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Though there's no agreement on where churros originated, we can agree on one thing - they're delicious! These Churro Cupcakes are rich and moist, frosted with a spiced sweet cinnamon frosting and topped with a churro rolled in cinnamon 'sugar,' and are keto too. You heard that right; these churro cupcakes are free of wheat flour and traditional sugar. Instead, the churro cupcakes are made with almond flour, coconut flour, sugar-free sweetener, and several other keto-friendly ingredients. So get ready to indulge in Mexican churros cupcake-style.
How do you make cupcakes fluffy?
Why are my cupcakes flat on top?
Why do cupcakes sink after baking?
How long to let cupcakes cool before icing them?
Ingredients
- 1 cup Hot Water
- 1/4 cup (1/2 stick) Butter
- 2 tablespoons Granulated Sugar Sweetener (I used Swerve)
- 1 teaspoon Cinnamon
- 1/4 teaspoon Cardamom
- 3/4 cup Almond Flour
- 3 tablespoons Coconut Flour
- 2 tablespoons Ground Flaxseeds
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Powder
- 1/4 teaspoon Sea Salt
- 1 large Egg
- 1/2 cup Granular Sugar-Free Sweetener (I used Swerve)
- 1 tablespoon Cinnamon
- 1/2 cup plain Greek Yogurt, room temperature
- 1/2 cup Coconut Milk, room temperature
- 1 1/3 cups Almond Flour
- 1/3 cup Coconut Flour
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 1/2 cup Unsalted Butter, softened
- 3/4 cup Sugar-Free Sweetener
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup (1 stick) Unsalted Butter, room temperature
- 8 ounces Cream Cheese, room temperature
- 1 teaspoon Vanilla Extract
- 4 cups Powdered Sugar Substitute (I used Swerve)
- 1 teaspoon Cinnamon
- 1/8 teaspoon Cardamom

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