Keto churro bites
Ingredients
1½ Cups 1½ mozzarella cheese, shredded
2 tbsp 2 cream cheese
1 Cup 1 almond flour
3 scoops 3 whey protein isolate (unflavored)
1/4 cup 1/4 erythritol
1 1 large egg
1/2 tsp 1/2 white wine vinegar
1 tsp 1 baking soda
Cups oil for frying, or as much as you need to cover the bites in oil
3 packets 3 myfiber boost
Directions
- Melt the mozzarella and cream cheese in a non-stick pan over medium heat or in a bowl in the microwave. Stir until thoroughly combined. Add the almond flour, whey protein isolate, erythritol, egg, white wine vinegar, and baking soda. Form a smooth dough by kneading it with your hands or using an electric mixer with dough hooks.
- Divide the dough into balls with your fingers or a small cookie scoop; they should be about 1-1/2 inches (4 cm) in diameter.
- Heat the oil in a deep pan to 325°F (160°C). Fry the churros in batches for 1-1/2 to 2 minutes until golden, rolling them around gently as they fry. Remove them with a slotted spoon and place them on a plate lined with paper towels to absorb the excess oil.
- Cinnamon Topping
- Combine the erythritol and cinnamon in a separate shallow bowl. While the churro bites are still warm, roll them in the cinnamon mixture.
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