Low Carb Apple Fritter Donuts
Indulge in the irresistible flavors of fall with these Low Carb Apple Fritter Donuts, a guilt-free twist on a classic favorite. Crafted with a blend of almond and coconut flours, these donuts are naturally gluten-free and keto-friendly, making them perfect for anyone watching their carbs. Sweetened with erythritol and infused with warm cinnamon spice, each bite delivers a delicate sweetness balanced by the tartness of fresh Granny Smith apple chunks. With just 15 minutes of prep time and a quick bake, these donuts are an easy, oven-baked alternative to traditional fried fritters. Rolled in a cinnamon-erythritol coating while still warm, they offer a crispy, caramelized exterior that’s simply irresistible. Whether served as a breakfast treat or mid-afternoon snack, these healthy apple fritter donuts are sure to satisfy your sweet tooth without derailing your dietary goals.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter
- 1 medium Granny Smith apple, peeled and diced
- 2 tablespoons Additional erythritol for topping
- 0.5 teaspoon Additional ground cinnamon for topping
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 12-cup donut pan with non-stick spray or butter.
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
In another bowl, beat the eggs and add the almond milk and vanilla extract. Mix well to combine.
Melt the unsalted butter in a small saucepan over low heat or microwave until just liquefied.
Slowly add the wet ingredients, along with the melted butter, into the dry ingredients, stirring until a thick batter forms.
Fold in the diced apple evenly throughout the batter.
Spoon the batter into the prepared donut pan, filling each mold about 3/4 full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick comes out clean when inserted into the donut.
While baking, mix the additional erythritol and cinnamon in a small bowl.
Once the donuts are finished baking, allow them to cool in the pan for about 5 minutes before removing.
Place the still-warm donuts into the erythritol and cinnamon mixture to coat them evenly.
Allow the donuts to cool completely on a wire rack before serving.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 27.0 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 654 mg | 50% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
