Gluten-Free Paleo Beignet Recipe

This Paleo beignet is a twist on a classic uses much healthier ingredients, and it’s even gluten-free.

The way of preparation – easy

Prep time

  • Prep time – 15 minutes
  • Total time – 1 hour and 15 minutes

Yields – 18 beignets

Paleo Beignet Recipe

Ingredients:

  • ¼ teaspoon active dry yeast
  • ½ cup coconut sugar
  • 1½ cup almond flour
  • 1 tablespoon coconut flour
  • ½ cup tapioca flour
  • 1 egg
  • ½ cup room temperature water
  • Pinch of salt
  • 1 teaspoon cinnamon
  • ¼ cup evaporated coconut milk
  • 1½ tablespoons coconut oil
  • Coconut oil, for frying

Instructions on how to make Gluten-Free Paleo Beignet

  • In a bowl, mix together water, yeast, and coconut sugar. Let stand for about 8 minutes.
  • In a second bowl, whisk egg, evaporated milk and salt.
  • Fold in yeast mixture.
  • Add ½ the amount of flour and mix.
  • Add coconut oil, remaining flour and cinnamon.
  • Knead with hands to ensure all ingredients are mixed well.
  • Mold dough into a large ball and cover bowl with a towel. Let stand for at least 1–2 hours.
  • Heat oil in a small saucepan over medium heat.
  • Form dough tightly into 1–2 inch balls.
  • Fry dough balls for 3–4 minutes on each side or until golden-brown.
  • Cool on a paper towel and serve with powdered sugar substitute.

Nutritional Informations (amount per serving) 

  • Calories – 89
  • Toal Fat – 5 g
  • Total Carbs – 11 g (Fiber 1 g, Sugar 6 g )
  • Protein – 2 g
  •  Cholesterol 14 mg

3 thoughts on “Gluten-Free Paleo Beignet Recipe

  • September 2, 2018 at 3:37 am
    Permalink

    I’ve been baking gluten free for almost 10 years now and know there is no way 1 CUP of coconut flour was used. The recipe doesn’t have enough liquid for that to even being close to right. Are you sure you didn’t mean tablespoon? Your almond and coconut flours need much more moisture than your recipe indicates.

    Reply
    • September 4, 2018 at 8:49 pm
      Permalink

      OMG, you’re right. I’ve made a huge mistake. Sorry 🙂

      Reply
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