Keto churro bites
The keto dough to make these cinnamony donut bites takes only minutes to prepare. Then you shape, fry, and roll your way to a plateful of churros. You won't believe that cheese is one of the main ingredients in these gluten-free treats - we had to try more than one to believe it! They taste like the real thing, but they're delightfully keto!
Ingredients
- large egg1 piece
- White wine vinegar5 ml
- Oil for frying470 ml
Instructions
4 steps- 1
Melt the mozzarella and cream cheese in a non-stick pan over medium heat or in a bowl in the microwave. Stir until thoroughly combined. Add the almond flour, whey protein isolate, erythritol, egg, white wine vinegar, and baking soda. Form a smooth dough by kneading it with your hands or using an electric mixer with dough hooks.
5 min
- 2
Divide the dough into balls with your fingers or a small cookie scoop; they should be about 1-1/2 inches (4 cm) in diameter.
5 min
- 3
Heat the oil in a deep pan to 325°F (160°C). Fry the churros in batches for 1-1/2 to 2 minutes until golden, rolling them around gently as they fry. Remove them with a slotted spoon and place them on a plate lined with paper towels to absorb the excess oil.
10 min
160°C
- 4
Combine the erythritol and cinnamon in a separate shallow bowl. While the churro bites are still warm, roll them in the cinnamon mixture.
3 min
Nutrition
1 serving ≈ 59 g
Nutrition values are estimates. - means data is unavailable.
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