Low-Carb Funnel Cakes

Step 1Prepare all the ingredients. For the dry ingredients it's always best if you use a kitchen scale to make sure you have the right amounts.

Step 2Whisk the whey protein and coconut flour together.

Step 3Place the butter, molasses and boiling water together in a pot on the stove and bring to the boil.

Step 4Remove from heat and stir in the protein powder and coconut flour, stirring until a thick batter forms.

Step 5Place in the bowl of a stand mixer and leave to cool (approx. 15-20 minutes). Once cool, add eggs in the following order; 2 whole eggs, egg white, 2 whole eggs, beating well in-between additions.

Step 6Heat coconut oil to medium-high on the stovetop. Do a quick test of your batter through your funnel, as it can be a bit thick for some. If your batter doesn’t flow freely, use a piping bag with a large round nozzle instead.

Step 7Place about ¹/₄ cup (60 ml/ 2 fl oz) of mixture into your funnel and pipe it in circles in the hot oil. Cook for only 30 seconds to 1 minute on each side until crispy and golden. (It is very easy to cook these too long, so keep an eye on them to prevent burning!)

Step 8Drain on a paper towel and pipe the next one. Serve dusted with powdered Swerve or Erythritol. Store, covered loosely, in the refrigerator for up to 3 days.
Note: Nutrition facts are estimated as only part of the coconut oil used for cooking will be absorbed (we included half of coconut oil in the nutrition facts).