I have avoided donuts and churros for many years, being only too aware of the consequences of stuffing all that sugar and flour into my mouth. It’s a major pleasure to finally be able to eat churros and not have to pay that price of anxiety I used to feel, because these are Keto 2.0 Plus churros and as such are actually healthy and sugar free.
Keto Churros Minis
Calling all churro fans! These keto churros minis are like little cloud bites of cinnamon goodness. They’re the perfect substitute for traditional churros but without all of the sugar and carbs. These keto mini churros are little bites of heaven!You can have them as an after-dinner dessert, afternoon snack, or even breakfast. They’re really perfect for any time of the day. They’re also fantastic for gatherings and holidays because they are so easy to make! And I mean, who doesn’t love churros?!Now, you can enjoy a keto Mexican dessert without worrying about consuming too many carbs. You’re welcome!
Ingredients
- 1 ¼ cups almond flour
- ¾ cup of sugar substitute
- 1 1/4 teaspoons baking powder
- ¼ teaspoon of salt
- 4 eggs room temperature
- 4 oz full-fat cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon of vanilla
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- Cinnamon Sugar-Substitute Topping
- 1/4 cup of melted salted butter plus 1 tablespoon
- 2 tablespoons of sugar granulated substitute
- 2 teaspoons of cinnamon powder
Instructions
- Preheat oven to 350 degrees
- In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside.
- In a large bowl using an electric mixer blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
- Next, add the room temperature cream cheese and vanilla extract and mix well.
- Add the eggs one at a time making sure to mix well after each addition.
- Lastly, add the dry ingredients: the almond flour, baking powder, salt and mix well until batter is fully combined.
- Distribute the batter evenly into a well-greased 24 cup capacity mini muffin pan. Bake for 12 to 15 minutes, when they are slightly browned and an inserted toothpick comes out clean they’re ready.
- Allow the minis to cool for about 5 minutes.
- Churro topping: In a small bowl melt the salted butter in the microwave. This will be the butter used to dunk the minis. Set aside.
- In another small bowl combine the granulated sugar substitute and cinnamon powder. Set aside.
- Using a spoon dunk the minis into the melted butter bowl then roll each mini in the cinnamon “sugar” mixture until evenly coated on all sides.
- Serve and enjoy!
- You can store the leftovers in the refrigerator for up to 5 days but these have the best flavor when eaten the same day.
Notes
If making in a regular-sized 12 capacity cupcake/ muffin pan bake for 22-25 minutes.
This recipe also doubles easily.
If you need to freeze these churros, I would do so without the butter and cinnamon sugar sub coating. Then once they defrost completely proceed to add the topping
Tried this recipe?Let us know how it was!
