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Keto Churros

Keto Churros

Linda M. Harris
These Keto Churros offer a delicious, low-carb twist on the classic dessert.
Made with almond flour and keto-friendly sweeteners, they’re crispy on the outside, soft on the inside, and coated in a cinnamon-sweetener blend.
Perfect for satisfying your sweet cravings without derailing your ketogenic diet.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine Keto, Keto, Low-Carb, Spanish
Servings 15 Servings
Calories 120 kcal

Equipment

  • 1 medium saucepan
  • 1 piping bag (with a large star-shaped piping tip)
  • 1 deep skillet or pot
  • 1 candy thermometer (optional, for oil temperature)
  • 1 slotted spoon
  • 1 baking sheet (for draining churros)
  • Paper towels (for draining excess oil)

Ingredients
  

  • 1 cup 96 g Almond flour
  • 1 tsp Baking powder
  • 2 large Eggs
  • 4 tbsp 56 g Butter
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1/3 cup 60 g Keto sweetener (erythritol, stevia, or monk fruit blend)
  • 1 tbsp Cinnamon
  • 1-2 cups Coconut oil or avocado oil, for frying

Instructions
 

  • Make the dough: In a medium saucepan, melt the butter over medium heat.
    Once melted, add water and bring it to a boil.
    Lower the heat and add the almond flour and baking powder, stirring until the dough pulls away from the sides and is smooth.
    Remove from heat and let cool for about 5 minutes.
  • Add eggs and flavor: Once the dough has cooled a bit, add the eggs one at a time, mixing well after each.
    Stir in the vanilla extract and salt.
  • Heat the oil: In a deep skillet, heat about 2 inches of coconut oil over medium-high heat.
    The oil should reach about 350°F (175°C) for perfect frying.
  • Pipe the churros: Transfer the dough into a piping bag fitted with a large star-shaped tip.
    Pipe the dough into the hot oil, forming strips. Be careful not to overcrowd the pan—fry in batches if necessary.
  • Fry the churros: Fry the churros for 2-3 minutes on each side or until they turn golden brown and crispy.
    Use a slotted spoon to remove them and place them on a paper towel to drain.
  • Coat in cinnamon-sweetener: In a shallow dish, combine the cinnamon and sweetener.
    Roll the warm churros in the cinnamon mixture to coat them completely.
  • Serve: Serve the churros immediately with your favorite keto dipping sauce or enjoy them on their own.

Notes

  • Sweetener Options: You can use any keto-friendly sweetener like erythritol, monk fruit, or stevia. Just adjust the sweetness to your preference.
  • Frying Tip: Make sure your oil temperature is correct—too hot, and the churros will burn; too cold, and they will soak up excess oil.
  • Storage: Keto churros are best enjoyed fresh, but if you need to store them, keep them in an airtight container for up to 2 days at room temperature or freeze for longer storage.
  • Baking Option: If you prefer not to fry, bake the churros at 375°F (190°C) for 12-15 minutes until golden and crisp.
Keyword Keto Churros