Keto Apple Fritters
These keto apple fritters combine spiced zucchini and rich almond flour dough for a crisp golden exterior and tender center. Shallow-fried in just 15 minutes and finished with a smooth vanilla glaze.
Equipment
- Nonstick skillet
- Wire cooling rack
- Mixing bowls
- Whisk
Ingredients
- 1 zucchini peeled and finely diced
- 1 teaspoon cinnamon
- 2 teaspoons lemon juice
- 1/4-1/2 teaspoon apple flavoring
- 2 cup almond flour
- 1/2 c unflavored or vanilla protein powder
- 3 tablespoons monkfruit sweetener or sweetener of choice
- 2 1/2 teaspoons baking powder
- 2 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 cup unsweetened macadamia nut milk or other nut milk
- 1/4 cup sour cream
- 1/4 cup water
- 1 egg
- lard for frying
- 1/2 cup confectioners Swerve or use sweetener of choice
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- Toss the zucchini with cinnamon, lemon juice, and apple flavoring in a small bowl, choosing the flavoring amount to suit your taste, then leave it aside while preparing the dough. The pieces should look evenly coated and smell of cinnamon and apple.
- Whisk the almond flour, protein powder, monkfruit sweetener, baking powder, xanthan gum, and salt together in a medium bowl. An even mixture helps distribute the leavening and binders throughout the dough.
- Work the melted butter, nut milk, sour cream, water, and egg into the dry mixture until fully incorporated. Expect a thick mixture that holds a scoop rather than pouring freely.
- Fold the seasoned zucchini and its bowl juices through the dough. Look for an even scattering of pieces without concentrated pockets of cinnamon.
- Heat lard over medium heat in a small nonstick skillet, using enough to reach almost halfway up the fritters, then add approximately 1/4-cup scoops of dough, gently swirl the fat around their sides, and turn after about 3–5 minutes before browning the second side. The underside should be firm and golden before turning, with both sides golden when finished.
- Lift the fritters out of the skillet and transfer them to paper towels or a wire rack to cool. A rack lets steam escape underneath and helps preserve the bottom crust.
- Stir the confectioners sweetener, heavy whipping cream, and vanilla together in a small bowl, microwaving for 20 seconds only if the glaze needs thinning. The mixture should flow smoothly enough for dipping or drizzling.
- Coat the tops with glaze by dipping or drizzling, then leave the fritters on a wire rack until the coating sets. The glaze should settle into a thin coating rather than collect in thick puddles.
Notes
Ingredient tip: Peel and finely dice the zucchini into small, even pieces rather than large chunks to prevent wet pockets and create a balanced texture in the dense dough. Doneness: Wait until the underside is firm and golden before turning the fritters so the dough does not tear, and reduce the skillet heat if the exterior darkens before the center sets. Texture tip: Transfer fried fritters onto a wire rack rather than a flat plate so steam can escape underneath and the bottom crust stays crisp. Glaze tip: Always use a powdered confectioners-style sweetener for the glaze, as granulated alternatives will leave a gritty coating. Storage: Let the fritters cool completely before sealing them in an airtight container to chill, and keep unglazed fritters separate from the glaze if preparing components ahead. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.