Description
These Keto Apple Fritter Cookies are a low-carb, gluten-free treat perfect for those following a ketogenic lifestyle. Made with almond and coconut flour, sweetened with monkfruit and allulose, and packed with real apple chunks, these cookies capture the warm flavors of classic apple fritters with a soft, tender texture. Finished with a cinnamon sugar topping and a smooth monkfruit glaze, they’re perfect for a guilt-free dessert or snack.
Ingredients
Scale
Apple Cookies
- 1 cup almond flour (112g)
- 1 tbsp coconut flour (7g)
- 1 1/2 tsp arrowroot starch (4g) (or cornstarch)
- 1 tsp xanthan gum (optional, but recommended for texture)
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 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 6 tbsp (72g) powdered monkfruit/erythritol sweetener and no allulose)
- 1 egg, room temperature
- 1/2 a large apple, chopped into small pieces
Cinnamon Sugar Topping
- 1-2 tbsp granular sweetener of choice (e.g., Truvia)
- 1/4 tsp cinnamon
Simple Glaze
- 3 tbsp powdered monkfruit/erythritol sweetener (36g)
- 1/8 tsp vanilla extract
- 1 tbsp light cream (15g) (can use any cream or milk preferred)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature while you prepare the cookie dough.
- Whisk Dry Ingredients: In a small bowl, whisk together all dry ingredients except sweeteners: almond flour, coconut flour, arrowroot starch, xanthan gum, cinnamon, baking soda, and salt. This ensures even distribution of leavening agents and spices.
- Beat Wet Ingredients: In a larger bowl, beat together the softened salted butter, softened cream cheese, apple-friendly sweeteners (allulose and powdered monkfruit/erythritol), and vanilla extract until the mixture is smooth and fluffy. This creates a creamy base for the batter.
- Add Egg: Incorporate the egg into the butter and cream cheese mixture, beating until fully combined and smooth for a cohesive batter.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until a thick batter forms. The texture should be dense yet scoopable.
- Fold in Apple Chunks: Stir in the chopped apple pieces, distributing them evenly throughout the cookie batter to add juicy bursts of flavor.
- Prepare Baking Sheets: Grease two baking sheets or line with parchment paper. Drop 12 spoonfuls of the batter evenly spaced apart onto the sheets to allow room for spreading during baking.
- Make Cinnamon Sugar Topping: Mix the granular sweetener and cinnamon together, then sprinkle this mixture evenly over the spoonfuls of cookie dough on the baking sheets to create a flavorful crust.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 13 minutes, or until the tops are lightly browned and set. Remove from oven and let cool on the baking sheets for 5 minutes.
- Cool on Rack: Carefully transfer the cookies to a wire rack or plate to finish cooling completely. This prevents sogginess and helps them firm up.
- Prepare Glaze: While the cookies cool, mix together the powdered monkfruit sweetener, vanilla extract, and light cream in a small bowl until smooth and pourable.
- Glaze and Serve: Drizzle the glaze evenly over the cooled cookies. Allow the glaze to set before serving for the best texture and flavor. Enjoy your Keto Apple Fritter Cookies!
Notes
- For a softer texture, do not overbake the cookies; remove them as soon as the tops start to brown.
- If you prefer, substitute arrowroot starch with cornstarch.
- Xanthan gum is optional but helps improve the texture and binding of the cookies.
- You can adjust the amount of sweetener used based on your taste and dietary preference.
- Use a tart apple variety like Granny Smith for the best contrast in sweetness and a more traditional apple fritter flavor.
- To make this recipe dairy-free, substitute the butter and cream cheese with suitable coconut oil and vegan cream cheese alternatives, and use a nondairy milk for the glaze.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
