Craving crispy, cinnamon-sugar coated churros but sticking to a low-carb lifestyle? This Keto Churros recipe offers a delicious fried treat using keto-friendly ingredients. While the texture differs significantly from traditional flour-based churros, they provide a satisfyingly crispy exterior, a tender bite, and that classic cinnamon warmth. Be patient with the dough, as it handles differently than standard choux pastry, and embrace the unique results!
Yields: Approx. 18 (4-6 inch) churros
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: Approx. 40 minutes
Course: Dessert, Snack
Cuisine: Spanish/Mexican inspired
Method: Stovetop, Frying
Equipment:
- Large saucepan
- Mixing bowl
- Electric mixer
- Heavy-duty piping bag
- Large star piping tip (1/2 inch, e.g., Ateco 845, 846, Wilton 1M) – Essential for texture and even cooking
- Large, deep pot or deep skillet for frying
- Candy/Deep fry thermometer
- Slotted spoon
- Paper towel-lined plate
- Shallow dish (for coating)
- Kitchen scissors
Ingredients:
Keto Churro Dough:
- 1 cup (250ml) water
- 1/4 cup (56g) unsalted butter, cubed
- 1 Tbsp (approx. 12g) granulated low-carb sweetener (e.g., erythritol, allulose blend)
- 1/4 tsp salt
- 3/4 cup (84g) fine almond flour
- 1/4 cup (28g) coconut flour
- 1 Tbsp (9g) psyllium husk powder (not whole husks)
- 1/2 tsp xanthan gum
- 1 large egg (room temperature)
- 1/2 tsp vanilla extract
For Frying:
- Keto-friendly high-heat oil (e.g., avocado oil, refined coconut oil, lard, tallow) – enough for 1.5-2 inches depth
Keto Cinnamon Coating:
- 1/2 cup (approx. 100g) granulated low-carb sweetener
- 3/4 tsp ground cinnamon
Instructions:
- Prep Coating & Oil: In a shallow dish, whisk together the 1/2 cup granulated low-carb sweetener and cinnamon. Set aside. Pour about 1.5-2 inches of your chosen keto-friendly frying oil into a large, heavy-bottomed pot or deep skillet. Attach a thermometer and heat the oil over medium-high heat to 360-370°F (182-188°C). Monitor the temperature closely and adjust heat as needed to maintain it. Line a plate with paper towels.
- Prepare Piping Bag: Fit a heavy-duty piping bag with a large star tip (this shape is crucial for keto churros to cook properly and have texture). Set aside.
- Make Dough Base: In a large saucepan, combine the water, butter, 1 Tbsp low-carb sweetener, and salt. Bring the mixture to a rolling boil over medium-high heat.
- Add Flours (Off Heat): Remove the saucepan from the heat immediately. In a separate bowl, whisk together the almond flour, coconut flour, psyllium husk powder, and xanthan gum. Add this flour mixture all at once to the hot liquid in the saucepan. Stir vigorously with a sturdy spoon or spatula until the mixture comes together into a thick dough ball that pulls away from the sides of the pan. (This will look different and perhaps thicker/stiffer than traditional choux dough).
- Cool Dough: Transfer the hot dough to a large mixing bowl. Let it cool for 5-10 minutes, stirring occasionally. It should be warm, but not hot enough to cook the egg.
- Add Egg & Vanilla: Add the vanilla extract and the egg to the cooled dough. Using an electric mixer on low-medium speed, beat immediately. The dough will likely look separated or shaggy at first – keep mixing. Continue beating until the dough comes together into a very thick, somewhat sticky paste. Assess Consistency: The dough should be thick enough to generally hold its shape but soft enough to pipe. If it seems impossibly stiff, you might consider adding a second egg (beaten lightly first, added gradually), but be cautious; too much egg can make it too loose. Keto churro dough is often stiffer.
- Pipe Dough: Carefully transfer the dough into the prepared piping bag. Gently twist the top of the bag and push the dough down towards the tip. This dough can be more difficult to pipe than traditional dough; use firm, steady pressure.
- Fry Churros: Once the oil is at the correct temperature, carefully pipe the dough directly over the hot oil. Pipe lengths of about 4-6 inches, then use clean kitchen scissors (dip them in the hot oil carefully to prevent sticking) to snip the dough off. Fry only 3-4 churros at a time to avoid overcrowding the pot and lowering the oil temperature too much.
- Turn and Cook: Fry the churros for about 2-4 minutes per side. They need to turn golden brown and cook through. Keto doughs can brown faster on the outside due to almond flour, so monitor closely. Use a slotted spoon or tongs to gently turn them for even cooking. Ensure they are cooked inside – they should feel slightly firm, not doughy.
- Drain & Coat: Once golden brown and cooked through, use a slotted spoon to remove the churros from the hot oil, allowing excess oil to drip off. Place them briefly on the paper towel-lined plate. While they are still warm (but not dripping oil), transfer them to the shallow dish with the cinnamon-sweetener mixture and roll gently to coat evenly.
- Repeat: Repeat the piping and frying process with the remaining dough, ensuring the oil temperature returns to 360-370°F between batches.
- Serve: Keto churros are best served warm, ideally immediately after coating. Enjoy them plain or with your favorite low-carb dipping sauce like sugar-free chocolate or caramel sauce.
Estimated Nutritional Information:
Disclaimer: Nutritional information is an estimate. Actual values will vary based on specific brands used (sweeteners, flours), exact oil temperature, frying time, and the amount of oil absorbed, which can vary significantly and is difficult to estimate accurately. This calculation assumes approx. 1 Tbsp of oil absorption per serving and uses erythritol/allulose based sweeteners.
Per Serving (1 Churro, approx. 1/18th of recipe):
- Calories: approx. 170 kcal
- Total Fat: approx. 18g
- Saturated Fat: approx. 6g (Varies with oil type)
- Total Carbohydrates: approx. 6g (Includes fiber & sugar alcohols)
- Dietary Fiber: approx. 1.5g
- Sugar Alcohols: approx. 3.5g (Primarily from sweeteners)
- Net Carbohydrates: approx. 1g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: approx. 1.5g
- Sodium: approx. 45mg
(Note: Net carbs are calculated by subtracting fiber and sugar alcohols. Due to the nature of low-carb flours and frying, the final texture and nutritional values can differ significantly from traditional churros.)
