Keto French Beignets

If you’re craving a sweet treat that won’t break your low-carb diet, these Keto French Beignets are just what you need! These fluffy, pillowy delights are perfectly spiced and dusted with a sugar-free sweetener for that classic beignet experience. Enjoy them fresh and warm for breakfast or as a dessert, and indulge without the guilt!

My Personal Experience with Keto French Beignets

Making these beignets was a delightful experience! The yeast adds a touch of authenticity, creating airy, pillowy bites that feel indulgent despite being low-carb. My favorite part was the frying process—the smell of freshly made beignets is irresistible! I love pairing them with a sugar-free chocolate or berry dip for a café-style treat at home.

Why You’ll Love This Recipe

• Perfectly fluffy and keto-friendly
• A low-carb take on a classic French treat
• Great for sharing or enjoying solo
• Delicious with coffee or tea

Ingredients & Substitutions

1. ½ cup heavy cream
   • Substitution: You can use unsweetened coconut cream if you’re dairy-free, but it may slightly alter the flavor and texture.
2. 1 tsp sugar (for yeast activation)
   • Substitution: Unfortunately, there’s no keto-friendly substitute for this since sugar is required to activate the yeast. However, the sugar is completely consumed during the fermentation process, leaving no carbs in the final product.
3. 1 tbsp active dry yeast
   • Substitution: Instant yeast can be used, but the proofing time may vary slightly.
4. 1½ cups almond flour
   • Substitution: Sunflower seed flour can replace almond flour for those with nut allergies. Note that it may slightly darken when baked or fried due to its natural chlorophyll reacting with baking powder.
5. 2 tbsp coconut flour
   • Substitution: Coconut flour is unique and very absorbent. While no direct substitute replicates it perfectly, you can try ¼ cup of almond flour as a replacement. Adjust the dough consistency if needed.
6. 1 tbsp psyllium husk powder
   • Substitution: Ground flaxseed can be used as a binding agent, though it won’t provide the same elasticity.
7. 3 tbsp powdered erythritol (plus extra for dusting)
   • Substitution: Any powdered keto-friendly sweetener like allulose or monk fruit-erythritol blends works. Avoid granulated sweeteners, as they won’t dissolve smoothly.
8. 1 tsp baking powder
   • Substitution: Use ½ tsp baking soda mixed with 1 tsp vinegar or lemon juice for a similar effect.
9. 1 large egg
   • Substitution: For an egg-free version, use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water). Note that the texture may be slightly denser.
10. ½ tsp xanthan gum

• Substitution: Guar gum or 1 tbsp ground chia seeds can work, but xanthan gum is the best option for elasticity and structure.

11. ¼ tsp salt

• No substitutions necessary.

12. Oil for frying (e.g., avocado or coconut oil)

• Substitution: Any high-heat oil like ghee, beef tallow, or light olive oil works. Avoid vegetable or seed oils for a healthier option.

13. Optional: Low-carb dip sauce

• Suggestions: Sugar-free chocolate sauce, whipped cream, or berry compote.

Step-by-Step Instructions

1. Prepare the Batter
In a mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Whisk until well mixed. In another bowl, beat the eggs and then add the vanilla extract and almond milk. Stir to combine.

2. Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until you have a thick batter. Let it sit for about 5-10 minutes to allow the flours to absorb some moisture.

3. Heat the Oil
In a large skillet or deep fryer, heat about 2-3 inches of oil over medium heat. You can check if the oil is hot enough by dropping a small amount of batter into it; if it sizzles, you’re good to go!

4. Fry the Beignets
Using a spoon or small cookie scoop, drop the batter into the hot oil. Fry in batches, being careful not to overcrowd the pan. Cook each beignet for about 2-3 minutes on each side or until golden brown. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.

5. Dust with Sweetener
Once the beignets are slightly cooled, dust them generously with powdered erythritol for that signature sweet touch.

Tips for Perfect Keto French Beignets

• Keep the Oil Temperature Steady: If the oil is too hot, the beignets will brown too quickly and may be raw inside. If it’s too cool, they will absorb too much oil and become greasy.
• Add Flavor: Consider adding a pinch of cinnamon or nutmeg to the batter for extra flavor.
• Enjoy Fresh: These beignets are best enjoyed fresh out of the fryer, but you can store them in an airtight container for a day or two.

How to Store Your Dish for Maximum Freshness

• Room Temperature: Store in an airtight container for up to 2 days. They’re best when fresh but can be enjoyed later.
• Freezer: If you want to make them ahead of time, freeze the uncooked batter in scoops on a parchment-lined tray. Once frozen, transfer them to a zip-top bag and fry them straight from the freezer when you’re ready to enjoy.

Your Questions Answered: FAQ Section

Can I bake these instead of frying?
While frying gives you that authentic texture, you can bake them at 350°F (175°C) for about 15-20 minutes, but the texture will differ.

How can I make these dairy-free?
Substitute the almond milk with any other dairy-free milk option, and ensure your baking powder is also dairy-free.

Can I use a different sweetener?
Yes! You can use any low-carb sweetener that you prefer, but make sure to adjust the quantity based on the sweetness level.

Tools You’ll Need to Make This Recipe a Success

1. Mixing bowls
   • Essential for preparing and proofing the dough. Choose medium and large sizes for convenience.
2. Food processor
   • Used for combining the dry and wet ingredients into a smooth, cohesive dough. It saves time and ensures even mixing, but a stand mixer or handheld mixer with dough hooks can also work.
3. Rolling pin
   • Required to flatten the dough evenly. If unavailable, you can use a sturdy glass bottle or your hands.
4. Sharp knife
   • Necessary for cutting the dough into neat squares. A pizza cutter can also be used for even edges.
5. Large saucepan or deep fryer
   • Essential for frying the beignets. The pan should be deep enough to allow the beignets to submerge in oil without overcrowding.
6. Thermometer (optional but recommended)
   • Helps ensure the oil stays at the ideal frying temperature (180°C or 350°F). Too hot, and the beignets burn; too cool, and they absorb excess oil.
7. Spatula or slotted spoon
   • Used for flipping and removing the beignets from the oil while letting excess oil drip off.
8. Paper towels
   • Important for draining the fried beignets to remove excess oil, keeping them light and crisp.

Nutrition (per beignet, based on 12 servings)

• Calories: 100
• Fat: 8g
• Protein: 3g
• Net Carbs: 2g

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