Apple Fritters – Paleo – Low Carb

This recipe was inspired by our three day stay in Polebridge, Montana last week. Can I just tell you I loved everything about Polebridge! Tucked away in the northwest corner of Montana, just 22 miles south of the Canadian border, and on the western edge of Glacier National Park, you will find this great little gem of a town.

All you have to do is mention the word Polebridge while somewhere in Montana and the topic of their infamous huckleberry bear claws will undoubtedly pop up. Pictured down below is a bear claw my hubby enjoyed from the Polebridge Mercantile. And he also devoured one of their fruit fritters and a sandwich on homemade bread the next day. While I didn’t see any paleo-grain-free pastries I was ecstatic to find packages of this huckleberry tea for sale. While my hubby was busy snacking on one of their fresh baked pastries each day, I daydreamed about the ways I might recreate them without grains and refined sugars. And I am exited to say this little day dream came to life in my kitchen this week! Below you will find a recipe that can be made with diced fresh apple or wild huckleberries. I used up the last of my fresh wild blue huckleberries I brought home from Montana and supplemented with some wild red huckleberries I picked here in Oregon and kept in the freezer for such an occasion.

The Polebridge Mercantile in Polebridge Montana

The Polebridge Mercantile in Polebridge Montana.

The Infamous Huckleberry Bear Paw from the Polebridge Mercantile

The Infamous Huckleberry Bear Paw from the Polebridge Mercantile (hubby ate this one!)

fritter 9

My Keto-Paleo Huckleberry Fritter – So Darn Delicious!

Apple Fritter - Low Carb - Paleo (only 4 net carbs per fritter!)

Pinch Of Yum Tasty Food Photography eBook

This recipe was adapted from an apple fritter recipe I found on the Raw Food World. The Raw Food World version says their’s can be made egg-free, but I have not tried making an egg-free version. 

Apple Fritters - Paleo - Low Carb

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 7
Author Andrea Wyckoff

Ingredients

  • 1/2 cup to 1 chopped apple or use huckleberries
  • 1/2 cup almond flour
  • 2 Tablespoons coconut flour
  • 1 Tablespoon ground white chia seeds
  • 1/4 cup coconut milk
  • 3 Tablespoons Lankanto or 3 Tablespoons maple syrup or coconut sugar
  • 1 pastured egg
  • 3/4 teaspoon cinnamon divided
  • 3/4 teaspoon vanilla extract divided
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar or lemon juice
  • pinch sea salt
  • 1/4 cup + 2 Tablespoons expeller pressed coconut oil for cooking or other fat/oil
  • Icing: choose from icing recipes down below

Instructions

  1. Preheat oven to 350*F.
  2. Dice apple into small pieces and saute over medium heat with a dab of coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon vanilla. Stir frequently and cook until apple is well cooked, about 7 minutes. This will prevent soft uncooked spots around the apple pieces in the fritters. (Skip this step if using huckleberries.)
  3. Mix all fritter ingredients together starting with almond flour and ending with the pinch of salt and then mix in the cooked apple pieces or huckleberries (save a couple Tablespoons of apple pieces or huckleberries for garnish).
  4. Heat up a clean dry saute pan over medium heat. Add in 2 Tablespoons of coconut oil. When oil is hot, spoon in a glob of dough to create a small chunky apple pancake. Try to keep the fritters on the smaller side so they are easy to manage and flip. Cook fritter for about 1 to 2 minutes per side. You are just looking to add that nice “deep fried texture” to each side. I like my fritters to look chunky vs flat like pancakes, so I shape them with the corner of the spatula.
  5. Don’t worry if the fritters sorta fall apart a little when cooking. I think they look better “chunky”. After cooking each side for around 2 minutes, set each fritter on a baking sheet lined with parchment paper. I like to garish each fritter with a few pieces of apple or huckleberry by pressing it into the top once the fritters are on the baking sheet.
  6. Once you get the hang of it, I find cooking 3 fritters at a time in a pan with 2 Tablespoons of coconut oil to work well.
  7. After frying, bake fritters for 10 to 15 minutes at 350*F.
  8. While fritters are baking prepare icing recipe below.
  9. When fritters come out of the oven ice them with your choice of icing recipes.
  10. You can serve them warm or after fully cooled. I personally love them after they have chilled in the fridge all day, especially when I come home in the late afternoon and find one in the fridge just waiting for me. I love the texture of the hardened icing over the soft cinnamon apple fitter when they are chilled, it’s such an incredible treat! And the texture is as close to the “real thing” as I remember when they are chilled and the coconut oil as firmed up along with the icing, so good!

