Keto Churro Doughnut Holes

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp butter, melted
• 1/4 cup granulated erythritol (for coating)
• 1 tsp ground cinnamon (for coating)

Instructions:

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
2. Mix Dry Ingredients: In a bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon. Stir well to combine.
3. Add Wet Ingredients: In another bowl, whisk together the eggs, almond milk, vanilla extract, and melted butter. Add the wet ingredients to the dry ingredients and stir until a dough forms.
4. Shape the Doughnut Holes: Scoop out a tablespoon of dough and roll it into a ball. Place the dough balls into the muffin tin. Repeat until all the dough is used up.
5. Bake: Bake for 12–15 minutes, or until the doughnut holes are golden brown and a toothpick comes out clean.
6. Coat in Cinnamon-Sugar: While the doughnut holes are cooling, mix the remaining erythritol and cinnamon in a small bowl. Once the doughnut holes are slightly cooled, roll them in the cinnamon-sweetener mixture to coat.
7. Serve: Enjoy your guilt-free, keto churro doughnut holes with a warm cup of coffee or tea!