Cinnamon Churritos

By KellyJo

Ingredients

• 1/2 cup (56g) almond flour
• 2 tbsp (14g) coconut flour
• 1/4 tsp (1g) baking powder
• 2 tsp (4g) ground cinnamon, divided
• 1/8 tsp (.5g) salt
• 1/2 cup (113g) unsweetened coconut milk
• 1 tbsp (14g) unsalted butter
• 3 tbsp (45g) cup-for-cup sugar substitute, divided
• 1 large (50g) egg

Details

Servings 16
Adapted from djfoodie.com

Preparation

Step 1

Recipe makes 16 churritos. Recipe is calculated for 2 churritos per serving.

In a large skillet or deep fat fryer, add 2 to 3 inches of oil, and heat to 350°F. In a small bowl, stir ½ cup almond flour, 2 tablespoons coconut flour, 1/4 teaspoon baking powder, 1 teaspoon cinnamon and 1/8 teaspoon salt until well mixed and set aside.

Bring 1/2 cup unsweetened coconut milk, 1 tablespoon unsalted butter, and 1 tablespoon granular sugar substitute to a boil in a small sauce pan. Remove the pan from the heat and add in flour mixture stirring until thick enough to form a ball. Cool for 5 minutes.

Add 1 large egg after the dough is cool and mix thoroughly for about 1 minute until a very thick paste forms. Drop by tablespoons 4-8 at a time into the fryer, rotating halfway through, until they turn golden brown and crisp on the outside; roughly 3-4 minutes total. Repeat this until all of batter is used, and then set aside on a paper towel once done.

Pulse the remaining granular sugar substitute with 1 teaspoon of cinnamon 1 -2 times in a blender, until sugar substitute granules are slightly smaller. Roll each warm churrito in the sugar substitute-cinnamon mixture until evenly coated and place them on a serving plate. Enjoy these delicious Cinnamon Churritos immediately.