Marsha Merington
Aug 7, 20211 min
Recipe Found at Keto and Co
With a sweet and creamy cinnamon cheesecake filling, these churro bites are the perfect no-bake treat that keeps you refreshed on a warm, summer day! Photo + recipe by @cleaneaterr
What You’ll Need for the Crust:
-2 cups Keto and Co Chocolate Sea Salt Granola
-1/4 cup Keto friendly brown sweetener substitute
-1/4 cup creamy, unsweetened almond butter, softened
-1/2 cup butter, softened
What You’ll Need for the Filling:
- 8 oz cream cheese
- 1/2 cup Wondrose Sugar Replacer (hydrated with 2 Tbsp water)
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup sour cream
-Dash of salt
What You’ll Need for the Cinnamon “Sugar” Topping:
-2 Tbsp cinnamon
-2 Tbsp Wondrose Sugar Replacer
Cooking Instructions:
For the crust, pulse all of the dry ingredients together in a food processor.
In a separate bowl, mix together the processed dry ingredients and the almond butter and butter
Divide and press the mixture into 12 lined muffin tins
Place these in the freezer while you make your filling
In a large bowl, beat cream cheese until light and fluffy. Add Wondrose, sour cream, vanilla, cinnamon, and salt and mix until combined.
For the topping mix together the cinnamon and Wondrose and set aside.
Pour filling into the muffin tins and sprinkle with cinnamon “sugar” mixture.
Let sit in the fridge for 15 minutes or until your desired firmness and enjoy! Keep refrigerated for up to a week.
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