated stuff.  Quality oils will soak beautifully into the donuts and give them a deeper, more satisfying flavour.  And they will be good for you too, as long as they are not full of sugar and other carbs.  They will keep you full longer, give you more energy and increase your good cholesterol.  All that from a donut?  You bet.

But here’s the tricky part.  Almond flour and coconut flour don’t really lend themselves well to being cooked in oil.  Since they lack the magical binding properties of gluten, things made with almond or coconut tend to simply disintegrate when subjected to hot oil.  I’ve tried it before, and ended up with a pan of oil and a lot of little bits floating around.  Fried coconut flour crumbs don’t quite have the caché of fried coconut donuts, do they?  Plus I wasn’t ever sure how to get a nice round donut with a hole in the middle without specialize equipment.  But my solution to this was rather brilliant, if I do say so myself.

Low Carb Gluten-Free Coconut Flour Donuts

I baked them first and THEN I fried them.  Yup.  Baked and fried.  And they’re  awesome.  This way, they hold their round, lovely shape, they soak in some lovely, healthy oil, and they taste phenomenal.  It’s an extra step, but it’s so worth it!

PS – I highly recommend the Wilton Non-stick Donut Pan.  I had a cheaper one, with smaller cavities, and it’s non-stick ability wore off quite quickly.  My kids bought the Wilton version for me for Mother’s Day and it’s been a treat to use.  Treat it kindly so it keeps non-sticking for a while!  I help my donuts release by inserting a thin rubber spatula between the donut and the pan, and I always clean it with a soft cloth.

Fried Coconut Flour Donuts

Coconut Flour Fried Donuts – Low Carb and Gluten-Free

Yield: 10 medium donuts

Serving Size: 1 donut

Coconut Flour Fried Donuts – Low Carb and Gluten-Free

These low carb coconut flour donuts have real fried donut flavour. Grain-free and gluten-free. Get the recipe here!

Ingredients

    Donuts:
  • 1/2 cup Coconut flour
  • 1/4 cup Swerve Sweetener or other erythritol
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup coconut oil, melted
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 1/4 tsp stevia
  • Oil for frying (coconut, grapeseed, etc.)
  • Coating:
  • 1/4 cup unsweetened shredded coconut, lightly toasted
  • 1/4 cup powdered Swerve Sweetener or other powdered erythritol

Instructions

  1. For the donuts, preheat oven to 325F and grease a donut pan well.
  2. In a large bowl, whisk together the coconut flour, sweetener, baking powder and salt.
  3. Stir in eggs, coconut oil, almond milk, vanilla and stevia until well combined and batter is smooth.
  4. Fill wells in donut pan about 2/3 full (you will have leftover batter and will need to do another batch).
  5. Bake about 16 minutes, or until set and just barely brown around the edges. Remove from oven and let cool 5 minutes in the pan, then flip out onto a wire rack to cool completely. Repeat with remaining batter (I got 10 donuts out of my pan).
  6. In a large skillet, add oil so it is about 1/2 inch deep. Heat over medium heat.
  7. While oil is heating, combine toasted coconut and powdered sweetener in a medium bowl.
  8. Once the oil is hot, add 5 or 6 donuts to the pan. Flip after 1 to 2 minutes (they brown quickly), and cook the other side another minute or so. Remove from the pan and quickly dip each side in the coconut coating, pressing lightly to adhere.
  9. Let cool slightly on wire rack (they are really good warm out of the oil!).

Notes

Serves 10. Each serving has 7 g of carbs and 4 g of fiber. Total NET CARBS = 3 g.

153 Calories; 13g Fat (76.5% calories from fat); 2g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 143mg Sodium

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://alldayidreamaboutfood.com/2013/09/coconut-flour-fried-donuts-low-carb-and-gluten-free.html

Related Posts Plugin for WordPress, Blogger...

Comments

  1. I just have to say you are AWESOME! Thank you for the recipe. My kids will be thanking you too!

  2. I can’t wait to try these! I have coconut oil and coconut palm oil – both tropical traditions brand. Do you think the coconut palm oil would infuse too much coconut flavor? I haven’t cooked with the palm oil yet. But I thought I had read that palm oil is better for frying. Am hoping you’ve experienced using this in your cooking projects? Or anyone else?? I have a bunch of sensitive family that are not fond of heavy coconut smell or flavor…..

    • I haven’t tried the palm oil either, but coconut oil has a lot of coconut flavour so I think either one would be about the same.

    • Have you tried the expeller-pressed coconut oil from tropical traditions? It is a bland tasting oil because “it goes through a steam deodorizing process.” Since I have friends and family that don’t like the taste of coconut I buy this in bulk and it works great for all my recipes that call for coconut oil.

      http://www.tropicaltraditions.com/expeller-pressed_coconut_oil.htm

    • Late comment on this topic, but I use the organic palm shortening from Tropical Traditions for all frying because it has a very high smoke point and a neutral flavor. The expeller pressed coconut oil is good as well, but you can fry in higher temperatures in the organic palm shortening. I’m excited to try these today. My daughter was diagnosed type 2 just 3 weeks ago. We were already gluten free, but the added restrictions are tough! This should make her happy. Thank you for all of the recipes!

