Keto Upgrade fried donuts

I highly recommend checking out the video and web recipe for this. Not only does Alycia merit the traffic but she does a great job with notes, tips, and overall explaining the recipe.

That said, I did not bother making filled donuts as the original recipe is for; instead I just cut holes in the middle of each dough disc for the more conventional "ring" shape. They were still excellent. Other slight deviations from the recipe noted in italics below.

Ingredients

Dough

• 4 oz / ½ cup heavy cream + water mix or unsweetened low-carb milk, warmed to 100–110°F (38–43°C)
• 3 g / 1 tsp inulin (or ½–1 tsp honey/maple syrup if not strict keto)
• 5 g / 2½ tsp active dry or rapid-rise yeast
• 100 g / 2 large eggs (weigh them – size varies!)
• 24 g / 2 Tbsp 1:1 erythritol-based sweetener (or tiny amount powdered stevia/monkfruit) (I doubled this and they were still not overly sweet)
• 56 g / 2 oz / ½ stick salted butter, melted (add ¼ tsp salt if using unsalted)
• ½ tsp vanilla extract
• 4 tsp apple cider vinegar or white vinegar
• 40 g / ½ cup (packed) unflavored whey protein isolate (Isopure works great – 0 net carbs)
• 66 g / 1 cup (scooped, not packed) bamboo fiber or oat fiber
• 11 g / 1 Tbsp baking powder
• 10 g / 1 Tbsp xanthan gum (Anthony’s is very strong – adjust if using another brand)
• 20 g / 2 Tbsp grass-fed beef gelatin

For Frying

• 24–32 oz refined coconut oil or avocado oil (I used 50/50 rendered lard/coconut oil)

Chocolate icing (optional)

• Sweetener equivalent to 80g sugar
• 20g cocoa powder
• 60g heavy cream
• water to reach needed consistency, start with 30g and increase as needed
• ½ tsp vanilla extract

Method

1. Heat 24–32 oz oil in a wide, shallow pot on low (you want ~3 inches depth).

2. Warm liquid to 100–110°F, stir in inulin + yeast, and set aside to bloom (place near the warming oil).

3. In a stand mixer (or with hand mixer), beat eggs + sweetener until no longer grainy.

4. While that mixes, whisk/sift all dry ingredients together. Melt butter.

5. On low speed, add vanilla + vinegar to egg mixture, then stream in melted butter + yeast liquid.

6. Scrape down bowl, add all dry ingredients, mix on low then increase speed until a thick dough forms.

7. Oil your hands, counter, plastic wrap, and scale. Weigh total dough and divide by 8 (each ball ~57 g / 2 oz).

8. Roll each portion into a smooth ball, then roll out to ~4-inch circles (~1 cm thick), oiling as needed. (I did not use any oil; the dough was just dry enough where it was sticky, but stuck to itself more than to my hands while rolling into balls.)

9. If you want the donut shape, wash out a plastic bottle cap, or find something of similar shape and diameter that can cut through the dough, and use it to punch holes in the middle.

10. When oil reaches 375°F (190°C), fry 3 donuts at a time. Set timer for 4 minutes, flip often. Check internal temp – pull at 210°F. Fry time is usually 3–5 minutes total. (I was able to easily fit 4 donuts in my pan, and ended up cooking each for 1.5 minutes per side/3 minutes total.)

11. Drain on paper towels. While still warm, dust with powdered or granular sweetener. (I did not do this, opting instead to mix together the icing ingredients above and dunk the donuts in it once they cooled.)

Nutrition

Not counting the icing, assumes each donut takes on about 4g oil (per the recipe video) during frying