Keto Cinnamon Churritos Recipe

DIRECTIONS

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