Keto Mini Churros

Indulge in the guilt-free decadence of Keto Mini Churros, a low-carb twist on a beloved classic! These bite-sized churros feature a golden, crispy exterior and a delightfully tender center, made with a blend of almond and coconut flours for the perfect keto-friendly texture. Lightly sweetened with erythritol and dusted in a fragrant cinnamon-sugar alternative, these churros are fried to perfection in avocado oil, ensuring a crisp and satisfying crunch. Perfect for dipping into sugar-free chocolate or enjoying on their own, they’re an irresistible treat that fits seamlessly into your keto lifestyle. Ready in just 35 minutes, this recipe is ideal for satisfying your sweet tooth while staying on track!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Baking powder
• 1 teaspoon Granulated erythritol
• 0.5 teaspoon Sea salt
• 1 cup Water
• 4 tablespoons Butter
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 cups Avocado oil
• 1 teaspoon Cinnamon
• 0.25 cup Additional granulated erythritol

Directions

Step 1

In a medium mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, 1 teaspoon granulated erythritol, and sea salt.

Step 2

In a saucepan over medium heat, combine the water and butter. Stir occasionally until the butter is completely melted and the mixture begins to simmer.

Step 3

Reduce the heat to low and add the dry ingredients to the saucepan. Stir vigorously with a wooden spoon until the mixture forms a dough ball. Continue stirring until the dough is smooth and pulls away from the sides of the saucepan, about 2 minutes.

Step 4

Remove the saucepan from the heat and set the dough aside to cool for about 5 minutes, allowing it to cool slightly before mixing in the eggs.

Step 5

Once slightly cooled, add the eggs one at a time, beating thoroughly after each addition until the dough is smooth. Stir in the vanilla extract.

Step 6

Transfer the dough to a piping bag fitted with a large star tip.

Step 7

In a deep saucepan or fryer, heat the avocado oil to 350°F (175°C).

Step 8

Pipe 3-4 inch strips of the dough directly into the hot oil, using a pair of scissors to cut the dough from the piping bag.

Step 9

Fry the churros in batches for 3-4 minutes or until golden brown, turning halfway through to ensure even cooking.

Step 10

Remove the churros with a slotted spoon and drain on paper towels.

Step 11

In a shallow dish, mix together the cinnamon and additional 1/4 cup granulated erythritol.

Step 12

Roll the warm churros in the cinnamon-erythritol mixture to coat evenly.

Step 13

Serve immediately with a sugar-free chocolate dip or enjoy them on their own.

Nutrition Facts

Serving size	(1019.8g)

Amount per serving	% Daily Value*
Calories	5033.5

Total Fat 537.8g	0%
Saturated Fat 95.9g	0%
Polyunsaturated Fat 1.4g
Cholesterol 503.6mg	0%
Sodium 2100.8mg	0%
Total Carbohydrate 101.0g	0%
Dietary Fiber 19.7g	0%
Total Sugars 6.0g
Protein 36.8g	0%

Vitamin D 91.0IU	0%
Calcium 317.7mg	0%
Iron 6.3mg	0%
Potassium 267.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 89.8%

Protein: 2.7%

Carbs: 7.5%