Keto Cinnamon Churritos Recipe
Cook Time: 10 Minutes
Phase: Phase 1
0 1/2 cup Blanched Almond Flour
2 1/2 Tbsp Coconut Flour
0 1/4 tsp Baking Powder (Straight Phosphate, Double Acting)
2 tsp Cinnamon
0 1/8 tsp Salt
0 1/4 cup Coconut Milk Beverage, plain, unsweetened
3 tbsp Xylitol
1 tablespoon Unsalted Butter Stick
2 each Egg
- 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.
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.