Yield: 4 servings Prep time: 7 minutes Cook time: 16 minutes
FRITTERS:
½ cup coconut flour
½ cup egg white protein powder (vanilla or unflavored)
¼ cup Swerve confectioners’-style sweetener or equivalent amount of powdered stevia or erythritol (see here)
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
2 large eggs
⅔ cup unsweetened almond milk, homemade (here) or store-bought (or hemp milk if nut-free)
1 teaspoon vanilla or maple extract
Coconut oil, for frying
GLAZE:
¼ cup coconut oil or unsalted butter, melted
¼ cup Swerve confectioners’-style sweetener or equivalent amount of powdered stevia or erythritol (see here)
2 teaspoons ground cinnamon
1 teaspoon maple extract
- Make the fritters: Place the coconut flour, protein powder, sweetener, baking powder, spices, and salt in a large bowl and whisk to combine. In another bowl, mix the eggs, almond milk, and extract. Add the wet ingredients to the dry and stir well with a hand mixer to combine.
- Heat about 1 inch of coconut oil to 350°F in a cast-iron skillet. Working in batches, drop 1½-tablespoon balls of the batter into the hot oil and fry until the fritters are golden brown on all sides, about 1 minute per side.
- Make the glaze: Mix together all the glaze ingredients. Drizzle the glaze over the hot fritters.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to a month. To reheat, place in a lightly greased skillet over medium heat for 2 minutes per side or until heated through.
