The Keto Iron Chef’s Keto-Bunuelos

The Keto Iron Chef's Keto-Bunuelos
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  • Servings: 1-2
  • Difficulty: medium
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Keto-BunuelosThe Keto Iron Chef's Keto-Bunuelos

(1 – 2 Serving Size)

10g Casein Protein Isolate
10g Whey Protein Isolate
5g Egg White Powder
10g Egg Yolk Powder
15g Inulin Powder
1g Xanthan Gum
1g Salt
1g Vanilla Extract
2g 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 : 15g Wheat Protein Isolate 8000, 5g Casein Protein Isolate, 5g Whey Protein Isolate, 5g Egg White Powder, 10g Egg Yolk Powder, 10g Inulin Powder

Wet Ingredients
50g Egg White
25g Egg Yolk
60g Coconut Milk
40g Butter

Cinnamon Powder

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

Melt butter then add coconut milk on a sauce pan using very low heat

Stir the mixture using spatula until it start to bubbles, then add the whisked dry ingredients all at once by keep stirring fast until a very sticky batter formed


Turn off the heat and add the egg yolk to the batter, by keep stirring until the batter thicken

Add egg white gradually by keep stirring and folding with spatula until the batter become very thick and can be shaped

Use a spoon to divide the thick batter into small balls, then deep fry them with low medium heat until the surface turns golden brown


Drain the fried Keto-Bunuelos with a spider strainer, then use paper towel to remove the excess oil

Generously dust them with cinnamon powder and sucralose

Serve with black coffee or green tea

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