📍 Where this dish comes from: Guanajuato · San Miguel de Allende
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 210kcal
Ingredients
- 1 cup blanched almond flour 96 g; sub: sunflower-seed flour for nut-free
- 1 tsp baking powder sub: 1/2 tsp baking soda + 1/2 tsp cream of tartar
- 6 tbsp granular erythritol divided; sub: allulose, adds extra browning
- 1 1/2 tsp ground cinnamon sub: pumpkin-pie spice
- 1 large egg room temp; sub: 2 egg whites, slightly drier texture
- 2 tbsp melted butter sub: coconut oil, ghee
- 1/2 tsp vanilla extract sub: almond extract
- 1 pinch sea salt
Instructions
- Make the dough: Whisk almond flour, baking powder, salt, and 2 Tbsp erythritol. Stir in melted butter, vanilla, and egg until you get a soft, slightly tacky dough.
- Shape bites: Lightly oil hands, pinch off 1-inch pieces, about 18. Roll each into a stubby cylinder or ball.
- Air-fry: Preheat air fryer to 375°F for 2 min. Arrange bites with space between. Cook 4–5 min, shaking halfway, until golden brown.
- Cinnamon “sugar” coat: While bites cook, mix remaining 4 Tbsp erythritol with cinnamon in a shallow dish. The moment the bites come out, toss them in the blend so it adheres.
- Serve warm, or cool completely for extra crunch.
Nutrition
Serving: 1serving | Calories: 210kcal | Protein: 7g | Fat: 18g
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About This Dish
Craving that warm, cinnamon-sugar street-churro vibe without torching your carb budget? These bite-size nuggets start with a quick almond-flour dough, then take a whirlwind ride in the air fryer for five minutes.
Health Benefits
- Almond flour supplies vitamin E and magnesium while keeping glycemic load tiny.
- Erythritol and allulose sweeten without spiking blood sugar, so you stay in ketosis.