Ketogenic lowcarb castagnole, the delicious crunchy balls traditionally made during the Carnival period, now also in a ketogenic and lowcarb version. I got the idea from the talented Ketoalessia. I’ve made two versions of castagnole, one with ready-made flour for delicious lowcarb recipes, and another with purely ketogenic ingredients. So if you’re on a diet or follow a ketogenic or lowcarb regime, I recommend trying them. I’m sure you’ll like them and make them again. Let’s see how to make and what we need for the ketogenic lowcarb castagnole.
DON’T MISS THESE DELICIOUS CARNIVAL RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
KETOGENIC LOWCARB CASTAGNOLE, ONE OF THE MOST DELICIOUS SWEETS MADE DURING CARNIVAL, NOW ALSO IN A KETOGENIC LOWCARB VERSION
- 2 cups rivalta bread flour
- 2 eggs
- 3 tbsp very soft butter
- grated orange zest
- 1/4 cup erythritol
- 1 tsp baking powder
- erythritol to coat the castagnole
- peanut oil for frying
- 1 1/4 cup almond flour
- 1 1/2 tbsp psyllium husk powder
- 1/4 cup erythritol
- 1 tsp baking powder
- grated orange zest
- 1/4 cup egg whites
- 2 tbsp coconut oil
- 2 tbsp plant-based milk
- peanut oil for frying
- erythritol to coat the castagnole
Steps
LET’S MAKE THE CASTAGNOLE
To make the castagnole, you must mix all the ingredients and form a nice dough. Shape into small balls and then fry them in hot oil. Drain them on paper towels and coat them with erythritol.
