Add the almond flour, baking powder, xanthan, cinnamon, and erythritol to a bowl. Mix all of the ingredients until they are combined.

Add the egg and vanilla to the dry ingredients.

Mix the egg and vanilla well into the dry ingredients. Then, add the lemon zest to the dough and continue to mix. A sticky dough should be created from this; one that will stick to your fingers.

In a small sauce-pan, bring the oil to 375F. If you don't have a thermometer, you can measure if the oil is ready by dropping a small piece of dough into the oil. The oil is ready when the small piece of dough immediately begins to fry.

Drop 3-4 chunks of dough into the oil at a time. Fry each batch of dough for about 2 minutes on each side, or until browned, and then flip over.

Continue to cook the other side for an additional 2 minutes, or until browned. Remove from the pan and cool on a paper towel while you continue to fry the other batches of fritters.

In a small ramekin, combine powdered erythritol and lemon juice. Continue to mix the erythritol and lemon juice until a smooth icing has formed.

Drizzle the icing all over the top or simply dip the fritters into it, then serve! You can add almond butter to the top of this if you'd like. I personally love it!