  3. Ohhh, P.S. – I’ll be subbing chocolate glaze for the “icing” since they won’t eat it if I do the coconut topping.

  4. Yum yum yum!!!

  5. I’ve done that double-cooking method for years on other foods – mainly to make sure the food was cooked first before I fried it since frying is kind of an art I never mastered :-) But this is amazing! I’m going to halve the recipe (thank-you for the even number of eggs) or I might be able to quarter it… Anyway, gonns have donuts on Saturday.

    • Yes, it’s so great when a recipe can be halved. But even if you have an uneven number of eggs, you can half a recipe by whisking one egg in a glass measuring cup and then measuring out half of it.

  6. omg is all I can say. I have been dreaming of this!

  7. Scarlett Burnette says:

    I’d like to know about the texture? Does the graininess of the coconut flour change from frying?

  8. I do not yet have a donut pan, would a mini-bundt pan work as well? by only filling halfway? Or is there another type of pan that would give better results?

    • A mini bundt is going to give you an irregular shape that might be a little harder to fry evenly, but I don’t see why it won’t work if you watch them carefully.

  9. I want a donut!!!!!!

    Also, thank you for the recipe. Looks awesome!

  10. I AM SO EXCITED!! Doughnuts are my ABSOLUTE favorite, former indulgence! YAY!!

  11. Heather from Canada says:

    Thank you!!! Am buying a donut pan tomorrow, I recently spotted one in my local small town grocery store (recommended brand and everything!). I will do a cinnamon and powdered Swerve dusting with mine though. Yum.

  12. These look so good. I need to buy a donut pan immediately!

  13. these look GREAT! I may have missed it….did you fry these in coconut oil?

  14. It has been a long time since I’ve had a donut. I am very excited to taste these!!!! Thank You!!

  15. Yum! These are absolutely delicious! I made mine with a glaze made of coconut oil, powdered swerve and warm water. I love glazed donuts! Thanks so very much for this recipe!

  16. This is further evidence of your total brilliance. I noticed at once the lack of the words “deep-fat-fried” in the recipe’s name, but ere I got to the bottom of the ingredient list, I was gearing up to ask whether this approach meant one could then fry the doughnuts in shallow fat. Then I saw that you did! Yippee! Thanks so much for your experimentation and the excellent recipes.

  17. These look awesome and I am going to try them soon. I love glazed donuts also so will try what another poster said. thanks for all your great recipes.
    Donna

  18. Debbie gunter says:

    My son can sometimes handle coconut palm sugar and mostly does kal brand stevia -any suggestions on replacing the 1/4 cup swerve? He hasn’t had a donut in three years so thank you!

    • For the actual donuts, you can replace with the palm sugar. Not sure about how you’d do the powdered coating but you could try powdering coconut sugar in a coffee grinder.

  19. Carolyn,
    You are a genius!! I keep waiting for you to come out with your own cookbook. I have the cookbooks you did with those other great cooks and enjoy them, but would love to have one with only your recipes and your great photography.
    Linda
    P.S. Have you thought of creating a low carb recipe for Lemon Meringue Pie?

  20. Darlene Sudderth says:

    Hey Carolyn!!! Can you tell me what kind of coconut flour you used? I used the Bob’s Red Mill and these were dry as a bone when baking, so i didnt fry them as they were dry and crumbly. I just wondered if it could have been my cocnut flour. The batter seemed too dry also. I followed the recipe exactly. Will wait to hear from you before I try again!! Thanks so much!!

    • I used Bob’s Red Mill as well, it’s all I have in my pantry. Sounds to me like there wasn’t enough oil or eggs. Perhaps your eggs were on the small side? Not sure. I’ve heard that even the same brand of coconut flour can vary from bag to bag, but I’ve never had this problem at all. So for the next time, be ready with a touch more oil and a touch more liquid for the batter and add a bit at a time until you have the right consistency. They shouldn’t be dry at all, mine were very moist.

    • Also possible that your oven runs hot, so try reducing the temp by 10 or 20 degrees too.

  21. Noreen Murphy says:

    If I used an actual deep fryer is the process any different? i would use peanut oil I think.

    • I have no idea because I don’t have a deep fryer. Sorry!

      • Heather from Canada says:

        I have one, might try it out and let you know. I use grapeseed oil in my deepfryer. Will have to wait until I put fresh oil in, I use it mostly for savory things so the oil has some paprika and whatnot in it.

  22. I made these this morning and they are great. I couldn’t find a donut pan at Target and didn’t feel like driving around so I bought a cake-pop pan and made donut holes :-) I also halved the recipe and got 12 donut holes (it nicely filled the entire pan). I also fried them in lard since it’s cheaper, but they didn’t get crispy. Perhaps grapeseed or coconut oil fries differently? Or it’s been so long since I had a donut I don’t remember the texture? lol. My next batch will have pumpkin seasoning.

  23. Nothing beats a good donut! These look fabulous!

  24. I am so excited about your book series featuring you blog recipes!! I know they will be great and I can’t wait to purchase them.

