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prep time
20 min
cook time
20 min
ready time
40 min
Keto Mexican Hot Chocolate Chimichanga
Our Keto Mexican Hot Chocolate Chimichanga is a fun take on a Keto dessert chimichanga. The wraps are made from a homemade egg-based batter cooked in a thin layer. The wraps are then stuffed with sweetened cinnamon cream cheese. They are fried in a pan with Keto-friendly avocado oil until they are crispy on all sides. After being fried, they are sprinkled with a cinnamon sweetener mixture and drizzled with a slightly sweet and spicy Mexican chocolate drizzle.
Do I have to make homemade egg wraps?
We like to use homemade egg wraps because they are free from fillers and non-Keto ingredients. However, there are a few brands out there that make egg wraps with a clean ingredients list. Feel free to use those brands that list egg whites and xanthan gums as ingredients. The premade wraps are smaller but work well for the convenience factor.
What is the Mexican hot chocolate sauce made with?
We made a chocolate sauce with good quality cocoa powder. Doing so eliminates the need to melt chocolate, making for a really easy chocolate sauce. We then added some cinnamon and cayenne to add warmth and spice.
Do these freeze well?
While these chimichangas can be frozen, they are best if they are eaten immediately so they can be enjoyed crispy, hot, and melty on the inside!
To make the ultimate pairing, serve this with other Keto Mexican recipes like our Keto Mexican Beef Skillet to make for a delicious main entree and dessert combo.
Net Carbs
4.7 g
Fiber
1.9 g
Total Carbs
6.7 g
Protein
11.4 g
Fats
32.2 g
350 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream cheese, brick
10 oz
Egg yolk
1 large
Egg whites
10.5 oz
Baking Aids Xanthan Gum
0.13 tsp
Erythritol Granulated
9.5 tbsp
Cinnamon, ground
1 tsp
Avocado oil
0.25 cup
Cocoa powder
0.25 cup
Boiling water
0.25 cup
Cayenne
0.13 tsp
Recipe Steps
steps 8
40 min
Step 1
In a blender-safe cup, blend 6 oz softened cream cheese, the egg yolk, 10.5 oz 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. We 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. Using 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.Step 6
Then, heat the same skillet over medium heat until hot. 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 to low if necessary. Flip and repeat on the other side until golden brown. Place the cooked chimichangas on a plate while you prepare the chocolate sauce.Step 7
Combine 2 tbsp of sweetener and ¼ tsp cinnamon to make a cinnamon sugar mixture. Combine the cocoa powder, 4 tbsp of sweetener, a pinch of salt, hot water, ¼ tsp cinnamon, and ⅛ tsp cayenne pepper using a whisk. Sprinkle on the cinnamon-sugar mixture.Step 8
Drizzle the chocolate sauce over the chimichangas. Serve immediately!
Comments
FavorableCauliflower155267 2 years ago
What is the nutritional info only for each crepe?
FavorableCauliflower155267 2 years ago
It take so long to cook, break very easily, the crepe taste like cheese. When I cook the last one I was so disappointed to make the filling and the sauce.