These low carb coconut flour donuts have real fried donut flavour. Grain-free and gluten-free.
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.
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.
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.
Looking for more tasty donut recipes? These Gluten-Free Cinnamon Sugar Donuts from Gluten-Free Palate look amazing. They are not low carb but I bet they could be adapted!
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!
- 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.)
- For the donuts, preheat oven to 325F and grease a donut pan well.
- In a large bowl, whisk together the coconut flour, sweetener, baking powder and salt.
- Stir in eggs, coconut oil, almond milk, vanilla and stevia until well combined and batter is smooth.
- Fill wells in donut pan about 2/3 full (you will have leftover batter and will need to do another batch).
- 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).
- In a large skillet, add oil so it is about 1/2 inch deep. Heat over medium heat.
- While oil is heating, combine toasted coconut and powdered sweetener in a medium bowl.
- 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.
- Let cool slightly on wire rack (they are really good warm out of the oil!).
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
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.