  25. My gluten free kiddo is dying for donuts! I can’t wait to try these!

  26. I love donuts! I never miss a breakfast at dunkin donuts every week! But this recipe will definitely make me stay home and make me some healthy and gluten free donuts! Yummy! http://xobakingco.com/

  27. Greetings! I am new to low carbing and was wondering, do you use this same recipe for baked donuts? So THANK-FUL to have stumbled across your blog! Really excited about using your recipes. Thank-you for sharing :-)

    • Hi Janet…I have a ton of baked donut recipes. Try typing donut into my search box at the top and I think you will find several recipes. Also, these are good just as they are, without frying them after baking.

      • Thank-you for taking time to reply :-). There is something else I’ve been wondering….. I make our Almond Milk and am wondering if it will work in your recipes or if I need to buy a certain brand? Thank-you in advance for your time :-)

  28. oh my! my! my! Is low carb, gluten free food allowed to taste THIS GOOD?!?!?! How you come up with these FABULOUS recipes is beyond me. I paired these with your AMAZING browned butter frosting/glaze. Since they were warm when I glazed them the glaze melted n made them perfect to dip into the toasted coconut mixture :-) We also enjoyed these with out frying them with the browned butter frosting. The three recipes I’ve tried of yours so far have been total “love at first bite” ;) I did use whole milk in both donut recipes as I’m out of almond milk. Also used raw sugar instead of swerve n stevia. We are not diabetic or gluten free but would like to loose weight n be healthier. THANK-YOU again for sharing!!!! <3
    Is your husband recovering well? I cannot imagine experiencing what you did in seeing my hubby get hit! Praise The Lord He kept the accident from being worse. I will say a prayer for your family. (((hugs)))

  29. Will this technique work with one of your almond flour recipes? Not a big fan of coconut, but would really like to try your cinnamon donut recipe and fry it.

  30. Sjanette Vd Sluijs Lodder says:

    Awesome! Can you tell me how the batter is like? Cause we have “Oliebollen” in The Netherlands with New Years Eve and I wondered if I can only fry them like donut holes? Original the Oliebollen are made with an yeast dough and are a little crispy on the outside (deep frying pan).

    • Sorry for the delayed reply. These won’t hold together just with frying, you would need to bake them first.

  31. Hi Carolyn I just baked these and they were amazing!! Our teenagers loved them I added some cinnamon with ours …. Well done . Love your recipes :) :)

  32. Have you ever made ahead and put in freezer?

  33. Made these for breakfast. Soft and tender nice flavor, I was glad I used extra large eggs. The flavor is great, they are filling and satisfying. Nice recipe.

  34. Angela from Ontario says:

    Could I sub the Sweve for more Stevia… don’t have Swerve yet but wanna make them?

    • In the donuts, maybe, but not in the coating. Even if you had powdered stevia, it’s far too strong and sweet to make a good coating. But you could still coat in the shredded coconut!

  35. Eating these as we speak. OMG, they are fabulous! I love the fresh donuts we would get at a farmer’s market, but sadly they were not low carb. These rival those!

  36. michelle kunselman says:

    These were SUPER dry! I added another egg and 1/4 of almond milk to get more of a batter consistency…but they were still super dry when they were done.

  37. You are a genius! Thank you!!!

  38. Can I swap almond milk for unsweetened coconut milk? My son has a nut allergy?

  39. I’m so excited to make these. I looked up Swerve Sweetener & it’s costly. Would a less expensive sweetener work? I use maple syrup in my baking — though that’s costly too (not sure how it compares to Swerve Sweetener.

    • Carolyn says:

      You could use any sweetener in the donuts, although maple syrup may add a little too much liquid (you can offset with a touch more coconut flour, like a teaspoon or two). For the coating, you really need some sort of powdered sweetener. If you don’t use sugar, you can powder your own erythritol or xylitol in a coffee grinder. That should work.

  40. These were so great! I decided to go a bit of a different rout, I used your basic recipe but added orange zest and spices like fresh nutmeg and cinnamon. I didn’t want to fry them completely, so I browned them lightly in coconut oil after baking and then topped them with creamcheese frosting made from cream cheese, oj, a little date sugar and stevia. They were amazing and I think this batter would make great waffle batter too! Can’t wait to devour the rest of your site!

  41. Barefootess says:

    These are great! I followed the recipe for the batter exactly, except I baked them in a mini muffin pan. Then when they were out and cool, I tossed them with a little butter and splenda/cinnamon! Amazing!

  42. Hi! Just wondering how the texture of these comes out? Are they like the typical airy fried donuts you get at a bakery, or are they cake-y like most baked donuts? Either way, thank you for the recipe!! :)

  43. I was planning on making these the night before serving. How long do they keep and what way is best to store them?

Trackbacks

  1. […] them, on occasion, and fry them in real and nourishing fats – like in this recipe here, or this one here if you can’t have gluten. And you should make your donuts. If you have a seriously unbeatable craving for a donut, you […]

  2. […] Coconut Flour Fried Donuts from All Day I Dream About Food […]

  3. […] 30. Coconut Flour Fried Donuts Recipe […]

Speak Your Mind

*