Keto Sopapillas

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tablespoon sweetener (such as erythritol or monk fruit sweetener)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons coconut oil or butter, melted
  • 1/2 cup warm water
  • Vegetable oil for frying (such as coconut oil or avocado oil)
  • Sugar-free syrup or keto-friendly honey for topping (optional)

Instructions

  1. Prepare the Dough:
    • In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
    • Add melted coconut oil (or butter) and warm water to the bowl. Mix until a dough forms. If the dough is too dry, add a little more warm water, 1 tablespoon at a time, until it comes together.
  2. Let the Dough Rest:
    • Cover the dough and let it rest for 20-30 minutes.
  3. Heat the Oil:
    • Heat about 3 inches of vegetable oil in a deep pot or skillet over medium-high heat until it reaches approximately 350°F (175°C).
  4. Roll and Cut the Dough:
    • Roll out the dough between two sheets of parchment paper to about 1/4 inch thick.
    • Use a pizza cutter or sharp knife to cut the dough into approximately 3-inch squares or triangles.
  5. Fry the Sopapillas:
    • Carefully place a few pieces of dough into the hot oil, being careful not to overcrowd the pot.
    • Fry for about 1-2 minutes per side, until they are golden brown and puffed up. Use tongs to flip them halfway through cooking.
    • Remove the sopapillas from the oil and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining dough.
  6. Serve:
    • Serve warm, optionally drizzled with sugar-free syrup or keto-friendly honey.

Nutritional Information (per serving, approximately 12 sopapillas)

  • Calories: 150
  • Total Fat: 12g
    • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbohydrates: 6g
    • Dietary Fiber: 3g
    • Sugars: 1g
  • Net Carbohydrates: 3g
  • Protein: 4g

Tips

  • Sweetener: Choose a keto-friendly sweetener that suits your taste preferences. Erythritol and monk fruit sweeteners are popular choices.
  • Frying: Maintain the oil temperature around 350°F (175°C) to ensure the sopapillas cook evenly and don’t absorb excess oil.
  • Storage: These keto sopapillas are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or toaster oven to restore crispiness.

Enjoy your keto-friendly Sopapillas!

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tablespoon sweetener (such as erythritol or monk fruit sweetener)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons coconut oil or butter, melted
  • 1/2 cup warm water
  • Vegetable oil for frying (such as coconut oil or avocado oil)
  • Sugar-free syrup or keto-friendly honey for topping (optional)

Instructions

  1. Prepare the Dough:
    • In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
    • Add melted coconut oil (or butter) and warm water to the bowl. Mix until a dough forms. If the dough is too dry, add a little more warm water, 1 tablespoon at a time, until it comes together.
  2. Let the Dough Rest:
    • Cover the dough and let it rest for 20-30 minutes.
  3. Heat the Oil:
    • Heat about 3 inches of vegetable oil in a deep pot or skillet over medium-high heat until it reaches approximately 350°F (175°C).
  4. Roll and Cut the Dough:
    • Roll out the dough between two sheets of parchment paper to about 1/4 inch thick.
    • Use a pizza cutter or sharp knife to cut the dough into approximately 3-inch squares or triangles.
  5. Fry the Sopapillas:
    • Carefully place a few pieces of dough into the hot oil, being careful not to overcrowd the pot.
    • Fry for about 1-2 minutes per side, until they are golden brown and puffed up. Use tongs to flip them halfway through cooking.
    • Remove the sopapillas from the oil and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining dough.
  6. Serve:
    • Serve warm, optionally drizzled with sugar-free syrup or keto-friendly honey.

Nutritional Information (per serving, approximately 12 sopapillas)

  • Calories: 150
  • Total Fat: 12g
    • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbohydrates: 6g
    • Dietary Fiber: 3g
    • Sugars: 1g
  • Net Carbohydrates: 3g
  • Protein: 4g

Tips

  • Sweetener: Choose a keto-friendly sweetener that suits your taste preferences. Erythritol and monk fruit sweeteners are popular choices.
  • Frying: Maintain the oil temperature around 350°F (175°C) to ensure the sopapillas cook evenly and don’t absorb excess oil.
  • Storage: These keto sopapillas are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or toaster oven to restore crispiness.

Enjoy your keto-friendly Sopapillas!