In a bowl, whisk together the wet ingredients well. Using another bowl, mix together all the dry ingredients.
Add the dry ingredients to the wet ingredients. Whisk together until combined. Place the mixture in the fridge for 5-10 minutes to allow the mixture to firm up.
Meanwhile, heat the frying oil on medium low. Take the bowl out of the fridge, and use a mini scoop or a tablespoon to divide the dough into around 12 donut holes. You can divide the dough by weighing the balls. Each ball should be 15-17 grams.
Wet your hands, and roll out each piece into a uniform ball. Check the oil’s temperature before frying. Try to maintain a temperature between 270F -290 F.
Gently place the donut holes into the oil. Fry them in 2- 3 batches to maintain the oil temperature. They should be fried for 2 minutes on each side, or until golden. Around 5 minutes in total. Take them out and place them on kitchen towels to drain the excess oil. Repeat until all the donut holes are fried.
Sprinkle powdered erythritol as a garnish. You can serve It with sugar free ganache, or roll the donuts in a mixture of granulated erythritol and cinnamon.
Net Carbs: 1g
I don’t recommend skipping the psyllium husk, as it helps bind and thicken the dough. It also gives the donuts a “bread” texture on the inside.
Make sure to maintain a low temperature when frying the donuts, the almond flour browns really fast. Give the donuts enough time to cook on the inside as well.