Keto Mini Churros
Indulge in the perfect keto-friendly treat with these irresistibly crunchy and golden-brown Keto Mini Churros! Crafted with a blend of almond and coconut flour, these churros boast a light yet satisfying texture while staying low-carb and gluten-free. Enhanced with the richness of butter, aromatic vanilla extract, and a cinnamon-erythritol coating, they offer the classic warm, spiced sweetness you love—without the guilt. Each churro is fried to perfection in avocado oil for crisp edges and a soft, pillowy center. Quick to whip up in just 35 minutes, these mini delights are ideal for dessert or snack time. Serve them piping hot with a sugar-free chocolate dip for an indulgent experience that fits seamlessly into your keto lifestyle. Keywords: keto churros recipe, low-carb dessert, gluten-free churros, almond flour churros, ketogenic dessert ideas.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 1 teaspoon Granulated erythritol
- 0.5 teaspoon Sea salt
- 1 cup Water
- 4 tablespoons Butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups Avocado oil
- 1 teaspoon Cinnamon
- 0.25 cup Additional granulated erythritol
Instructions
In a medium mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, 1 teaspoon granulated erythritol, and sea salt.
In a saucepan over medium heat, combine the water and butter. Stir occasionally until the butter is completely melted and the mixture begins to simmer.
Reduce the heat to low and add the dry ingredients to the saucepan. Stir vigorously with a wooden spoon until the mixture forms a dough ball. Continue stirring until the dough is smooth and pulls away from the sides of the saucepan, about 2 minutes.
Remove the saucepan from the heat and set the dough aside to cool for about 5 minutes, allowing it to cool slightly before mixing in the eggs.
Once slightly cooled, add the eggs one at a time, beating thoroughly after each addition until the dough is smooth. Stir in the vanilla extract.
Transfer the dough to a piping bag fitted with a large star tip.
In a deep saucepan or fryer, heat the avocado oil to 350°F (175°C).
Pipe 3-4 inch strips of the dough directly into the hot oil, using a pair of scissors to cut the dough from the piping bag.
Fry the churros in batches for 3-4 minutes or until golden brown, turning halfway through to ensure even cooking.
Remove the churros with a slotted spoon and drain on paper towels.
In a shallow dish, mix together the cinnamon and additional 1/4 cup granulated erythritol.
Roll the warm churros in the cinnamon-erythritol mixture to coat evenly.
Serve immediately with a sugar-free chocolate dip or enjoy them on their own.
Nutrition Facts
Calories |
5034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 537.8 g | 689% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2101 mg | 91% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 6.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