Low Carb Icing (this is the icing pictured)

  1. Grind erythritol in a coffee grinder.
  2. Mix powdered erythritol, goat milk butter, and vanilla powder in a bowl.
  3. I use my fingers to help soften and break up the butter.
  4. Then add a tiny splash of coconut milk at a time until you have the right consistency of icing.
  5. I drop a glob of icing over each fritter when they come out of the oven. Then I take a small spoon and spread around the icing. Icing will firm up when fritter cools.

Paleo Icing

  • 3 Tablespoons coconut oil
  • 3 Tablespoons coconut butter
  • 2 Tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • optional: mix in a Few Tablespoons of freeze dried fruits (like strawberries or blueberries) for beautiful color and flavor.
  1. Soften coconut oil and coconut butter over low heat.
  2. Stir in maple syrup.
  3. Drizzle over hot fritters right out of the oven.

[/recipe]

Apple Fritter - Low Carb - Paleo (only 4 net carbs per fritter!)

Apple + Huckleberry Fritters - Paleo - (only 4 net carbs each!)

I bought this cute cutting board while in Montana. But you can find all the states available here online.

Estimated Nutritional Data for Each Fritter based on using 1/2 cup of chopped apple, Lakanto and erythritol. Click image to zoom in. 4 net carbs per fritter.

apple fritter nutritional data

Apple Fritter - Paleo - Low Carb (just 4 net carbs per fritter!)

Shared at Allergy Free Wednesdays + Gluten Free Fridays + Weekend Retreat Link Party + Waste Not, Want Not Wednesday + Real Food Fridays

68 thoughts on “Apple Fritters – Paleo – Low Carb

    1. We searched hi and low for wild huckleberries on our trip to Montana but it was a really bad year for them there too! Found a few wild ones, but ended up buying the big juicy blue huckleberries from farm road stands along the way in British Columbia and Canada. They were so good! And those are the ones I used in these fritters.

      We do have a spot here in the Oregon Coast Range where the red ones are usually plentiful and I used a few of those (frozen from last summer) in these fritters too.

      This is seriously now a favorite recipe for using huckleberries as the flavor of them comes through each fritter so intensely!

      Hope you find some berries!!

      xx

  1. OR, you can drizzle them with this easy low carb Bourbon Maple Caramel sauce to take them to the next level. I recommend eating them within an hour or so of adding the sauce though, or they start to get a little soft on the outside.

    1. Hi Raia!

      I hope you enjoy them as much as I do! They are my new favorite way to savor the flavors from little tiny huckleberries. But equally awesome with apples too! ♥

  2. Had apples left over from Halloween party, and needed to use them up. This recipe fit the bill, and them some! Amazing!!! Thank you so much for sharing this recipe.

  3. Hi Andrea,
    Wow these look delicious and such healthy ingredients too. Would make a wonderful Christmas breakfast. Thanks for sharing on Real Food Fridays. Pinned & tweeted.

  4. Oh my! You are so creative! I grew up having apple fritters on Saturday mornings and my how I do miss a crisp on the outside gooey on the inside fritter. I am planning on making this in the next week or two. I am SO excited! Thanks so much for doing all the hard work to develop this recipe and then sharing it. 🙂

    1. Hi Gabriela!

      I just made another batch of these this week, and I gotta say when you chill the leftover fritters in the fridge to enjoy later, OMG, it’s so close to the real fritters (I used to have them on Saturday mornings as a kid too!), I can’t even tell the difference. After cooling, the yummy coconut fat (or palm shortening) firms up the pastry, along with the icing that adds another firm layer, and inside it’s soft cinnamon apple goodness!

      So while they taste pretty good when still warm, these fritters get crazy good after chilling in the fridge when you enjoy them the next day for breakfast, or a yummy afternoon snack. ♥

      I hope you enjoy them too!!
      xx

  5. I went there while camping at the park and fell in love with their garlic cheese bread. I still think about that place and it’s been about 15 years! Whenever I talk about that trip that is the first thing I think of. However, the deer ate about a loaf of bread when I turned around to get something out of the cooler. Funny on a normal day…not so much with anything that comes out of that bakery! Glad to hear they are still in operation.

    And I’m anxious to try this recipe!

    1. Hi Amanda!

      How funny, not funny! Sounds like even the deer can’t resist those yummy pastries from the Pole Bridge Mercantile! Pole Bridge is such a special place! I hope my husband and I get to visit there again, do some more swimming in the river, and hunting for wild huckleberries. I hope you enjoy these fritters as much as we do! I did my best to replicate the fruit fritters my hubby had from their bakery. ♥

  6. Thank you so much for this recipe! They are amazing!!! Mine are not as pretty as yours but they are delicious and easy to make. This recipe will help make my paleo lifestyle easier!!

