Keto Cinnamon Sugar Cheesecake Chimichanga
This Keto dessert chimichanga is made using an egg white-based wrap filled with a delicious cinnamon cream cheese mixture and fried until golden brown and crispy on the outside. The chimichanga is dusted with a cinnamon and sweetener mixture to make it all sweeter! Our Keto chimichanga is delicious served immediately from the frying pan and would be the perfect ending to a Mexican-style meal. The best part about Keto desserts is that it is another source of protein thanks to the egg wraps as well as a good amount of healthy fats from the avocado oil from the frying process and the cream cheese filling. Be sure to use whole-fat cream cheese for this recipe to get all the benefits! Feel free to serve with fresh berries or homemade whipped cream.
How to Make It
Step 1
In a blender-safe cup, blend 6 oz softened cream cheese, egg yolk, egg whites, and xanthan gum. To soften the cream cheese, place it in the microwave for 20-30 seconds before transferring it to the blender cup. Blend with an immersion blender until smooth. You can also do this in a small food processor. Set aside.
Step 2
Preheat a medium-sized nonstick skillet over medium heat. Heat until hot. Then add 1 oz of batter to the skillet and spread it around into a thin circle. I like to use the underside of a ladle to do this. Allow it to cook until the top is puffed and there are bubbles on the surface.
Step 3
Flip using a metal spatula and cook for a few seconds on the other side until cooked through. Transfer to a plate. Repeat with the remaining batter. Stack the wraps on top of each other. Doing so will keep them warm and flexible.
Step 4
To make the cinnamon cream cheese filling, beat 4 oz softened cream cheese, 3 ½ tbsp of sweetener, and ½ tsp of cinnamon in a mixing bowl. A hand mixer is easiest, or you can mix it with a spatula. Set aside.
Step 5
Evenly divide the cream cheese mixture between the wraps. Fold in the sides and then roll up the wrap. Set aside on a plate. Then heat the same skillet over medium heat until hot.
Step 6
Add in the avocado oil and heat until shimmering. Add in the chimichangas seam side down. Doing this will “seal” the chimichangas. Cook on the first side for a couple of minutes, turning the heat low if necessary. Flip and repeat on the other side until golden brown. Place the cooked chimichangas on a plate while you prepare the cinnamon-sweetener mixture.
Step 7
Combine 2 tbsp of sweetener and ¼ tsp cinnamon to make a cinnamon sugar mixture. Then sprinkle the cinnamon sweetener over the chimichangas.
Step 8
Serve immediately! Freeze any leftovers as necessary.
Ingredients
- Cream cheese
10 oz
- Egg yolk
1 large
- Egg whites
10.5 oz
- Baking Aids Xanthan Gum
0.13 tsp
- Erythritol Granulated
5.5 tbsp
- Cinnamon
0.75 tsp