Low Carb Mini Churros

Indulge guilt-free with these Low Carb Mini Churros, a delightful spin on the classic treat that's perfect for satisfying your sweet cravings without breaking your diet. Made with a combination of almond and coconut flours, these keto-friendly churros are light, crispy, and bursting with flavor. A hint of cinnamon pairs beautifully with the subtly sweet granulated erythritol coating, delivering all the charm of traditional churros without the sugar overload. The simple dough comes together in minutes, featuring heavy cream and butter for a rich texture, while frying creates that iconic golden hue. Perfect as a dessert or a snack, these bite-sized goodies are ideal for sharing or enjoying on your own. Serve them warm with a low-carb dipping sauce for the ultimate treat! Keywords: low carb churros, mini churros, keto churros, almond flour churros, sugar-free dessert.

Nutriscore Rating: 58/100

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 Baking powder
• 0.25 teaspoon Salt
• 2 tablespoons Granulated erythritol
• 0.25 cup Heavy cream
• 0.5 cup Water
• 2 tablespoons Butter
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 teaspoon Cinnamon
• 0 Cooking oil (such as coconut oil), for frying

Directions

Step 1

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and 1 tablespoon of erythritol. Set aside.

Step 2

In a saucepan, combine the heavy cream, water, and butter. Heat the mixture over medium heat until the butter is melted and the mixture is just beginning to simmer.

Step 3

Remove from heat and stir in the dry ingredients until a dough forms. Allow the dough to cool for about 5 minutes.

Step 4

Mix in the egg and vanilla extract until the dough is smooth and all ingredients are thoroughly incorporated.

Step 5

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

Step 6

Heat the cooking oil in a deep skillet or pot over medium-high heat until it reaches approximately 350°F (175°C).

Step 7

Pipe 2-inch lengths of dough into the hot oil, cutting off the dough with scissors. Fry the churros in batches, making sure not to overcrowd the pan.

Step 8

Cook the churros, turning occasionally, until they are golden brown and cooked through, about 2-3 minutes per side.

Step 9

Remove the churros from the oil with a slotted spoon and drain on a paper towel-lined plate.

Step 10

In a small bowl, combine the remaining tablespoon of erythritol and cinnamon. Roll the warm churros in the cinnamon-erythritol mixture to coat.

Step 11

Serve warm and enjoy!

Nutrition Facts

Serving size	(428.1g)

Amount per serving	% Daily Value*
Calories	1264.7

Total Fat 115.1g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 345.3mg	0%
Sodium 1334.9mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 17.7g	0%
Total Sugars 5.6g
Protein 30.4g	0%

Vitamin D 58.2IU	0%
Calcium 274.4mg	0%
Iron 5.4mg	0%
Potassium 193.2mg	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: 74.0%

Protein: 8.7%

Carbs: 17.3%