Low Carb Mini Churros
Indulge in guilt-free sweetness with these Low Carb Mini Churros—crispy on the outside, soft and fluffy on the inside, and loaded with cinnamon-sugar flavor without the sugar! This keto-friendly treat is made with almond and coconut flours, sweetened with erythritol, and fried to golden perfection in coconut oil. With just 15 minutes of prep time, these bite-sized delights are quick and easy to make. Each churro is rolled in a fragrant cinnamon-erythritol mixture, delivering that classic churro flavor while staying low-carb. Perfect for sharing or savoring solo, these mini churros make an irresistible snack or dessert for anyone following a keto, paleo, or gluten-free lifestyle. Serve warm and enjoy a cozy dose of indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Granulated erythritol
- 0.25 cup Heavy cream
- 0.5 cup Water
- 2 tablespoons Butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- Cooking oil (such as coconut oil), for frying
Instructions
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and 1 tablespoon of erythritol. Set aside.
In a saucepan, combine the heavy cream, water, and butter. Heat the mixture over medium heat until the butter is melted and the mixture is just beginning to simmer.
Remove from heat and stir in the dry ingredients until a dough forms. Allow the dough to cool for about 5 minutes.
Mix in the egg and vanilla extract until the dough is smooth and all ingredients are thoroughly incorporated.
Transfer the dough to a piping bag fitted with a star tip nozzle.
Heat the cooking oil in a deep skillet or pot over medium-high heat until it reaches approximately 350°F (175°C).
Pipe 2-inch lengths of dough into the hot oil, cutting off the dough with scissors. Fry the churros in batches, making sure not to overcrowd the pan.
Cook the churros, turning occasionally, until they are golden brown and cooked through, about 2-3 minutes per side.
Remove the churros from the oil with a slotted spoon and drain on a paper towel-lined plate.
In a small bowl, combine the remaining tablespoon of erythritol and cinnamon. Roll the warm churros in the cinnamon-erythritol mixture to coat.
Serve warm and enjoy!
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 5.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 274 mg | 21% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 193 mg | 4% | |
*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.
