Keto Apple Fritter Cookies

Craving something sweet and cozy but still sticking to your low-carb lifestyle? These keto apple fritter cookies are your answer. They capture the warm, cinnamon-kissed flavor of classic apple fritters—but without the sugar crash. Think soft, chewy cookies with bursts of juicy apple flavor, a touch of spice, and a slightly crisp exterior. You get all the bakery-style indulgence with a smart, keto-friendly twist.

What makes these cookies so satisfying is the balance of texture and taste. They’re soft in the middle, lightly golden around the edges, and packed with warm spices like cinnamon and nutmeg. A bit of real apple (or chayote squash for stricter keto) gives that unmistakable apple-pie vibe, while almond flour and your favorite low-carb sweetener keep things perfectly guilt-free.

Whether you’re baking for a fall treat, holiday cookie swap, or just want a cozy afternoon snack with your coffee, these cookies hit the spot. They’re super easy to whip up, and if you store them right, they’ll stay fresh for days—though good luck not finishing them sooner.

Even if you’re not following keto strictly, these cookies are a total crowd-pleaser. And for anyone cutting back on sugar or looking for low-carb dessert ideas, this recipe is a fun, creative way to get those nostalgic apple fritter flavors into a much healthier format.

Why You’ll Love It

• Tastes like a bakery treat without the carbs – These cookies give you all the cozy, nostalgic flavor of apple fritters but in a healthier, sugar-free version that fits right into your keto lifestyle.
• Perfectly spiced and naturally sweet – With warm cinnamon, a hint of nutmeg, and just the right amount of keto sweetener, every bite delivers that comforting apple pie vibe.
• Quick and easy to make – No fancy ingredients or complicated steps. Just mix, scoop, bake, and enjoy!
• Great for meal prep or snacking – Make a batch and store them for the week. They’re ideal for a mid-day pick-me-up or a sweet bite after dinner.
• Flexible and family-friendly – Whether you use real apples (for low-carb) or chayote (for strict keto), this recipe is easy to adjust. Even non-keto friends and family will love them!

Ingredient List

For the Cookies:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1/4 cup butter, melted
• 1/3 cup granulated monk fruit or erythritol
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup finely chopped apple (or chayote squash for stricter keto)
• 1/4 tsp lemon juice

Optional Glaze:

• 1/3 cup powdered monk fruit or erythritol
• 1–2 tsp almond milk (adjust to thin)
• Dash of vanilla extract

Ingredient Notes

• Almond flour – Use fine blanched almond flour for the best texture—superfine works best for a soft, cake-like cookie.
• Chayote squash – If you’re keeping carbs ultra-low, finely dice and pre-cook chayote squash to mimic apples. It’s neutral in flavor and takes on the spices beautifully.
• Monk fruit sweetener – I usually go for Lakanto’s golden monk fruit—it brings a brown sugar-like warmth that’s perfect for this recipe.
• Coconut flour – Just a bit helps with structure. Don’t add extra or it’ll dry out the cookies.
• Lemon juice – Adds brightness and helps keep the apple flavor fresh and vibrant.
• Powdered sweetener for glaze – Sift it first for a smooth, drizzle-friendly texture—this little step makes a big difference!

Kitchen Equipment Needed

• Mixing bowls – You’ll need one large and one small for combining dry and wet ingredients separately. I like using glass bowls so I can see everything clearly.
• Hand whisk or electric mixer – To mix the batter until smooth. A hand whisk works fine, but an electric mixer makes it quicker.
• Cookie scoop or spoon – Helps portion out evenly sized cookies for consistent baking. I love using a medium cookie scoop for this recipe.
• Baking sheet – For baking the cookies. Line it with parchment paper to prevent sticking and make cleanup easy.
• Cooling rack – Lets the cookies cool evenly without getting soggy bottoms. Definitely worth having if you bake often.
• Small bowl & spoon (for glaze) – To quickly whisk together the glaze and drizzle it over the cookies once they’re cool.

Instructions

Step 1: Prep Your Ingredients and Tools

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper and set it aside.
• If you’re using chayote squash, peel, deseed, and finely dice it. Then quickly sauté it in a little butter (2–3 minutes) just to soften slightly and mimic the texture of apples. Let it cool.

Pro Tip: Let the melted butter cool slightly before mixing it with the egg—this prevents the egg from cooking in the bowl.

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Step 2: Mix the Dry Ingredients

• In a large mixing bowl, whisk together:
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • A pinch of salt

Make sure there are no lumps, and everything is evenly combined.

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Step 3: Combine the Wet Ingredients

• In a separate bowl, whisk together:
  • 1/4 cup melted butter
  • 1/3 cup granulated monk fruit sweetener
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon juice

Pro Tip: Whisk the egg and butter mixture until smooth and slightly fluffy—this helps create a soft cookie texture.

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Step 4: Add Wet to Dry

• Slowly pour the wet mixture into the dry mixture.
• Stir with a silicone spatula or wooden spoon until a soft dough forms.

It should be thick but slightly sticky—don’t worry, that’s normal.

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Step 5: Fold in the Apples (or Chayote)

• Gently fold in 1/2 cup of finely chopped apples or prepped chayote.
• Make sure the fruit pieces are evenly distributed throughout the dough.

