Directions1. Prepare for Baking: Position an oven rack in the lower third of the oven and preheat to 350°F / 175°C.
Line a large baking sheet with parchment paper or a silicone mat. 2.
Combine Dry : In a large bowl, whisk together the almond flour, psyllium husk powder, erythritol, baking powder, and sea salt. Break up any clumps until the mixture is uniform. 3.
Form the Dough: Add the egg whites and apple cider vinegar to the dry .
Using a spatula, begin to mix while slowly pouring in the hot water.
Stir just until a sticky dough forms.
Do not overmix. 4.
Shape and Par-Bake: Transfer the dough to the prepared baking sheet. With wet hands to prevent sticking, shape the dough into an 8x8-inch square.
Cut the square into 16 smaller, equal squares. Separate them slightly on the baking sheet and bake for 20 minutes, until puffed and lightly golden. 5.
Heat the Oil: While the beignets bake, pour 1 to 2 inches of oil into a deep skillet or Dutch oven.
Heat over medium-high heat until a candy thermometer reads 370°F / 188°C. 6.
Fry to Perfection: Working in batches to avoid crowding the pan, carefully place the par-baked beignet squares into the hot oil.
Fry for 2-3 minutes per side, until they are deep golden brown and crispy. 7.
Drain and Dust: Use a slotted spoon to remove the beignets from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Generously dust with powdered erythritol while they are still hot and serve immediately.
