Keto buñuelos

Keto buñuelos

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4.5
11 Ratings
Not enough ratings
Buñuelos are the Latin donut for all intents and purposes. The recipes vary greatly from region to region! In Cuba they are made with root vegetables, in Colombia they are made with cheese. We’ve combined techniques and flavors for a buñuelo experience that is keto yet still decadent!
December 21 2018 recipe, photo by , nutritional review by in Recipes, Dessert

Keto buñuelos

1
2
3
4
5
4.5
11 Ratings
Not enough ratings
Buñuelos are the Latin donut for all intents and purposes. The recipes vary greatly from region to region! In Cuba they are made with root vegetables, in Colombia they are made with cheese. We’ve combined techniques and flavors for a buñuelo experience that is keto yet still decadent!
USMetric
4 servingservings

Ingredients

  • 2 cups 475 ml coconut oil
  • 1 cup (4 oz.) 240 ml (110 g) fine ground almond flour
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • 1 pinch 1 pinch salt
  • 1 pinch 1 pinch ground nutmeg
  • ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
  • ½ tsp ½ tsp baking soda
  • 7 oz. (11⁄3 cups) 200 g (325 ml) crumbled feta cheese
  • ½ cup (4 oz.) 120 ml (120 g) cream cheese
  • 2 2 large egglarge eggs
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Add the oil to a 9-10 inch (25 cm) skillet, and heat over medium heat.
  2. In a large bowl, whisk together the almond flour, psyllium husk, salt, nutmeg, baking soda and erythritol.
  3. Add in the feta and use your hands to break it down and crumble it into the dry mix.
  4. Add in the cream cheese and the eggs and fold them in until fully combined.
  5. Insert a wooden spoon into the oil, when it sizzles, it’s hot enough.
  6. Shape 8 or more 2-inch (5 cm) balls with the mix. Drop one at a time in the hot oil. We cooked 4-6 at a time as they will swell when frying and you don’t want to crowd the skillet.
  7. Cook 2-3 minutes until browned then use a slotted spoon to turn them over and fry another 2 minutes.
  8. Remove the buñuelos from the oil and set on a wire rack to cool while you fry the rest of the batter.
  9. You can decorate with confectioner’s erythritol if you like. Enjoy right away!

Cristina's tips

Instead of cream cheese you can use queso fresco or ricotta salata. You can also use flax seed meal instead of the psyllium husk.

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9 comments

  1. 1
    Kristin Bundesen
    January 1 2019
    Hi - I just made these.

    The dough was VERY wet. I couldn't form balls with my hands and instead dropped via spoon into the pan. I did substitute flax seed for psyllium. Any suggestions? Or is the dough meant to be wet? Should I add a couple tablespoons of coconut flour to soak up the excess moisture? I basically burned the outsides in order to stop the insides from leaking and left them to rest in a 350 oven for some low heat baking for about 15 minutes.

    Just a brief note: two cups of coconut oil is very expensive. Essentially adds $1 to each bunuelos on top of costs of other ingredients. I know the high smoking point is useful for this recipe but another less expensive option would be great.
    Thanks

    Reply: #2
  2. 2
    Reply to comment #1 by Kristin Bundesen
    Kristin Parker Team Diet Doctor
    January 2 2019
    Flax is not a good substitute for psyllium and would definitely account for the wet dough. In lieu of the coconut oil, you may want to try avocado oil but it can be expensive as well. Lard or bacon grease also work for frying but may impart a flavor to the baked good that you may not like.
  3. 3
    Angela Vis
    February 22 2019
    I agree about the coconut oil. I had to search high and low for an affordable jar, and I didn't have enough money at the time to buy up a few. Lol, I secretly feel it may have something to do with the way food is marketed - just seems harder to get oil from corn than from fat containing food like coconut so I don't understand the price disparity.
  4. 4
    Carla
    March 24 2019
    Is it possible to strain and reuse the coconut oil? Maybe pour it into icecube trays and freeze it to be used for other things? Or is this a bad idea for some reason?
    Reply: #5
  5. 5
    Reply to comment #4 by Carla
    Kristin Parker Team Diet Doctor
    March 25 2019

    Is it possible to strain and reuse the coconut oil? Maybe pour it into icecube trays and freeze it to be used for other things? Or is this a bad idea for some reason?

    We have not experimented with freezing or reusing coconut oil.

  6. 6
    Alexis
    May 22 2019
    Hi, I did batch of 4 but got 6
  7. 7
    Alejandra Quevedo
    November 9 2019
    I flattened the dough balls to half their size so that they would submerge completely in the oil and so I didn’t have to use as much oil— I actually used a third less than what’s on the recipe. I made 25 buñuelos and serve them with whipped heavy cream and strawberries on top I did add a little bit of erythritol sweetener and vanilla and the whip cream. Others added a little bit of cinnamon and powdered erythritol sugar on top.
    I’m really happy to report that everyone loved them, they really were a great success!!!
  8. 8
    Christina Nilsson
    April 22 2022
    I have strained used coconut oil and stored it in the fridge. Such a waste to just throw it out.
  9. 9
    Christina
    May 2 2023
    If not coconut oil, then I would try frying them instead in ghee, which is clarified butter and used widely in Indian food cooking. Get a high quality one, and it has a much longer shelf life.

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Ratings

5
73%
4
9%
3
9%
2
9%
1
0%
4.5
1
2
3
4
5
11 Ratings

Ratings

5
73%
4
9%
3
9%
2
9%
1
0%
4.5
1
2
3
4
5
11 Ratings