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Keto Cinnamon Churros Recipe

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Delicious and crispy Keto Cinnamon Churros made with almond and coconut flour, coated in a sweet cinnamon-erythritol mixture. Perfect for a low-carb and sugar-free treat that satisfies your churro cravings without breaking your diet.

Ingredients

For the Churro Dough:

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 2 tablespoon granulated erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon baking powder
  • ¼ teaspoon xanthan gum (optional, but helps with texture)
  • ½ cup water
  • 2 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • coconut oil for frying or another keto-friendly oil

For the Coating:

  • 2 tablespoon granulated erythritol
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Heat Butter Mixture: In a medium saucepan, combine the water, unsalted butter, and erythritol. Heat over medium heat until the mixture comes to a simmer and the butter is fully melted.
  2. Make Dough: Remove the saucepan from the heat and add the almond flour, coconut flour, baking powder, and xanthan gum (if using). Stir thoroughly until a smooth dough forms.
  3. Add Egg and Vanilla: Allow the dough to cool slightly. Once warm but not hot, add the egg and vanilla extract and mix well until combined.
  4. Prepare Piping Bag: Transfer the churro dough into a piping bag fitted with a star tip for creating the churro shape.
  5. Heat Oil: Heat coconut oil in a deep skillet or pot over medium-high heat. Use enough oil to fully submerge the churros during frying.
  6. Pipe and Fry Churros: Pipe 4-5 inch strips of dough directly into the hot oil. Cut the dough away from the piping tip using scissors or a knife. Fry the churros for about 2-3 minutes on each side until golden brown and crispy.
  7. Drain Churros: Using a slotted spoon, remove the churros from the oil and place them onto a paper towel-lined plate to drain excess oil.
  8. Coat Churros: In a small bowl, mix granulated erythritol and ground cinnamon. While the churros are warm, roll them in the cinnamon-erythritol mixture until evenly coated.

Notes

  • Make sure the dough is not too hot before adding the egg to avoid cooking the egg prematurely.
  • You can adjust the amount of sweetener in the coating to your taste preference.
  • Using a star tip on the piping bag gives churros their classic ridged appearance and helps crispiness.
  • Choose a keto-friendly oil with a high smoke point like coconut oil for frying.
  • Drain churros well on paper towels to remove excess oil and maintain crispiness.

Find it online: https://justsosavory.com/keto-cinnamon-churros-recipe/