This recipe makes 1 portion which contains:
Pre heat the vegetable oil in the deep fat fryer to 150˚C.
In a bowl, mix the ground almonds, MCTprocal and baking powder.
Add butter, egg, vanilla essence and sweetener, mix using a spatula until a thick dough consistency.
Wet the end of your fingers with water (this stops the mixture sticking to your hands) and shape the dough into a round ball.
Gently place into the deep fat fryer, careful not to splash yourself with hot oil.
Cook for 3 mins each side until golden brown – they puff up and float, the doughnut may need to be gently pushed down into the oil after about 1 min to help them colour.
Line a baking tray with kitchen roll, remove the doughnut from the fryer with a slotted spoon to drain the oil, place on the tray and let it cool.
To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
Fill a piping bag with K.Yo™ and pipe into the hole in the doughnut.
The doughnut will swell up with K.Yo™ and serve.
Top tip: The doughnuts are best eaten straight away, but will keep in an airtight tin.
Serving Suggestions: Always check with your dietitian what is suitable for you. Roll the doughnut in sugar-free icing sugar e.g Sukrin® Melis icing sugar to give them a sweet coating.
K.Yo and MCTprocal are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.
Always check with your dietitian what is suitable for you.
- As per manufacturer’s instructions: Vegetable oil * for deep fat fryer
- 6g Ground almonds
- 10g MCTprocal
- 0.5g Carbohydrate free baking powder e.g. Barkat
- 5g Butter, melted
- 2 drops Liquid sweetener e.g. Hermasetas
- 2 drops Vanilla essence
- 8g Egg, beaten
- 20g K.Yo™ Chocolate
