Apple Cider Donuts – Low Carb and Gluten Free Recipe
A low carb and gluten free apple cider donut recipe that is as close to the real thing as you can get! Keto, Paleo, LCHF, and Atkins Diet friendly recipe.
A low carb and gluten free apple cider donut recipe that is as close to the real thing as you can get! Keto, Paleo, LCHF, and Atkins Diet friendly recipe.
- 2 eggs
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tsp baking powder
- 1 tbsp butter melted
- 4 tbsp butter melted
- 1/4 tsp kosher salt
- 1/2 cup coconut flour
- 1/4 tsp xanthan gum see example
- 1.5 tsp ground cinnamon
- 1/4 cup granulated sugar substitute (splenda swerve, etc.)
- 2 tbsp vanilla protein powder see example
- 1/2 cup sparkling cider (non-alcoholic)
- 1/4 cup granulated sugar substitute (swerve splenda, etc.)
- Carbohydrate 13.1248956993592 g
- Cholesterol 28.1414930642472 mg
- Fat 34.6275141214687 g
- Fiber 6.75571636625438 g
- Protein 5.00235201430234 g
- Saturated Fat 28.1020601316965 g
- Serving Size 1 1 donut (119g)
- Sodium 204.052733316369 mg
- Sugar 6.36917933310479 g
- Trans Fat 2.17391570983011 g
- Calories 365 calories
Step-by-step
- Combine all of the dry ingredients in a medium bowl.
- Combine all of the wet ingredients in a small bowl.
- Mix the two together thoroughly and wait 2 minutes.
- Form the dough into 5 balls of equal size.
- Press each one into a disc about 1 inch thick and 4 inches in diameter.
- Use a spoon to scoop out a one inch piece from the center of each disc - then use your fingers to smooth into an even circle/classic donut shape.
- Combine the small pieces to form a 6th donut shape with your hands.
- Pour your choice of oil in a heavy bottomed pot to a thickness of about 1/2 inch.
- Heat oil until about 350 degrees (or until a small drop of water sizzles when it hits the oil.)
- Cook your donuts in batches of 2 each for about 2 minutes per side, or until dark golden brown.
- Be sure to flip away from you so you don't splatter yourself with hot oil when turning them.
- Remove to a paper towel-lined plate until all of the donuts are cooked.
- Combine the cinnamon and sweetener in a small bowl.
- Brush the donuts with melted butter, and sprinkle generously with the cinnamon mixture until well coated.
- Best eaten within one day of frying, but these will keep in the fridge for several days.
Why is the dough absorbing liquid so slowly and feeling gritty? Coconut flour acts differently than wheat flour, requiring a mandatory resting period of two minutes before shaping so the starches can fully hydrate. Skipping this rest leaves the dough too slack to hold a ring shape in the hot oil. Bakers must also measure xanthan gum precisely; adding more than a quarter teaspoon turns the crumb gummy rather than tender, destroying the necessary internal structure needed to mimic traditional fried pastries.
Maintaining the correct oil temperature during frying prevents greasy absorption. A heavy-bottomed pot filled with half an inch of oil must stay near 350 degrees Fahrenheit. Dropping the heat too low causes the batter to saturate before the crust sets, while excessive heat burns the exterior while the center remains raw. Fry batches of two donuts at a time to prevent temperature drops in the oil, flipping them carefully away from the body to avoid splattering.
Judging doneness relies entirely on visual cues when frying without a probe thermometer. The crust must reach a dark golden brown color, which typically takes roughly two minutes per side. If the dough darkens too rapidly within the first thirty seconds, the burner must be lowered immediately. Removing the fried rings to a paper towel-lined plate absorbs excess surface oil before the butter and cinnamon coating is applied.
Consumption should happen promptly for optimal texture. These pastries taste best within one day of frying, though leftovers remain stable in the refrigerator for several days. Reheating them briefly in a toaster oven helps restore some of the initial exterior crispness lost during cold storage.
