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French doughnut (Beignet)

French doughnut (Beignet)


For the doughnuts

For scattering:

  • 10 powdered erythritol

For the vanilla cream:

  • 100 g coconut cream
  • 200 g of water
  • 4 g sweetener (1:10)
  • a pinch of Himalayan salt
  • 1 tablespoon of vanilla flavouring
  • 15 g of millet flour
  • a few drops of freshly squeezed lemon juice


Mix the ingredients for the doughnut (you don't need the coconut oil, it will be used for baking) and let it rest for 5 minutes. Roll it thinly on a dry surface and cut it into small (about 3x4 cm) rectangles (I got 50 pieces). Fry them in hot coconut oil (only a few pieces at a time) and sprinkle with powdered erythritol. For the dressing, put the ingredients in a saucepan and cook until thick, stirring constantly.


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