Description
A low-carb take on classic apple fritters: tender, cinnamon-spiced cookies packed with tiny apple bits, finished with a cinnamon “sugar” sprinkle and a light vanilla glaze. They bake up soft and cakey, then firm as they cool — perfect with coffee.
Ingredients
Scale
Cookies
- 1 cup (112 g) almond flour
- 1 tbsp (7 g) coconut flour
- 1½ tsp (≈4 g) arrowroot starch (or cornstarch)
- 1 tsp xanthan gum (optional but recommended)
- ½ tsp ground cinnamon
- 1/8 tsp salt (use 1/4 tsp if your butter is unsalted)
- 2 tbsp (30 g) salted butter, softened
- 2 tbsp (30 g) cream cheese, softened
- 5½ tbsp (66 g) allulose
- 3 tbsp (36 g) powdered monk fruit/erythritol (OR substitute with 6 tbsp / 72 g powdered monk fruit if using that alone)
- 1 large egg, room temperature
- ½ tsp vanilla extract
- ½ large apple, finely diced (small, chocolate-chip-sized pieces)
Cinnamon “sugar” topping
- 1–2 tbsp granular keto sweetener (e.g., Truvia)
- ¼ tsp ground cinnamon
Simple glaze
- 3 tbsp powdered monk fruit/erythritol (36 g)
- 1/8 tsp vanilla extract
- 1 tbsp light cream (15 g) — or any milk/cream alternative you prefer
Instructions
- Heat the oven. Set oven to 325°F (163°C). Line two baking trays with parchment or grease them lightly.
- Combine dry mix. In a medium bowl whisk together almond flour, coconut flour, arrowroot (or cornstarch), xanthan gum, cinnamon, baking soda, and salt until evenly blended.
- Beat the fats & sweeteners. In a larger bowl, beat the softened butter and cream cheese with the allulose and powdered monk fruit until silky and slightly fluffy. Stir in vanilla.
- Add the egg. Mix in the egg until the mixture is smooth.
- Make the dough. Fold the dry ingredients into the wet until a thick, cohesive batter forms. Don’t overmix.
- Stir in apple. Gently fold the diced apple into the dough so the fruit distributes evenly.
- Portion cookies. Use a tablespoon or small ice-cream scoop to place 12 even mounds of batter onto the prepared sheets, spacing them apart. Flatten each slightly if you want a wider cookie.
- Top with cinnamon-sugar. Mix the granular sweetener and cinnamon and lightly sprinkle over the tops of the cookies.
- Bake. Slide trays into the oven and bake about 13 minutes, or until the tops show light golden color. They will still be soft — they firm up while cooling.
- Cool. Let cookies rest on the baking sheet 4–5 minutes, then transfer to a wire rack to finish cooling.
- Make glaze & finish. Whisk together powdered monk fruit, vanilla, and cream until smooth. Drizzle over fully cooled cookies and let the glaze set before serving.
Notes
- Handy tips
- Only one sweetener? Fine — use a single sweetener. If it measures like sugar, try ~6 tbsp; if using allulose only, bump it to ~10 tbsp for comparable sweetness.
- Let them rest before glazing. Glazing warm cookies makes a runny mess — cool completely for best texture.
- Texture note: Cookies come out very soft from the oven and firm as they cool. Don’t panic if they seem fragile right away.
- Xanthan gum: It improves chew and structure in keto bakes. Skip it only if you must, but expect a slightly crumblier result.
- Storage
- Room temperature: Airtight container for up to 3 days.
- Refrigerator: Keeps up to 7 days.
- Freezer: Layer cookies with parchment in a freezer-safe container for up to 3 months. Rewarm 10–20 seconds in the microwave to refresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Fat: 8.2g
- Carbohydrates: 2g
- Fiber: 1.4g
- Protein: 2.9g