Keto French Beignets Recipe
French beignets are like tiny donuts, traditionally sold by street vendors in France. This keto-friendly version retains the light, fluffy, and delicious qualities of the original while being low-carb. Perfect for gatherings or leisurely afternoons, these beignets are sure to disappear quickly!
Equipment
- Mixing Bowls
- Food Processor
- Rolling Pin
- Sharp knife
- Large saucepan or deep fryer
- Thermometer (optional but recommended)
- Spatula or slotted spoon
- Paper towels
Ingredients
- 1/2 cup heavy cream
- 1 tsp sugar (to activate yeast; not present in the final product)
- 1 tbsp active dry yeast
- 1 1/2 cups almond flour
- 2 tbsp coconut flour
- 1 tbsp psyllium husk powder
- 3 tbsp powdered erythritol (plus extra for dusting)
- 1 tsp baking powder
- 1 large egg
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- Oil for frying (e.g., avocado or coconut oil)
- Low-carb dip sauce for serving (optional)
Instructions
- Place heavy cream in the freezer for 20-30 seconds. Mix yeast and sugar in a bowl, whisk in chilled cream, cover, and let sit in a warm place for 10-15 minutes until bubbly.
- In a food processor, combine almond flour, coconut flour, psyllium husk, erythritol, salt, and baking powder. Add the egg, activated yeast mixture, and blend for 10-20 seconds.
- Transfer dough to a bowl, shape it into a mass with a spatula, cover, and let it rise in a warm place for 1 hour.
- Roll dough to ¼-inch thickness, cut into 20 squares, and let rest under cling film for 30 minutes.
- Heat oil in a saucepan to 180°C (350°F). Fry 4-5 beignets at a time for about 1 minute per side, ensuring they puff up and turn golden.
- Drain beignets on paper towels and repeat with remaining dough.
- Sprinkle powdered erythritol over the beignets and serve warm with your favorite low-carb dip.