Pro Tip: Pat the fruit dry with a paper towel before adding to avoid extra moisture in the dough.

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Step 6: Scoop and Shape the Cookies

• Using a cookie scoop or spoon, portion out about 1.5–2 tbsp of dough per cookie onto the parchment-lined baking sheet.
• Leave space between cookies, about 2 inches apart.
• Lightly flatten the tops with damp fingers or the back of a spoon.

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Step 7: Bake

• Bake in the preheated oven for 12–15 minutes, or until edges are golden and centers are set.
• Let cookies cool on the baking sheet for 5–7 minutes before transferring to a cooling rack.

Pro Tip: Don’t overbake—they continue to firm up as they cool!

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Step 8: Make the Glaze (Optional)

• In a small bowl, mix:
  • 1/3 cup powdered monk fruit
  • 1–2 tsp almond milk
  • A dash of vanilla extract
• Whisk until smooth and pourable.

Drizzle over cooled cookies using a spoon or piping bag.

Pro Tip: If the glaze is too thick, add almond milk ½ tsp at a time. Too runny? Add a bit more powdered sweetener.

Tips and Tricks for Success

• Use room temperature ingredients – This helps everything blend more evenly, especially the egg and butter. Cold ingredients can make the dough separate or clump.
• Chop fruit finely and evenly – Whether you’re using apple or chayote, small, uniform pieces help the cookies hold together better and bake evenly.
• Don’t skip the parchment paper – It prevents sticking and helps the cookies brown nicely on the bottom without overbaking.
• Let them cool before glazing – If the cookies are too warm, the glaze will melt and slide off instead of setting beautifully.
• Store properly – Keep leftovers in an airtight container in the fridge for up to 5 days. They also freeze well for up to a month!

Ingredient Substitutions and Variations

• Apples → Chayote squash – For stricter keto, chayote is a great sub that mimics apple texture when cooked with spices.
• Butter → Coconut oil – Works well if you need a dairy-free option. Just use refined coconut oil if you want to avoid the coconut flavor.
• Almond flour → Sunflower seed flour – For a nut-free version, sunflower seed flour can be swapped 1:1 with similar texture.
• Egg → Flax egg – For egg-free baking, combine 1 tbsp ground flaxseed with 2.5 tbsp water and let sit for 5 minutes.
• Add-ins – Try folding in a few chopped walnuts or pecans for crunch, or a sprinkle of sugar-free chocolate chips for a twist on flavor.

Serving Suggestions

• With your morning coffee or tea – These cookies make a cozy, grab-and-go breakfast or mid-morning treat. I love enjoying one warm with a mug of cinnamon tea!
• As a dessert with keto ice cream – Serve a couple of cookies alongside a scoop of low-carb vanilla or cinnamon ice cream for a next-level treat.
• Topped with glaze and chopped nuts – Dress them up by drizzling glaze and adding a sprinkle of chopped pecans or walnuts just before serving.
• On a holiday cookie platter – These are a fun, unexpected twist for keto-friendly holiday baking. Perfect next to your almond or peanut butter cookies.
• For a late-night sweet tooth – I sometimes pop one in the microwave for 10 seconds and enjoy it warm when I want something comforting without a sugar spike.

Storage and Reheating Instructions

• Refrigerate in an airtight container – Store cooled cookies in a sealed container in the fridge for up to 5 days to keep them fresh.
• Freeze for longer storage – Freeze in a single layer, then transfer to a zip-top bag. They’ll keep well for up to a month.
• To reheat – Warm in the microwave for about 10–12 seconds to bring back that soft, fresh-baked texture.
• Avoid stacking warm cookies – Let them cool completely before stacking to prevent sticking or smushing the glaze.
• Refresh glaze if needed – If reheating makes the glaze look dull, a light drizzle of fresh glaze can perk them right back up!

Frequently Asked Questions

Can I use real apples and still keep it low-carb?

Yes! While apples aren’t strictly keto, using just ½ cup of finely chopped apple spread across 12 cookies adds minimal carbs per serving. It still fits in most low-carb lifestyles—just track your macros if needed.

What’s the best keto-friendly sweetener for these cookies?

Granulated monk fruit or erythritol works best. I personally love Lakanto Golden for its brown sugar-like flavor—it pairs beautifully with the cinnamon and apple notes.

My dough seems too wet—what can I do?

If your dough feels too soft or sticky to scoop, chill it in the fridge for 10–15 minutes. Coconut flour also absorbs moisture, so give it a minute to thicken before adding more.

Can I make these ahead of time?

Absolutely! These cookies keep really well. You can bake them a day or two in advance, or freeze a batch and thaw as needed. They’re perfect for meal prepping or holiday baking.

Are these cookies soft or crunchy?

They’re soft and slightly chewy in the middle with lightly crisp edges. If you prefer them crunchier, bake for an extra 1–2 minutes, but keep an eye on them so they don’t dry out.

Is the glaze necessary?

Not at all—but it does add that classic fritter vibe! If you’re keeping things extra simple or want to cut sweetness, you can skip it and they’ll still taste amazing.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!