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
- 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.
- Let the Dough Rest:
- Cover the dough and let it rest for 20-30 minutes.
- 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).
- 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.
- 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.
- 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!
![](https://ketosisguide.us/wp-content/uploads/2024/07/444135187_122148489374204725_3905393361755645800_n-1024x949.jpg)
- 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
- 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.
- Let the Dough Rest:
- Cover the dough and let it rest for 20-30 minutes.
- 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).
- 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.
- 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.
- 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!