If you’ve been hanging around IBIH for awhile, you know that I’ve been a longtime fan of the Jones Dairy Farm pork products. Ham, sausage, bacon, etc. – IT’S ALL GOOD.
I’ve worked with Jones Dairy Farm over the past few years to develop recipes exclusively for their website, as well as creating low carb recipes that feature their products here on IBIH. Some of my absolute favorites include the Bacon-Wrapped Asian Chicken Wings, Monte Cristo Breakfast Casserole, Jalapeno Popper Frittata, and of course the Chocolate Bacon Toffee Ice Cream!
Recently, Jones Dairy Farm sent me a cooler full of products (my Fed Ex guy was super jealous) and asked me to come up with a few recipes using them. Since the box was chock full of my favorite JDF Dry Aged Bacon and I had already been kicking this bacon-studded donut hole recipe around for awhile – it was time to get to work.
I started with the low carb Apple Fritters recipe from last year as a base, and made a few tweaks to turn it into a simple maple flavored donut hole recipe.
It took a few tries to get the ratios right so that they would stay together in the oil, and also puff up so they’d have the crispy on the outside, cakey on the inside texture that I was looking for. When I finally got it right though?
I used a jar of store-bought sugar free caramel to roll the donut holes in so that the cooked chopped bacon would stick to them easily. It gave a nice flavor and worked as a delicious glue for my bacon.
If you don’t like the idea of store-bought, you could easily use the low carb white chocolate caramel recipe that I use on top of the the Pumpkin Cheesecake with Maple Bacon Crust or any other low carb caramel recipe that you like.
I can’t stress enough how important it is that your oil is around 350 degrees before you start cooking these. If you don’t have a thermometer you can throw in a tiny piece of dough to check it – it should start sizzling and bubbling right away. If the oil isn’t hot enough it won’t sear the outside almost instantly, causing the dough to absorb the oil and start disintegrating in your pan.
Also important is that you let the dough sit for a few minutes after mixing so that the coconut flour has time to absorb the liquid fully and get sticky enough to hold together. It will dry out significantly and become much easier to work with when you’ve waited several minutes after mixing to start rolling and frying.
Finally, I recommend rolling them in the caramel and bacon shortly before eating them as they will start to soften the longer they are coated – still amazing, you just lose a little of that crunchy fried exterior!
- 3/4 cup coconut flour
- 1/3 cup granulated sugar substitute (I used Swerve)
- 2 tsp baking powder
- 2 Tbsp Sugar Free Vanilla Protein Powder (I used Isopure Zero)
- ¼ tsp xanthan gum
- 3 eggs
- ⅔ cup unsweetened almond milk
- 1 Tbsp maple extract
- 2 Tbsp butter, melted
- oil for frying (I used avocado oil)
- 1/4 cup sugar free caramel sauce
- 6 slices cooked Jones Dairy Farm bacon, finely chopped
- Combine the dry ingredients in a medium bowl.
- Whisk together the eggs, almond milk, and melted butter in a small bowl.
- Add the wet ingredients to the dry ingredients and stir well.
- Let sit for 3 minutes. Form into 12 tightly packed balls.
- Heat about 1 inch of oil in a heavy bottomed pan (cast iron works great) until about 350 degrees (F).
- Fry the donut holes for 1 – 2 minutes per side or until golden brown and cooked through. Remove to a paper towel to drain any extra oil. Cool for at least 5 minutes.
- Right before serving, add the donut holes to a large bowl and pour the caramel over the top (heat gently if necessary to thin out the consistency.) Stir gently until all of the donut holes are coated in caramel.
- Spread the chopped bacon on a flat plate. Then roll the caramel coated donut holes in the chopped bacon. Serve warm.