Ingredients:
- 1 cup of pure pumpkin puree (be sure it’s just pumpkin, not the pie mix)
- 2 large eggs
- 1/2 cup of almond flour
- 1/4 cup of coconut flour
- 1/4 cup of erythritol or your favorite keto-friendly sweetener
- 1 teaspoon of baking powder
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- Coconut oil or butter for frying
Instructions:
Blend the Wet Ingredients:
In a spacious bowl, whisk the pumpkin puree, eggs, and vanilla extract until you achieve a smooth consistency.
Mix the Dry Ingredients:
In a separate bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
Create the Batter:
Gradually incorporate the dry mixture into the wet mixture, stirring until everything is thoroughly blended. The batter should be thick but easy to spoon out.
Warm the Oil:
In a large skillet, melt coconut oil or butter over medium heat.
Fry the Fritters:
Scoop spoonfuls of the batter into the skillet, flattening each slightly with the back of your spoon. Cook for approximately 3-4 minutes on each side, until the fritters are golden brown and cooked through.
Enjoy:
Serve the fritters warm, with an optional dusting of powdered erythritol or a dollop of keto-friendly whipped cream.
