Often times we will cook lunch at work, everyone brings something, and someone cooks. Today, I made egg roll in a bowl for everyone (I’m attempting to positively influence them). I adore the people I work with, I am very lucky to look forward to seeing them, especially in my field of work. All are good at pitching in and bringing their part, and even a little extra, like today. Someone brought donuts & another homemade peanut butter treats. I was tempted, all day, every time I entered the kitchen, to eat one of those sugary killers. I wanted that donut to the point I may have drooled. I couldn’t get home fast enough and start brainstorming.
This is where it starts. Typically, I try to use what I already have in the house. This week strawberries were on sale so I snagged a large pack of them. Strawberries became an ingredient. I have missed jellies and jams (maybe it’s a southern thing?) so I weighed some, smushed em’, added some sugar & lemon juiced and reduced it down. Thus we have a strawberry syrup.
Next I had to come up with a base to mix it into, almond flour with a tad bit of coconut flour seems to be my preference. I know you’re probably thinking “I see bananas, bananas are not keto, why did she share this” well my lovelies those are not bananas they’re glorious chunks of butter (with my best Paula Deen impersonation).
I found it easiest to drop the batter into a ziplock baggie and pipe it into the donut hole pan.
Into the oven at 350 for 16 minutes, I may or may not have pressed my nose up against the oven door for 15 1/2 of those minutes (the other half I fumbled around for a toothpick to check them).
These golden delicious nuggets were my end result and of all things keto I have concocted up to this point they are by far my favorite. I have not quite decided if they’re a mini muffin, mini donut, cake bite, or just a lump of goodness, but I do know they satisfied every desire for the sugary devil that inhabited my work counters this morning.
1 cup – almond flour
1/4 cup – coconut flour
1 – egg
1/2 cup – Almond milk
4 tbsp – Kerry gold butter (cold and cubed)
1 1/2 tsp – baking powder
1 tsp – xanathan gum
1/2 tsp – salt
Mix together dry ingredients & add cold cubes of butter (use a pastry cutter) mix the butter in until the result is a grainy lumpy batter (like lumpy sand). Add egg and milk. Stir just until blended. Add syrup and fold in.
Use a tall cup (I used a glass tea cup) and line it with a plastic bag, fill with mixture, twist and snip the end off. Pipe into donut hole pan evenly. Place into oven at 350 degrees for 16 minutes (give or take depending on your oven) or until toothpick is inserted and removed clean.
Allow to cool & enjoy!!
Nutrition: Yields 24. Net carbs: 0.82 each