Becca's Sugar-Free Funnel Cake Recipe

Ingredients

Vegetable Oil

2 eggs

1 1/3 cup milk

7 Tablespoons of Spelenda

2 1/3 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon organic vanilla extract

1 large ziplock bag

Directions

• Find a large skillet and fill with about an inch of Vegetable oil and have it start heating (I use medium heat)
• In a mixing bowl mix together the eggs and milk first, then add in each ingredient and mix while adding. 
• Test the skillet oil by tossing a pinch of flour into it, if it sizzles a slow sizzle and doesn't pop it's perfect. If it pops, turn down the stove top heat a little and wait a few minutes. 
• Scoop all of your batter mixture into the ziplock bag and cut a tiny corner out.
• Have a bowl sitting to the side to put this bag in with the cut corner facing up for while you cook the funnel cakes. 
• Slowly squeeze the batter out of the corner and make a swirly criss cross motion to design your batter in the oil. 
• Let it heat for about 2 minutes (will turn a golden brown) with tongs turn them over to cook on the other side about an additional 2 minutes. 
• Place out a plate or baking pan with a couple layers of paper towels to put your cooked funnel cakes in. 
• Once they look nice and golden scoop them out with the tongs and place to the side to cool.
• Grab the ziplock back and squeeze out a few more designs into your pan and continue until you use it all up
• I usually do a few big ones and then a few smaller ones if little kids will be eating these. the thinner the "strand" the crunchier it will be.