3/4 cup coconut flour
1/3 cup granulated sugar substitute
2 teaspoons baking powder
2 tablespoons sugar free vanilla protein powder
1/4 teaspoon xanthan gum
2/3 cup unsweetened almond milk
1 tablespoon maple extract
2 tablespoons butter, melted
Oil for frying
1/4 cup sugar free caramel sauce
6 slices cooked Jones Dairy Farm Dry Aged Bacon, finely chopped
Combine dry ingredients in medium bowl. In small bowl, whisk together eggs, almond milk and melted butter. Add wet ingredients to dry ingredients and stir well. Let sit for 3 minutes, then form into 12 tightly packed balls.
Heat about 1 inch of oil in heavy bottomed pan until oil reaches about 350˚F. Fry donut holes for 1 - 2 minutes per side or until golden brown and cooked through. Remove to paper towel to drain any extra oil. Cool for at least 5 minutes.
Right before serving, add donut holes to large bowl and pour caramel over top (heat gently if necessary to thin out consistency.) Stir gently until all donut holes are coated in caramel.
Spread chopped bacon on a flat plate, then roll caramel coated donut holes in chopped bacon. Serve warm.