French beignet is akin to tiny donuts which are usually sold by street vendors in France, Francois didn’t want too many changes from the original beignet, so he decided to come up with a keto-friendly version that is light and delicious. This is a delightful recipe that is bound to be gone quickly. It is great for gatherings and get together or just for leisurely afternoons.
How to Create Soft and Fluffy Keto-friendly French Beignets
These airy beignets are made with low-carb dough made from almond flour, coconut flour, baking powder, sweetener, heavy cream, and egg combined with yeast. Xanthan gum is essential as a binding agent so do not skip it. The dough can be mixed in a food processor and left to rise for an hour. After this, the dough is rolled out into squarish shapes, risen once more, and fried until fluffy. Dipping beignets in oil works best to cook them so deep-fry for best results.
What to Serve With Beignets?
Traditionally, beignets are served warm and coated with powdered sugar – for the keto dieter, powdered erythritol, perfect for such occasions. Nowadays, you can also find variations filled with pastry cream, fruit preserves, or chocolate. These tasty morsels go exceptionally well with coffee or café au lait.
Should You Be Concerned About Sugar in the Dough?
Sugar is typically absent in most Keto recipes, but this recipe is an exception. The sugar is included for the yeast to feast on which produces carbon dioxide which gives the beignets their puffy airy quality. The sugar is used up during the process so there are no sugars left in the end product.
Sequence of the Steps to Prepare Keto Beignets
First Step
Start by putting the heavy cream in a dish and putting this dish in the freezer for somewhere between 20 or 30 seconds. So that the yeast can react with sugar, take a bowl and put yeast and sugar in it. After that take heavy cream and whisk it nicely. Keep the bowl covered and put it in warm place for around 10 – 15 minutes. It is important to see bubbles or foam at the top, then yeast is ready.
Step 2
In a food processor, combine the almond flour, psyllium husk, coconut flour, 3 tablespoons of erythritol, salt, and baking powder. Incorporate an egg into the mixed ingredients. Activate the yeast and place it in the processor. Introduce it with the rest of the ingredients. Do a quick blend of the mixture for 10-20 seconds.
Step 3
Put the dough into a bowl. Use a spatula to mix the contents into one mass. Cover and put it in a warm place for about an hour. After the time elapses and the yeast dough has grown in size, put the dough on the working area with the papers that you add in the middle of the sheet.
Step 4
Flatten the dough so it is about ¼-inch thick. Use a sharp knife to cut the rolled dough into 20 equal square pieces. Relieve the parts of the dough and cover them loosely with large cling film sheets. Let them proof for an extra 30 minutes.
Step 5
Pour the vegetable oil into a small frying pan or a saucepan and warm it over medium-low temperature. Oil can be considered ready for frying when it is heated to 180°C (350°F) or when a small piece of a dough is dropped into it and bubbles begin to appear on its surface. Be sure to cook not more than five beignets at a time so as to prevent overcrowding of the pan bottom while beignets are being fried.
Step 6
Each side of the batch should be soaked for, approximately, a minute. Warm them on the paper towel and let dry after removing from the pan. Once the first dough is fried leave the beignets to cool down while repeating the appliance but this time only frying five at a time.
Step 7
After presenting the last plate, all beignets should be disposed on the serving platter. Sprinkle the remaining powdered erythritol over them and serve them hot with the sweetest low carb dip sauce you want.
