I know it’s Monday which usually means a new low carb meatball recipe, but this week I’m doing that on Wednesday (and it’s a GREAT one btw!) So today I’m finally getting around to posting the low carb apple fritter recipe that I’ve been dying to share with you for over a month now!
These should have a warning posted along with them – they are dangerously delicious and super addicting! I made a batch almost every day for a week to test them out, and every person who tried them loved them!
They were so good that I wanted to just roam the streets handing them out to random people and saying “Hey try one of these low carb apple fritters – SO GOOD, RIGHT!?!?”
That would have been awesome…
Instead I mostly hoarded them to myself and had them with my coffee every morning. But if YOU try it let me know what everyone thinks. (You won’t. Sharing these is nearly impossible – trust me.)
Anyway, these are a little easier to execute than the low carb apple cider donuts recipe that I posted a few weeks ago because you just roll them into balls and fry them like donut holes. You still have to pack them pretty tight when rolling though, or the apple pieces can cause them to fall apart – make sure you chop the apples pretty small for that same reason.
Now once these apple fritters are out of the fryer, you’ll be tempted to just eat them like that (and you should go for it) but be sure to save some for the toppings because they make them EVEN BETTER!
You can either brush them with melted butter and then sprinkle with a sweetener/cinnamon mixture like the classic apple fritter…
OR, you can drizzle them with this easy low carb Bourbon Maple Caramel sauce to take them to the next level. I recommend eating them within an hour or so of adding the sauce though, or they start to get a little soft on the outside. Still great, just not really crunchy anymore.
Well I’m pretty sure that’s enough chitchat – now get thee to the kitchen! Then be sure to let me how they turned out!!!
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Low Carb Apple Fritters Recipe – Gluten Free
- Yield: 12 fritters 1x
Description
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!
Ingredients
For the fritters:
- 1/2 cup coconut flour
- 1/4 cup granulated sugar substitute
- 2 tsp baking powder
- 2 Tbsp Sugar Free Vanilla Protein Powder I use this one
- 1/4 tsp xanthan gum see example
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 2 eggs
- 2/3 cup unsweetened almond milk
- 1 Tbsp butter, melted
- 1/2 cup finely chopped apples (approx 1/4 inch pieces)
- oil for frying
For the optional cinnamon sprinkle topping:
- 2 Tbsp butter, melted
- 1/4 cup granulated sugar substitute
- 1.5 tsp ground cinnamon
For the optional Maple Bourbon Caramel Sauce:
- 1 Tbsp bourbon
- 1/2 tsp maple extract
- 1/2 cup sugar free caramel sauce see example
Instructions
For the fritters:
- 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.
For the cinnamon sprinkle:
- 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.
For the Maple Bourbon Caramel Sauce:
- 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.
Notes
Approximate nutrition information:
Per naked fritter: 90 calories, 7g fat, 1.5g net carbs, 5g protein
Per fritter w/ cinnamon topping: 115 calories, 11 g fat, 2g net carbs, 5g protein
Per fritter w/ caramel sauce: 123 calories, 7g fat, 4g net carbs, 5g protein
Nutrition
- Serving Size: Betcha can't eat just one
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Fran says
I struggle with keeping protein within my limits. Does the protein powder act as a binder or just flavor? Can I add almond flour and some vanilla instead?
Mary Hernandez says
Can I leave out the Xanthan Gum?
Patti says
These look so good!! Do you think dubbing the apples with zucchini would work?
Rick says
How do you store this recipe?
Mellissa Sevigny says
Airtight container for up to three days at room temp or in the fridge for up to a week. Not sure how they’d freeze but theoretically they would be fine for up to three months.
liz says
Wowzers these look divine! Hopefully it is possible to stop at one or two before the carbs start to add up. Just a quick question…..do you think these would work in an airfryer?
Mellissa Sevigny says
I’ve never used one so I really couldn’t say Liz!
September Adams says
Have you tried to freeze the batter? Freezing the fritters afterthey are fried? I grew too many apples and I love this recipe so I wanted make as many fritter as possible.
Pam says
I’m going to give these a try and ‘change’ it a little teeny bit… I don’t want them fried either. but I just bought two new donut pans and I’m going to give them a good greasing with lard and try these in the oven. I will definitely come back after I do (won’t be till next month) and provide a picture and ‘if it worked well’. I’m seriously considering putting the batter into a cast iron corn stick pan though.. just because I’d get a better ‘more like fried’ outside. :)
Melissa, we’ve made SO many of your recipes that people ask for ‘my’ this and that.. I give you props.. but that’s the mark of a successful recipe blogger. Thanks for so many good ones!
Mellissa Sevigny says
Thank you so much Pam – I’m thrilled that you’re having good success with the recipes! :) I LOVE your cast iron corn stick pan idea, I think it would work awesome to get the outsides crisp without frying – especially if you heat it first and add the batter to the pan while hot! In fact I might BUY a corn stick pan just to try this out!!!!
Julie says
I made a variant of these for my family this morning, using sucanat since we aren’t low-carb. I also subbed 1 tsp psyllium powder in for the xanthan gum. They were delicious shallow-fried and drizzled with cream cheese icing. One of my boys is a very picky eater and only does muffins, so I also tried out this batter as a steamed muffin, and the texture was perfect (also delicious with cream cheese icing, but he only ate the plain ones). So that is definitely an option for those who want the flavor without the frying. :)
Sjanette van der Sluijs says
Hi Melissa, thank you for your recipe!! In The Netherlands we don’t know apple fritters but on dec. 31 everyone (high carbs) is eating “oliebollen”. It’s a yeat dough / batter filled with raisins and fried in the deepfryer. I really miss those. So I think your recipe would be a great substitute for a “oliebol”. Can you tell me how the inside of your fritter is? Airy or compact?
cee says
Made these today and I thought they were good (sheepishly I will admit to adding more splenda to the batter, though). I’m wondering if you think using almond flour would work instead (I’m nearly out of coconut flour). Thanks for the good eats!