Low Carb/Keto Apple Fritters

A delicious soft, melt in your mouth keto fried fritter recipe with real apples! The batter is so low carb that we can have some yummy granny smith apples in this recipe and each fritter is only 2g net carbs!

The first part of this recipe is your liquid of choice. I used a unsweetened low carb milk but you can also use a heavy cream/water mix. The 2 eggs and sweetener is the next step. I have tried just egg whites and just egg yolks and neither resulted in a fluffier donut texture. For the sweetener in this, I have tried several kinds of sweetener for this dough. I tried using allulose in the fritter but it makes them brown more and makes the product hold onto moisture so they take longer to fry which makes them even darker. So I decided to use a little bulk erythritol sweetener. You can probably just use a little pure powdered stevia or monkfruit if you don't like erythritol. But there are only 2 Tbs. in the batch so you would need a very small amount of them.

Next is melted salted butter. I always use salted butter but if you only have unsalted add an extra 1/4 tsp. salt to the dry ingredients. I have found you can usually swap out coconut oil for butter in most recipes.

Next is the dry ingredients which I tested so many different ratios of things and this gives the best texture to the dough. I used baking powder just like in a regular apple fritter recipe. I use unflavored whey protein Isolate (Isopure) which is 0 net carbs per scoop and I have not been able to figure out a replacement for it without having to change the other "flour" ingredients in the recipe. I didn't use coconut flour in this recipe but you can replace some of the bamboo fiber with coconut if you want to but I don't think that will be any better with the coconut flour added but it won't hinder the recipe much. But it will add carbs if you use some coconut flour.

The xanthan gum and gelatin are both essential. You can try to use just one or the other, looking up the subbing ratios on google, but I have tried and found that it isn't exactly the same outcome. I feel like xanthan gum gives a slimy texture to the dough, for lack of a better descriptor, while gelatin thickens the dough and makes it stiff and chewy. I use Anthony's xanthan gum which is very strong compared to old brands I use to use so you may need more xanthan gum than is in the recipe. For the gelatin I use grass-fed beef gelatin which is stronger than unflavored knox pork gelatin, so you may need more if you use a different gelatin. I upped the xanthan gum and gelatin from previous dough recipes to give an even better "gluten" texture to the fritter.

The last dry ingredient is the bamboo fiber, I used all bamboo fiber instead of the coconut flour and bamboo fiber mix. This gave a very soft fritter. I have had luck replacing the bamboo fiber with oat fiber but the dough may be a little more sticky.

Low Carb Apple Fritter Recipe

4 oz./1/2 Cup- Low Carb Milk

100g/2 Large Eggs (egg have been varying widely in size so I've been weighing them)

24g/2 Tbs.-1:1 Alternative Erythritol Based Sweetener

84 g/3 oz./3/4 Stick- Salted Butter (melted) (add 1/4 tsp. salt if using unsalted)

40 g/1/2 Cup (approximately) Packed Unflavored Whey Protein Isolate

66g g/1 Cup- (approximately)(scooped not packed) Bamboo Fiber (Oat Fiber)

6 g/2 tsp.- Baking Powder

4 g/1 tsp.-(approximately) Anthony's Xanthan Gum

10 g/1 Tbs.- Grass fed Beef Gelatin

1 Tbs. Cinnamon (to taste)

6-8oz./2-2-1/4 Cups- Granny Smith Apples (Peeled and diced small)

(Alternative to apples, diced chayote squash (frozen and thawed or boiled until soft) + 1 tsp. Apple extract-https://amzn.to/4nGrkBO)

Frying:

24-32oz. Refined Coconut oil or Avocado Oil

Glaze:

180g/1-1/2 Cups- Powdered Sweetener

4.5oz./1/2 Cup + 1 Tbs.- Low Carb Milk of Choice

2 tsp. Vanilla

Instructions:

1. Measure out milk and melt butter, measure, sift and whisk together dry ingredients

2. Peel, dice and measure out the apples, get about 3 inches deep of oil in a pot on medium heat

3. Whisk together the 2 eggs with the granular sweetener, whisk in the melted butter and low carb milk

4. Add the apples to the wet mix, switch to a spatula and mix in the dry ingredients, get a plate with paper towels to land the fritters

5. Once oil is around 375 degrees, measure out about a 1/4 cup of batter and flatten it out onto the spatula (see video for easy instruction-https://youtu.be/EtWJ5Y3RpC0)

6. Lower gently into the oil and cook for about 4 minutes or until a metal skewer comes out clean, continue frying, keeping an eye on the oil temperature

7. Once all fried (should get 14), make the glaze by combining sweetener, milk and vanilla extract into a small bowl

8. Dip each fritter in the glaze and place on a drying rack, they are bet at room temperature but you can place in the refrigerator to set the glaze faster

9. Will last in an airtight container on the counter for a week or in the fridge for 2 weeks. Can also freeze up to a month

Macros: 1 of 14 with 8oz. of Apples

100 Calories

8g Fat

19g Total Carbs

2g Fiber

15g Sugar Alcohol

2g Net Carbs

4g Protein

Macros: 1 of 14 with 8 oz. Chayote Squash

90 Calories

8g Fat

18g Total Carbs

2g Fiber

15g Sugar Alcohol

1g Net Carbs

4g Protein