Cinnamon Churritos

Prep: 10 mins / Cook: 10 mins / Total: 20 mins / Servings: 8

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/2 cup (56g)  almond flour320281212606
2 tbsp (14g)  coconut flour621.53.59603
1/4 tsp (1g)  baking powder1.2500.25000.25
2 tsp (4g)  ground cinnamon, divided9.
1/8 tsp (.5g)  salt0000000
1/2 cup (113g)  unsweetened coconut milk2002224004
1 tbsp (14g)  unsalted butter1001100000
3 tbsp (45g)  cup-for-cup sugar substitute, divided000450450
1 large (50g)  egg7256.5.5000.5
Per Serving:95.648.44g3.02g9.25g1.77g5.63g1.86g *


  1. 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.
  2. 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.
  3. 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.
  4. 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.