December 21 2018 recipe, photo by Cristina Curp![Cristina Curp]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Keto buñuelos
Buñuelos are the Latin donut for all intents and purposes. The recipes vary greatly from region to region! In Cuba they are made with root vegetables, in Colombia they are made with cheese. We’ve combined techniques and flavors for a buñuelo experience that is keto yet still decadent!
USMetric
servingservings
Ingredients
- 2 cups 475 ml coconut oil
- 1 cup (4 oz.) 240 ml (110 g) fine ground almond flour
- 2 tbsp 2 tbsp ground psyllium husk powder
- 1 pinch 1 pinch salt
- 1 pinch 1 pinch ground nutmeg
- ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
- ½ tsp ½ tsp baking soda
- 7 oz. (11⁄3 cups) 200 g (325 ml) crumbled feta cheese
- ½ cup (4 oz.) 120 ml (120 g) cream cheese
- 2 2 large egglarge eggs
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Making low carb simple
Instructions
- Add the oil to a 9-10 inch (25 cm) skillet, and heat over medium heat.
- In a large bowl, whisk together the almond flour, psyllium husk, salt, nutmeg, baking soda and erythritol.
- Add in the feta and use your hands to break it down and crumble it into the dry mix.
- Add in the cream cheese and the eggs and fold them in until fully combined.
- Insert a wooden spoon into the oil, when it sizzles, it’s hot enough.
- Shape 8 or more 2-inch (5 cm) balls with the mix. Drop one at a time in the hot oil. We cooked 4-6 at a time as they will swell when frying and you don’t want to crowd the skillet.
- Cook 2-3 minutes until browned then use a slotted spoon to turn them over and fry another 2 minutes.
- Remove the buñuelos from the oil and set on a wire rack to cool while you fry the rest of the batter.
- You can decorate with confectioner’s erythritol if you like. Enjoy right away!
Cristina's tips
Instead of cream cheese you can use queso fresco or ricotta salata. You can also use flax seed meal instead of the psyllium husk.
The dough was VERY wet. I couldn't form balls with my hands and instead dropped via spoon into the pan. I did substitute flax seed for psyllium. Any suggestions? Or is the dough meant to be wet? Should I add a couple tablespoons of coconut flour to soak up the excess moisture? I basically burned the outsides in order to stop the insides from leaking and left them to rest in a 350 oven for some low heat baking for about 15 minutes.
Just a brief note: two cups of coconut oil is very expensive. Essentially adds $1 to each bunuelos on top of costs of other ingredients. I know the high smoking point is useful for this recipe but another less expensive option would be great.
Thanks
We have not experimented with freezing or reusing coconut oil.
I’m really happy to report that everyone loved them, they really were a great success!!!