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keto peanut butter and jelly sandwiches fried
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3.74 from 19 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 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast, Dessert
Keyword: fat head dough, fried dough, peanut butter and jelly
Servings: 5 sandwiches
Calories: 211kcal



  • 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




  • 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!


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.


  • *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 


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