Pumpkin spice dabo kolo ethiopian pumpkin spice ricotta donuts (recipe)
| Pumpkin spice dabo kolo ethiopian pumpkin spice ricotta donuts (recipe) | |
|---|---|
| Name | Pumpkin spice dabo kolo (ethiopian pumpkin spice ricotta donuts) |
| Ingredients | Ricotta cheese • Eggs • All-purpose flour • Fine sea salt • Butter • Honey |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.666666666 |
| Keto friendliness | Keto friendly |
| Calories | 26.8 |
| Fat | 1.8 |
| Protein | 2.4 |
| Carbohydrate | 0.1 |
| Fiber | 0 |
| Net carbohydrates | 0.1 |
| Sugar | 0.1 |
| Saturated fat | 0.6 |
| Cholesterol (mg) | 69.8 |
| Sodium | 26.6 |
| Reviewaggregate | |
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Pumpkin spice dabo kolo ethiopian pumpkin spice ricotta donuts (recipe) details:
Time:
Prep Time in Hours and Mins:40M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pumpkin spice dabo kolo ethiopian pumpkin spice ricotta donuts (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Pumpkin spice dabo kolo ethiopian pumpkin spice ricotta donuts (recipe) image(external)
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- In medium sized bowl, whisk ricotta cheese until creamy. Add eggs and whisk well. Whisk in RawSpiceBar's Pumpkin Spices, flour, salt and butter.
- Add oil to a deep frying pan or wok, to about 1/2 inch up the side of the pan. Heat oil to 350-360 degrees or until a bit of the dough instantly rises to the surface when added.
- Add dough to pan, 1 tbsp a time, pushing it off with a spoon or spatula. When golden brown on one side, turn to brown other side, until puffed into small balls.
- Transfer dough with a slotted spoon to a paper lined baking sheet and allow to cool slightly. To serve, arrange on a platter and drizzle with the honey. Enjoy!.
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
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