Fried Keto Sour Cream Glazed Donuts (Coconut Flour) low carb and delicious!!

This recipe was suggest by one of my subscribers on YouTube because I have a bake sour cream glazed donut and they said they would love a fried version. So I got to work because who doesn't love a fried donut, right? It is delicious and satisfies that coffee and donut craving I have.

I would definitely check out the video at https://www.youtube.com/watch?v=z62rJz4GmMI because it is always easier to show someone something like frying rather than writing comprehensive instructions but I will try my best!!! Subscribe if you find the video helpful, like and share it really helps. It is quite a bit of work and testing to bring you the best keto recipes possible.

The cheapest oil to fry in is coconut oil, I used organic naturally refined coconut oil from Walmart, it's not the healthiest coconut oil but it doesn't taste like coconut. The only problem with frying with coconut oil is it doesn't have as high of a smoke point as avocado oil, so if you want to be able to reuse it a few times, you have to keep it below 400 degrees. As you are frying, keep a close eye on the temperature. Have all the donuts rolled and shaped before you get started, so if it starts to get too hot you can drop a few donuts in to bring down the temperature. The goal is to hover around 340 degree F. If it drops too low bumb up the flame but not for long! If you don't let it go above 400 too many times, you can reuse it. I use a sieve with a coffee filter in it to strain the oil threw into a bowl to reuse.

The protein powder and psyllium husk lend to the donut texture while also adding fiber and cutting down the carbs of the coconut flour to make these donut holes only 1 gram of net carbs per donut hole. The rest of the recipe is very similar to a traditional sour cream donut recipe.

The sweetener I chose was powdered monkfruit mixed with a tiny bit of liquid stevia. Any powdered or granular sweetener can be substituted for the powdered monkfruit in the dough but sweetness may vary and a 1/4 cup of powdered monkfruit may weight different than others so I would go by weight. A 1/4 cup of powdered monkfruit weighs 48 g. Stevia is a more potent form of sweetener so that gives sweetness without adding any further drying ingredients. You could probably add an extra tablespoon of powdered monkfruit without any dire consequences if you don't own any liquid stevia. Can also use vanilla liquid stevia if you don't have the unflavored version.

Fried Sour Cream Glazed Donuts

1/4 Cup + 2 Tbs. Coconut Flour (45 g)

3 Tbs. Psyllium Husk

1 Scoop Unflavored Protein Powder (29 g)

1/4 Cup Powdered Monkfruit Sweetener (Lakanto)

1/2 tsp. Baking Powder

1/2 tsp. Nutmeg

1/4 tsp. Salt

2 Eggs

3 Tbs. Butter (melted)

3 Tbs. Water (warm)

1/2 Cup Sour Cream

1 tsp. Vanilla Extract

20 Drops Liquid Stevia (1/4 tsp.)

1. Fill a medium pot with about 2 inches of coconut oil or avocado oil, place a thermometer into the oil, don't turn on until batter is mixed and rested

2. Measure, sift, and whisk dry ingredients together

3. In a separate bowl, crack the 2 eggs and add water, stevia, melted butter and vanilla and beat on low speed

4. Once combined add in the sour cream and mix to combine

5. Add in the dry ingredients in 2 batches, scraping down the bowl several times to fully combine everything, careful to not let any dry mixture fly out of the bowl. If this happens you may need to add additional coconut flour to achieve a stiff enough dough to scoop and roll

6. Once a harmonious mixture, let sit for 15 minutes

7. Turn on the oil to medium heat, the goal is keep it around 340 degrees, trying not to exceed 350 degrees

8. While the oil heats, using a small ice cream scoop, portion out donuts onto a plate, then roll them into balls, should get 21 balls. Alternatively you can divide the dough into 6 equal pieces and form them into doughnuts with a hole in the center, it helps if you have damp hands

9. Once the oil is up to temperature, place five or six balls into the oil and cook for 6-8 minutes spinning once in awhile and keeping an eye on the temperature, adjusting the heat as needed or cook the full donuts 10-12 minutes, flipping every few minutes

10. They will look pretty dark but the inside needs more time than you think to become fully cooked, can test the insides of the donuts with a skewer or probe, if they come out with goo or wet crumbs on them, they aren't done

11. Once cooked, using a slotted spoon or spider, place on a plate with a few paper towels

12. Allow to cool completely before dunking them into the glaze, get a baking rack on a tray ready to glaze, don't make the glaze until ready to dunk

Donut Glaze:

2 Tbs. Butter (melted)

1/2 Cup + 2 Tbs. Powdered Sweetener (sifted) (120 g)

2 Tbs. Milk Substitute (warmed)

1. Melt butter in a glass dish

2. Whisk in the powdered sweetener

3. Whisk in the warmed milk

4. Once the glazed has thickened, you will know it's thick enough when lines stay in the glaze while whisking

5. For donut holes, dunk into the glaze with 2 forks, tossing to coat, then place on the baking rack

6. For the full donuts, place them on the rack and spoon the glaze over the donuts, trying to get it evenly coated around the outside of the donut

7. Let dry for a 10 minutes before consuming, if you can wait that long!

Macros for 1 of 21 donut holes

63 Calories

5.9 g Total Carbs

3.1 g Sugar Alcohols

1.8 g Fiber

1 g Net Carbs

4.5 g Fat

2.4 g Protein