Peanut butter, vanilla extract, an egg, and sugar replacement are the only things needed to make these keto peanut butter cookies. These delicious keto low-carb cookies are a hit with children.
| Prep Time: | 1 day 1 hr 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 day 1 hr 50 mins |
| Servings: | 24 |
| Yield: | 24 doughnuts |
Ingredients
- 2 ½ teaspoons active dry yeast
- ¼ cup white sugar
- ¾ cup warm milk (110 degrees F/45 degrees C)
- 2 ½ cups all-purpose flour
- 2 egg yolks
- ¼ teaspoon salt
- 1 teaspoon ground nutmeg
- 2 tablespoons butter, softened
- ½ cup drained cottage cheese
- 1 egg
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 4 cups vegetable oil for frying
- ½ cup confectioners’ sugar
Instructions
- Dissolve the yeast and 2 tablespoons white sugar in the warm milk.
- Sift flour into a large bowl. Make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter, and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover and let dough rise overnight in the refrigerator.
- Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2-inch rounds. Cover and let rise for about 15 to 20 minutes.
- In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar, and vanilla. Beat until well combined.
- Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each of the rounds.
- In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil in batches, turning when browned. Drain on paper towels and roll in confectioners’ sugar.
- Editor’s Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 57 mg |
| Sugars | 6 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Very good recipe….thank you very much
i failed in my first ever attempt to make these. however even tho they turned out funny they still tasted good. i always have next year 🙂
Had trouble with the dough, it was to heavy and it didn’t taste to good.
Of course you can fill sufganiot with cheese for Chanukah, remember the story of Judith the heroine? she used cheese, because of that cheese is one of the ingridients used in Chanukah. Now, I agree in filling the sufganiot after is been fried. Thanks Rachel for this recipe!
excellent! And easy to follow recipe. Thanks so much for sending this in. My family has a new Chanukah tradition.