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Fried Apple Cider Donuts
Rocco Fuhrman

Fried Apple Cider Donuts

These Fried Apple Cider Donuts deliver a comforting taste of fall, reimagined for your wellness journey with a delightful crisp exterior yielding to a soft, tender crumb, bursting with spiced apple cider goodness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups (240g) almond flour, superfine
  • 1/2 cup (60g) coconut flour
  • 1/4 cup (25g) unflavored protein powder
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamo
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1/2 cup (120ml) unsweetened apple cider, reduced
  • 1/4 cup (60ml) unsweetened almond milk
  • 2 large eggs
  • 1/4 cup (60ml) melted coconut oil or avocado oil
  • 1/4 cup (60ml) sugar-free maple syrup or erythritol blend
  • 1 teaspoon vanilla extract
  • 4-6 cups avocado oil or coconut oil (for deep frying)
  • 1/4 cup erythritol blend (powdered for coating)
  • 1 teaspoon ground cinnamon (for coating)

Method
 

  1. Reduce the Apple Cider: Pour 1/2 cup of unsweetened apple cider into a small saucepan. Bring to a simmer over medium heat and reduce by half, stirring occasionally. Allow it to cool completely.
  2. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, cinnamon, nutmeg, cloves, and sea salt.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the cooled reduced apple cider, almond milk, eggs, melted coconut oil, sugar-free maple syrup, and vanilla extract until smooth.
  4. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix until just combined. Cover the bowl and refrigerate for 20-30 minutes.
  5. Prepare for Frying: Heat the oil in a large pot or Dutch oven to 325-350°F (160-175°C). Prepare a baking sheet with paper towels and a wire rack.
  6. Shape the Donuts: Roll out the chilled donut dough to about 1/2-inch thickness and cut out donuts.
  7. Fry the Donuts: Drop 2-3 donuts into the hot oil and fry for 2-3 minutes per side until golden brown. Adjust heat as needed to maintain oil temperature.
  8. Drain and Coat: Remove the donuts from oil and place on the wire rack. Toss in the cinnamon-erythritol coating while warm, if desired.
  9. Serve: Let the donuts cool for a few minutes before serving.

Notes

Store cooled donuts in an airtight container for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days or freeze for up to 2 months.