These keto pumpkin fritters are a delightful twist on traditional fritters, perfect for those following a low-carb or ketogenic diet. Packed with the warm, comforting flavors of pumpkin pie spice, these fritters make for a satisfying fall-inspired treat without compromising your dietary goals.
The combination of cooked and mashed pumpkin, eggs, almond flour, and coconut flour creates a batter that is both moist and flavorful. The almond and coconut flours not only contribute to the fritters' texture but also add a nutty richness that complements the pumpkin perfectly. With just a hint of sweetness from your chosen sweetener, these fritters strike a balance between indulgence and healthfulness.
Cooked to golden perfection in coconut oil or butter, these fritters develop a crispy exterior while remaining tender and moist inside. The aroma of pumpkin pie spice wafting from the skillet will surely whet your appetite as you eagerly anticipate savoring each bite.
Whether enjoyed as a satisfying breakfast, a snack, or a dessert, these keto pumpkin fritters offer a guilt-free way to indulge in the flavors of autumn while keeping your carbohydrate intake in check. Feel free to customize them to your liking by adjusting the sweetness level or experimenting with different spices or extracts.
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With their nutrient-dense profile, including a balance of fats, proteins, and fiber, these fritters not only tantalize your taste buds but also provide sustained energy and satiety. So go ahead, whip up a batch of these delicious fritters, and treat yourself to a taste of fall without derailing your dietary goals.
Keto Pumpkin Fritters
Ingredients:
- 1 cup cooked and mashed pumpkin (canned pumpkin puree works well)
- 2 large eggs
- 1/4 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves)
- 1/4 teaspoon salt
- Sweetener to taste (such as erythritol or stevia)
- Coconut oil or butter for frying
Instructions:
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- In a mixing bowl, combine the cooked and mashed pumpkin with the eggs. Mix until well combined.
- Add the almond flour, coconut flour, baking powder, pumpkin pie spice, salt, and sweetener to the bowl. Stir until all the ingredients are thoroughly mixed, and there are no lumps.
- Let the batter rest for a few minutes to allow the coconut flour to absorb the moisture.
- Heat a skillet or frying pan over medium heat and add a small amount of coconut oil or butter to grease the pan.
- Once the pan is hot, spoon the batter onto the pan to form fritters. Use a spoon to spread the batter into circular shapes.
- Cook the fritters for a few minutes on each side, until they are golden brown and cooked through. Be gentle when flipping them to avoid breaking them apart.
- Once the fritters are cooked, transfer them to a paper towel-lined plate to absorb any excess oil.
- Serve the keto pumpkin fritters warm. You can enjoy them as they are or top them with a dollop of whipped cream or a sprinkle of cinnamon.
These keto pumpkin fritters make a delicious fall-inspired treat while keeping your carbohydrate intake in check. Adjust the level of sweetness according to your taste preferences and consider experimenting with different spices or extracts for extra flavor. Remember that portion sizes and nutritional information may vary based on the specific ingredients and quantities you use.
Nutritional Information (Approximate values for the entire batch, excluding cooking oil):
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