• 1 cup almond flour, 112g
  • 1 tbsp coconut flour, 7g
  • 1 1/2 tsp arrowroot starch, 4g (or cornstarch)
  • 1 tsp xanthan gum (optional, just recommended for texture)
  • 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), 80g

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)


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

Nutrition for 1/12th of recipe (1 keto apple fritter cookie): 100 calories | 8.2g fat | 2g NET carbs | 2.9g protein | 1.4g fiber