Sugar-Free Classic Funnel Cake
Indulge in the nostalgic flavors of fairground treats with a healthier twist by trying this irresistible Sugar-Free Classic Funnel Cake. Made with wholesome whole wheat flour and sweetened naturally with granulated erythritol, this recipe delivers all the crispy, golden goodness of the traditional favorite—without the sugar. A hint of vanilla in the batter adds depth, while unsweetened almond milk keeps it light and dairy-free. Perfectly fried to golden perfection and sprinkled with powdered erythritol, this guilt-free dessert is ideal for anyone seeking a low-sugar treat that doesn't compromise on flavor. Ready in just 25 minutes, it's a delightful option for satisfying cravings or impressing guests at your next gathering!
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Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup granulated erythritol
- 2 cups oil for frying (such as canola or vegetable oil)
- 2 tablespoons powdered erythritol
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Whisk these dry ingredients together to ensure even distribution.
Step 2
In another bowl, mix the almond milk, egg, vanilla extract, and granulated erythritol until well blended.
Step 3
Gradually add the wet mixture to the dry ingredients and whisk until smooth and free of lumps.
Step 4
Pour the batter into a squeeze bottle or a large piping bag with a medium-sized tip for easy handling.
Step 5
In a large, heavy-bottomed skillet or frying pan, heat the oil over medium-high heat to 350°F (175°C). Use a candy thermometer to maintain the temperature.
Step 6
Once the oil is hot, hold the squeeze bottle or piping bag over the oil. Carefully squeeze the batter into the oil in a circular motion to create a spiral or lattice pattern.
Step 7
Fry the funnel cake for about 2-3 minutes on each side, or until golden brown and crispy.
Step 8
Use tongs to remove the cooked funnel cake and place it on a paper towel-lined plate to drain excess oil.
Step 9
Continue frying the remaining batter, ensuring the oil maintains a consistent temperature.
Step 10
Once all funnel cakes are fried, dust them with powdered erythritol before serving warm.
Nutrition Facts
| Serving size | (977.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4621.9 |
| Total Fat 486.5g | 0% |
| Saturated Fat 36.6g | 0% |
| Polyunsaturated Fat 2.6g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1301.0mg | 0% |
| Total Carbohydrate 165.4g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 1.2g | |
| Protein 24.1g | 0% |
| Vitamin D 141.6IU | 0% |
| Calcium 489.5mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 651.0mg | 0% |
Source of Calories