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–+ servings

Picarones Keto

Lima's classic street-food donut rings, traditionally made from squash and sweet potato dough, reworked here with almond flour and finished with a spiced sugar-free syrup.
Print Recipe
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: Peruvian
Servings: 6 servings
Calories: 260kcal

Ingredients

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp psyllium husk powder
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground anise (optional)
  • 1/2 cup mashed cooked butternut squash
  • 2 large eggs
  • 1 tbsp allulose
  • 1 pinch sea salt
  • Avocado oil, for frying
  • 1/2 cup allulose (for syrup)
  • 1/2 cup water
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 tsp orange zest

Instructions

  • Mix the almond flour, coconut flour, psyllium husk, baking powder, cinnamon, and anise.
  • Stir in the mashed squash, eggs, 1 tbsp allulose, and salt to form a thick, pipeable batter.
  • Heat 2 inches of avocado oil in a pot to 350°F.
  • Pipe or shape the batter into rings and fry 2–3 minutes per side, until deep golden. Drain on paper towels.
  • Simmer the ½ cup allulose, water, cinnamon stick, cloves, and orange zest 8–10 minutes, until syrupy.
  • Drizzle the warm syrup generously over the picarones just before serving.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 6g | Fat: 22g | Fiber: 2g
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