Paleo Mini Churros
Indulge in a guilt-free treat with these Paleo Mini Churros, a healthier twist on the classic dessert that’s both grain-free and dairy-free! Made with almond flour, coconut flour, and tapioca starch, this recipe delivers perfectly golden, crispy churros that are irresistibly soft on the inside. Infused with the natural sweetness of coconut sugar and a hint of cinnamon, each bite is packed with wholesome flavor. These bite-sized churros are lightly fried in coconut oil for a paleo-friendly crunch and then dusted with a cinnamon-coconut sugar blend for extra sweetness. Perfect for satisfying your sweet tooth without compromising your clean eating goals, this quick and easy recipe comes together in just 35 minutes and is ideal for sharing with family and friends. Serve them warm for a delightful treat that pairs beautifully with your favorite dipping sauces or a cup of hot coffee!
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Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons tapioca starch
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons coconut oil
- 3 tablespoons coconut sugar
- 1 pinch sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 large egg
- 1 cup coconut oil for frying
Directions
Step 1
In a medium saucepan, combine the coconut milk, water, coconut oil, coconut sugar, and sea salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to melt the coconut oil and dissolve the sugar.
Step 2
Once at a boil, reduce the heat to low and add the almond flour, coconut flour, and tapioca starch. Stir well until the mixture is smooth and begins to form a dough, pulling away from the sides of the pan.
Step 3
Remove the saucepan from heat and let the dough cool slightly, about 5 minutes. Stir in the vanilla extract and cinnamon until evenly distributed.
Step 4
Add the egg to the dough and mix vigorously until it is fully incorporated. The dough should be thick but smooth.
Step 5
Transfer the dough to a piping bag fitted with a large star nozzle. If you don't have a piping bag, you can use a plastic bag with a corner snipped off, though the star nozzle helps achieve the classic churro shape.
Step 6
In a large skillet or frying pan, heat the coconut oil for frying over medium heat. Test the oil by dropping a small piece of dough into the oil; it should sizzle immediately.
Step 7
Carefully pipe 3-inch strips of dough directly into the hot oil, using kitchen scissors to cut the dough when the desired length is reached. Fry the churros in batches to avoid overcrowding the pan.
Step 8
Fry the churros until they are golden brown on all sides, about 2-3 minutes per side. Use a slotted spoon to carefully remove the churros from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Step 9
While the churros are still warm, sprinkle them with additional coconut sugar and cinnamon if desired.
Step 10
Serve the Paleo Mini Churros warm and enjoy the crispy, sweet treat!
Nutrition Facts
| Serving size | (971.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3287.6 |
| Total Fat 323.0g | 0% |
| Saturated Fat 233.8g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 219.5mg | 0% |
| Sodium 336.7mg | 0% |
| Total Carbohydrate 104.9g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 58.7g | |
| Protein 30.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 293.6mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 404.5mg | 0% |
Source of Calories