Keto Fried Peanut Butter and Jelly Sandwiches

Have you ever had a peanut butter and jelly sandwich? It's really tasty right?

Well, have you ever had a Keto FRIED Peanut Butter and Jelly Sandwiches? Because let me tell you, these are where it's at. It's like next level PB and J.

A delicious extra crispy dough, fried to perfection, stuffed with globs of peanut butter and jam and drizzled with a sweet glaze. It's heavenly.

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I made these keto fried sandwiches using a basic mozzarella and almond flour based dough. It's similar to fat head dough but does not use cream cheese! This allows for a crispier fried dough. 

I also add a little xanthan gum which gives the dough some extra elasticity (although this is optional).

And of course there's some sweetener added as well to give this dough a slightly sweet flavour as compared to regular fat head dough.

I used the powdered monkfruit erythritol blend by Lakanto, which is my absolute favourite sweetener for keto baking! 

But you are welcome to use which-ever sweetener you prefer. (I also use this sweetener in the glaze as well)

The filling for these Keto Peanut Butter and Jelly Sandwiches is made up of natural peanut butter and no sugar added raspberry or strawberry jam. 

The combination of the crispy fried dough with the peanut butter and jelly filling and sweet glaze is outrageously good. Even my non-keto, extremely picky brother ate this and asked for MORE.  

That's when you know it's good, lol.

Ingredients in Keto Fried Peanut Butter and Jelly Sandwiches

• Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
• Almond  – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe and this brand of coconut flour for other recipes. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Mozzarella – Seems odd but it works just as it does in fat head dough to give an elastic traditional gluten-like texture to the dough. It also tastes delicious fried!

Tools I Used To Create Keto Fried Peanut Butter and Jelly Sandwiches

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Non-Stick Rolling Pin – Perfect for rolling out your dough neatly and without sticking!
• Cooking Thermometer – Super important for achieving the perfect temperature of oil. I cannot recommend one of these enough!

Tips For Making Keto Fried Peanut Butter and Jelly Sandwiches

• When making these, having your oil the right temperature is very important! If it gets too hot, the outside of your dough will cook super fast and get brown before the inside has a chance to cook. Alternatively, if your oil is too cold, your dough will cook slowly and absorb too much oil. A perfect temperature is between 350*-375* and creates a beautiful golden fried shell!
• Make sure these are sealed before frying them! Don't miss any edges when pinching the dough together with your fingers and fork.
• These can also be served with powdered sweetener instead of glaze or a drizzle of peanut butter!
• Remember, this is a fried item and is best served HOT, if you want to eat them later, you can but I'd recommend re-heating them on a baking sheet in the oven to get them crispy again

How To Store Peanut Butter And Jelly Sandwiches

• Store these sandwiches in an airtight container in the fridge for up to 3 days (re-heat in the microwave, air-fryer or on a baking sheet at 350*F until warm. 
• You can also freeze these in a ziplock or airtight container for a future snack.

Other Similar Peanut Butter and Jelly Recipes You May Like:

• Keto Peanut Butter and Jelly Bars
• Keto Peanut Butter and Jelly Cookies
• Keto Peanut Butter and Jelly Cups
• Keto Peanut Butter and Jelly Fat Bombs
• Keto Chocolate Peanut Butter Bars -No Bake

*See the video in this post for an inside look at the texture!*

Keto Fried Peanut Butter and Jelly Sandwiches

Serves: 5

Ingredients:

• 1 1/4 cup mozzarella, 140g / 5oz
• 1/2 cup + 2 tbsp almond flour, 70g / 2.5oz
• 1 egg, room temperature, whisked
• 1/2 tsp baking powder
• 1/2 tsp xanthan gum (optional)

Fillings

• 2 1/2 tbsp natural peanut butter
• 2 1/2 tbsp sugar free strawberry or raspberry jam
• 2 1/2 cups coconut oil for frying, 300g 

