Whisk, pipe and fry… that is it! I’m so psyched to share this fun summer treat with you all! What’s more, for those of you in different pieces of the world, channel cakes are an American treat normally found in fairs, jamborees and coastline resorts.
Alton Dark colored (you know, culinary specialist expert!) really proposes utilizing choux pastry for pipe cakes! So in fact you can also make our keto churros as ‘channel cakes’ in the event that you don’t have a portion of these ‘fresher’ grain free flours.
It’s simple stuff folks, no uncommon approach and you’ll be done in a short time, You essentially whisk every one of the fixings together, move to a ‘pipe’ (I utilized an expendable pastry pack!) and pipe onto hot oil to get the whirls. That is it!
For the additional fresh factor?! Try not to go crazy… however I tossed in a little piece of mozzarella cheddar! No, you completely can’t taste it (I swear!) and it just gives that superb freshness that grain free flours need to accomplish. I’ll also include this is the reason the recipe has no additional salt!
Also try our recipe Homemade Thin Mints (Low Carb and Gluten Free)
Appropriately fresh, strangely simple and just 1g net carb… these custom made keto Funnel cakes will undoubtedly take you back directly to your adolescence!
- 40 g lupin flour or fat-reduced almond flour* see notes!
- 15 g almond flour
- 2 tablespoons erythritol or 1/4 tsp pure monkfruit extract
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy whipping cream
- 6-8 tablespoons water
- 40 g mozzarella cheese very finely grated!**
- avocado oil coconut or lard, for frying
- powdered erythritol or sweetener of choice!
- Mix lupin flour (or fat-reduced almond flour), almond flour, sweetener, baking powder and xanthan gum in a small bowl. Set aside.
- Whisk thoroughly together in a medium bowl the eggs and vanilla extract. Whisk in the dry ingredients followed by the heavy cream and water, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 6 TBSP of water (the batter is thicker, but will fluff up nicely in the oil). Mix in the mozzarella and allow the batter to rest while you heat up your oil.
- Prepare your frying station by adding enough oil to make it roughly 1-inch deep, and heat it up to 350°F/180°C. Transfer the batter to a piping bag (or ziplock!) and cut out the tip (1cm or 1/3″ wide).
- Pipe into oil in a circular motion and fry until deep golden, flipping it over gently to get both sides. Serve right away with powdered ‘sugar’!
Read more our recipe : Pizza Pinwheels
For more details : https://bit.ly/2XO2oxa