Ingredients:
- 1 cup pumpkin puree (unsweetened)
- 2 large eggs
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp granulated keto sweetener (for sweet fritters)
- 1/2 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- Pinch of salt
- 2 tbsp coconut oil or avocado oil (for frying)
Instructions:
- Prepare the batter:
In a mixing bowl, combine pumpkin puree and eggs. Mix until smooth. Add almond flour, coconut flour, baking powder, sweetener (if using), cinnamon, nutmeg, and a pinch of salt. Stir until well combined. The batter should be thick but spoonable. - Heat the skillet:
Heat a large non-stick skillet over medium heat and add coconut oil or avocado oil. - Cook the fritters:
Scoop 2–3 tablespoons of batter for each fritter into the skillet. Use the back of the spoon to spread them into a flat, round shape. Fry for 2–3 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to avoid burning. - Drain and cool:
Transfer the fritters to a plate lined with paper towels to remove excess oil. - Serve:
Enjoy warm, topped with a dusting of powdered keto sweetener, sugar-free maple syrup, or a savory topping like sour cream or cream cheese.
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Tips for Perfect Fritters:
- Consistency check: If the batter feels too runny, add a bit more coconut flour, as it absorbs moisture effectively.
- Oil temperature: Ensure the oil is hot enough before frying; otherwise, the fritters might absorb too much oil.
- Make it savory: Skip the sweetener and spices, and add grated Parmesan cheese, fresh herbs, or garlic powder for a savory twist.
These keto pumpkin fritters are a warm, comforting bite that’s perfect for any time of day. They’re quick to make and filled with the cozy flavors of fall—without breaking your keto diet!
