After going about making the Fried Cookie Dough, some people had let me know that they weren’t getting the same results as me. It came down to using casein over whey protein powder (one is thicker and contains more xanthan than the other), so their dough wasn’t turning out right. Others didn’t want to use processed protein powders in their food – so I sought out to create something that uses neither protein or processed foods.
I came up with fritters. Though the dough is a lot more sticky than with the fried cookie dough, so you can’t exactly stuff it easily. But heck, you can try! If you do it successfully let me know!
I love fritters, elephant ears, and pretty much anything fried that you can get at the fair. I wanted to create something similar, but with a fraction of the carbs. I think this one was successful! Well, I only ate the whole batch myself, so that should tell you something.
Make sure the lemon you’re using is ripe. The first batch of icing that I made was quite sour because I used a very unripened lemon. Add only a small amount of juice each time while mixing the erythritol to get the perfect consistency you want for icing your fritters. For a runnier icing, you just need to add more lemon juice.
To powder the erythritol yourself, just add your erythritol to a spice grinder or coffee grinder and pulse it for a few seconds. It doesn’t take long to turn into a powder. Just be VERY careful when you remove the top – this stuff flies around all over the place.
Yields 9 Iced Fritters
- ½ cup almond flour
- 3 tablespoons erythritol
- 1 teaspoon baking powder
- 1 large egg
- ½ teaspoon xanthan gum
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- ½ tablespoon lemon zest
- 2 cups Fat of Your Choice (For Frying)
- 1 tablespoon lemon juice
- 3 tablespoons powdered erythritol
2. Mix all of the ingredients until they are combined.
3. Add your egg and vanilla to the dry ingredients.
4. Mix the egg and vanilla well into the dry ingredients. Then, add your 1/2 lemon zest to the dough and continue to mix.
5. A sticky dough should be created from this, it will get stuck to your fingers.
6. In a small saucepan, bring your oil to 375F.
7. If you don’t have a thermometer, you can measure if the oil is ready by dropping a small piece of dough into the oil. The oil is ready when the small piece of dough immediately begins to fry.
8. Drop 3-4 chunks of dough into the oil at a time. Fry each batch of dough for about 2 minutes on each side, or until browned, and then flip over.
9. Continue to cook the other side for an additional 2 minutes, or until browned. Remove from the pan and cool on a paper towel while you continue to fry the other batches of fritters.
10. In a small ramekin, combine powdered erythritol and lemon juice.
11. Continue to mix the erythritol and lemon juice until a smooth icing has formed.
12. Dip the fritters into the icing and serve! You can add almond butter to the top of this if you’d like, I personally love it!
Per fritter, it comes out to: 59.22 Calories, 5.14g fats, 1.05g Carbs, and 2.05g Protein. A great keto dessert with awesome macros!
|Lemon Glazed Spice Fritters||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|½ cup almond flour||320||28||12||6||6||12|
|6 tablespoons erythritol||0||0||0||0||0||0|
|1 teaspoon baking powder||2||0||1.27||0||1.27||0|
|1 large egg||72||4.75||0.36||0||0.36||6.28|
|½ teaspoon xanthan gum||5||0||1.16||1.16||0||0|
|½ teaspoon cinnamon||3||0.02||1.05||0.7||0.35||0.05|
|½ teaspoon vanilla||6||0||0.27||0||0.27||0|
|½ tablespoon lemon zest||1||0.01||0.48||0.3||0.18||0.04|
|1 tablespoon coconut oil (absorbed)||121||13.47||0||0||0||0|
|1 tablespoon lemon juice||3||0.04||1.01||0||1.01||0.05|