This was a really great donut-like treat, even friends who don’t Low Carb liked them! If you don’t want to eat them all, store in tupperware & cook the next day.
1 c plain canned pumkin
1 large egg
1?2 t Ground Ginger
1 t ground cinnamon
1?4 t ground cloves
6 pck Splenda
1 t Baking Powder
1?2 c soy protein isoloate
1 ds frying oil
Mix these 2 ingreients together:
plain canned pumpkin
Blend other ingredients. Use Oil or Lard for frying.
Mix the dry ingredients in with the pumpkin egg mixture, then set aside while you heat the oil or lard, drop by teaspoon into the hot fat until a deep golden brown, drain on paper towels and serve hot.
I get between 18 & 24 depending on the size I want, they puff up beautifully & are very light.
Nutritional information based on 18 servings and assumes that a couple of tablespoons of shortening will be absorbed in the frying.
Nutritional information, per serving.
Net Carbs: 1
Saturated Fat: 1