Servings: 6 servings
Calories: 150kcal
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tbsp erythritol
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2 large eggs
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 cup butter melted
- Coconut oil for frying
- Powdered erythritol for dusting
Instructions
- Heat coconut oil in a deep skillet over medium heat until it reaches 350F (175C).
- Whisk together almond flour, coconut flour, erythritol, baking powder, and cinnamon. In a separate bowl, whisk the eggs, heavy cream, vanilla extract, and melted butter. Combine the wet and dry ingredients to form a dough.
- Using a small cookie scoop or spoon, drop spoonfuls of the dough into the hot oil. Fry for 2-3 minutes per side, until golden brown. Remove and drain on paper towels.
- Dust the warm zeppole with powdered erythritol.
- Serve warm.
Notes
Chef's Tip: Keep the oil steady at 350F - too hot and the outside burns before the inside cooks; too cool and the zeppole soak up oil instead of crisping. Keto Swap: traditional wheat flour dough is replaced with almond and coconut flour dough.
Nutrition
Calories: 150kcal | Protein: 4g | Fat: 12g | Fiber: 2g
Tried this recipe?Let us know how it was!