Low Carb Apple Fritters Recipe
A delicious low carb and gluten free apple fritter recipe that is easy to make and super addicting Serve with cinnamon sprinkle or Maple Bourbon Caramel Sauce Keto, LCHF and Atkins diet friendly recipe
A delicious low carb and gluten free apple fritter recipe that is easy to make and super addicting Serve with cinnamon sprinkle or Maple Bourbon Caramel Sauce Keto, LCHF and Atkins diet friendly recipe
- 2 eggs
- 1/4 tsp ground nutmeg
- oil for frying
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1/4 cup granulated sugar substitute
- 1 tbsp butter melted
- 2 tbsp butter melted
- 1/4 tsp kosher salt
- 1/2 cup coconut flour
- 1 tbsp bourbon
- 2 tbsp sugar free vanilla protein powder i use this one
- 1/4 tsp xanthan gum see example
- 2/3 cup unsweetened almond milk
- 1/2 cup finely chopped apples (approx 1/4 inch pieces)
- 1.5 tsp ground cinnamon
- 1/2 tsp maple extract
- 1/2 cup sugar free caramel sauce see example
- Carbohydrate 13.6773931221149 g
- Cholesterol 8.98689236327677 mg
- Fat 23.9316617714503 g
- Fiber 3.55457485477436 g
- Protein 3.27462660009127 g
- Saturated Fat 13.485461956353 g
- Serving Size 1 1 fritter (76g)
- Sodium 88.469751267752 mg
- Sugar 10.1228182673405 g
- Trans Fat 1.3998142330626 g
- Calories 274 calories
Step-by-step
- Combine the dry ingredients in a medium bowl.
- Whisk together the eggs, almond milk, and melted butter in a small bowl.
- Add the wet ingredients to the dry ingredients, then add the apples and stir well.
- Let sit for 2 minutes.
- Form into 12 tightly packed balls.
- Heat about 1 inch of oil in a heavy bottomed pan (cast iron works great) until about 350 degrees (F).
- Fry the fritters for 1 - 2 minutes per side or until golden brown and cooked through.
- Remove to a paper towel to drain any extra oil.
- Combine the cinnamon and sweetener in a small bowl.
- Brush the fritters with the melted butter, then roll in the cinnamon/sweetener mixture and place on a serving platter.
- Add the caramel sauce, maple extract, and bourbon to a small saucepan.
- Heat for about 3 minutes or until bubbling.
- Remove from heat and cool slightly.
- Drizzle while still warm over the fritters and serve.
Most home cooks fail with alternative flours by treating them exactly like all-purpose wheat flour, leading to dense, crumbly pastries that fall apart in hot oil. Coconut flour absorbs liquid at an exceptionally high rate and requires extra binding agents like xanthan gum to provide the elasticity normally created by gluten. Allowing the batter to rest for two minutes lets the coconut flour fully hydrate before frying. Maintain the frying oil precisely at 350 degrees Fahrenheit using a deep-fry thermometer; oil that is too cool will saturate the high-fat batter, while oil that is too hot burns the exterior before the center cooks through. Form the dough into tightly packed balls measuring roughly one inch across to ensure even heat penetration during the one to two minutes of frying per side. Drainage on paper towels prevents residual greasiness from ruining the crisp crust. ### The Chemistry of Alternative Baking Coconut flour cannot be substituted one-to-one for wheat flour because it lacks gluten entirely. Protein powder acts as a structural stabilizer, compensating for the missing wheat protein while maintaining a low carbohydrate count. Sugar substitutes behave differently under heat than sucrose, often browning much faster or failing to caramelize. Granulated erythritol or allulose blends work best because they mimic the bulk of sugar without leaving a cooling aftertaste. ### Serving and Finishing Warm the accompanying caramel sauce gently over low heat just until bubbling to ensure smooth viscosity for drizzling. Pairing these rich pastries with unsweetened black coffee or espresso cuts through the heavy fat content provided by the butter and almond flour base.
