Big Easy Beignets (Wild Diet, Gluten-Free)
Prep time
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This is our Wild Diet version of the beignet—still higher carb than we eat on a regular basis, but sans the gluten, oils, grains, and refined sugar. Enjoy!
Serves: 15
  • 2 tablespoons activated dry yeast
  • ¼ cup raw honey, melted
  • 1 cup fine blanched almond flour
  • 2 – 2/12 cups arrowroot (or tapioca) starch
  • 1 cup fine brown rice flour
  • 4 tablespoons fine coconut flour
  • ½ teaspoon sea salt
  • 2 large eggs
  • ¾ cup almond milk
  • 1 quart coconut oil, divided
Choose Your Topping
  • Classic: ¼ cup arrowroot or tapioca starch sifted with ¼ - ½ teaspoon organic powdered stevia
  • Sweet & Sticky: Raw honey
  • Fruit Beignet: Homemade preserves (shown with rhubarb)
  1. In a small bowl, mix together the dry yeast and honey into ½ cup warm water and allow to sit for the yeast to bloom. Set aside.
  2. In a large mixing bowl, whisk together the almond flour, 2 cups arrowroot starch, brown rice flour, coconut flour, and sea salt.
  3. Beat in the eggs, almond milk, and ½ cup coconut oil (melted).
  4. Beat in the yeast mixture. Continue beating until the dough forms a firm ball, adding more arrowroot starch if needed.
  5. Turn the dough out onto a jelly roll pan lined with parchment paper and dusted with a bit of arrowroot starch. Spread a sheet of plastic wrap or a second parchment sheet over the top of the dough and roll it to about ¼ inch thickness.
  6. Cut into 2-inch squares and set in a warm place to rise for at least 20 minutes. A preheated oven turned off works well.
  7. Heat remaining coconut oil in a heavy saucepan over medium-high heat. Using a deep-fry or candy thermometer, check the oil temperature. It should be 375-380°F.
  8. When the oil is ready and beignets have risen slightly, fry them in small batches until they are golden on the outside and puffed up in the middle. They fry quickly, so be ready to flip with a metal slotted spoon after just a few seconds.
  9. When they’re golden on both sides, remove to a clean kitchen towel or paper towel to cool. Repeat until all the dough is used. It should make about 30 three-bite beignets.
  10. Serve classic style dusted with the tapioca/stevia mixture (be careful not to over-sweeten), drizzled with raw honey, or with a side of homemade preserves.
Recipe by Fat-Burning Man at