Keto Churro Cheesecake Chimichangas

A keto-fied fiesta favorite - cream cheese filling rolled in low carb tortillas, fried golden, and dusted in cinnamon Swerve. Fun to make and impossible to resist.

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Prep Time 15

Cook Time 15

Servings: 7 chimichangas

Ingredients Method Notes

Ingredients

7 small 6-inch low carb tortillas about 2g net carbs each
227 g cream cheese, softened 8 oz
2 tbsp erythritol Swerve or equivalent
0.5 tsp vanilla extract
2 tsp sour cream
oil for frying avocado or vegetable oil
Cinnamon Coating
50 g erythritol 1/4 cup, Swerve or equivalent
0.5 tsp ground cinnamon

Method

In a large bowl, beat softened cream cheese until creamy. Add erythritol, vanilla extract, and sour cream. Mix until well combined.
Place 2 heaping tablespoons of cream cheese filling in the bottom half of each tortilla. Roll up tucking in the sides. Secure each roll with a toothpick.
Heat oil in a skillet over medium-high. Fry chimichangas until golden brown on each side, 2 to 4 minutes.
Combine cinnamon and erythritol in a shallow bowl. Immediately after frying, roll hot chimichangas in the cinnamon coating and serve.

Notes

Coat immediately after frying while the surface is still hot so the cinnamon sugar adheres. Add tortilla net carbs to the nutrition estimate below. Nutrition is estimated for filling and coating only.

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Keto Churro Cheesecake Chimichangas

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Ingredients