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

  1. 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.
  2. 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.
  3. Make the glaze: Mix together all the glaze ingredients. Drizzle the glaze over the hot fritters.
  4. 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.
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