Low Carb Donut Holes

These low carb donut holes have just 1.7 net carbs for the whole recipe! The texture is soft and tender inside with a firm outside?? just like conventional donuts.

If you miss having donuts as much as I do you’ll love this quick recipe for induction friendly, low carb donut holes!?

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Low Carb Donut Holes with Just 1/7 net carbs per serving

Maple-y sweet donut holes recipe, just 1.7 net carbs per serving. These are easy to make, tender, and will definitely put an end to any donut craving you may have going on.

Course Appetizer, Breakfast, Brunch, Snack

Cuisine American - low -carb

Keyword donut

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 8 minutes

Servings 8 donut holes (1 serving)

Calories 25kcal

Author Katherine Peters

Ingredients

• 1/2 cup pork rinds 1/3 cup after grinding
• 1 tablespoon almonds
• 1/4 teaspoon baking powder
• 3 teaspoons xylitol or equivalent carb-free sweetener
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon maple flavoring
• Oil for frying I use peanut oil because it works best...use vegetable if you have allergy worries

Instructions

• Heat oil to 360F
• Grind the pork rinds and almonds in a blender until they look like crumbs.
• Add the xlitol and baking powder.
• Mix well.
• Blend in egg and flavorings.
• Drop by Tablespoonful into the hot oil and fry until puffed and golden.
• Drain on paper towels.
• Shake xylitol, or xylitol and cinnamon mixture over the top.
• Eat immediately.

Notes

The grams of fat is approximate since I can't exactly figure the extra fat/calories from frying. These are low carb but remember...calories do count. These are a treat, not meant to be an everyday occurrence.

Nutrition

Calories: 25kcal | Carbohydrates: 0g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 22mg | Sodium: 40mg | Potassium: 29mg | Fiber: 0g | Sugar: 0g | Vitamin A: 30IU | Calcium: 12mg | Iron: 0.1mg

This recipe for low carb maple donut holes is super easy to make. All of the mixing is done right in your blender. You can make them on top of the stove but I do suggest a deep fryer?(note: this is an affiliate link to the fryer I use. I love mine). An electric deep fryer keeps the temperature more level and it does make a difference. It takes longer to heat the oil than it does to fry up your breakfast treat!

A quick word about oil. I use peanut oil because I really do think it works best for frying. If there are concerns about food allergies then use your favorite light vegetable oil. Keep the oil clean and fresh. If you fry a lot change it often. If you don’t fry a lot check the oil before you fry to make sure it’s not rancid. A quick dip with your finger into the cool oil, taste, and determine if you need to change it or not. Remember, your fried food will taste like the oil it is fried in. Rancid oil will make these taste terrible.

Do not linger over these. Do not freeze them. Do not try to keep them for later. Think of it as manna. As they start to cool down the texture will change. Eat them while they are hot and make more another time. After all, the recipe is easy.

How is your low carb lifestyle going? I did straight protein shakes for two weeks because I am in the midst of my doctor adjusting me to new thyroid meds and my metabolism is uber sluggish right now. I lost two pounds, sigh, but at least that’s two pounds gone, right?

Leave me ?comment and let me know…. what’s your favorite low carb breakfast?