Keto Baked Apple Fritters {Made with Zucchini!}

Increase your happiness by 10 million percent with a bite-sized keto apple fritter that loves getting baked (but would totally get fried if you ask nicely).

But Isn’t a Fritter Fried?

Yes! A normal fritter is a deep-fried mass of dough and sugar meant to be a treat for those who can tolerate large masses of fried dough and sugar.

So, no. This is not a normal fritter.

But I’m not normal and neither are my (fritter) needs. My dough-to-sugar tolerance is very low, borderline embarrassing honestly, which makes my ideal fritter a complex and unique blend almond flour and zucchini with a hint of nutmeg.

And since you’re here, I bet you’re kind of a fritter freak, too.

A Fitter Fritter

When I say “fitter fritter” I don’t mean this is a weight-loss food item. It’s just a fun play on words.

BUT it does have it’s benefits like being totally gluten-free with zero added sugar and studded with deliciously cinnamon-spiced zucchini chunks instead of apples!

When Life Gives You a Zucchini, Make Apple Stuff

Like most sane people, I usually use your garden variety zucchini for savory dishes. BUT since cooked zucchini is flavorless and dead-on for the texture of baked apples, we are using it in our fritters.

Just season them with a little lemon juice, butter, sweetener, and a metric ton of ground cinnamon. Honestly, you could stop there and eat it (on ice cream) BUT DON’T. We need it for the recipe.

RELATED: Sneaky Apple Crumble Bars 🍎 {Keto Friendly & Gluten Free}

Essentially, these are the texture of an almond flour donut. BUT because they have lots of cracks and spikey imperfections, they bake with a nice crust that when paired with icing……….is amazing.

To make these *as much like fritters* as possible, I like using a mini muffin tin and a spring-loaded ice cream scoop. Don’t try to make them flat and round and perfect. We want nooks n’ crannies so the cinnamon icing has somewhere to go!

Without the icing, these are sort of like apple muffins…which is fine. But with icing, these are more like an apple fritter which is super fine.

Or whatever is better than fine.

Baked vs Fried

Do I think these would work by dropping them in a vat of hot oil and frying them like a traditional fritter?? Probably.

Have I tried it? NO. So if you decide to fry them, use caution consider chilling the dough first to increase your odds of success.

Whether you decide to bake or fry won’t matter because you’ll be trying to convince your whole family that the fruit-filled fritters they are devouring are actually made of zucchini.

Or don’t tell them and just enjoy the five seconds of silence while they chew, blissfully ignorant.

Heads UP! This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.  

• Keto Chocolate Chip Zucchini Bread
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Keto Baked Apple Fritters {with Zucchini!}

Yield: 17 mini fritters

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 25 minutes

Two-bite baked fritters filled with apple flavor, zucchini goodness, and bathed in beautiful icing!

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Ingredients

For the Zucchini

• 2 medium Zucchini, peeled and seeds removed
• 1 tbsp Lemon Juice
• 2 tsp Ground Cinnamon
• 1/4 cup Granulated Erythritol (1/2 cup for Allulose)
• 3 tbsp Butter

For the Dough

• 1 cup Almond Flour
• 2 tbsp Coconut Flour
• 1 tbsp Ground Golden Flaxseed Meal
• 1/2 cup Granulated Erythritol
• 1 tsp Xanthan Gum
• 1 tsp Baking Powder
• 2 tsp Cinnamon
• 1/8 tsp Ground Ginger
• 1 tsp Vanilla Extract
• 2 large Eggs
• 3 tbsp Butter, softened
• 1 tbsp Liquid Coconut oil, or 1 an additional tbsp Butter

Cinnamon Icing

• 3/4 cup Powdered Erythritol (or Allulose for no cooling effect)
• 1/2 tsp Ground Cinnamon
• 1 tbsp melted Butter
• Milk, as needed

Instructions

1. Heat oven to 375°F and coat a mini muffin pan with nonstick spray.
2. Make the Zucchini: Peel the zucchini and remove the ends. To remove the seeds, slice the zucchini from end to end and use a spoon or apple corer to scrape out the seedy center and discard.
3. Dice the remaining zucchini into 1/2 inch pieces and add to a medium skillet with the butter, lemon juice, cinnamon, and erythritol. Heat over medium-high until the mixture begins to simmer, stirring frequently. Once it's simmering, reduce heat to medium and cook for 3-5 minutes or until the mixture thickens. Set aside to cool for 10 minutes.
4. In a large bowl, combine the dry ingredients: almond flour, coconut flour, ground flaxseed meal, xanthan gum, baking powder, cinnamon, ginger, and erythritol. Cut in the softened butter until a sandy mixture forms.
5. Add the eggs, coconut oil, and vanilla and beat until a very thick batter forms. Fold in the prepared zucchini, then scoop about 1.5 tbsp of batter into the mini muffin pan wells. Spritz the tops with cooking spray.
6. Bake for 10 to 12 minutes watching for browning. Once the tops begin to brown, reduce oven heat to 350° and lightly cover with foil and continue to bake for 5-7 minutes.
7. Icing: Mix the icing ingredients together until smooth, adding the milk a few tablespoons at a time to your desired consistency. Dip the hot fritters in the icing and let cool.

Nutrition Information

Yield 17 mini fritters Serving Size 1 fritter
Amount Per Serving Calories 100Total Fat 9gCarbohydrates 3gNet Carbohydrates 1gFiber 2gProtein 3g

Did you make this recipe?

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