Low Carb Apple Fritters
4.8g
Net Carbs
4.1g
Protein
20.0g
Fat
2.4g
Fiber
216
Calories
Cooking tip: For best results, cut the granny smith apple into a fine dice, no larger than ¼-inch, so the apple cooks evenly. Because this recipe uses coconut flour which is gluten free, we found that shaping the fritters and using a spatula to scrape even portions into the oil to fry helped minimize how much they broke apart while frying. Top get a nicely crisp exterior, do not crowd the Dutch oven, allowing space between the fritters as they cook. We had best results with no more than 4 fritters frying at once. Once you add the fritters, the oil temperature will drop, so adjust the heat under the oil as needed to maintain 350°F oil.
Ingredients:
- 1/4 cup finely ground coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon pumpkin pie spice blend
- 1/4 teaspoons salt
- 2 large eggs, room temperature
- 2 tablespoons Magic Baker zero sugar baking blend (Splenda)
- 1/4 cup unsweetened almond milk, divided
- 1 tablespoon unsalted butter, melted
- 1 3/4 cups sliced fresh granny smith apple (191g), finely diced
- 1/2 gallon canola oil
- 2 tablespoons vanilla milkshake protein powder (Quest Nutrition)
Directions:
Ingredient notes: 1/2 gallon of canola oil, or enough to create a 1 1/2-inch layer in a Dutch oven is needed for this recipe. We only count 1/2 cup in the nutritional content for this recipe as that is about the amount that will be consumed.
- In a small bowl, sift together coconut flour, baking powder, pumpkin pie spice and salt.
- In a medium bowl, whisk room temperature eggs for about a minute until frothy and lightened in color. Whisk in sweetener, 2 tablespoons almond milk and melted butter until very well combined. Add dry ingredients, stir until well combined and fold in finely diced apple until evenly distributed.
- In a Dutch oven over medium heat, warm 1 1/2-inches of oil to 350°F.
- On a piece of parchment paper, shape fritters. Portion 14, 1/8 cup (2 tablespoon) mounds of batter, making sure the diced apples are held together by the coconut flour batter and smoothing the exterior surface of the mounds. Use a spatula to scrape up each mound. Bring the spatula as close to the oil surface as possible so the batter doesn’t have far to drop, and gently scrape into the hot oil. Work in batches so the fritters are not crowed in the Dutch oven. Fry until golden brown, about 2 minutes, before flipping and frying until cooked through and golden brown all over, another 2 minutes. Remove from oil and drain on a paper towel lined plate. Bring oil back up to 350°F between batches.
- While the fritters are cooling, in a small bowl stir together protein powder and 2 tablespoons unsweetened almond milk until smooth and thickened. Drizzle evenly over cooled fritters and serve. Two fritters as described is one serving.
