I was browsing through saved recipes this morning to create our menu and grocery list when I happened upon a churro video (you know… the real kind with nasty sugar and real flour…). I was inspired to go make some keto churros! I have to tell you, I have made a TON of keto friendly treats. I almost never crave sweets, but my kids like treats, so I do it for them. The things I have made never pass the taste test for me… they tend to be fine for my kids, but if it doesn’t taste downright amazing, it isn’t worth eating to me. These… yeah, I’d eat them… probably a lot of them!
1 cup Water
1/3 cup Butter + 1/2 cup for coating later
1 1/2 tbs Granulated Stevia +2 tbs for sprinkling (I use Pyure, I highly suggest using this or Swerve)
1/2 tsp Pink Himalayan Salt (We also use these grinders and they are AWESOME!)
1 tsp Pure Vanilla Extract
1 tsp Baking Powder
3/4 cup Almond Flour (buying it here will save you a ton!)
1/4 cup Coconut Flour
1 1/2 tbs Cinnamon
The “How To”
1. Preheat the oven to 350.
2. Place water, butter, 1 1/2 tbs of stevia, salt and vanilla into a pot on the stove. Bring to a boil.
3. While waiting for the above mixture to boil, in a dry bowl, mix together both flours and baking soda.
4. Once the wet ingredients have been removed from the stove, pour the flour mixture into the pot and fold together until well mixed. The dough should be almost (not completely though!) crumbly, if it is not, sprinkle in a little extra coconut flour at a time until it seems dry enough.
5. Crack both eggs into the pot and fold them in until well mixed. The dough should be very smooth.
6. Line a baking sheet with parchment paper.
7. Use a rubber spatula to place dough into either a large plastic bag and cut the end off. Or… get one of these AMAZING frosting guns like I have (that I use ALL the time)… and place the dough in there.
8. Squeeze dough out into mini-churro sized pieces (about 3-4 inches long) on the parchment paper.
9. Place the baking sheet in the oven for 10-15 minutes (until lightly golden brown).
10. While churros are baking, mix together extra stevia and cinnamon in a small bowl. Then, melt the extra butter in a separate bowl.
11. *You DO NOT have to do this step… it’s up to you. I had my deep fryer out and on, so I tossed the churros in there for about a minute to give them an extra crisp. They were perfectly delicious before I did this, so do not feel like you need to do this!
12. Brush churros with butter using a silicone basting brush, then take a pinch of the stevia/cinnamon mixture and sprinkle it over each one a little at a time.
13. Let them sit and dry, then you can toss them in a plastic bag to store in the pantry.
MACROS (per churro – I got 30 out of a batch)
Fat: 7g Protein: 1g Carbs: 1g (1g dietary fiber)
*Though this recipe is technically 0g net carbs, knowing there is almond and coconut flour in it, I would go with 1g net carbs per churro.
To add it to your My Fitness Pal log: