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5 from 1 vote

Funnel Cakes

I have a text file on my computer called "MintChocolateChip.txt". It's been bopping around my machine for several years. When I very very first began low-carbing, it was always open on my desktop. As I'd scour the web looking for interesting ideas and new ways to be low-carb, I'd jot down recipes, ideas and ratios. I did this for probably 6 months and then, one day, inexplicably ... I just stopped. I assume I'd found a groove, or decided I no longer needed to add anything to it. For the most part it's where my personal sugar mix recipe lived, in and amongst the other ice creams and pie dough recipes.

One of those recipes was for "fried dough". Like most of the other recipes, I don't know where I got it, or if I just made it up, on the spot. Whenever I don't know where something came from, I like to give a plug to LowCarbFriends.com, as they were the source of almost all my early discoveries. In any event, because I don't own a fryer, I'd never made it! Recently I had wanted to try some fried foods. So, one day, a few weeks ago, I set up a fryer in a big pot with a candy thermometer. I tried a few different recipes. Some were great and some weren't. My fried chicken, for example, was the debacle of debacles. Oh, what a disaster! This recipe, on the other hand, was EXCELLENT! Hot and fresh from the fryer, topped with some powdered Swerve, cinnamon and nutmeg ...

This recipe was the cat's meow!

Note: I couldn't even begin to guess how to handle the nutrition facts on this one. I've completely omitted the nutritional information on the coconut oil, even though I'm certain some portion of it is eaten. I feel confident the carb count is accurate, but it's likely to be much higher in fat.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 Servings
Calories: 338.25kcal
Author: DJ Foodie

Ingredients

Instructions

  • Pre-heat oil to a temperature of 350 F. Please, be careful!
  • Mix the eggs, melted butter, baking powder, protein powder, coconut flour, vanilla and salt together. Mix until the end result is a smooth, pourable batter.
  • I used an actual funnel for this. With my finger blocking the hole at the base of a funnel, I poured in half of the batter. Then, I placed the funnel over the hot oil, with my finger still blocking it. Then, I slid my finger off to the side and moved the funnel in a controlled circular motion, above the oil. This caused the batter to drop into a steady circular stream, creating a disc of fried yumminess. Keep moving until all the batter has been added. When done, let it fry on one side until golden in color; maybe a minute. Flip and fry the other side. Remove and place on paper towel to absorb any excess oil. Immediately, dust with a mixture of powdered sweetener and spices. They will stick better, if fresh from the fryer.
  • There is enough batter for 2 cakes, or 3 smaller ones. Repeat the process until you're out of batter. Enjoy!

Nutrition

Serving: 2g | Calories: 338.25kcal | Carbohydrates: 3.5g | Protein: 20.375g | Fat: 27.375g | Fiber: 1.5g