What a fantastic recipe! It tastes even better the next day… if you can wait

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

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

Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.

Gently fold in the diced peaches.

Heat coconut oil or butter in a skillet over medium heat.

Drop spoonfuls of batter into the skillet, shaping each into small fritters using a spoon.

Cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove fritters from the skillet and drain on paper towels.

Serve warm with your choice of topping.

For a crispier exterior, consider adding a tablespoon of ground flaxseed to the batter. If fresh peaches aren’t in season, canned peaches in water (drained thoroughly) serve as a suitable substitute. For extra flavor, a pinch of allspice can be added. To make these fritters dairy-free, opt for coconut oil instead of butter. Adjust the level of sweetness by varying the amount of erythritol to suit your palate.