Glaze

• 4 tbsp powdered monkfruit/erythritol sweetener, 50g
• 1 tbsp + 2 tsp light cream or milk, I use 10 or 18% cream here in Canada, 25ml
• 1/4 tsp vanilla extract

Directions:

1. In a small bowl, whisk together your almond flour, baking powder and xanthan gum. Set aside.
2. In another microwavable bowl, melt your mozzarella in 30s increments until you can easily stir it (it took about 1 1/2 min for me in total).
3. Add your already whisked egg and your dry ingredients to the melted mozzarella and stir very well until a dough starts to form. At first the mozzarella may not completely stick to the other ingredients. This is okay, just begin to knead the dough like you would bread dough until the mozzarella is incorporated.  
4. If the mozzarella still doesn't want to blend into the other ingredients after a minute or two of kneading, place everything back in the microwave for 10-15s and then knead the dough again. Repeat this as needed until all ingredients are incorporated well and you can form a nice clean ball.
5. Roll out your ball of dough between two sheets of parchment paper about 1/8th of an inch thick. (Thin but still thick enough so it won't fall apart easily)
6. Next take a glass or coffee mug and press it into the dough, rotating back and forth a few times and removing to cut circles. Cut 10 circles in total. (Take the dough scraps, put them back together and roll them out again to cut more circles).
7. At this time, you can also heat up your oil in a large wok or skillet to ~350* (anywhere between 350* and 375* is okay).
8. Back to the dough, place 1/2 a tablespoon of natural peanut butter in the middle of 5 of your circle cut-outs then top the peanut butter with ~1/2 a tablespoon of strawberry jam (you can use 1 tsp if it seems like it will leak).
9. Next take a circle of dough that doesn't have filling and place it on top of one that does. Pinch the edges of both together using your fingers and then use a fork to fully seal them (I like to flip my sandwiches over and check that the under-side is also sealed well). Repeat this process for the rest of your pieces of dough.
10. Once your oil is at the correct temperature, set some paper towel aside on your counter and a wire rack for cooling your sandwiches.
11. To begin frying, gently place your sandwiches into the hot oil (I like to do two at a time). Cook for 1min to 1min 30s per side, flipping with a two forks. (You can usually tell when a side is down because it will start to form large air pockets/bubbles and turn golden brown).
12. Once the sandwiches are golden brown on both sides, you can remove them and set them on the paper towel to drain the excess oil and then onto the wire rack. Repeat this process with the remaining sandwiches. 
13. To make the glaze, simply whisk together the 3 ingredients in a small bowl and drizzle this over the fried peanut butter and jelly sandwiches while they are still warm. Serve hot and enjoy!

 

Nutrition for one keto fried peanut butter and jelly sandwich: 211 calories | 17.1g fat | 4.5g NET carbs | 9.6g protein | 1.4g fibre

Store these sandwiches in an airtight container in the fridge for up to 3 days (re-heat in the microwave, air-fryer or on a baking sheet at 350*F until warm. 

You can also freeze these in a ziplock or airtight container for a future snack.

Print Recipe

3.88 from 24 votes

Keto Fried Peanut Butter and Jelly Sandwiches

A delicious extra crispy dough, fried to perfection, stuffed with globs of peanut butter and jam and drizzled with a sweet glaze.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Breakfast, Dessert

Keyword: fat head dough, fried dough, peanut butter and jelly

Servings: 5 sandwiches

Calories: 211kcal

Ingredients

Dough

• 1 1/4 cup mozzarella 140g / 5oz
• 1/2 cup + 2 tbsp almond flour 70g / 2.5oz
• 1 egg room temperature, whisked
• 1/2 tsp baking powder
• 1/2 tsp xanthan gum optional

Fillings

• 2 1/2 tbsp natural peanut butter
• 2 1/2 tbsp sugar free strawberry or raspberry jam
• 2 1/2 cups coconut oil for frying, 300g

