Keto Churro Fat Bomb Bites

Churros carry Spanish-Mexican street flair in their signature cinnamon-sugar coat. These keto bites capture that warmth with a cream-cheese base rolled in cinnamon and erythritol for chill-and-serve snacking.

Serves 6 · 20 min prep

Estimate for one serving

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

Every recipe here is free to read.

Ingredients

• 8 oz cream cheese
• 4 tbsp unsalted butter
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 cup almond flour
• 1 tbsp coconut oil
• 1 tbsp extra ground cinnamon for rolling
• 2 tbsp extra powdered erythritol for rolling

Instructions

1. 1Place the cream cheese and butter in a medium microwave-safe bowl. Microwave in 15-second bursts, stirring between each, until both are fully softened and easily mixable, about 45 seconds total.
2. 2Add the powdered erythritol, vanilla extract, ground cinnamon, and almond flour to the bowl. Beat with a hand mixer or sturdy spatula until the mixture is completely smooth, thick, and free of lumps.
3. 3Cover the bowl and chill the dough in the refrigerator for 15 minutes so it firms up enough to roll without sticking.
4. 4Line a small sheet pan or plate with parchment paper. Scoop the chilled dough by heaping teaspoons and roll into 24 smooth bite-size balls between your palms.
5. 5In a shallow dish combine the extra ground cinnamon and extra powdered erythritol. Roll each ball thoroughly in the cinnamon-erythritol mixture until evenly coated like a mini churro.
6. 6Arrange the coated bites in a single layer on the parchment. Freeze for 20 minutes until firm to the touch, then transfer to an airtight container.
7. 7Store the fat bombs in the refrigerator for up to 1 week or freeze for longer meal-prep storage. Let sit at room temperature 2 to 3 minutes before eating so the centers soften slightly.
8. 8Serve cold or slightly softened as a quick keto-friendly sweet that satisfies cinnamon-sugar cravings without the carbs.