Coconut Flour Fried Donuts – Low Carb and Gluten-Free

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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

http://alldayidreamaboutfood.com/2013/09/coconut-flour-fried-donuts-low-carb-and-gluten-free.html

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Comments

  1. Belenda says

    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…..

    • Carolyn says

      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.

    • Carole says

      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!

  2. Belenda says

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

  3. Teri says

    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.

    • Carolyn says

      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.

  4. teresa says

    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?

    • Carolyn says

      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.

  5. 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.

  6. Marianna says

    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!

  7. Jean B. says

    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.

  8. says

    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

  9. 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!

    • Carolyn says

      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.

  10. Linda R says

    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?

  11. 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!!

    • Carolyn says

      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.

      • 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.

  12. Teri says

    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.

  13. Linda R says

    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.

  14. Janet says

    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 :-)

    • Carolyn says

      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.

      • Janet says

        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 :-)

  15. Janet says

    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)))

  16. Michele says

    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.

  17. 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).

    • Carolyn says

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

  18. Michelle says

    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 :) :)

  19. Melinda says

    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.

    • Carolyn says

      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!

  20. pattyg says

    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!

  21. 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.

  22. sue says

    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.

  23. says

    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!

  24. 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!

  25. Jen says

    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!! :)

  26. Kelly says

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

  27. Kathleen says

    I made these last week and they tasted Wonderful!
    I didn’t want to waste coconut oil, so I used a small stainless steel sauce pan and fried them one by one. (The oil did get darker over time and so did the donuts.) Even frying them one by one, and then dipping them immediately in the coconut and powdered Swerve mixture, I found only a small amount of the coconut would stick to the donut and that most fell off. This didn’t matter as a little goes a long way with the Swerve and we just put a little of the coconut back on before eating. I think next time I will try to make a glaze with the Swerve and it may help keep the coconut on the donut.
    Thanks for the recipe! You are awesome Carolyn!

  28. Lisa says

    I made these today. AMAZING!!!!! I only had medium eggs on hand, (they were more like between medium and large) so I used 1 extra. Also, I used whole milk since I didn’t have any almond milk on hand. I also do not have a donut pan, but I do have a cake pop pan that makes 18 cake pops. This recipe perfectly filled my 18 cake pops / donut holes. I heated my coconut oil in a large skillet and used a toothpick to roll them around until they were nicely browned, transferred them to a plate. I then poured the oil from the skillet in a small glass bowl and added some powdered swerve in it to make a glaze and rolled each donut in it. These were a huge hit at my house with my kiddo and hubby as well. YUMM! Thanks so much for the recipe!!

  29. says

    Carolyn,

    Another outstanding treat !

    I have been a low-carber since Atkin’s book first came out, and the variety of commercial foods, recipes and techniques have REALLY come a LONG way over the decades. Your site is altogether another animal. You have the greatest recipes, (from breakfast to treats !!), lovely images, wonderful blogging talents and an infectious joy for all things low carb. I just want to thank you from myself and my family. You have been the best contributor to me being able to finally “convert” my family to this much healthier WOE, and I can’t thank you enough. It likely saved my age 50’s, former pre-diabetic husband from a terrible disease.

  30. Cheryl says

    This is my first attempt ever at making donuts. They are so yummy! I mixed up some of your browned butter icing, dipped the donuts in it and then in the toasted coconut. I will be making these again. Wondering if I can save the coconut oil and use it again? Thanks!

  31. Dave Anderson says

    Thanks for this recipe! I’ve made these twice now and they’ve been delicious both times. I added some cinnamon to the second batch and did a Swerve/cinnamon topping for them.

  32. shirley says

    Hi Carolyn,

    I love the idea of frying the donuts after baking, but I don’t like coconut flour and coconut oil, how do I substitute with almond flour and butter? Thanks!

  33. Anne says

    These are fabulous–and I didn’t even fry them or top them. I whipped my eggs for a while in the KitchenAid (doubt that’s necessary at all) then added the exact ingredients. They remind me of pound cake (in fact, I will add a little lemon flavoring on the next batch). I am on to the cinnamon roll biscotti today. I am seriously going to smuggle some of these (hopefully the biscotti, too) on my next cruise. I can have my cake and not feel like %*&# after I eat it.

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 […]

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