I feared I’d never enjoy my aunts’ cooking again, but I discovered the recipe and it’s more delicious than ever

1. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt.

2. In a separate bowl, beat the eggs, then add the almond milk and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and mix until combined.

4. Fold in the diced apples.

5. Heat oil in a deep pan over medium heat.

6. Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of a spoon.

7. Fry until golden brown on both sides, about 2-3 minutes per side.

8. Remove from oil and drain on paper towels.

9. For the glaze, mix the powdered erythritol with almond milk until smooth.

10. Drizzle the glaze over the warm fritters and let it set before serving.

For a nut-free version, substitute the almond flour with sunflower seed flour. You can also add a handful of chopped nuts, such as pecans or walnuts, to the batter for extra crunch. If you prefer a spicier kick, increase the cinnamon and nutmeg, or add a pinch of ground ginger. For a more decadent glaze, add a tablespoon of melted butter to the glaze mixture.