Keto Apple Fritter Cookies

Prep Time18 minsCook Time13 minsTotal Time31 minsCourse: Breakfast, Dessert, SnackKeyword: keto apple cinnamon cookies, keto apple fritter cookies, keto fall recipe Servings: 12 keto apple fritter cookies Calories: 100kcal

Ingredients

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
1/2 tsp cinnamon
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 use 6 tbsp (72g) powdered monkfruit/erythritol sweetener and no allulose)
1 egg room temperature
1/2 tsp vanilla extract
1/2 a large apple chopped into small pieces (think the size of chocolate chunks)

Cinnamon “Sugar” Topping

1-2 tbsp granular sweetener of choice I used 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 you prefer)

Instructions

Pre-heat oven to 325*F.
In a bowl, whisk together all of your dry ingredients for the cookies except the sweetener.
In another larger bowl, beat together the softened butter, cream cheese, sweetener and vanilla extract until smooth and fluffy.
Add your egg and beat once more until combined and smooth.
Add your dry ingredients to the wet ingredients and stir until a thick batter forms.
Stir in your apple chunks.
Grease 2 baking sheets and drop 12 spoonfuls of batter evenly apart onto the sheets.
Mix together your cinnamon and sweetener for the topping and sprinkle it oven the cookies.
Bake the cookies for ~13min or until the tops have browned. Cool for 5 min on the baking sheet.
Place the cookies onto a wire rack or plate to finish cooling.
Meanwhile, make your glaze by mixing together the 3 glaze ingredients in a small bowl.
Drizzle the glaze over the cooled cookies, let it set before serving. Enjoy your Keto Apple Fritter Cookies!

Notes

Tips

If you only have one sweetener, you can use that instead of the two called for below. For a sweetener that measures like sugar, simply use 6 tbsp or to taste. For allulose alone, use 10 tbsp.
These cookies will come out super soft but will firm up as they cool. Let them set fully before attempting to glaze them.
Store these cookies in an airtight container at room temperature for up to 3 days OR refrigerate for up to 7 days OR freeze between layers of parchment and wax paper in an airtight container until you want a quick snack! Re-heat in the microwave for 20s.

Ingredient Links

Allulose – an amazing sweetener that acts very similar to sugar and provides a delicious soft and chewy texture to our cookies while lightly sweeting them. (70% as sweet as regular sugar)
Powdered Monkfruit/Erythritol Sweetener – my favourite keto sweetener. This sweetener is 100% as sweet as sugar and adds a great flavour to recipes. It works well with allulose to provide the additional sweeteness allulose can lack. The powdered form helps it blend seamlessly into keto desserts.
Almond flour – It provides the best flour base for most keto dessert recipes. The flavour and texture is awesome!
Xanthan Gum – Helps our keto batter become more similar to that of white flour by thickening it and providing a gluten-like structure. It helps give that traditional chew of a cookie.
Arrowroot Starch – Amazing more “lightening” or giving a fluffiness to cookie recipes similar to cream of tartar. You can also use cornstarch instead of this ingredient.