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.