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Keto Funnel Cake 🍰 

Cast Iron Keto
by
Updated:
10 Comments
4.56 from 9 votes

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Get ready to relive fun fair memories with this Keto Funnel Cake. They're sweet, fried, and dusted with powdered sugar. We've made a recipe that's just as tasty but fits into a low-carb diet! Our keto funnel cakes are unique because they're gluten-free and sugar-free. You'll love the crispy outside and soft inside, all without using almond flour or regular sugar. Let's start cooking!

Keto Funnel Cake on a newspaper sprinkled with powdered erythritol
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Preparation and cooking overview

Making this recipe is a breeze! Simply whisk together the batter ingredients until smooth, transfer it to a piping bag, and slowly add it to hot oil in a circular pattern. Fry until golden brown, about 3 minutes per side, and voila! In no time, you'll have a mouthwatering, low-carb dessert that will satisfy your cravings and delight your taste buds.

Chef's note

Whether you're hosting a fun game day party or just want a tasty treat, this recipe is perfect. You can even mix things up by adding a bit of cinnamon or vanilla extract to the batter for extra flavor. And don't forget, using a star-shaped piping tip will make your funnel cakes look super fancy and wow your friends and family.

  • Prep Time: 10 minutes
  • Cooking Time: 5 minutes
  • Total Time: 15 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 2 Servings

For more inspiration check out our Dessert recipe.

🍰 Ingredients for this keto funnel cake recipe

Here's the essential ingredient list for creating a classic funnel cake with a delightful keto twist. You can easily find all these ingredients in a well-stocked keto pantry!

  • 2 large eggs
  • ¼ cup unsalted butter, melted
  • ½ teaspoon baking powder
  • 1 scoop whey protein isolate
  • 1 tablespoon coconut flour
  • ½ teaspoon vanilla extract
  • ½ teaspoon xanthan gum
  • Pinch of salt
  • 2 cups coconut oil for frying
  • Powdered erythritol for serving

Ingredient substitutions

Not a fan of something listed in the ingredients? No problem! Here are some easy keto-friendly swaps you can make:

  • Unsalted butter: Substitute the melted butter with coconut oil, ghee, or vegan alternatives.
  • Baking powder: If you don't have baking powder, combine ¼ teaspoon baking soda with ½ teaspoon cream of tartar.
  • Whey protein isolate: Use plant-based protein powder, Greek yogurt or cottage cheese, nut butter, or even silken tofu as a substitute.
  • Coconut flour: Use almond flour or a gluten-free all-purpose flour blend instead of coconut flour.
  • Vanilla extract: Substitute it with other flavors like almond extract.
  • Powdered erythritol: If you don't have powdered erythritol, use other low-carb sweeteners like powdered monk fruit sweetener or powdered stevia.

Additional ingredients

  • Ground cinnamon: Add this optional spice for a warm and cozy flavor to the dessert.

Cooking tools required

To make this keto funnel cake recipe, you'll need the following tools:

  • Large cast-iron skillet
  • Medium-sized bowl
  • Whisk
  • Piping bag fitted with a large ½" tip

Tools substitute options

  • Large cast-iron skillet: Use a non-stick frying pan, stainless steel skillet, or an electric skillet as a substitute.
  • Whisk: Use a fork instead of a whisk. If you have an electric mixer or blender, use it to form a smooth batter.
  • Piping bag fitted with a large ½" tip: Use a plastic squeeze bottle or make your own piping bag by cutting a small hole in the corner of a resealable plastic bag.

How to make Keto Funnel Cake: step-by-step guide

Cooking methods

  • Frying

Preparation steps

  1. Gather all the required ingredients for the recipe.
  2. Measure all the dry and wet ingredients.
  3. Set up your cooking area.

Cooking instructions

  1. Heat the oil in a large cast-iron skillet over medium heat until it reaches 350°F.
  2. In a medium bowl, whisk together all of the ingredients until smooth. Transfer the mixture to a piping bag with a large ½" tip.
  3. Slowly add the batter to the hot oil in a circular pattern. Fry until golden, about 3 minutes per side.
  4. Remove the fried items and place them on a paper towel-lined plate to drain excess oil.
  5. Sprinkle the fried items with powdered erythritol for a touch of sweetness.
  6. Your homemade funnel cakes are ready to serve.

Chef's pro tip

Allow the batter to rest for about 10-15 minutes before frying. This gives time for the ingredients to blend well to get a smoother batter and tastier funnel cakes. Good things come to those who wait, and this delightful treat is no exception.

Topping ideas for funnel cakes

When it comes to toppings, there's plenty of room for creativity. Here are some suggestions to make your funnel cakes even more delicious.

  • Whipped cream: Make your own sugar-free whipped cream. A dollop on the side makes these funnel cakes extra special.
  • Fresh berries: Add a splash of color and freshness with some strawberries, blueberries, or raspberries on top.
  • Sugar-free chocolate sauce: For chocolate lovers, a drizzle of sugar-free hot fudge sauce adds a decadent touch.
  • Sugar-free caramel sauce: Fancy something rich and indulgent? Try a drizzle of sugar-free caramel sauce.

Note: Please note that adding toppings, such as whipped cream, fresh berries, and sauces, may increase the overall calorie content of the recipe. Check out the recipe card for detailed nutritional information.

Nutritional facts

Amount Per Serving

Calories:475

Calories from fat: 450

Fat: 50g (77% Daily Value)

Saturated Fat: 35g (219% Daily Value)

Cholesterol: 225mg (75% Daily Value)

Sodium: 96mg (4% Daily Value)

Potassium: 162mg (5% Daily Value)

Carbohydrates: 3g (1% Daily Value)

Fiber: 2g (8% Daily Value)

Sugar: 1g (1% Daily Value)

Protein: 6g (12% Daily Value)

Vitamin A: 947IU (19% Daily Value)

Calcium: 75mg (8% Daily Value)

Iron: 1mg (6% Daily Value)

How to make it healthier

You can make this low-carb funnel cake even healthier by following these tips:

  • Reduce the amount of powdered erythritol to lower the sugar content.
  • Add a tablespoon of ground flaxseed or chia seeds to the batter for an extra fiber boost.
  • Consider the baking method instead of frying to reduce the oil used.

Time-saving tips

  • Fry the funnel cakes in batches to ensure even cooking.
  • Use a slotted spoon or spider strainer to lift multiple cakes from the oil.

What can I prepare ahead of time?

  • Make the batter and store it in the refrigerator.
  • If you plan to serve the dish with dipping or topping sauce, prepare and store them in a covered container in the refrigerator.
  • Prepare a plate lined with paper towels or a wire rack ahead of time to drain the excess oil.

Storage and reheating instructions

Storage

  • Fridge: After your funnel cakes have cooled down, refrigerate them in an airtight container. They'll last 3-4 days.
  • Freezer: For longer storage, wrap the cakes tightly in plastic wrap, then store them in a freezer-safe container. They'll stay good for 2-3 months.

Reheating

  • Oven: To reheat the leftovers in the oven, preheat it to 350°F. Warm them on a baking sheet for about 10-15 minutes or until heated.
  • Microwave: Place the gluten-free funnel cake on a microwave-safe plate and heat on high for 20-30 seconds or until warm to your desired temperature.

Recipe wrap-up and conclusion

Our Keto Funnel Cake brings a sweet, crunchy delight that'll make your taste buds dance and stir up memories of old-time fairs. With a short prep time and simple ingredients, you'll recreate this classic treat that boasts a golden, crispy outside and a sprinkle of faux powdered sugar. So, why wait? Get into the kitchen, whip up this delightful dessert, and give yourself a sweet, keto-friendly treat.

We'd love to know how you liked the recipe! Snap a photo of your yummy creation, share it on social media, and don't forget to tag us. And if you know someone else who'd enjoy this, share the recipe with them too!

Frequently asked questions

The carbs depend on the ingredients and their quantities. Traditional funnel cake is made of regular flour; hence it is high in carbs, but in keto funnel cakes, the calories are comparatively low. Check out our recipe card for the exact calorie content and other nutritional details.

If your keto funnel cake turned out dense and heavy, a few factors could go wrong. Overmixing the batter, using too much coconut flour, or not incorporating enough air could be the culprits. To avoid this issue, gently mix the batter until just combined, being careful not to overmix it. This will help create a lighter and fluffier texture for your funnel cakes.

The lack of crispiness can be due to several factors. To achieve a crispier sugar-free funnel cake, you can increase the oil temperature, adjust the batter's consistency, or extend the cooking time.

Overcooking or using too little butter in the batter can lead to a dry keto funnel cake. So, to prevent this, cook the cake for the recommended time and maintain the proper oil temperature.

Putting the batter in oil that is not at the recommended temperature can lead to a greasy funnel cake. So, make sure to heat the oil to the proper temperature before frying and maintain a consistent temperature throughout the cooking process.

To prevent your keto funnel cake from burning before it cooks through:

  1. Adjust the oil temperature to ensure it's not too hot.
  2. Reduce the cooking time slightly and keep a close eye on the cake while frying.
  3. Consider thinning out the batter to promote even cooking.
  4. Avoid using a dark-colored pan that can cause faster browning or burning.

📖 Recipe

Keto Funnel Cake on a newspaper sprinkled with powdered erythritol

Keto Funnel Cake

This Easy Keto Funnel Cake will bring back memories of country fairs and childhood. This tasty low-carb dessert is just a few minutes and some hot oil away!
4.56 from 9 votes
Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: comfort, Dessert, gameday
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories: 475kcal

Ingredients

  • 2 large eggs
  • ¼ cup unsalted butter melted
  • ½ teaspoon baking powder
  • 1 scoop whey protein isolate
  • 1 tablespoon coconut flour
  • ½ teaspoon vanilla extract
  • ½ teaspoon xanthan gum
  • Pinch of salt
  • 2 cups coconut oil for frying
  • powdered erythritol for serving
US Customary - Metric

Instructions

  • Heat the oil in a large cast-iron skillet over medium heat until it reaches 350°F.
  • In a medium bowl, whisk together all of the ingredients until smooth. Transfer the mixture to a piping bag with a large ½" tip.
  • Slowly add the batter to the hot oil in a circular pattern. Fry until golden, about 3 minutes per side.
  • Remove the fried items and place them on a paper towel-lined plate to drain excess oil.
  • Sprinkle the fried items with powdered erythritol for a touch of sweetness.
  • Your homemade funnel cakes are ready to serve.

Nutrition

Nutrition Facts
Keto Funnel Cake
Amount Per Serving
Calories 475 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 35g219%
Cholesterol 225mg75%
Sodium 96mg4%
Potassium 162mg5%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 947IU19%
Calcium 75mg8%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. Janna Rodriguez says

    3 stars
    Not a funnel cake, crispy yes flavorless, greasy and not chewy. might make a good coating like for chicken strips.

    Reply

  2. Raquel says

    I liked it when considering an alternative option to flour funnel cake… although the grittiness threw me off a little. I used egg white protein and it worked fine!

    Reply

    • Joni says

      Yay! I didn’t want to use whey either, but I have plenty of egg white protein on hand.

      Reply

  3. Sl says

    Can I save the coconut oil to use another time?

    Reply

  4. Dana Chambers says

    What can I use instead of Whey Protein? If I omit it will the batter work the same. Thank you in advance. God bless. Dana

    Reply

    • Cast Iron Keto says

      Hi Dana, this recipe won't work without the Whey Protein Isolate and there's not a good direct replacement. Egg White Protein may work but we haven't tested it so we can't be sure and I'm sure the ratios would be different.

      Reply

  5. Meika says

    5 stars
    Hits the spot! I used vegetable oil because it’s all I had (will try coconut oil next time). I put allulose in my blender to make it powdered. Just like a funnel cake at the fair!

    Reply

  6. Linda Johnson says

    What is whey protein isolate and why does the recipe need?

    Reply

    • Alex Lester says

      It is what creates the light airy inside and the crunchy outside. Whey protein isolate is just that, just whey protein. You should be able to find it at most grocers in the supplement sections with the protein powders.

      Reply

  7. Michael Eric Berube says

    I've always thought someone should have a food truck (or a restaurant in the Old Port) called K.P. (which plays as Kitchen Patrol from the military or Keto Paleo) that was strictly Keto and Paleo food. (Make it Locavore and Organic and you'll have us lined up all the way to the Arts District!)

    Thanks for all the great recipes!

    Reply
4.56 from 9 votes (7 ratings without comment)

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