The holiday of...carbs?

Baked doughnut holes

How did the holiday celebrating oil turn into the holiday of carbs? Potato latkes with sour cream and jelly doughnuts...a metabolic recipe for disaster. Really treat yourself this Chanukah with these baked, keto friendly, gluten free doughnut holes and vegetable latkes that will leave you feeling great!

Keto Doughnuts

Ingredients:

1 cup almond flour

1/4 cup coconut flour

1/3 cup erythritol or granulated monk fruit

2 teaspoons aluminum-free baking powder

1/8 teaspoon Himalayan salt

1/4 cup high-quality almond milk

3 eggs

1/4 cup olive oil, plus more for brushing

2 teaspoons natural vanilla extract

Ingredients for the topping:

1/4 cup erythritol or granulated monk fruit

1 teaspoon ground cinnamon

1/8 teaspoon Himalayan salt

Mix all ingredients in a bowl. Brush a small silicone muffin tray with olive oil. Pour the batter into the tray. Bake in a preheated oven at 180 degrees for 20- 30 minutes. Once they have cooled completely, brush tops with olive oil and roll in the topping. Delicious fresh, and the taste gets even better the next day.

When making 18 units, each one is equal to 1.5 g net carbs.

Enjoy!

Vegetable Latkes

A word about potato starch: Whenever we cook a potato and then cool it, it forms something called "resistant starch"; a pre-biotic fiber that helps to slow the absorption of carbs and reduce impact on blood sugar. Here we've included potato starch to help hold the latkes together while keeping them gluten free and blood sugar stable.

1 potato

1 onion

1 dark green zucchini

1 carrot

2 eggs

Potato starch to thicken (how much will depend on how much liquid you squeezed out from the grated veggies. You want enough to hold them together)

Salt and pepper to taste

Olive Oil for frying

1. Grate the veggies in the food processor with the small grater blade.

2. Squeeze the veggies mixture to remove excess liquid.

3. Mix the potato starch, eggs, salt, and pepper with the grated veggies. Use your fingers to evenly distribute all of the ingredients. The potato starch is slippery and wants to cling to itself, so be sure to work it into the potato mixture.

4. Form latkes. Use a 1/4 cup measuring cup, your fingers, and a fork to form a flat, four-inch patty.

5. Fry the latkes. Heat the oil over medium heat and then add the latkes. Fry until each side is dark golden-brown.

6. Drain and serve. Remove hot, crisp latkes from the oil and drain on paper towels. Serve topped with goat or sheep yogurt.

Enjoy!