Keto French Beignets

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    1 h 15 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    1 h 25 min

Keto French Beignets

Beignets are a smaller, French version of donuts. In France, you’d find the bite-sized treats in many street vendors’ carts. This Keto version is super delicious, fluffy, easy to prepare, and won’t last long. It is one of the best French Keto recipes for gatherings, parties, or casual weekend nights.

How to get fluffy Keto French beignets?

To make these puffy, soft beignets, we have used a low-carb sweet yeast dough made from almond flour, coconut flour, baking powder, sweetener, heavy cream, and egg. Xanthan gum is a binding agent, so it is essential and cannot be omitted from this recipe. The dough can be prepared in a food processor within minutes, then left to rise for an hour. It is then rolled out and cut into squares. They are left to rise and then deep-fried until golden and fluffy. We don’t recommend baking or air-frying them; they have a better texture and flavor when fried.

What to serve beignets with?

Traditionally, beignets are served warm with a generous dusting of confectioners sugar, in this case, powdered erythritol. Today, you’ll find many versions stuffed with pastry cream, fruit jam, or chocolate. They are best enjoyed with a hot beverage like a cup of coffee or café au lait.

Should you be worried about the sugar in the dough?

While adding sugar to any Keto recipe is a no-no, this recipe is an exception. The yeast will feed on the sugar and produce carbon dioxide, aka the bubbles that make these beignets fluffy. So basically, the yeast will activate by consuming the sugar, leaving you none.

  • Net Carbs

    0.8 g

  • Fiber

    1.3 g

  • Total Carbs

    4.9 g

  • Protein

    1.3 g

  • Fats

    4.8 g

60 cals

Keto French Beignets

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Yeast

    Yeast

    1 tsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    6 tbsp

  • Heavy cream

    Heavy cream

    2 tbsp

  • sugar

    sugar

    1 tsp

  • Almond flour

    Almond flour

    0.5 cup

  • Coconut flour

    Coconut flour

    6 tbsp

  • Baking Aids Xanthan Gum

    Baking Aids Xanthan Gum

    2 tsp

  • Baking powder

    Baking powder

    1 tsp

  • Raw egg

    Raw egg

    1 medium

  • Oil (for frying)

    Oil (for frying)

    0.67 cup

Recipe Steps

steps 7

1 h 25 min

  • Step 1

    Place the heavy cream in a bowl and microwave for 20-30 seconds until lukewarm. To bloom the yeast, add the yeast and sugar to a bowl. Pour in the heavy cream, whisk, then place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
    Step 1
  • Step 2

    Add the almond flour, psyllium husk, coconut flour, 3 tbsp erythritol, salt, and baking powder to your food processor. Add the egg. When the yeast has done proving, add it to the food processor with the rest of the ingredients. Pulse for 10-20 seconds until combined.
    Step 2
  • Step 3

    Transfer the dough to a bowl. And knead using a spatula until uniform. Cover the bowl with plastic wrap and let it prove in a warm place for an hour. Once the dough has doubled in size, place a piece of parchment paper on your work surface and place the dough in the center.
    Step 3
  • Step 4

    Roll it out to ¼ inch (1/2 cm) thickness. Cut the dough into 20 square-shaped pieces. Cover loosely with a large piece of cling film and let rise for 30 minutes.
    Step 4
  • Step 5

    Add the vegetable oil to a small frying pan or saucepan over medium-low heat. The oil is ready when it reaches 180 C/350 F or when it bubbles when a piece of dough is dropped. Cook 5 pieces at a time; don’t overcrowd the oil.
    Step 5
  • Step 6

    Fry the beignets for 1 minute on each side until golden brown and slightly puffy. Transfer to a plate lined with kitchen paper. Repeat with the remaining pieces, frying five at a time.
    Step 6
  • Step 7

    Transfer all the beignets to a serving platter—dust with the remaining powdered erythritol. Serve warm with your desired low-carb sweet dipping sauce.
    Step 7

Comments 5

  • JumboQuail

    JumboQuail 2 years ago

    This is a great fakery food that keeps you craving sweets to keep you on a proper yo-yo diet.

    • Buck40

      Buck40 7 months ago

      ... so im gonna assume they are AMAZING by that review

    • belleedew8db6

      belleedew8db6 a year ago

      There was no need for that comment. These recipes were not created solely for you and your situation. Just don't make this and move on if you don't approve.

  • FabulousRadish574906

    FabulousRadish574906 2 years ago

    You have xanthan gum listed but state psyllium husk in the instructions. You also state xanthan gum in the recipe description so that's what I'm using.

    • Amanda

      Amanda a year ago

      How did it turn out?