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!
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
- 3 eggs
- 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!
- Category: Low Carb Dessert Recipe
- Cuisine: American
- Serving Size: 1 donut hole
- Calories: 116
- Fat: 7
- Carbohydrates: 3g net
- Protein: 7