Glaze

• 4 tbsp powdered monkfruit/erythritol sweetener 50g
• 1 tbsp + 2 tsp light cream or milk I use 10 or 18% cream here in Canada, 25ml
• 1/4 tsp vanilla extract

Instructions

• In a small bowl, whisk together your almond flour, baking powder and xanthan gum. Set aside.
• In another microwavable bowl, melt your mozzarella in 30s increments until you can easily stir it (it took about 1 1/2 min for me in total).
• Add your already whisked egg and your dry ingredients to the melted mozzarella and stir very well until a dough starts to form. At first the mozzarella may not completely stick to the other ingredients. This is okay, just begin to knead the dough like you would bread dough until the mozzarella is incorporated.
• If the mozzarella still doesn't want to blend into the other ingredients after a minute or two of kneading, place everything back in the microwave for 10-15s and then knead the dough again. Repeat this as needed until all ingredients are incorporated well and you can form a nice clean ball.
• Roll out your ball of dough between two sheets of parchment paper about 1/8th of an inch thick. (Thin but still thick enough so it won't fall apart easily)
• Next take a glass or coffee mug and press it into the dough, rotating back and forth a few times and removing to cut circles. Cut 10 circles in total. (Take the dough scraps, put them back together and roll them out again to cut more circles).
• At this time, you can also heat up your oil in a large wok or skillet to ~350* (anywhere between 350* and 375* is okay)
• Back to the dough, place 1/2 a tablespoon of natural peanut butter in the middle of 5 of your circle cut-outs then top the peanut butter with ~1/2 a tablespoon of strawberry jam (you can use 1 tsp if it seems like it will leak).
• Next take a circle of dough that doesn't have filling and place it on top of one that does. Pinch the edges of both together using your fingers and then use a fork to fully seal them (I like to flip my sandwiches over and check that the under-side is also sealed well). Repeat this process for the rest of your pieces of dough.
• Once your oil is at the correct temperature, set some paper towel aside on your counter and a wire rack for cooling your sandwiches.
• To begin frying, gently place your sandwiches into the hot oil (I like to do two at a time). Cook for 1min to 1min 30s per side, flipping with a two forks. (You can usually tell when a side is down because it will start to form large air pockets/bubbles and turn golden brown).
• Once the sandwiches are golden brown on both sides, you can remove them and set them on the paper towel to drain the excess oil and then onto the wire rack. Repeat this process with the remaining sandwiches.
• To make the glaze, simply whisk together the 3 ingredients in a small bowl and drizzle this over the fried peanut butter and jelly sandwiches while they are still warm. Serve hot and enjoy!

Notes

Ingredient Links

• Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
• Almond  – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe and this brand of coconut flour for other recipes. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

Tips

• *See the video in this post for an inside look at the texture!*
• When making these, having your oil the right temperature is very important! If it gets too hot, the outside of your dough will cook super fast and get brown before the inside has a chance to cook. Alternatively, if your oil is too cold, your dough will cook slowly and absorb too much oil. A perfect temperature is between 350*-375* and creates a beautiful golden fried shell!
• Make sure these are sealed before frying them! Don't miss any edges when pinching the dough together with your fingers and fork. 
• These can also be served with powdered sweetener instead of glaze or a drizzle of peanut butter!
• Remember, this is a fried item and is best served HOT, if you want to eat them later, you can but I'd recommend re-heating them on a baking sheet in the oven to get them crispy again 

Nutrition

Fiber: -1g | Calories: 211kcal | Fat: 17.1g | Protein: 9.6g | Carbohydrates: 4.5g

Other Similar Recipes You May Like:

Keto Maple Bacon Donuts

Strawberry and Cream Cheese Hand Pies

Keto Cheesecake Stuffed Chocolate Chip Cookies

Keto Apple Fritters

Keto Fried Ham and Cheese Sandwiches

Keto Buttery Flaky Biscuits