Yummy! This has been a staple in our house for weeks!

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

In a separate bowl, beat the eggs, then add the almond milk and vanilla extract, mixing until well combined.

Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.

In a small skillet, melt the butter over medium heat and sauté the diced apples until they are slightly softened, about 3-4 minutes.

Fold the sautéed apples into the batter until evenly distributed.

Scoop tablespoon-sized amounts of batter onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 15-18 minutes, or until the fritters are golden brown and firm to the touch.

While the fritters are baking, prepare the glaze by whisking together the powdered erythritol, almond milk, and vanilla extract until smooth.

Once the fritters are done, allow them to cool slightly before drizzling the glaze over the top.

For a nut-free version, substitute sunflower seed flour for almond flour. You can add a pinch of cardamom to the batter for an extra layer of spice. If you prefer a more traditional taste, replace erythritol with your sweetener of choice, keeping in mind the carb content. For added texture, consider folding in chopped walnuts or pecans into the batter.