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keto low carb fried donuts
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3.55 from 11 votes

Keto Fried Donuts Recipe

Prep Time20 minutes
Cook Time10 minutes
Rising Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, Dessert
Keyword: Keto Donuts, keto fried donuts, low carb donuts
Servings: 9 donuts
Calories: 148kcal

Ingredients

Donuts

  • 1/2 cup warm water 125-140ml (only as needed)
  • 2 tsp active dry yeast 8g
  • 2 tbsp inulin or 1 tsp sugar, neccessary for the yeast to activate!
  • 1 1/4 cup vital wheat gluten 154g
  • 1/2 cup oat fiber 64g
  • 1/2 cup lupin flour 50g
  • 2 tbsp tapioca starch 30g or 2 tbsp coconut flour, 14g
  • 1/2 cup allulose 90g
  • 2 tbsp baking powder
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt 1 tsp if using unsalted butter
  • 1/2 cup warm heavy cream 125ml + 1/2 tsp white vinegar (vinegar is optional, for buttermilk flavour)
  • 1/4 cup butter melted and cooled slightly, 60g
  • 1 egg whisked and at room temperature
  • 1 1/2 - 2 1/2 cups vegetable oil or coconut oil for frying

Toppings

Instructions

  • Fill a measuring cup or bowl with 1/2 cup warm water (warm to the touch but not TOO hot). Sprinkle the yeast and inulin on top of the water, stir once then cover with plastic wrap and set it aside.
  • In another large mixing bowl, add your vital wheat gluten, oat fiber, lupin flour, tapioca starch or coconut flour, allulose, baking powder, xanthan gum and salt. Whisk to combine, making sure there aren't any large clumps.
  • Once your water/yeast/inulin mixture is frothy and bubbly and smells of beer (you know it's activated!) add it to the dry ingredients along with the 1/2 cup warm heavy cream, the whisked egg and melted butter and start stirring everything together using a spatula. Add an extra tablespoon or two of warm water only if/as needed.
  • Once the dough starts to become hard to stir, use your hands to knead most of the flour into the dough.
  • Continue to knead the dough for another 5-8min (you can do this in the bowl or on a greased and vital wheat gluten floured clean surface, I do it on greased parchment paper) or until everything is fully incorporated, the dough feels elastic and when a finger is pressed into it gently, it slowly springs back. If you are unsure if it's kneaded enough, knead for another 2-3min! It won't hurt it. (Also see my tips section for the consistency you want your dough and how to achieve it if your dough is too wet or too dry).
  • After you are done kneading the dough, place it into a large greased bowl and cover it with saran wrap. Place it somewhere relatively warm to rise for 1 hour (don't worry if it doesn't double in size, it will just grow slightly). (See my tips for where I find mine rises best).
  • Once your dough has risen, punch it down, then remove it from the bowl onto a greased surface.
  • Start heating your pot of oil on the stove.
  • Meanwhile, roll the dough out about 1/2 inch thick. Use a greased round cutter or large glass to cut circles out of the dough (twist back and forth to cut the dough more easily), then use a smaller round cutter or shot glass to cut out the center of the donuts.
  • Place the shaped donuts onto a parchment-lined pan. Cover them with saran wrap while you prepare the rest.
  • After the donuts are shaped, add the sweetener and cinnamon to a large pasta bowl and whisk together. Also set some paper towel aside for when your donuts are done frying.
  • Once your oil is hot, test a donut hole to see how it fries. If it browns too quickly, turn the heat down slightly or take your pot off the heat for a few minutes. If you have a thermometer then try to keep your heat between 325*F to 350*F.
  • You want the donuts to take a few minutes to brown on each side. Flip half-way through using a large slotted spoon or gently flip with a fork. Try to only cook 1-2 donuts at a time depending on the size of your pot.
  • Finished donuts should be a dark golden brown colour. Place it on the paper towel to absorb some excess oil, then move it the the pasta bowl and roll it in the cinnamon sugar mixture. Place the finished donuts on a plate. Repeat this process until all the donuts are finished. Serve warm and enjoy your Fried Keto Donuts!

Notes

Ingredients Links

Tips For Making The Best Fried Keto Donuts

  • Make sure all of your wet ingredients are at room temperature ahead of time (except of course the water). 
  • This  keto yeast dough should be kneaded for 5-10min but if you are unsure, knead it a few minutes longer, it won't hurt it! To tell if it's kneaded enough, see if it springs back when you gently poke it with a finger. Does it feel very elastic? It's probably done!
  • Try to let this dough rise somewhere lukewarm. My favourite is to heat a glass of water in the microwave for about 1 min, remove it. Then place the bowl with the bread covered inside and shut the microwave door to keep the heat in. 
  • These would be really tasty with parmesan or cheddar cheese melted on top! 
  • This dough SHOULD need the full 1 cup of water but if you find it needs more or less, you can adjust as needed. The dough should be soft and pliable like plato and only stick to your hands a bit. If you accidentally put too much water, flour a surface with vital wheat gluten and roll the dough in it until you've gotten it back to the consistency previously mentioned.
  • If you find your dough isn't getting quite smooth enough, try adding a little bit of oil while kneading, sometimes this can help.
  • This recipe makes 9 keto donuts and donut holes. These are very filling!
  • You can also use coconut oil for this recipe if you prefer.
  • You can store these donuts at room temperature for up to 3 days in a ziplock after they are fully cooled (you can try longer but they won't stay quite as fresh).
  • You can also freeze these in a ziplock (I recommend double bagging if you can) and then remove and microwave for 20-30s wrapped in a just barely damp paper towel or let them come to room temperature on their own, then slice and toast!

Storage

  • You can store these keto donuts at room temperature for up to 3 days in a ziplock after they are fully cooled (you can try longer but they won't stay quite as fresh). Re-heat in the microwave OR oven. 
  • You can also freeze these in a ziplock (I recommend double bagging if you can) and then remove and microwave for 20-30s or let them come to room temperature on their own!

Nutrition

Serving: 1donut | Fiber: 7.2g | Calories: 148kcal | Fat: 6g | Protein: 16.3g | Carbohydrates: 6.2g