Name: Keto Donut Holes (Castagnole)
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 medium Eggs ((ca.105g)); 180 g Sour cream, 10% fat ((3/4cup)); 70 g Almonds, blanched and finely ground ((ca. 3/4 cup)); 50 g Erythritol ((1/4cup)); 35 g Coconut flour ((ca. 1/4cup)); 10 g Psyllium Husk (Please weigh, it varies from product to product very much.); 5 ml Unsweetened vanilla extract ((1 teaspoon)); 2 g Salt (1/4 teaspoon); 1 g Baking Soda 1g ((1/4 teaspoon)); ca.600 ml Coconut oil (or another heat safe and non inflammatory oil of choice); 30 g Granulated Erythritol (2 heaped tablespoons)

Keto Donut Holes (Castagnole)

This is my second keto donut hole recipe, and I am again excited to share it with you. It's similar to the first recipe I made, which is one of the most popular among my recipes. This time, I combined it with almonds. It has yet soft, light and melt in mouth texture. These donut holes are already full of aroma, simply delicious with a little bit of “sugar” coating. Hope you enjoy!

This recipe is keto friendy, sugar-free, gluten-free, low carb, and LCHF.

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Prep Time 10 mins

Cook Time 10 mins

Time of dough rest 15 mins

Servings 34 Donut Holes

Ingredients

2 medium Eggs (ca.105g)
180 g Sour cream, 10% fat (3/4cup)
70 g Almonds, blanched and finely ground (ca. 3/4 cup)
50 g Erythritol (1/4cup)
35 g Coconut flour (ca. 1/4cup)
10 g Psyllium Husk Please weigh, it varies from product to product very much.
5 ml Unsweetened vanilla extract (1 teaspoon)
2 g Salt 1/4 teaspoon
1 g Baking Soda 1g (1/4 teaspoon)

For frying:

ca.600 ml Coconut oil (or another heat safe and non inflammatory oil of choice) The amount of oil needed depends on your pan size. The donuts should be able to float. Absorbed amount of oil were ca. 100g.

For coating:

30 g Granulated Erythritol 2 heaped tablespoons

Instructions

In a mixing bowl, whisk the eggs and the erythritol together until smooth and even.
Add the sour cream and vanilla extract, and mix until well combined.
Add the salt, baking powder, and psyllium husk. Mix again until well combined.
Add the ground almonds, and mix again. Since we are using only one bowl, it is crucial not to add everything at one time, to avoid any lumps.
Add the coconut flour, half at a time. Mix until well combined.
Leave it for about 15 minutes, to give the ingredients time to absorb the liquid.
After ca.15 minutes of resting, the mixture is more solid, and it is ready to be shaped. Use a teaspoon (not a tablespoon) to take a scoop, and roll it in your hands to make a small ball. The dough is delicate, so if your hands get sticky, wash them in between. You will have 32-34 donut holes, depending on the size of each ball.
Heat up a heat stable and non inflammatory oil to deep fry. I used coconut oil, but you can choose another healthy oil you prefer. I used a small pan, so that I don't have to use too much of them. After frying, the coconut oil can be filtered, and used again for cooking.
Insert chopsticks or a wooden spoon in the middle of the heating pan, and when it starts to sizzles around it, the oil is warm enough to fry.
Throw in (carefully!) the donut holes into the oil. Not too much at once, since they are going to rise.
Occasionally turn them around and move around the donuts for equal browning.
When they are golden brown, take them out immediately. Put it on a rack or on a kitchen paper to let the excess oil drip off.
Let it cool.
In a big bowl, put 2 heaped tablespoons of granulated erythritol. Toss in the cooled donut holes and roll them around to coat.
Enjoy!