Keto Donut Holes with SF Chocolate Ganache

Keto Donut Holes with SF Chocolate Ganache

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  • Posted: November 8, 2018 17:40

    AutoModerator

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  • Posted: November 8, 2018 17:40

    bonappeteach

    This recipe was originally published here- [https://www.bonappeteach.co/keto-donut-holes-with-sugar-free-chocolate-ganache/#.W-RVlpNKgWU](https://www.bonappeteach.co/keto-donut-holes-with-sugar-free-chocolate-ganache/#.W-RVlpNKgWU) ​ Made these 3 different times (keto baking is wonky guys). They do not come out well baked, and are much better fried. I did not include the oil in the macros (I calculated using My Fitness Pal). It makes about 12 donut holes. They do puff up quite a bit when fried. The outside has a nice crunchy texture but is still tender. They have a similar texture to a hush puppy (and I'm going to try and make a jalapeno popper next with this recipe). After cooled, I added powdered monk fruit to it to coat and made sugar free ganache with HWC and Lilly's chocolate. Macros (for 1 donut hole and doesn't include ganache)- 7 g Fat, 1 Net Carb, 3 g Protein Full Recipe ## Keto Donut Holes with Sugar Free Chocolate Ganache [**Print Recipe**](https://www.bonappeteach.co/keto-donut-holes-with-sugar-free-chocolate-ganache/#) Serves: 12 Cooking Time: 8 min ## INGREDIENTS * 1 1/4 cups Almond Flour * 1/4 cup Almond Milk * 2 Tbsp. Psyllium Husk * 1/4 cup Monk Fruit Sweetner * 1/2 tsp Baking Powder * 1 Egg * 1 tsp Vanilla * 1/2 tsp of Cinnamon or Pumpkin Pie Spice (for the donuts) * Oil for Frying * Optional: 1/2 cup Heavy Cream and 1/4 cup chopped Sugar Free Chocolate (for ganache) or Extra powdered monk fruit for dusting ## INSTRUCTIONS 1 In a bowl, combine the almond flour, psyllium husk, baking powder, monk fruit, and (optional) cinnamon or pumpkin pie spice. Stir together. 2. Stir in the almond milk, egg, and vanilla. 3. In a medium sized pot, heat oil for frying to 350F. 4. Use a cookie scooper to make 1" sized donut holes, roll each scoop into a ball for frying. 5. Fry in batches of 5-6 at a time to not overcrowd the pan. They should get to be a nice golden brown on the outside. Mine took about 8 minutes per batch. I highly recommend testing one out and to consistently check your oil temperature as you go and adjust if needed. 6. Remove cooked donut holes to a paper towel lined plate. To coat with "powdered sugar" place the donut holes in a bag with your favorite low carb powdered sweetener and shake till coated. This works best when they are just barely warm (otherwise it tends to clump and dissolve). 7. To make the ganache, heat ithe heavy cream n a microwaveable safe dish (I use a pyrex measuring cup) the heavy cream for about 45-60 seconds. Place the chopped chocolate into the bowl of heated cream and let it rest of about a minute. Whisk well until combine. It will thicken more as it cools. This ratio will make a thinner ganache (better for dipping).
  • Posted: November 8, 2018 17:40

    [deleted]

    [deleted]
  • Posted: November 8, 2018 17:40

    catfire309

    This looks so yummy can’t wait to try. What’s the serving size? Thanks for sharing.
  • Posted: November 8, 2018 17:40

    hilzzabub

    Do you use powdered psyllium husk or whole? I've never used them before