These mini funnel cakes are crispy on the outside, soft in the middle, and dusted with powdered sweetener while still warm. They're fried in avocado oil and ready in about 20 minutes, no dough resting required. Sugar-free, gluten-free, keto, and high protein, they taste just like a fair funnel cake.
For more comforting fall treats, you have to try my crispy pumpkin protein waffles next!
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I first made these for an Instagram video back in 2023. I wanted to make a fun fall festival treat that was sugar-free and gluten-free, but still easy and close to a real funnel cake in ingredients and technique. Sally's Baking Addiction's funnel cake recipe was my inspiration.
Funnel cake is actually a Pennsylvania Dutch classic that became popular at fairs and festivals in the mid-1900s, and frying up a batch fills the house with the smell of warm spices and deep-fried goodness. It's one of my favorite parts of getting into that cozy fall feeling.
My original version had more steps including resting the dough and piping it onto parchment paper, but now I've simplified it. My husband is my one of my official taste testers, and he gave this recipe an enthusiastic thumbs up. I hope you love these as much as I did making them for you!
Ingredients
Here's what you'll need to make this:
Full ingredient amounts, instructions, and notes are in recipe card at the bottom of this post. (or use the 'jump to recipe' button at the top of this post).
Here are a few notes about key ingredients:
- Vanilla protein powder - This is in place of flour so you need an absorbent protein powder. I recommend a milk protein isolate-based protein powder like Keto Chow, which also has xanthan gum and acacia fiber added for better texture. 20% whey/80% casein blends may also work. I do not recommend plain whey. If yours isn't sweetened, whisk in ¼ cup of a sugar-free powdered sweetener (erythritol-based) too.
- Baking powder and cream of tartar. These work together for extra lift, which helps the funnel cakes fry up light instead of dense.
- Avocado oil, for frying. It has a high smoke point, well above the 375°F frying temperature, so it stays stable without smoking or breaking down.
- Powdered sugar-free sweetener, for topping. This is a must for the topping. Regular powdered sugar works too if you don't mind sugar.
How To Make
These mini funnel cakes are super easy to make, and here's how to make them:
Before you get started: Bring your eggs to room temperature. Clip a candy thermometer to a high-sided pot and have your piping bag (or a ziplock bag with the corner snipped off) ready to go.
- Heat the oil. Pour avocado oil into a high-sided pot until you have at least 3 inches, then heat it to 375°F over medium heat. A candy thermometer makes it much easier to hold that temperature steady, and steady heat is what keeps these from turning greasy or burning too fast.
- Make the batter while the oil heats. Whisk together the eggs, baking powder, cream of tartar, water, protein powder, and cinnamon in a medium bowl until smooth, with no lumps. Transfer it to a piping bag or a ziplock bag with the corner snipped off. This is a good time to double check your oil temperature.
- Pipe and fry. Carefully pipe the batter into the hot oil in a circular, swirling motion to build the funnel cake shape. Fry for 1-2 minutes, until golden brown and crispy on both sides, then lift it out with a metal slotted spoon or spatula and set it on a wire rack to cool slightly. Repeat with the remaining batter, then turn off the heat.
- Top while warm. Sprinkle with powdered sweetener (or glaze, if you'd like) while the funnel cakes are still warm. They're best eaten right away, warm and fresh off the rack.
So crunchy and golden!
Olivia's Top Tips
- Be careful with the hot oil. Frying is the trickiest part of this recipe, so keep an eye on the pot the whole time and don't leave it unattended.
- A candy thermometer makes a big difference. It's the easiest way to keep the oil steady at 375°F, which keeps the funnel cakes from turning greasy or burning too fast.
- Use a metal slotted spoon or spatula to lift them out. It drains the extra oil as you go, so they don't end up soggy.
- Get creative with the batter. A fellow blogger, Lindsay Neff of Low Carb But Yum, loves this recipe so much she's turned the same batter into Boston Cream Pie eclairs.
Frequently Asked Questions
I recommend sticking with a milk protein isolate or whey/casein blend, since that's what I tested for the right thick batter. If yours isn't sweetened, add in ¼ cup of a sugar-free powdered sweetener too. Other protein powders will change the texture.
This usually comes down to oil temperature. If it's too cool, the batter can spread out and soak up extra oil instead of holding its shape and frying up crisp. A candy thermometer takes the guesswork out of it, so let the oil climb back to 375°F between batches.
Yes, though these are best fresh and warm. Leftovers keep for the next day, then reheat them in the air fryer or toaster to crisp them back up.
Find the printable recipe card below with all ingredient measurements, instructions, and my notes. Watch the video below as a visual guide.
Related
If you loved this recipe, try these others:
Recipe
Mini Funnel Cakes
Ingredients
Ingredients
- 2 eggs room temperature
- 1 teaspoon baking powder
- ½ teaspoon cream of tartar
- ½ cup water
- 1 cup vanilla protein powder (80g, see notes)
- 1 teaspoon cinnamon optional for flavor
- Avocado oil for frying
Topping
Instructions
- Pour avocado oil into a pot with high sides, ensuring there's at least 3 inches of oil, over medium heat. Heat the oil to 375 degrees F (use a candy thermometer for accuracy)
- Whisk together all ingredients except topping in a medium bowl until smooth and no lumps remain. Transfer dough to a piping bag (or ziplock bag with the corner snipped off).
- Carefully pipe dough into the hot oil swirling it around in circles to create the mini funnel cake. Fry for approximately 1-2 minutes or until they turn golden brown and crispy on both sides. Remove from oil using metal spatula or metal slotted spoon. Place on wire rack to cool. Repeat with remaining batter, then turn off the heat.
- While still warm, sprinkle with powdered sweetener or glaze them as desired. Best enjoyed warm, right after being sprinkled with the sweetener.
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