Candied Pork Belly Donuts

These Candied Pork Belly Donuts feature crispy pork belly coated in a sweet glaze, nestled in a low-carb donut base. Perfect for a healthy indulgence, it’s an easy recipe that blends savory and sweet in a unique dessert treat.

Why You’ll Love This Recipe

These candied pork belly donuts are a bold, healthy dessert that combines the rich, crispy texture of glazed pork belly with a low-carb, nutty donut base, making them perfect for keto or protein-rich diets. Easy to prepare and impressively unique, they’re ideal for special occasions or snacking. The savory-sweet balance and nutrient-packed ingredients offer a guilt-free indulgence, with their freezer-friendly nature adding convenience for meal prep or sharing.

Recipe Tips and Tricks

• Render Fat Slowly: Cook pork belly low and slow for crispiness.
• Candy Evenly: Coat with erythritol glaze for a glossy finish.
• Chill Dough: Refrigerate donut batter to firm up before shaping.
• Don’t Overmix: Stir batter just until combined for a tender texture.
• Check Doneness: Bake until golden but still soft inside.
• Cool Slightly: Let donuts set before adding pork topping.
• Adjust Sweetness: Taste glaze and tweak erythritol as needed.
• Use Parchment: Prevents sticking during baking.
• Warm Before Serving: Enhances the pork and glaze flavors.
• Store Airtight: Keeps donuts fresh and prevents drying.

Yield: 10 donuts

Candied Pork Belly Donuts

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Crispy candied pork belly donuts, low-carb and healthy, perfect for dessert.

Prep Time 25 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 2 hours 5 minutes

Ingredients

• ¼ cup heavy cream
• ¼ cup melted butter
• ¼ tsp cinnamon (optional)
• ½ cup erythritol
• ½ lb skinless pork belly, cubed
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1.5 cups almond flour
• 2 large eggs
• pinch of salt

Instructions

1. Cook the Pork Belly: In a skillet, cook pork belly cubes over low heat for 20-25 minutes until crispy and fat is rendered. Drain excess fat and set aside.
2. Candy the Pork: In the same skillet, add 2 tbsp erythritol and stir until the pork is coated and caramelized, then cool slightly.
3. Preheat Oven: Set oven to 350°F and line a baking sheet with parchment paper.
4. Mix Dry Ingredients: In a bowl, whisk almond flour, baking powder, and salt.
5. Beat Wet Ingredients: In another bowl, beat eggs with ¼ cup erythritol, vanilla extract, and melted butter until smooth.
6. Combine Mixtures: Fold dry ingredients into wet ingredients, stirring just until combined.
7. Shape Donuts: Spoon batter into a donut pan or form rings on the baking sheet, smoothing the tops.
8. Bake the Donuts: Bake for 15-20 minutes, until golden and a toothpick comes out clean.
9. Cool and Top: Let donuts cool for 30 minutes, then top each with candied pork belly pieces.
10. Serve and Enjoy: Drizzle with a glaze made from heavy cream and 2 tbsp erythritol (heated until thickened), and savor these unique treats!

Notes

• Render pork belly slowly for crispiness; drain fat well to avoid greasiness.
• Chill batter if too sticky; shape gently to maintain donut form.
• Adjust sweetness in glaze to balance pork’s savoriness to your taste.
• Store leftovers promptly to maintain freshness.
• This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 244Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 75mgSodium 142mgCarbohydrates 5gFiber 2gSugar 1gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Pork Belly (½ lb): Skinless, cut into small cubes for candying.
• Almond Flour (1.5 cups): Low-carb base; finely ground for smoothness.
• Erythritol (½ cup): Low-carb sweetener; adjust to taste.
• Eggs (2 large): Adds richness and binds the batter.
• Butter (¼ cup, melted): Unsalted, adds moisture to donuts.
• Vanilla Extract (1 tsp): Pure vanilla enhances the dessert notes.
• Baking Powder (1 tsp): Helps donuts rise slightly.
• Heavy Cream (¼ cup): For glaze richness; use full-fat.
• Salt (pinch): Balances sweetness; use sparingly.
• Cinnamon (¼ tsp, optional): Adds warm spice; optional flavor.

Variations and Substitutions

• Pork Swap: Use bacon or pancetta for a different taste.
• Flour Options: Substitute with coconut flour (reduce to ½ cup).
• Sweetener Swap: Use monk fruit or stevia instead of erythritol.
• Egg Alternative: Use flax eggs for a vegan option.
• Butter Swap: Replace with coconut oil for dairy-free.
• Cream Swap: Use coconut cream for dairy-free glaze.
• Spice Twist: Add a pinch of nutmeg or chili powder.
• Nut Add-Ins: Mix in chopped pecans or omit for nut-free.

Storage Options

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm in the oven or microwave for a fresh taste.

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Until you can read, Candied Bacon Bourbon Pecan Pie