Keto Churro Fat Bombs

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on May 04 2025

🧈 Keto Churro Fat Bombs

🎯 Why You’ll Love Them:

Tastes like a churro rolled in cinnamon-sugar.
No baking required.
Perfect for low-carb snacking or dessert.
Helps meet your fat macros without added sugar.

📝 Ingredients & What They Do

🔹 ½ cup almond flour

Almond flour provides the base and structure for the fat bombs. It’s low in carbs and high in healthy fats and fiber. It also gives a slightly nutty flavor, perfect for churro vibes.

🔹 ¼ cup coconut flour

Coconut flour is super absorbent and helps balance the texture. It creates a denser bite and prevents the fat bombs from being too soft. It also adds a subtle sweetness and tropical note.

🔹 ¼ cup unsalted butter, softened

Butter gives richness, flavor, and that classic melt-in-your-mouth texture. You can substitute with coconut oil if you’re dairy-free, but butter gives the best churro-like result.

🔹 ¼ cup cream cheese, softened

Cream cheese adds body and a slight tang that balances the sweetness. It helps the fat bombs hold their shape and stay creamy even when chilled.

🔹 3 tbsp Keystone Pantry Allulose

Allulose is a natural, keto-friendly sweetener with zero net carbs and no aftertaste. It behaves like sugar, especially when used to make the coating taste like cinnamon sugar.

🔹 1 tsp vanilla extract

Vanilla enhances the flavor and adds depth. It brings out the warmth in the cinnamon and complements the creamy base.

🔹 1 tsp ground cinnamon (plus extra for coating)

Cinnamon is the star here—spicy, sweet, and comforting. You’ll use it in the mixture and for rolling the bombs to give them that churro finish.

🥣 Instructions

Mix the base:
In a medium bowl, combine almond flour, coconut flour, softened butter, cream cheese, 2 tbsp allulose, vanilla extract, and 1 tsp cinnamon. Mix until a thick dough forms. If too soft, refrigerate for 10–15 minutes.
Form the fat bombs:
Scoop out about a tablespoon of dough and roll into balls. You should get about 12–14 fat bombs.
Make the churro coating:
In a small bowl, mix 1 tbsp allulose with ½ tsp cinnamon.
Roll and chill:
Roll each fat bomb in the cinnamon-allulose coating until fully covered. Chill in the fridge for at least 30 minutes before serving.
Store:
Keep in an airtight container in the refrigerator for up to 1 week—or freeze for longer storage.