Baked Funnel Cakes

Baked Funnel Cakes

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Rated: 3
  • Prep 25 mins
  • Cool 10 mins
  • Bake 20 mins
  • Serving Size: 1 mini funnel cake
  • Carb Grams Per Serving: 9


  • Nonstick cooking spray
  • 1 cup water
  • 1/2 cup butter
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 tablespoons powdered sugar


  1. Preheat oven to 400 degrees F. Coat a very large baking sheet with cooking spray; place a wire rack over waxed paper, parchment paper, or a large tray. Set aside. In a medium saucepan, combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
  2. Spoon dough into a large resealable plastic bag. Using scissors, snip a 1/4- to 1/2-inch hole in one corner of the bag. Pipe dough into twelve 3- to 4-inch circles on prepared baking sheet. Fill in the circles with dough swirls and crisscrosses to resemble funnel cakes.
  3. Bake about 20 minutes or until puffed and golden brown. Transfer to the wire rack. Sift powdered sugar over warm cakes. Serve warm.

Nutrition Facts Per Serving:

PER SERVING: 134 cal., 9 g total fat (5 g sat. fat), 91 mg chol., 103 mg sodium, 9 g carb. (1 g sugars), 3 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Starch (d.e): 0.5;