I’ll be honest with you all; I didn’t think that I was going to be able to pull this keto recipe off.
I tried creating a low-carb choux pastry alternative to make these keto churros in a more traditional fashion, but it was a dismal failure.
Then I was making a sweet fathead dough for a different dish and I looked at the leftover scraps, and thought “Hmmmmm…” I tried rolling them into sticks and deep frying them and got so excited.
I tweaked the recipe by adding an extra egg and some baking powder. These low-carb, grain-free and sugar-free churros can be either crispy and crunchy or soft and fluffy, depending on how long you cook them.
I like crunchy so that’s what I did the most of but tried out some soft and fluffy too… in the name of quality control, of course. Enjoy!
Nutritional values (per serving, churro with dipping sauce)
Calories from carbs 6%, protein 10%, fat 84%
Ingredients (makes 40 churros)
- 1 1/2 cups shredded mozzarella (170 g/ 6 oz) – use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
- 3 level tbsp cream cheese (45 g/ 1.6 oz)
- 1 cup almond flour (100 g/ 3.5 oz)
- 2 large eggs
- 1 tbsp granulated Erythritol or Swerve (10 g/ 0.4 oz)
- 1/4 tsp pumpkin pie spice or cinnamon
- 2 tsp gluten-free baking powder
- enough virgin coconut oil or ghee for frying
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 120 g dark 90% chocolate or at least 85% dark chocolate (4.2 oz)
- 1 1/2 tbsp butter (20 g/ 0.7 oz)
- 1 tsp sugar-free vanilla extract or chili powder if you want a Mexican chocolate sauce
- 5 drops of stevia, or to taste
Note: Nutrition facts (fat from frying oil) are estimated.
- Heat your oil of choice (I use coconut but you can use ghee) in a deep pan.
- Meanwhile, place mozzarella and cream cheese in a bowl and microwave on high for 1 minute. Remove and stir, then microwave again for a further 30 seconds.
- Sift almond flour, baking powder and pumpkin spice together. Add to the melted mixture along with the eggs and the Swerve.
- Mix well and spoon into a piping bag fitted with an open star piping nozzle (although a plain round one works nicely too).
- Pipe lines of dough, about 10 cm/ 4 inches long, into the hot oil and cook for a few minutes until golden. Flip them over so that they brown evenly, and then remove with a slotted spoon and drain on a paper towel.
- Mix the Erythritol and cinnamon together on a tray. Toss the churros in the cinnamon mix. Instead of Erythritol you can also use granulated Swerve or Xylitol (if you can tolerate it).
- Place the chocolate sauce ingredients into a small saucepan over medium heat, stirring constantly until melted and smooth. This sauce is a bit thin, but so good!
- Store in an airtight container for up to 3 days.
- These low-carb churros will soften over time. Eat them fresh and warm for the best churros experience.