DESSERTS: CINNAMON CHURRITOS(click here to print)

Cinnamon churritos

INGREDIENTS

• 1/2 Cup almond flour
• 2 Tablespoons coconut flour
• 1/4 Teaspoon baking powder
• 2 Teaspoons ground cinnamon, divided
• 1/8 Teaspoon salt
• 1/2 Cup unsweetened coconut milk
• 1 Tablespoon unsalted butter
• 3 Tablespoons granular sugar substitute (Xylitol), divided
• 1 large egg

DIRECTIONS

1. Prepare a large skillet or deep fat fryer with 2-3 inches of oil.  Heat to 350°F.  In a small bowl combine the almond flour, coconut flour, baking powder, 1 teaspoon cinnamon and salt.  Mix thoroughly and set aside. 
2. In a small sauce pan bring the coconut milk, butter and 1 tablespoon xylitol to a boil.  Remove from heat and add the flour mixture stirring until very thick and it forms a ball.  Allow to cool for 5 minutes. 
3. Once cool add 1 egg and mix until a very thick paste forms, about 1 minute.  Drop by tablespoons 4-8 at a time into the fryer and fry until golden brown and crisp on the outside; about 3-4 minutes; rotating halfway through.  Repeat until all of batter is used.  It should make about 16 balls.  Set aside on a paper towel once cooked.  
4. In a blender pulse the remaining 2 tablespoons of xylitol with 1 teaspoon of cinnamon 1 -2 times, until xylitol granules are a little smaller.  When each batch is finished roll in the xylitol-cinnamon mixture until evenly coated and set on a serving platter.  Enjoy immediately or they may be kept at room temperature for 1 day.  May also freeze for 3 months or refrigerate for up to 1 week.  2 balls per serving.  1.5 net carbs; 8 servings

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