A low carb and gluten free maple donut hole recipe that is coated with caramel and chopped bacon. The perfect combination of salty and sweet!
Yield:12 donut holes 1x
Category:Low Carb Dessert Recipe
For the donut holes:
3/4 cup coconut flour
1/3 cup granulated sugar substitute (I used Swerve)
2 tsp baking powder
2 Tbsp Sugar Free Vanilla Protein Powder (I used Isopure Zero)
¼ tsp xanthan gum
⅔ cup unsweetened almond milk
1 Tbsp maple extract
2 Tbsp butter, melted
oil for frying (I used avocado oil)
For the topping:
1/4 cup sugar free caramel sauce
6 slices cooked Jones Dairy Farm bacon, finely chopped
Combine the dry ingredients in a medium bowl.
Whisk together the eggs, almond milk, and melted butter in a small bowl.
Add the wet ingredients to the dry ingredients and stir well.
Let sit for 3 minutes. Form into 12 tightly packed balls.
Heat about 1 inch of oil in a heavy bottomed pan (cast iron works great) until about 350 degrees (F).
Fry the donut holes for 1 – 2 minutes per side or until golden brown and cooked through. Remove to a paper towel to drain any extra oil. Cool for at least 5 minutes.
Right before serving, add the donut holes to a large bowl and pour the caramel over the top (heat gently if necessary to thin out the consistency.) Stir gently until all of the donut holes are coated in caramel.
Spread the chopped bacon on a flat plate. Then roll the caramel coated donut holes in the chopped bacon. Serve warm.
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!