In a large skillet or deep fat fryer, add 2 to 3 inches of oil, and heat to 350°F
In a small bowl, stir ½ cup almond flour, 2 tablespoons coconut flour, 1/4 teaspoon baking powder, 1 teaspoon cinnamon and 1/8 teaspoon salt until well mixed and set aside.
Bring 1/2 cup unsweetened coconut milk, 1 tablespoon unsalted butter, and 1 tablespoon granular sugar substitute to a boil in a small sauce pan. Remove the pan from the heat and add in flour mixture stirring until thick enough to form a ball. Cool for 5 minutes.
Add 1 large egg after the dough is cool and mix thoroughly for about 1 minute until a very thick paste forms.
Drop by tablespoons 4-8 at a time into the fryer, rotating halfway through, until they turn golden brown and crisp on the outside; roughly 3-4 minutes total. Repeat this until all of batter is used, and then set aside on a paper towel once done.
Pulse the remaining granular sugar substitute with 1 teaspoon of cinnamon 1 -2 times in a blender, until sugar substitute granules are slightly smaller.
Roll each warm churrito in the sugar substitute-cinnamon mixture until evenly coated and place them on a serving plate. Enjoy these delicious Cinnamon Churritos immediately.
Amount Per Serving
Calories 95.6Calories from Fat 76
% Daily Value*
Total Fat 8.4g13%
Total Carbohydrates 9.2g3%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.