Keto Apple Fritter Cookies
Keto Apple Fritter Cookies are soft and chewy with apple chunks throughout. They’re a perfect keto fall treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup almond flour 112g, this is your cookie base that’s low carb and nutty
- 1 tablespoon coconut flour 7g, adds a bit more structure
- 1 ½ teaspoon arrowroot starch 4g or cornstarch
- 1 teaspoon xanthan gum acts like glue holding everything together
- ½ teaspoon cinnamon for that classic apple fritter warmth
- ⅛ teaspoon salt small but makes flavors pop
- 2 tablespoon salted butter softened, 30g, helps with softness
- 2 tablespoon cream cheese softened, 30g, gives cookies a nice tender texture
- 5 ½ tablespoon allulose 66g
- 3 tablespoon powdered monkfruit/erythritol sweetener 36g
- 1 egg room temperature
- ½ teaspoon vanilla extract
- ½ large apple chopped small
- 1-2 tablespoon granular sweetener of choice for extra topping mix
- ¼ teaspoon cinnamon for extra topping mix
- 3 tablespoon powdered monkfruit/erythritol for extra topping mix
- ⅛ teaspoon vanilla for extra topping mix
- 1 tablespoon light cream for extra topping mix
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 Celsius).
- In a mixing bowl, mix the almond flour, coconut flour, arrowroot starch, xanthan gum, cinnamon, and salt.
- In another bowl, mix the softened butter and cream cheese until smooth. Stir in the allulose and powdered sweetener.
- Slowly add your dry mix to the wet one. Stir it gently until combined.
- Fold in the chopped apple.
- Drop dollops of dough onto a parchment-lined baking sheet.
- Bake for 20 to 25 minutes. Remove once lightly golden on top.
- Let the cookies chill on the baking sheet before moving to a wire rack.
Notes
Prepping your dry ingredients the night before can save time.