These special Keto Apple Fritter Cookies have a low carb content per cookie and are a perfect mouthwatering treat for those on a Keto lifestyle. Because apples are a high-carb fruit, we have swapped them out here with zucchini.
While it may seem odd, the texture is almost identical, and this recipe leans into flavor with delectable coconut flour, cream cheese, and cinnamon. These come up crispy on the outside and impossibly chewy and gooey when you bite in.
This recipe makes 12, so you will have divinely light treats for days. You can take Keto Apple Fritter Cookies to work as a sweet pick-me-up for morning or afternoon tea or use these as a delightful dessert option. We guarantee the whole family will love these!
Zucchini has all sorts of health benefits and a very high water content. You will get anti-inflammatory phytonutrients and antioxidants with every mouthful. Plus, this classic summer squash contains a hefty serving of folate, vitamins C, B6, and K, and minerals like manganese for optimum brain function.
Coconut flour lends a fluffy texture to these Keto Apple Fritter Cookies, and combining it with almond flour means these tasty treats pack a protein punch. The glaze is a heady mix of vanilla and heavy cream, and swapping sugar for powdered allulose means you needn’t feel guilty as you drizzle it on. This keto recipe will satisfy the sweetest tooth, so keep these cookies on hand for when the cravings hit and you want to maintain your low-carb lifestyle.
Yields 12 servings of Keto Apple Fritter Cookies
The Preparation
Cookies:
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoon butter, softened
- 2 tablespoon cream cheese, softened
- 1/2 cup allulose
- 1 large egg, room temp
- 1 teaspoon vanilla extract
- 100 gram zucchini, chopped into small cubes
Glaze:
- 3 tablespoon powdered allulose
- 1/4 teaspoon vanilla extract
- 1 tablespoon heavy cream
The Execution
1. Measure out and prepare all of the ingredients. Preheat oven to 325F.
2. In a mixing bowl, combine almond flour, coconut flour, xanthan gum, cinnamon, and salt. Whisk to combine well.
3. In a separate mixing bowl, combine softened butter and cream cheese, allulose, and vanilla extract. Mix with a mixer to get smooth.
4. Add in the egg and beat again until combined well.
5. Place the combined flour ingredients into the wet mixture. Stir to combine well.
6. Add in the zucchini pieces.
7. Stir to combine well.
8. Line a baking sheet with parchment paper. Form the dough into small balls and evenly space out the cookie dough. Place in the oven for about 12 minutes or until just starting to turn golden brown.
9. Make the glaze by combining powdered erythritol, vanilla extract, and heavy cream. Whisk together to combine well.
10. Let cool for 5 – 10 minutes on a cooling rack. Drizzle with the glaze.
11. Serve and enjoy!
This makes a total of 12 servings of Keto Apple Fritter Cookies. Each serving comes out to be 101 calories, 8.4g fat, 1.3g net carbs, and 2.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.00 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1.00 tablespoon coconut flour | 20 | 1.2 | 3.3 | 2.3 | 1 | 1 |
| 1.00 teaspoon xanthan gum | 16 | 0 | 3.7 | 3.7 | 0 | 0 |
| 0.50 teaspoon ground cinnamon | 3 | 0 | 1.1 | 0.7 | 0.4 | 0.1 |
| 0.25 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2.00 tablespoon butter | 203 | 23 | 0 | 0.0 | 0 | 0.2 |
| 2.00 tablespoon cream cheese | 99 | 9.9 | 1.2 | 0 | 1.2 | 1.8 |
| 0.50 cup allulose | 45 | 0 | 0 | 0 | 0 | 0 |
| 1.00 large egg | 79 | 5 | 0.4 | 0 | 0.4 | 6.9 |
| 1.00 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 100.00 gram zucchini | 15 | 0.4 | 2.7 | 1 | 1.7 | 1.1 |
| 3.00 tablespoon allulose | 17 | 0 | 0 | 0 | 0 | 0 |
| 0.25 teaspoon vanilla extract | 3 | 0 | 0.1 | 0 | 0.1 | 0.0 |
| 1.00 tablespoon heavy cream | 51 | 5.4 | 0.4 | 0 | 0.4 | 0.4 |
| Totals | 1212 | 101 | 38.1 | 22.3 | 15.8 | 35.1 |
| Per Serving (/12) | 101 | 8.4 | 3.2 | 1.9 | 1.3 | 2.9 |
Keto Apple Fritter Cookies
Ingredients
Cookies:
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1 teaspoon xanthan gum
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoon butter softened
- 2 tablespoon cream cheese softened
- ½ cup allulose
- 1 large egg room temp
- 1 teaspoon vanilla extract
- 100 gram zucchini chopped into small cubes
Glaze:
- 3 tablespoon powdered allulose
- ¼ teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
- Measure out and prepare all of the ingredients. Preheat oven to 325F.
- In a mixing bowl, combine almond flour, coconut flour, xanthan gum, cinnamon, and salt. Whisk to combine well.
- In a separate mixing bowl, combine softened butter and cream cheese, allulose, and vanilla extract. Mix with a mixer to get smooth.
- Add in the egg and beat again until combined well.
- Place the combined flour ingredients into the wet mixture. Stir to combine well.
- Add in the zucchini pieces.
- Stir to combine well.
- Line a baking sheet with parchment paper. Form the dough into small balls and evenly space out the cookie dough. Place in the oven for about 12 minutes or until just starting to turn golden brown.
- Make the glaze by combining powdered erythritol, vanilla extract, and heavy cream. Whisk together to combine well.
- Let cool for 5 - 10 minutes on a cooling rack. Drizzle with the glaze.
- Serve and enjoy!
