Low-Carb Funnel Cakes

Prep Time: 5-10 Minutes

Cook Time: 5 Minutes

Servings: 2 5-6 inch Funnel Cakes

We recently took a trip to Disneyland for our first time ever! It was a great time had by all. I even packed all our lunches and snacks to avoid spending a fortune and to help me with my dietary needs. I didn't miss any of the amusement park food BUT I did see some funnel cake stands that made me daydream a bit and I've noticed it's been on my mind since.

This morning I got up and decided I'd create a low-carb version of a fair favorite, The Funnel Cake. I tried a few different combinations and once my older son (who is quite opinionated) said "Hey, this one is really good!" I knew I found out recipe. 

These funnel cakes are a bit softer than regular flour ones, but the taste is seriously good and really hit the spot for me.

**Please make sure to view my notes below for tips, warnings, and suggestions

Ingredients: 

• Coconut Oil for frying *See notes
• 1 tbsp almond flour
• 1/2 tbsp coconut flour
• 2 eggs *See notes
• 2 tbsp melted butter
• 1/4 tsp Xanthan Gum
• 1/4 tsp baking powder
• 1/2 tbsp Sweetener *See notes
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• Powdered sweetener for topping *See notes
• Other topping suggestions:

• Fresh whipped cream
• Frozen strawberries, thawed
• Sugar free chocolate sauce

Instructions:

1. In a small frying/saucepan, add enough coconut oil to fill 1-2 inches deep and heat over a medium high heat (I find that heating at 7 then lowering to 6 right before frying worked best for me)
2. In a small bowl, combine all dry ingredients (besides the toppings)
3. In a mixing bowl, whisk together all wet ingredients (besides the toppings and oil)
4. Whisk in dry ingredients
5. Pour batter into a sandwich size ziplock bag (or piping bag) and cut a 1/8 inch corner off the bag
6. Test oil by dropping in a tiny drop of batter - If it immediately sizzles it's ready
7. Slowly drizzle 1/2 the batter into the frying oil starting in the center and making your way outward in a circular motion. DO THIS SLOWLY otherwise you'll end up with a fried pancake because the batter with blend together (Still tasty though)
8. Fry on each side for 30-90 seconds - or until each side is a golden brown color
9. Transfer funnel cake to paper towels to cool and repeat steps 7-9 with the second half of the batter
10. Dust with powdered sweetener and other toppings, serve, and enjoy!

Notes:

• Be careful, the oil gets VERY VERY VERY hot
• I used raw coconut oil and didn't notice much of a coconut taste. You can used refined coconut oil though to completely eliminate the chance of a coconut flavor
• I did not find that using the whole egg created an eggy taste, but if you're very sensitive to egg taste, replace 2 whole eggs with 4 egg whites instead
• I tried one batch with allulose and one with granular swerve, swerve was our favorite
• We used powdered swerve for the garnish, but you can grind any of your favorite sweeteners into a powder, just be careful if using xylitol - it's very dangerous for your little fur friends

These nutritional facts are based off of the original recipe with no additional ingredients, and the recipe providing 2 servings. I'm also assuming that each funnel cake absorbs 2 tablespoons of the coconut oil it is fried in. Please remember that all brands vary in nutritional facts. You should enter your own ingredients into your preferred nutrition app to get a more accurate information.