Bacon-Studded Maple Donut Holes - Low Carb & Gluten Free
A low carb and gluten free maple donut hole recipe that is coated with caramel and chopped bacon. The perfect combination of salty and sweet!
A low carb and gluten free maple donut hole recipe that is coated with caramel and chopped bacon. The perfect combination of salty and sweet!
- 3 eggs
- 2 tsp baking powder
- 2 tbsp butter melted
- 1/3 cup granulated sugar substitute (i used swerve)
- 3/4 cup coconut flour
- 2 tbsp sugar free vanilla protein powder (i used isopure
- â¼ tsp xanthan gum
- â…” cup unsweetened almond milk
- 1 tbsp maple extract
- oil for frying (i used avocado oil)
- 1/4 cup sugar free caramel sauce
- 6 slices cooked jones dairy farm bacon finely chopped
- Carbohydrate 10.3735409797095 g
- Cholesterol 6.85329861218669 mg
- Fat 29.8201963541924 g
- Fiber 5.68354981957104 g
- Protein 7.1941692444817 g
- Saturated Fat 18.2046060707055 g
- Serving Size 1 1 donut hole (91g)
- Sodium 70.8699166530133 mg
- Sugar 4.68999116013846 g
- Trans Fat 2.11610454439683 g
- Calories 318 calories
Step-by-step
- Combine the dry ingredients in a medium bowl.
- Whisk together the eggs, almond milk, and melted butter in a small bowl.
- Add the wet ingredients to the dry ingredients and stir well.
- Let sit for 3 minutes. Form into 12 tightly packed balls.
- Heat about 1 inch of oil in a heavy bottomed pan (cast iron works great) until about 350 degrees (F).
- Fry the donut holes for 1 - 2 minutes per side or until golden brown and cooked through. Remove to a paper towel to drain any extra oil. Cool for at least 5 minutes.
- Right before serving, add the donut holes to a large bowl and pour the caramel over the top (heat gently if necessary to thin out the consistency.) Stir gently until all of the donut holes are coated in caramel.
- Spread the chopped bacon on a flat plate. Then roll the caramel coated donut holes in the chopped bacon. Serve warm.
Coconut flour demands precise hydration management. Unlike wheat flour, which relies on gluten networks for structure, coconut flour acts like a sponge. It absorbs liquid continuously as the batter rests. Skipping the mandatory three-minute rest before shaping yields crumbly dough that disintegrates instantly upon hitting hot fat.
Controlling the Fryer and Sugar Phase
Maintaining a strict oil temperature of 350 degrees Fahrenheit prevents exterior burning before the center sets. Cast iron retains heat effectively, but crowding the pan causes sudden temperature drops. Fry batches in small quantities to preserve thermal stability. Drain excess oil thoroughly on paper towels before applying the caramel coating. Excess grease prevents the sugar-free caramel and chopped bacon from adhering properly to the surface.Flavor Chemistry and Texture Balance
Maple extract and savory cured pork create an effective contrast through volatile aroma compounds. Salt from the rendered pork fat cuts through the heavy sweetness of caramel and sugar substitutes. Xantham gum provides the necessary elasticity missing from grain-free formulations, holding the dense crumb together under frying conditions.