  7. LOVE apple fritters. I can do grain ( i always use whole grain however) what I can’t do is refined sugar. It’s ben a sad life to see their delectable goodness behind pastry glass shelves, however I KNOW what pain will happen if I attempt to eat one. THANKS SO MUCH for this recipe!!! =D

    1. I hear ya!! I have successfully added whole grains back into my diet this year, but dang it the refined sugar still does a number on me too! Cheers to rawking it refined sugar-free!

  8. I just love your recipes!, how about a low carb jello ribbon salad made with grass fed gelatin & stur flavored drinks or liquid flavored stevia for the jello and a cream cheese filling for the in between the jello flavored layers.

    1. Hi Kelly!

      Your jello sounds fabulous!! I’d love to feature it in a guest post! Just send me the full recipe, some photos of the jello ribbon salad and a pic of you, and I’ll get it on the blog. Such a creative idea I’m sure folks would love! ❤️

    2. Actually I just thought that you could make a low carb sugar free jello ribbon salad recipe and maybe that would be the ingredients that you could use, my Mothers version is not sugar free or low carb. You are the one that creates such great recipes, sorry for the misunderstanding. also love that you put all information down – how many carbs, sugar, etc. of each recipe.

  9. I would love to try these! My little one has a tree nut allergy and I don’t think she’ll want to miss out on these. Would it work to just sub the almond flour with more coconut flour? Or do you have another suggestion? (I’m GF, so I couldn’t use wheat flour.) I had the same question about another of your recipes, so figured I should ask…

    1. Hi Anna!

      I would check out the original gluten-free (nut-free) apple fritter recipe I adapted this version from. I actually link to it above the recipe, and here is another copy of the link from The Raw Food World.

      https://news.therawfoodworld.com/apple-fritters-gluten-free-sugar-free-vegan/

      And because almond flour and coconut flour behave so differently, they normally can’t be subbed 1:1 unfortunately. Though you can find conversion charts for almond flour to coconut flour substitutions online, and it can vary quite a bit depending on the recipe.

      Cheers!
      Andrea

    1. Hi Erica!

      You can use any color of ground chia seeds or ground flax seeds. The seeds help bind the dough together. If you don’t have chia or flax seeds you can play around with adding in a little extra almond flour, I just liked the results best with the added chia.

      Cheers!

    2. Thank you so much! I do have regular dark chia seeds. I am an apple liver and have missed them dearly on low carb. My mom gifted me a grocery sack full of small (2.5-4oz) apples from her neighbors tree and I so badly want to use them :).

    1. Hi Carmen,

      The “¼ cup + 2 Tablespoons expeller pressed coconut oil for cooking” is for cooking them, i.e. pan frying. It does not get mixed in the batter. In the recipe directions, see steps #4 and #6 I explain how I heat up 2 Tablespoons of coconut oil at a time to fry a couple fritters at a time, then repeat adding more oil and frying more fritters.

      Cheers!

    1. Hi Sarah!

      I haven’t frozen them yet, as they usually go pretty quickly in our house. I do like them best when stored in the fridge though! As the cooler temp helps to harden the coconut oil and give them a nice texture that reminds me so much of traditional apple fritters.

  10. Made these for the first time tonight. They fell apart while frying them, so I tried making them really small which helped a little. They taste absolutely delicious but fall apart too easily. Is it possible to bake them without frying them?

    1. Hi Christine,

      If you want to skip frying them, I’d just try extending the bake time a bit longer. I haven’t made them by baking them only, so I’d recommend keeping a close eye one them after the first 10 to 15 minutes in the oven..

      Or you can try letting the batter sit for 10 minutes before frying, this will give the chia seed meal more time to work it’s magic in creating more of a “glue” to help hold the batter together. I also make sure my frying pan is preheated very thoroughly, then I add in the oil, and once the oil is hot, I add in smaller sized fritters.

      I’ve found that after a quick fry on each side, I can push the fritters back together after frying, and reform them, and after baking they will hold that shape better.

      As noted in the recipe directions above, I honestly like these fritters BEST after they have fully cooled in the fridge, so the icing forms a nice crust, and I find the chilled fritter holds together quite well. When chilled, they remind me SO MUCH OF traditional apple fritters. xx

  11. I know that this is an older
    Post but I just discovered it😊
    I made these this morning and then made two more batches and just wanted to let you know;
    1. They are WONDERFUL! My family loved them❤️ I used your glaze and it was yummy!
    2. I had better success baking them first and then frying them in the coconut oil, they held together beautifully that way and came out with a nice crispy texture
    3. Third batch I made with Briana Thomas homemade baking mix and it work lovely as well!
    Thank you for a wonderful recipe!

    1. Hi Lori!

      Thank you so much for the wonderful feedback! Cooking them first and frying them second sounds like a brilliant idea! Thank you for sharing that tip – I will have to try that next time I make them! ♥

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: