Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Breakfast
Servings: 2 people
Calories: 116 kcal
For the donut holes:
  • 96 g coconut flour
  • 43 g granulated sugar substitute (Swerve)
  • 2 tsp baking powder
  • 2 Tbsp Sugar Free Vanilla Protein Powder
  • ¼ tsp xanthan gum
  • 3 eggs
  • cup unsweetened almond milk
  • 1 Tbsp maple extract
  • 2 Tbsp butter, melted
  • Avocado oil for frying
For the topping:
  • 85 g sugar free caramel sauce
  • 6 slices cooked bacon, finely chopped
  1. Combine the dry ingredients in a medium bowl.

  2. Whisk together the eggs, almond milk, and melted butter in a small bowl.

  3. Add the wet ingredients to the dry ingredients and stir well.

  4. Let sit for 3 minutes. Form into 12 tightly packed balls.

  5. Heat about 1 inch of oil in a heavy bottomed pan (cast iron works great) until about 350 degrees (F).

  6. 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.

  7. 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.

  8. Spread the chopped bacon on a flat plate. Then roll the caramel coated donut holes in the chopped bacon. Serve warm.

Nutrition information
  1. Serving Size: 1 donut hole

  2. Fat: 7 

  3. Carbohydrates: 3g 

  4. net Protein: 7