Keto Iron Chef’s Keto-Beignet

Keto Iron Chef's Keto-Beignet
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Keto Iron Chef's Keto-Beignet

Keto-Beignet

  • Servings: 10
  • Difficulty: easy
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Ingredient
20g Casein Protein Isolate
20g Whey Protein Isolate
10g Egg White Powder
20g Egg Yolk Powder
30g Inulin Powder
2g Xanthan Gum
2g Salt
2g Vanilla Extract
5g Sucralose
* Note : The first 6 ingredients above are the Keto-Flour formula for this recipe
For crisper crust the Keto-Flour can be changed into this formula : 20g Wheat Protein Isolate 8000, 20g Casein Protein Isolate, 10g Whey Protein Isolate, 10g Egg White Powder, 20g Egg Yolk Powder, 20g Inulin Powder

Wet Ingredients
170g Egg White
30g Egg Yolk
100g Heavy Whipping Cream
100g Butter

Topping
Cinnamon Powder
Sucralose

Direction
Whisk all the dry ingredients on a medium bowl,set aside

On a standing mixer, cream butter until light with low speed stage. Then add egg yolk until combined. Gradually add heavy whipping cream while raising the speed into medium stage, until the batter thicken and fluffy

Lower the mixer speed into low stage and gradually add the dry ingredients using a spoon until completely combines and a very thick batter formed

Keto Iron Chef's Keto-Beignet

Using another mixer bowl, or removing the batter first into another bowl then completely clean the mixer bowl so there’s NO grease residue on the bowl, whip the egg white into stiff peak using low speed stage (about 5 – 10 minutes)

Then gradually add the batter into the egg white until completely combined and a fluffy thick batter is formed

Keto Iron Chef's Keto-Beignet

Heat at least 2 inch of oil in a frying pan over medium high heat to 350F

Use a small ice cream scoop or a spoon to drop about 1 tbsp of the batter into the oil. They will puff up considerably. Fry in batches

Keto Iron Chef's Keto-Beignet

Turn the Keto-Beignet after several minutes, and continue to cook until each side is golden, the beignet is puffed, and it is started to create a seam. This will take about 3 to 5 minutes of frying

Drain the cooked Keto-Beignet with a spider strainer from the hot oil, then use paper towels afterwards

Serve immediately with sprinkle of cinnamon powder and sucralose

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2 Comments

  1. I believe you omitted the word ‘NO’ in the comment about cleaning the bowl before whipping the egg whites. If there is a speck of grease in the bowl or on the beaters you can work until the cows come home and never get them whipped. Seasoned cooks will know this but beginners will not like you much! LOL!

  2. Ah, thank you! I fixed it for him! Nice catch and an important one 🙂

    ~The Hobbit

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