Recipe provides approximately:
Pre heat the vegetable oil in the deep fat fryer to 150˚C.
In a bowl, mix the ground almonds, MCTprocal® and carbohydrate-free baking powder.
Add butter, egg, vanilla essence and sweetener, mix using a spatula until a thick dough consistency.
Wet the end of your fingers with water (this stops the mixture sticking to your hands) and shape the dough into a round ball.
Gently place into the deep fat fryer, careful not to splash yourself with hot oil.
Cook for 3 mins each side until golden brown – they puff up and float, the doughnut may need to be gently pushed down into the oil after about 1 min to help them colour.
Line a baking tray with kitchen roll, remove the doughnut from the fryer with a slotted spoon to drain the oil, place on the tray to cool.
To fill the doughnuts, make a hole with a small knife along the middle crease line of the doughnut.
Fill a piping bag with K.YoTM and pipe into the hole in the doughnut.
The doughnut will swell up with K.YoTM and serve.
Top Tip:
The doughnuts are best eaten straight away, but will keep in an airtight tin.
Serving Suggestion:
Always check with your dietitian what is suitable for you
• Roll the doughnut in sugar-free icing sugar e.g Sukrin® Melis icing
sugar to give them a sweet coating
*approximately 4g of oil is absorbed in cooking process and factored into nutritional content
K.YoTM and MCTprocal® are foods for special medical purposes and must be used under medical
supervision. This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergens and other product information.
- Vegetable oil * for deep fat fryer- as per manufacturer’s instructions
- 6g Ground almonds
- 10g MCTprocal®
- 0.5g Carbohydrate-free baking powder e.g. Barkat
- 5g Butter, melted
- 8g Egg, beaten
- 2 drops Vanilla essence
- 2 drops Liquid sweetener e.g. Hermasetas
- 20g K.YoTM Vanilla
