Paleo Funnel Cakes

Paleo, Gluten-Free, Dairy-Free, Refined Sugar-Free, Minimal Ingredients, Easy

These easy to make Paleo funnel cakes are a healthy alternative to your favorite summer treat. The smell and taste will bring back fun memories!

Paleo Funnel Cakes

These fun Paleo treats are not only easy to make but make a fun recipe to make with your family! Get creative and top your funnel cake with your favorite toppings such as melted chocolate, nut butter, or shredded coconut, to name a few!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your funnel cakes turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Funnel Cakes

1. Heat 1-inch of avocado oil in a cast-iron skillet until the oil reaches a temperature of 360 degrees. Arrange a wire rack over a sheet of parchment paper.

2. In a medium-sized bowl, combine pancake mix, water, and vanilla. You want your batter to be thick but runny, so if it’s a little too thick, add 1 tablespoon of water at a time until you get the desired consistency. Transfer batter to a squeeze bottle or a plastic bag (cut a tiny opening in one of the corners).

3. Squeeze batter into the hot oil in loopy swirling patterns to form 3-inch disks and fry for 2 minutes and then flip for an additional 1 to 2 minutes until golden brown.

4. Remove the funnel cakes from the oil and place it onto the wire rack. Sprinkle your desired amount of powdered coconut sugar and allow the access oil to drip off.

Optional: add additional toppings; shredded coconut, melted chocolate, or your favorite nut butter.

Ready to Eat Paleo Funnel Cakes

How to Store Paleo Funnel Cakes

Leftover funnel cakes can be stored in an airtight container on the counter or refrigerator up to 2 days. For optimal freshness, it is best to eat right away or within 24 hours.

Essential Equipment for Making Paleo Funnel Cakes

Cast Iron Skillet – I love using my cast iron skillet for frying. It’s perfect for high-temperature cooking and keeps the oil at a consistent 360 degrees. A regular 8 to 10-inch skillet will work just as well.

Wire Rack – A wire rack ensures all the access oils to drip off the funnel cakes onto the parchment paper. You can also place funnel cakes onto a paper towel if you do not have a wire rack.

Squeeze Bottle – A squeeze bottle makes making these funnel cakes a breeze! If you do not have access to a squeeze bottle, you can wash out almost finished ketchup or mustard bottle, or place your batter into a plastic bag and cut a very tiny hole in one of the corners.

Paleo Funnel Cakes on a plate

More Easy Paleo Dessert Dishes

Chocolate Paleo Brownies – Ooey gooey chocolate brownies are so good you won’t even know they are Paleo!

Paleo Chocolate Chip Cookies – Allergy-friendly Paleo cookies made with coconut and arrowroot flours and laced with dozens of chocolate chips.

Cinnamon and Maple Roasted Pecans – Deliciously addicting roasted pecans covered in a maple glaze and dusted with ground cinnamon.

Basic Staples for Making Paleo Funnel Cakes

Avocado Oil – Avocado oil is perfect for cooking and frying at high temperatures because of it’s high smoke point.

Paleo Pancake Mix – For this recipe, you can use any Keto or Paleo-approved pancake mix. For this particular recipe, I used birch benders pancake and waffle mix.

Vanilla – Use my homemade vanilla extract for this recipe and many more!

Powdered Coconut Sugar – You won’t find powdered coconut sugar in the store – but you can make it! Place 3 tablespoons coconut sugar into a blender and blender on high for 30 seconds or until sugar becomes powdered like consistency.

Shop Amazon For All Your Paleo Essentials and Staples

How to Make Paleo Funnel Cakes
How to Make Paleo Funnel Cakes
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Paleo Funnel Cakes

These easy to make Paleo funnel cakes are a healthy alternative to your favorite summer treat. The smell and taste will bring back fun memories!
Course Breakfast, Dessert
Keyword funnel cake, gluten free
Prep Time 5 minutes
Cook Time 5 minutes
Servings 8
Calories 147kcal
Author Angela Blanchard

Equipment

  • Cast Iron Skillet

Ingredients

Instructions

  • Heat 1-inch of avocado oil in a cast-iron skillet until the oil reaches a temperature of 360 degrees. Arrange a wire rack over a sheet of parchment paper.
  • In a medium-sized bowl, combine pancake mix, water, and vanilla. You want your batter to be thick but runny, so if it's a little too thick, add 1 tablespoon of water at a time until you get the desired consistency. Transfer batter to a squeeze bottle or a plastic bag (cut a tiny opening in one of the corners).
  • Squeeze batter into the hot oil in loopy swirling patterns to form 3-inch disks and fry for 2 minutes and then flip for an additional 1 to 2 minutes until golden brown.
  • Remove the funnel cakes from the oil and place it onto the wire rack. Sprinkle your desired amount of powdered coconut sugar and allow the access oil to drip off. Optional: add additional toppings; shredded coconut, melted chocolate, or your favorite nut butter.

Nutrition

Calories: 147kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 309mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.