Recipe provides approximately:
Pre heat the vegetable oil in the deep fat fryer to 150˚C.
In a bowl, mix the ground almonds, MCTprocal® and carbohydrate-free 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 to cool.
To fill the doughnuts, make a hole with a small knife along the middle crease line of the doughnut.
Fill a piping bag with K.YoTM and pipe into the hole in the doughnut.
The doughnut will swell up with K.YoTM and serve.
The doughnuts are best eaten straight away, but will keep in an airtight tin.
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
*approximately 4g of oil is absorbed in cooking process and factored into nutritional content
K.YoTM 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 allergens and other product information.