Low Carb Breakfast Fritters :) for those who miss breads!

Photo Credit: Bobbi Misiti

Ingredients

  • 1/2 cup Almond Flour
  • 2 teaspoons Coconut Flour
  • 1/2 TBSP Baking Soda
  • 1+ teaspoon Cinnamon Powder
  • 2 organic pastured eggs
  • 1/4 cup almond, coconut, or local organic raw/vat pastuerized milk of dairy alternative of your choice
  • 1 teaspoon Vanilla Extract
  • 1/4 cup coconut oil
  • 1/2 cup organic blueberries or other local in sesason fruit

Instructions

Heat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a large mixing bowl, combine flours, baking soda and cinnamon, stir together well.  Make a well in the middle of the bowl, pushing the flour mixtures off to the sides.

Add the eggs, almond milk, vanilla extract and 1/4 cup of coconut oil in the well you created in the dry ingredients. Beat the eggs, milk, oil, and extract together in the well then incorporate into the dry ingredients.

Stir in most of the fruit of your choice (I used fresh a fresh local pineapple from here in Maui — it was delicious in this recipe) and reserve a handful for later.

Continue mixing until a semifirm dough forms.

Form the dough into four fritter patties and press the reserved blueberries/fruit on top. Drizzle with coconut oil to crisp the outer edges and tops.

Bake for 10 to 15 minutes, remove from the oven and then let cool. Serve immediately and enjoy!

I love these as a bread substitute with my eggs 🙂

Photo Credit: Bobbi Misiti

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