Keto Churro Donut Holes

Ingredients:

• For the Donut Holes:
  • 2 cups almond flour (or a mix of almond flour and coconut flour)
  • 1/4 cup erythritol (or another keto-friendly sweetener)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup melted butter (or coconut oil)
  • 1/4 cup unsweetened almond milk (or other low-carb milk)
  • 1 tsp vanilla extract
• For the Churro Coating:
  • 1/4 cup erythritol (or preferred sweetener)
  • 1 tbsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin or donut hole pan with cooking spray or butter.
2. Prepare the dry ingredients: In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. Mix the wet ingredients: In a separate bowl, beat the eggs. Add the melted butter, almond milk, and vanilla extract. Mix until well combined.
4. Combine the wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring until you get a thick batter.
5. Form the donut holes: Spoon the batter into the muffin tin or donut hole pan, filling each cavity about 3/4 full.
6. Bake: Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let the donut holes cool slightly.
7. Churro coating: In a small bowl, combine the erythritol and cinnamon. While the donut holes are still warm, roll them in the cinnamon-sweetener mixture until well coated.
8. Serve: Enjoy your keto churro donut holes warm or at room temperature!

These are perfect for a sweet snack or dessert without the carbs. You can also dip them in some sugar-free chocolate sauce for an extra indulgent treat!