Q: What’s a beignet?
A: Powdered pillows of sugar.
I attended a technology conference in New Orleans, LA. The minute I booked my flight I took a step back and said to myself “oh shoot, beignets” HOW WILL I TURN THEM DOWN!? #KetoStrong
So, ladies and gents, here is a recipe to:
- remind you of New Orleans
- help fight beignet cravings
- show you what you’ve been missing (if you’ve never tried them)
Side Note: These double really well as donuts too! When deep frying, shape the dough like a donut. I actually prefer doing this because it makes the dough easier to cook. Recipes with psyllium husk require a tad bit more time in the oil bath than you might think.
Guilt Free Beignet
2.6g Net Carbs
- 1 Egg
- ¼ cup Yogurt
- ½ tsp Baking Powder
- 4 tbsp Coconut Flour
- 4 tbsp Almond Flour
- 2 tbsp Psylium Husk
- 50 g Mozarella
- 2 oz Cream Cheese
- ¼ tsp Xanthan Gum
- Vanilla extract
In a stand mixer beat the egg until light and frothy in texture.
In a small bowl mix yogurt and baking powder very well. Wait for two minutes until the baking soda has reacted with the yogurt and pour into the mixing bowl.
Add salt, sweetner, vanilla extract and xanthan gum into the egg- yogurt mixture.
Add coconut flour, almond flour and psyllium husk to the above mixture and mix well.
Combine cream cheese and mozzarella cheese in a small bowl. Melt by microwaving in 30 second increments.
Combine cheese mixture with the batter. The mixture will be doughy
Let dough stand for 5 minutes- the psyllium husk needs to activate and absorb moisture.
Separate into 6 proportionate balls. Flatten to 1/2 inch disks.
Deep fry at 360F until the center is cooked
Dust with powdered sweetener
PLEASE NOTE: Macro breakdowns for all ingredients vary differently from brand to brand.
I used a 0 calorie sweetener for my recipe. If you are using sugar alcohols or natural sweeteners, be sure to account for the additional carbs.