Keto Cinnamon Churritos
1.4g
Net Carbs
3.5g
Protein
6.6g
Fat
1.9g
Fiber
94
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 2 teaspoons Cinnamon
- 1/4 cup Coconut Milk Beverage, plain, unsweetened
- 2 1/2 tablespoons Coconut Flour
- 3 tablespoons Xylitol
- 1/2 cup Blanched Almond Flour
- 1 tablespoon Unsalted Butter Stick
- 2 each Egg
- 1/4 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/8 teaspoon Salt
Directions:
This recipe is suitable for all phases except for the first two weeks of Induction due to the almonds.
- Prepare a large skillet or deep fat fryer with 2-3 inches of oil. Heat to 350°F. In a small bowl combine the almond flour, coconut flour, baking powder, 1 teaspoon cinnamon and salt. Mix thoroughly and set aside.
- In a small sauce pan bring the coconut milk, butter and 1 1/2 tablespoons xylitol to a boil. Remove from heat and add the flour mixture stirring until very thick and it forms a ball. Allow to cool for 5 minutes.
- Once cool add eggs and mix until completely incorporated, a thick paste texture, about 1 minute. Drop by tablespoons 4-8 at a time into the fryer and fry until golden brown and crisp on the outside; about 3-4 minutes; rotating halfway through. Repeat until all of batter is used. It should make about 16 balls. Set aside on a paper towel once cooked.
- In a blender pulse the remaining 1 1/2 tablespoons of xylitol with 1 teaspoon of cinnamon 1 -2 times, until xylitol granules are a little smaller. When each batch is finished roll in the xylitol-cinnamon mixture until evenly coated and set on a serving platter. Enjoy immediately or they may be kept at room temperature for 1 day. May also freeze for 3 months or refrigerate for up to 1 week. 2 balls per serving.
