Keto Churro Fat Bombs

Serves 6 · 15 min prep

Ingredients

• 4 oz cream cheese
• 3 tbsp unsalted butter
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 2 tbsp coconut flour
• 1 pinch of salt
• 1 tsp extra cinnamon for rolling
• 1 tbsp extra powdered erythritol for rolling

Instructions

1. 1Let the cream cheese and butter sit at room temperature for 10 minutes until soft enough to blend easily.
2. 2In a medium bowl, beat the softened cream cheese and butter together with a hand mixer until light and fluffy.
3. 3Add the powdered erythritol, vanilla extract, ground cinnamon, coconut flour, and salt.
4. 4Mix on low speed until a thick, moldable dough forms with no dry pockets.
5. 5Place the bowl in the freezer for 8–10 minutes so the mixture firms up enough to roll.
6. 6In a shallow dish, stir together the extra cinnamon and powdered erythritol for the coating.
7. 7Scoop tablespoon-sized portions of the chilled dough and roll them quickly between your palms into small logs or balls resembling mini churros.
8. 8Roll each piece thoroughly in the cinnamon-erythritol mixture until evenly coated.
9. 9Arrange the fat bombs on a parchment-lined plate and refrigerate for at least 20 minutes to set completely.
10. 10Store in an airtight container in the fridge up to 1 week or freeze for longer; enjoy straight from the cold for best texture.