These fat bombs are cinnamon-sugar bites that taste like churros. The dough is almond flour, melted coconut oil, erythritol, cinnamon and vanilla, scooped into tablespoon-sized balls, frozen until firm and, if you like, rolled in more cinnamon and erythritol. Nothing is baked. Prep takes 15 minutes, the freezing time brings the total to 45 minutes, and the recipe makes 12 fat bombs.
Save this recipe for later:
They keep in the refrigerator for up to 2 weeks and in the freezer for up to 3 months, so a batch lasts a while.
What Goes in the Dough
Amounts are in the recipe card at the bottom. Each ingredient has a job.
- Almond flour (1 cup): the low-carb base, with a nutty flavor and a firm bite.
- Coconut oil (1/2 cup, melted): holds the dough together and sets solid in the freezer.
- Erythritol (1/4 cup): sweetens the dough without sugar. Monk fruit or stevia can replace it.
- Cinnamon (1 teaspoon): the churro flavor.
- Vanilla extract (1/2 teaspoon): adds warmth.
- Salt (1/4 teaspoon): balances the sweetness.
- Baking powder (1/4 teaspoon): lightens the texture a little.
- Unsweetened shredded coconut (1/4 cup, optional): adds texture.
Mixing and Freezing
Whisk the almond flour, erythritol, cinnamon, salt and baking powder in a large bowl until evenly blended. In a second bowl, stir the melted coconut oil and vanilla together. Pour the wet mixture into the dry and stir until a dough forms. If you are using shredded coconut, fold it in now. The dough will be slightly sticky but easy to handle.
Scoop tablespoon-sized portions, roll them into balls and set them on a parchment-lined baking sheet with a little space between them. Freeze for at least 30 minutes, until firm. Once they are solid, roll them in a mix of cinnamon and erythritol for a crunchy, churro-style coating if you want it.
Tips
- Use room temperature ingredients. The coconut oil mixes more easily into the dry ingredients, and the dough is smoother and easier to roll.
- Try other sweeteners. Erythritol is the one in the card, and monk fruit or stevia each give a slightly different flavor.
- Store them airtight. Keep them in a container in the refrigerator for up to 2 weeks, or freeze them in a freezer-safe container, separating the layers with parchment paper. Zip-top freezer bags work too if you press out as much air as you can.
- Use a silicone baking mat if you have no parchment paper.
Ways to Change Them
- Chocolate: add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
- Creamy: add 2 tablespoons of softened cream cheese to the wet ingredients before mixing.
- Nutty: mix 1/4 cup of chopped pecans or walnuts into the dough for crunch.
What to Serve With Them
A spoonful of almond or peanut butter makes a rich dip. Coffee or herbal tea suits the chilled fat bombs, and a splash of heavy cream or a sprinkle of cinnamon in the drink ties it together. A handful of raspberries or strawberries gives a fresh contrast to the richness.
Nutrition
One fat bomb has approximately 120 calories, 12 grams of fat, 2 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar and 2 grams of protein.
FAQ
How long do they last?
Up to 2 weeks in an airtight container in the refrigerator, or up to 3 months in the freezer. Separate layers with parchment paper so they do not stick.
Can I use other sweeteners?
Yes. Monk fruit or stevia work in place of erythritol. Each tastes a little different, so use the one you prefer.
Can I make them dairy-free?
The base recipe has no dairy. If you add the cream cheese variation, leave it out or use a dairy-free cream cheese.
How can you tell when they are ready?
After at least 30 minutes in the freezer they are firm to the touch and ready to eat.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Churro Fat Bombs: Delightfully Low-Carb Treats!
Ingredients
Instructions
In a mixing bowl, combine the almond flour, erythritol, cinnamon, salt, and baking powder. Mix well to ensure all dry ingredients are evenly distributed.
In a separate bowl, mix the melted coconut oil and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. If using shredded coconut, fold it in at this stage.
Scoop out tablespoon-sized portions of the dough and roll them into balls. Place the balls on a parchment-lined baking sheet.
Freeze the fat bombs for at least 30 minutes until firm.
Once solid, you can roll the fat bombs in a mixture of cinnamon and erythritol for an extra churro-like coating if desired.
Store the fat bombs in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Notes
For a chocolate twist, add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
If you prefer a creamier texture, consider adding 2 tablespoons of cream cheese to the wet ingredients before mixing.
Nutrition
| Serving Size | 1 fat bomb |
|---|---|
| Calories | 120 calories |
| Sugar Content | 0g |
| Sodium Content | 0g |
| Fat Content | 12g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 0g |
| Protein Content | 2g |
| Cholesterol Content | 0mg |