Prep Time18 minsCook Time13 minsTotal Time31 minsCourse: Breakfast, Dessert, SnackKeyword: keto apple cinnamon cookies, keto apple fritter cookies, keto fall recipe Servings: 12 keto apple fritter cookies Calories: 100kcal
- 1 cup almond flour 112g
- 1 tbsp coconut flour 7g
- 1 1/2 tsp arrowroot starch 4g (or cornstarch)
- 1 tsp xanthan gum
- 1/2 tsp cinnamon
- 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 use 6 tbsp (72g) powdered monkfruit/erythritol sweetener and no allulose)
- 1 egg room temperature
- 1/2 tsp vanilla extract
- 1/2 a large apple chopped into small pieces (think the size of chocolate chunks)
Cinnamon “Sugar” Topping
- 1-2 tbsp granular sweetener of choice I used Truvia
- 1/4 tsp cinnamon
- 3 tbsp powdered monkfruit/erythritol sweetener 36g
- 1/8 tsp vanilla extract
- 1 tbsp light cream 15g (can use any cream or milk you prefer)
- Pre-heat oven to 325*F.
- In a bowl, whisk together all of your dry ingredients for the cookies except the sweetener.
- In another larger bowl, beat together the softened butter, cream cheese, sweetener and vanilla extract until smooth and fluffy.
- Add your egg and beat once more until combined and smooth.
- Add your dry ingredients to the wet ingredients and stir until a thick batter forms.
- Stir in your apple chunks.
- Grease 2 baking sheets and drop 12 spoonfuls of batter evenly apart onto the sheets.
- Mix together your cinnamon and sweetener for the topping and sprinkle it oven the cookies.
- Bake the cookies for ~13min or until the tops have browned. Cool for 5 min on the baking sheet.
- Place the cookies onto a wire rack or plate to finish cooling.
- Meanwhile, make your glaze by mixing together the 3 glaze ingredients in a small bowl.
- Drizzle the glaze over the cooled cookies, let it set before serving. Enjoy your Keto Apple Fritter Cookies!
- If you only have one sweetener, you can use that instead of the two called for below. For a sweetener that measures like sugar, simply use 6 tbsp or to taste. For allulose alone, use 10 tbsp.
- These cookies will come out super soft but will firm up as they cool. Let them set fully before attempting to glaze them.
- Store these cookies in an airtight container at room temperature for up to 3 days OR refrigerate for up to 7 days OR freeze between layers of parchment and wax paper in an airtight container until you want a quick snack! Re-heat in the microwave for 20s.
- Allulose – an amazing sweetener that acts very similar to sugar and provides a delicious soft and chewy texture to our cookies while lightly sweeting them. (70% as sweet as regular sugar)
- Powdered Monkfruit/Erythritol Sweetener – my favourite keto sweetener. This sweetener is 100% as sweet as sugar and adds a great flavour to recipes. It works well with allulose to provide the additional sweeteness allulose can lack. The powdered form helps it blend seamlessly into keto desserts.
- Almond flour – It provides the best flour base for most keto dessert recipes. The flavour and texture is awesome!
- Xanthan Gum – Helps our keto batter become more similar to that of white flour by thickening it and providing a gluten-like structure. It helps give that traditional chew of a cookie.
- Arrowroot Starch – Amazing more “lightening” or giving a fluffiness to cookie recipes similar to cream of tartar. You can also use cornstarch instead of this ingredient.
Serving: 1apple fritter cookie | Calories: 100kcal | Carbohydrates: 2g | Protein: 2.9g | Fat: 8.2g | Fiber: 1.4g