Keto Churro Donut Holes

Ingredients:

For the donut holes:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 2 tbsp melted butter
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/2 tsp apple cider vinegar

For the cinnamon sugar coating:

• 1/4 cup erythritol (or preferred sweetener)
• 1 tbsp ground cinnamon
• 2 tbsp melted butter (for coating)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or a donut hole pan.
2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt. Stir well to combine.
3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, melted butter, vanilla extract, almond milk, and apple cider vinegar until smooth.
4. Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Form the Donut Holes: Scoop the dough into the mini muffin tin or donut hole pan, filling each well about 2/3 full.
6. Bake: Bake for 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Allow the donut holes to cool slightly.
7. Prepare the Coating: In a small bowl, mix the erythritol and cinnamon for the coating. Brush the warm donut holes with the melted butter and roll them in the cinnamon-sweetener mixture until fully coated.
8. Serve: Enjoy warm and crispy Keto churro donut holes!