Description
These Keto Apple Fritter Cookies offer a delightful low-carb twist on the classic apple fritter. Made with almond and coconut flour, warm cinnamon, and real apple chunks, they provide all the comforting flavors of traditional apple fritters without the carbs. Finished with a cinnamon-sugar topping and a light monkfruit glaze, these cookies are soft, moist, and perfect for anyone following a keto or low-carb lifestyle.
Ingredients
Scale
Apple Cookies
- 1 cup almond flour (112g)
- 1 tbsp coconut flour (7g)
- 1 1/2 tsp arrowroot starch (4g) or cornstarch
- 1 tsp xanthan gum (optional, but recommended for texture)
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp salt (1/4 tsp if using unsalted butter)
- 2 tbsp salted butter, softened (30g)
- 2 tbsp cream cheese, softened (30g)
- 5 1/2 tbsp allulose (66g)
- 3 tbsp powdered monkfruit/erythritol sweetener (36g) OR 6 tbsp (72g) powdered monkfruit/erythritol sweetener (if no allulose used)
- 1 egg, room temperature
- 1/2 tsp vanilla extract
- 1/2 a large apple, chopped into small pieces (size of chocolate chunks)
Cinnamon “Sugar” Topping
- 1-2 tbsp granular sweetener of choice (e.g., Truvia)
- 1/4 tsp cinnamon
Simple Glaze
- 3 tbsp powdered monkfruit/erythritol sweetener (36g)
- 1/8 tsp vanilla extract
- 1 tbsp light cream (15g) (any cream or milk preferred)
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) and allow it to preheat fully to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, arrowroot starch (or cornstarch), xanthan gum (if using), cinnamon, baking soda, and salt until evenly combined.
- Cream Wet Ingredients: In a larger bowl, beat together the softened butter, cream cheese, allulose (and monkfruit sweetener if using both), and vanilla extract until the mixture is smooth, creamy, and fluffy.
- Add Egg: Beat in the egg until fully incorporated, making sure the mixture is smooth and well combined.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients and stir until a thick cookie dough forms. Be careful not to overmix.
- Fold in Apple Chunks: Gently fold in the chopped apple pieces, distributing them evenly through the dough.
- Prepare Baking Sheets: Grease two baking sheets or line them with parchment paper. Spoon 12 even spoonfuls of the batter onto the sheets, spacing them out to allow for spreading.
- Add Cinnamon Sugar Topping: Mix the granular sweetener and cinnamon in a small bowl. Sprinkle this mixture generously over the tops of the cookie dough on the baking sheets.
- Bake Cookies: Place the baking sheets in the oven and bake for approximately 13 minutes or until the tops of the cookies are lightly browned and set.
- Cool Cookies: Remove the cookies and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack or plate to cool completely.
- Make the Glaze: While the cookies cool, combine powdered monkfruit sweetener, vanilla extract, and light cream in a small bowl. Stir until smooth and well blended.
- Glaze the Cookies: Drizzle the glaze evenly over the cooled cookies and allow it to set before serving.
- Serve and Enjoy: Once the glaze has set, serve your keto apple fritter cookies fresh and enjoy their low-carb, comforting flavors.
Notes
- The xanthan gum is optional but helps improve the texture and elasticity of the cookies.
- If you prefer, use only powdered monkfruit/erythritol sweetener (6 tbsp) to replace both sweeteners combined.
- Use salted butter or adjust salt in the recipe accordingly if using unsalted butter.
- Allow the glaze to fully set before stacking or storing cookies to avoid sticking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to use any low-carb sweetener that you prefer for this recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 1g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
