Keto Strawberry Cheesecake Churro Chimichanga

Ingredients

• 4 pieces Low Carb Tortillas (4‑inch, about 4 net carbs each)
• 8 oz Cream Cheese (softened; can microwave 20‑30 seconds if not at room temperature)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 2 tbsp Monk Fruit Sweetener (granulated, keto‑friendly)
• 1/4 cup Strawberry Topping (store‑bought keto strawberry sauce or homemade low‑carb jam)
• 2 tbsp Unsalted Butter (melted in microwave)
• 1 tbsp Cinnamon (ground cinnamon)
• 1 tbsp Erythritol (for cinnamon‑sugar mix; can use monk fruit blend instead)

Instructions

1. Soften Cream Cheese

   Place the 8 oz block of cream cheese on a microwave‑safe plate and heat for 20‑30 seconds until softened; stir to break up any remaining lumps.

   Time: PT1M

2. Mix Cheesecake Filling

   In a mixing bowl combine the softened cream cheese, 1 tsp vanilla extract, and 2 tbsp monk fruit sweetener. Mix until smooth and fully incorporated.

   Time: PT3M

3. Add Strawberry Topping

   Fold 1/4 cup strawberry topping (or chopped fresh strawberries) into the cheesecake mixture until evenly distributed.

   Time: PT2M

4. Assemble Chimichangas

   Lay a low‑carb tortilla flat, spread about 2 tbsp of the cheesecake mixture down the center, then roll tightly like a burrito. Repeat for all tortillas.

   Time: PT5M

5. Prepare Air Fryer

   Pre‑heat the air fryer to 350°F (175°C) for 2 minutes. Lightly spray the inside of the basket with cooking spray.

   Time: PT2M

   Temperature: 350°F

6. Cook Chimichangas

   Place the rolled chimichangas seam‑side down in the basket, ensuring they don’t touch. Air fry for 4‑5 minutes until the tortilla is golden and crisp.

   Time: PT5M

   Temperature: 350°F

7. Make Cinnamon‑Sugar Coating

   In a small bowl combine 1 tbsp ground cinnamon with 1 tbsp erythritol (or monk‑fruit blend) to create cinnamon‑sugar.

   Time: PT2M

8. Butter and Coat

   Melt 2 tbsp butter in the microwave (about 20 seconds). Brush each hot chimichanga lightly with melted butter, then roll them in the cinnamon‑sugar mixture until fully coated.

   Time: PT2M

9. Serve

   Transfer the chimichangas to a serving plate. Serve warm; they can be enjoyed immediately or stored briefly.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

5 g net

Fat

20 g

Fiber

2 g