Keto churro bites

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Instructions

1. 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.

2. 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.

3. 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.

4. 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.

Ingredients
6 oz. (1½ cups) mozzarella cheese, shredded
2 tbsp cream cheese
1 cup (4 oz.) almond flour
3 tbsp whey protein isolate (unflavored)
¼ cup (1¾ oz.) erythritol
1 large egg
1 tsp white wine vinegar
½ tsp baking soda
2 cups oil for frying, or as much as you need to cover the bites in oil

Cinnamon topping
¼ cup (1¾ oz.) erythritol
2 tsp ground cinnamon

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