BEIGNETS

MAKES: 16 beignets (2 per serving) · PREP TIME: 15 minutes · COOK TIME: 30 minutes

If you have followed me on social media over the years, then you likely have seen my family’s many trips to New Orleans. It is one of our favorite places in the world, and we go every year. No trip to NOLA would be complete without popping into Café du Monde for beignets and chicory coffee. This is a special treat and something we never deprive ourselves of. However, we always come home wishing that we could somehow work beignets into our keto lifestyle. I am happy to say that after lots of trial and error and countless batches, I have finally created a delicious low-carb beignet recipe that we can enjoy at home between trips to the city. I hope you enjoy them as much as we do.

INGREDIENTS

•1¼ cups blanched almond flour

•¼ cup plus 2 teaspoons psyllium husk powder

•2 tablespoons powdered erythritol, plus more for dusting

•2 teaspoons baking powder

•½ teaspoon sea salt

•3 large egg whites

•2 teaspoons apple cider vinegar

•1 cup hot water

•Oil, for frying

DIRECTIONS

1. Put an oven rack in the lower third position. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.

2. In a large mixing bowl, mix the almond flour, psyllium husk powder, erythritol, baking powder, and salt until well combined and there are no visible clumps.

3. Add the vinegar and eggs to the bowl and, using a rubber spatula, continue to mix while slowly adding the hot water. You want to mix just enough that the ingredients are well combined, but that the dough is not overmixed.

4. Transfer the dough to the prepared baking sheet and, using your hands, shape it into an 8-inch square. Cut the dough into 16 equal squares, then pull them apart and spread them out across the baking sheet. Bake for 20 minutes, or until puffed and golden brown.

5. Heat 1 to 2 inches of oil in a large 4-inch-deep (or deeper) skillet or Dutch oven over medium-high heat. When the oil is hot (370°F) and begins to bubble slightly, gently drop the par-cooked dough, in batches, into the oil and fry until golden brown and crispy, 2 to 3 minutes on each side.

6. Remove the beignets from the oil and put them on paper towels to absorb the excess oil. Dust with powdered erythritol while still hot.

tips: Some brands of psyllium husk powder will cause these beignets to turn purple. I recommend using Now Foods brand.

To get the temperature of the oil exactly where you need it, I recommend using a candy thermometer. Correct temperature is crucial to the success of this recipe.

PER SERVING:

CALORIES: 58

FAT: 4.2g

PROTEIN: 3.3g

TOTAL CARBS: 5.6g

FIBER: 4.5g

NET CARBS: 1.1g

ERYTHRITOL: 1.5g