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–+ servings
homemade churros on a platter

Keto Cinnamon Churros

Course: Breakfast, Dessert, Snack
Cuisine: American, Mexican, Spanish
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 10 churros
Calories: 150
Author: Lisa MarcAurele
Enjoy my crispy-fried cinnamon churros for the ultimate comfort food. These churros are just like the ones you find at the fair – this time made totally keto-friendly!
Print Recipe

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:

Instructions

  • 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 melted.
  • Remove the saucepan from heat and add the almond flour, coconut flour, baking powder and xanthan gum (if using). Stir until a dough forms.
  • Allow the dough to cool slightly, then add the egg and vanilla extract. Mix until well combined.
  • Transfer the churro dough to a piping bag fitted with a star tip.
  • Heat the coconut oil in a deep skillet or pot over medium-high heat. You'll need enough oil to submerge the churros.
  • Pipe 4-5 inch strips of dough into the hot oil. Use scissors or a knife to cut the dough cleanly from the piping tip.
  • Fry the churros until they're golden brown and crispy, about 2-3 minutes per side.
  • Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain.
  • In a small bowl, mix together the granulated erythritol and ground cinnamon (for coating). Roll the warm churros in the mixture to coat them evenly

Notes

  • When frying the churros, make sure the oil is hot enough (around 350°F or 180°C) to ensure they cook evenly and become crispy.
  • Use a star-shaped piping tip to pipe the churro dough for that classic churro appearance. If you don't have a piping bag, you can use a sturdy plastic bag with the corner snipped off.
  • It's best to roll the churros in the erythritol and cinnamon coating while they are still warm to help the mixture stick to the surface.
  • You can adjust the sweetness of the coating by adding more or less erythritol to suit your taste.

Nutrition

Serving: 1churro | Calories: 150 | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 70mg | Potassium: 90mg | Fiber: 3g | Sugar: 1g | Calcium: 50mg | Iron: 2mg

Additional Info

Net Carbs: 6 g | % Carbs: 16.2 % | % Protein: 10.8 % | % Fat: 73 % | SmartPoints: 6
Values 
Array
(
    [calories] => 150
    [carbohydrates] => 9
    [protein] => 4
    [fat] => 12
    [saturated_fat] => 5
    [cholesterol] => 45
    [sodium] => 70
    [potassium] => 90
    [fiber] => 3
    [sugar] => 1
    [calcium] => 50
    [iron] => 2
    [serving_unit] => churro
    [serving_size] => 1
)

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