Keto Pumpkin Fritters

Ingredients:

• 1 cup pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• Coconut oil or butter for frying

Instructions:

1. Mix the Wet Ingredients:
   • In a large bowl, whisk together the pumpkin puree, eggs, and vanilla extract until smooth.
2. Combine Dry Ingredients:
   • In a separate bowl, mix the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Form the Batter:
   • Gradually add the dry ingredients to the wet ingredients, mixing until well combined. The batter should be thick but still able to be spooned out.
4. Heat the Oil:
   • In a large skillet, heat coconut oil or butter over medium heat.
5. Cook the Fritters:
   • Drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
6. Serve:
   • Serve warm, optionally with a sprinkle of powdered erythritol or a dollop of keto-friendly whipped cream.