You’ll be surprised how easy it is to whip up a batch of these grain free and keto churros! And (most importantly!) how akin they are to the original version, at only 1g net carbs a pop!
FOR THE KETO CHURROS
- 64 g almond flour
- 28 g coconut flour
- 1 tablespoon psyllium husk ground
- 1 teaspoon xanthan gum
- 240 ml water
- 57 g grass-fed butter
- 2 tablespoons erythritol or xylitol*
- 1/4 teaspoon kosher salt
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 30 g mozzarella for extra crispness, see notes**
- coconut oil or lard for frying
- 1/4-1/2 cup xylitol allulose, or sweetener of choice, to taste
- 1-2 teaspoons ground cinnamon we use 2
- chocolate sauce optional
- pastry bag
- star tip such as Ateco #824
- Please see video for reference! Same methodology as the churro donuts, simply fried rather than baked.
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
- Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
- Add in one egg at a time, mixing until fully incorporated. The dough will be very stiff, but keep going until fully mixed in. Mix in vanilla extract. The final dough should still be stiff and form into a ball easily, but will also be very elastic. You can use a hand mixer here, but we prefer not to get another appliance dirty here. NOTE: If you want your churros extra crisp, feel free to mix in a touch of a neutral cheese (think mozzarella, see notes).
- Allow the dough to rest until it comes to room temperature (10-15 minutes), prepping your frying station in the meantime. We found that with as little as 3/4 to 1-inch deep oil these guys fry great. So we suggest you start with a little oil and add in more if need be. Just be sure to use a pot with high-sides for safety and that your oil is nice and hot (350°F if we’re being precise).
- Spoon dough into a piping bag with a star tip (say #824 works great). Pipe out a strip of dough into the hot oil, snipping off the end with kitchen shears (or clean scissors!). Pipe out however many fit comfortably in your pot (we did 4 x 7-inch long ones at a time). Fry until deeply golden 2-5 minutes (really depends on your temperature, pot etc here so just keep an eye out for the first ones). Flip them over and continue to fry until deep golden all over.
- Transfer churros to a paper towel-lined plate, and toss in the sweetener and cinnamon coating mix while still warm.
- Like any type of churro, these are best enjoyed just-fried! But, they’re also surprisingly good the day after a quick warm up in your oven (or electric oven!). Oh, and you can always refrigerate the dough overnight (fully covered in the pastry bag so it doesn’t get crusty). Just be sure to bring the dough back to room temperature before using again.
*Please see section on Sweeteners for more deets and possible substitution.
**As many of you may’ve noticed, the keto grain free flours generally stay on the softer side. My suggestion? If you really want them to be super crisp, just throw in a tiny bit of cheese. Yup, for real! I got this hack from our cheese puffs, which turn out beautifully crisp. You’ll be adding much less though, and with all the toppings you won’t bat an eye lash!
Please note that nutrition facts were estimated per one 7-inch large churro, and I found a batch to yield about fifteen. Nutrition FactsGluten Free, Grain Free & Keto ChurrosAmount Per ServingCalories 70Calories from Fat 54% Daily Value*Fat 6g9%Saturated Fat 2g10%Cholesterol 29mg10%Sodium 78mg3%Potassium 8mg0%Carbohydrates 2g1%Fiber 1g4%Protein 1g2%Vitamin A 125IU3%Calcium 15mg2%Iron 0.3mg2%* Percent Daily Values are based on a 2000 calorie diet.