Keto Churro Fat Bombs

Churros carry cinnamon-sugar charm from Spanish stalls to Mexican fiestas. These keto fat bombs echo that warm spice in a no-fry bite of cream cheese and butter rolled in cinnamon-sweet erythritol.

Serves 6 · 15 min prep

Estimate for one serving

• 165 cal
• 3g protein
• 2g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 8 oz, softened cream cheese
• 4 tbsp, softened unsalted butter
• 3 tbsp powdered erythritol
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt

Instructions

1. 1Line a small baking sheet or plate with parchment paper and set it aside in the freezer for a few minutes so the bombs set faster later.
2. 2Place the softened cream cheese and softened butter in a medium mixing bowl.
3. 3Beat with a hand mixer on medium speed until completely smooth and fluffy, about 1 to 2 minutes; scrape the bowl once halfway through.
4. 4Add the powdered erythritol, vanilla extract, and salt; beat again until the sweetener is fully dissolved and no grit remains.
5. 5Scoop the mixture with a small cookie scoop or tablespoon and roll into 12 equal balls between your palms.
6. 6Spread the ground cinnamon on a shallow plate.
7. 7Roll each ball thoroughly in the cinnamon until every surface is coated like a mini churro.
8. 8Arrange the coated bombs on the chilled parchment-lined sheet.
9. 9Freeze until firm, at least 30 minutes, or refrigerate 1 hour if you prefer a softer bite.
10. 10Store leftovers in an airtight container in the fridge up to 5 days or freezer up to 2 weeks; grab two for a quick keto breakfast or snack.