Bacon-Studded Maple Donut Holes - Low Carb & Gluten Free
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 3 eggs
- 2 tsp baking powder
- 2 tbsp butter melted
- 1/3 cup granulated sugar substitute (i used swerve)
- 3/4 cup coconut flour
- 2 tbsp sugar free vanilla protein powder (i used isopure
- â¼ tsp xanthan gum
- â…” cup unsweetened almond milk
- 1 tbsp maple extract
- oil for frying (i used avocado oil)
- 1/4 cup sugar free caramel sauce
- 6 slices cooked jones dairy farm bacon finely chopped
- Carbohydrate 10.3735409797095 g
- Cholesterol 6.85329861218669 mg
- Fat 29.8201963541924 g
- Fiber 5.68354981957104 g
- Protein 7.1941692444817 g
- Saturated Fat 18.2046060707055 g
- Serving Size 1 1 donut hole (91g)
- Sodium 70.8699166530133 mg
- Sugar 4.68999116013846 g
- Trans Fat 2.11610454439683 g
- Calories 318 calories
Combine the dry ingredients in a medium bowl. Whisk together the eggs, almond milk, and melted butter in a small bowl. Add the wet ingredients to the dry ingredients and stir well. Let sit for 3 minutes. Form into 12 tightly packed balls. Heat about 1 inch of oil in a heavy bottomed pan (cast iron works great) until about 350 degrees (F). Fry the donut holes for 1 - 2 minutes per side or until golden brown and cooked through. Remove to a paper towel to drain any extra oil. Cool for at least 5 minutes. Right before serving, add the donut holes to a large bowl and pour the caramel over the top (heat gently if necessary to thin out the consistency.) Stir gently until all of the donut holes are coated in caramel. Spread the chopped bacon on a flat plate. Then roll the caramel coated donut holes in the chopped bacon. Serve warm.
