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Keto Cinnamon Fritters – vegetarian recipe
Stav Kogan

Keto Cinnamon Fritters

Craving that warm, sweet, straight-from-the-bakery flavor without the carbs? You've found it! These Keto Cinnamon Fritters are a game-changer. They're pillowy-soft on the inside, perfectly golden on the outside, and drenched in a decadent cinnamon glaze that will transport you st
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 345
Ingredients Method Nutrition

Ingredients
  

  • For the Fritters
  • ½ cup (60g / 2.12 oz) coconut flour
  • ½ cup (45g / 1.59 oz) egg white protein powder, vanilla or unflavored
  • ¼ cup (48g / 1.69 oz) powdered erythritol or stevia blend
  • 2 teaspoons (10 ml / 0.3 fl oz) baking powder
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • 2 large eggs
  • ⅔ cup (160ml / 5.4 fl oz) unsweetened almond milk or hemp milk for nut-free
  • 1 teaspoon (5 ml / 0.2 fl oz) vanilla or maple extract
  • Coconut oil, for frying
  • For the Cinnamon Glaze
  • ¼ cup (56g / 1.98 oz) coconut oil or unsalted butter, melted
  • ¼ cup (48g / 1.69 oz) powdered erythritol or stevia blend
  • 2 teaspoons (10 ml / 0.3 fl oz) ground cinnamon
  • 1 teaspoon (5 ml / 0.2 fl oz) maple extract
  • for Perfect Fritters
  • Use a thermometer to keep the oil at a steady 350°F (175°C). If the oil is too cool, the fritters will be greasy; if it's too hot, they will burn on the outside before cooking through.
  • For the smoothest glaze, sift your powdered sweetener before mixing to eliminate any potential grittiness.
  • These fritters are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in an air fryer at 350°F (175°C) for 2-3 minutes to restore their wonderful texture.

Method
 

  1. Mix the Dry : In a large bowl, whisk together the coconut flour, egg white protein powder, powdered sweetener, baking powder, cinnamon, nutmeg, and salt until well combined and free of lumps. 2.
  2. Combine the Wet : In a separate medium bowl, beat the eggs, then stir in the unsweetened almond milk and your choice of extract. 3. Create the Batter: Pour the wet into the bowl with the dry . Use a hand mixer or a sturdy spatula to mix until a thick, smooth batter forms. 4.
  3. Heat the Oil: In a heavy-bottomed skillet or pot, pour in about 1 inch of coconut oil.
  4. Heat over medium-high heat until the oil reaches 350°F (175°C). 5.
  5. Fry the Fritters: Carefully drop rounded 1½-tablespoon-sized balls of batter into the hot oil, being careful not to overcrowd the pan.
  6. Fry for about 60-90 seconds per side, until deep golden brown all over. Use a slotted spoon to transfer the cooked fritters to a wire rack to drain.
  7. Repeat with the remaining batter. 6. Prepare the Glaze: While the fritters are still warm, whisk together the melted coconut oil or butter, powdered sweetener, cinnamon, and maple extract in a small bowl until smooth. 7. Glaze and Serve: Drizzle the warm glaze generously over the fritters.
  8. Serve immediately for the best taste and texture!
  9. Don't overcrowd the pan.
  10. Frying in small batches of 3-4 at a time ensures the oil temperature doesn't drop, resulting in a crispier, more evenly cooked fritter.

Nutrition

Calories: 345kcalCarbohydrates: 9gProtein: 12gFat: 31g

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