(2g net carb!) Keto Apple Fritters

Freshly baked keto apple fritters with a donut like texture

(2g net carb!) Keto Apple Fritters

With an ultra fluffy donut batter and truly unbelievable filling, these keto apple fritters are absolute magic... at just 2g net carbs!

Course Dessert

Cuisine American

Keyword gluten free apple fritters, keto apple fritters, sugar free apple fritters

Prep Time 15

Cook Time 25

Total Time 40

Servings apple fritters

Calories 190kcal

Ingredients

For the brown butter 'apple'

2 tablespoons unsalted butter
1 large zucchini diced (about 300g)
1 1/2 teaspoon apple pie spice
1-3 tablespoons golden erythritol to taste
1-3 tablespoons lemon juice to taste
pinch kosher salt

For the keto donut batter

64 g almond flour
28 g coconut flour
1 tablespoon psyllium husk ground
1 teaspoon xanthan gum
240 ml water
57 g grass-fed butter or coconut oil
3 tablespoons erythritol or xylitol*
1/4 teaspoon kosher salt
2 eggs lightly beaten
1 teaspoon vanilla extract
1 teaspoon baking powder

Special equipment

pastry bag or plastic bag

Metric - US Cups

Instructions

Make the brown-butter 'apple'

Note: you can always use an actual apple here (a bit more carbs, but think about it as eating berries: a little goes a long way in a recipe like this, and its not much more carbs than eating a handful of berries): simply mix with some apple spice, sweetener and lemon juice. i.e. when using apples you don't need to precook them, you can just incorporate it into the fritters before baking. Still, turning zucchini into 'apples' is definitely worthwhile as its actually shocking how legit they taste if you're looking for the lowest carb count (see your own raving reviews here and here)
Heat up butter in a skillet or pan over medium/low heat. You want to use a skillet (or wide-base pan) as opposed to a saucepan so the juices get absorbed evenly by the zucchini. Continue to cook the butter for 2-4 minutes until brown in color.
Add in zucchini, spices, salt and mix everything together. Add in the lower amounts of sweetener and lemon juice, cover, lower heat, and let simmer for 5 minutes. Remove lid and taste for sweetness and acidity; you’ll most likely need to add more of both (don’t be afraid of the lemon juice, as its acidity is what will give it that apple kick once it’s thoroughly absorbed).
Cover once again and cook for 10 more minutes. Remove the lid, taste again, and allow to cook uncovered for 3-6 minutes longer to thicken up the juices. Transfer the 'apple' bits into a bowl to cool, and reserve the now ultra concentrated brown butter juice to glaze the fritters (trust me!)

Make the keto donut batter

See recipe video for guidance on making the keto donut batter (i.e. choux!)
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs. And if you have an instant thermometer, temperature should be below 125°F/52°C.
Add in one egg at a time, mixing with an electric mixer at medium/high speed until fully incorporated (if using a stand mixer, use the paddle attachment). Be sure to mix the dough for 2 minutes after adding in the last egg; the final texture should be very elastic. Mix in vanilla extract and baking powder. .
Allow the dough to rest until it comes to room temperature (about 15-20 minutes). I've come to realize this is a very important step to keep your donuts from deflating much post bake; the donuts will rise a bit less but hold their shape better.
Spoon dough into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag 2 cm (3/4 inch) wide. Pipe out roughly 1 inch rounds of dough onto the donut pan, alternating with bits of apple, and more dough on top until desired fritter size and shape (you can make them bite sized too!). Wet your finger tip and smooth out where the ends meet for a more even rise.
Bake for 30-35 minutes until deep golden. Do not open your oven door before the first 20 minutes (or at all if possible!), as choux pastry is notoriously sensitive to drafts. Allow to rest in pan for 10 minutes before removing. Note: if your fritters are browning too much, feel free to tent them with aluminum foil (just be sure it isn't resting directly over them!).
Remove from oven and brush with reserved 'apple' brown butter juice. These are best enjoyed still warm and freshly glazed, but they keep quite well for a day or two stored in an airtight container at room temperature.

Video

Nutrition