Last night I went out to dinner with my sister and a couple of our friends. My sister’s 40th birthday was on July 4th and due to covid we haven’t been able to celebrate. We went to a Mexican restaurant with nice social distancing.
After our meal, the waiter brought over a surprise plate of churros for the birthday girl with vanilla ice cream. It looked AMAZING! Unfortunately, I couldn’t have any but I vowed to make gluten free churros.
I have been working on eating more low carbohydrate meals to lose some of the quarantine 15, and I decided to experiment and make these keto churros. They were delicious!
I didn’t realize that a churro dough is very similar to the french dough we use to make cream puffs. This was pretty easy to throw together and I have had zero guilt eating a handful of churros!
Add your water, butter, and monk fruit sweetener and boil.
This is the monk fruit sweetener I used.
It is pretty good and doesn’t have a bizarre after taste.
Now our gluten free keto ingredients. Coconut flour, almond flour and xanthan gum. Blend them together before you pour into the boiling water.
Pour the flour into the boiling water and use a rubber spatula to combine.
Once the flour is combined, cook for a few minutes and you have a kind of rubbery paste kind of dough.
Put in a mixing bowl and cool for about 5 minutes before you add the egg.
The paste like dough will still be warm when you add the egg and the vanilla. Use a hand mixer to blend together.
Voila! Gluten free keto churro dough! It will be rubbery which is what you want.
Place the churro dough in a pastry bag with a large
This is the type of pastry tip to use for the churros.
Dough with pastry tip ready to go!
Your oil should be around 350 degrees. It works best at this temperature.
Using a pair of scissors, cut off the pieces of churro dough as you squeeze it out of the pastry bag into the oil.
Cook roughly 3-4 minutes per side, then remove to drain the excess oil.
Drain the oil for a couple minutes, then toss in the cinnamon / monk fruit mixture.
The end result is some nice, crispy, sweet keto gluten free churros. All the flavor and none of the guilt!
Keto Gluten Free Churros
www.myeasyglutenfreelife.com Print Recipe Pin Recipe Prep Time 15 minsCook Time 6 mins Servings 15 churros
- 1 cup Water
- 1/3 cup Coconut Flour
- 1/3 cup Almond Flour
- 1 Egg
- 1 tbsp Lakanto Monk Fruit Sweetener
- 1/4 cup Butter
- 1 tbsp Xanthan gum
- 2 tsp Vanilla
- 1/2 cup Lakanto Monk Fruit Sweetener
- 2 tsp Cinnamon
- Place the water, butter, and the 1 tbsp of the monk fruit sweetener in a pan and boil.
- Combine the coconut flour, almond flour and xanthan gum in a small bowl.
- Place the 1/2 cup of monk fruit and cinnamon onto a plate and blend together.
- Pour the flour mixture into the boiling water, and use a rubber spatula to blend together.
- Cook the dough mixture for a few minutes. It will resemble paste.
- Place the dough in a mixing bowl and allow to cool for 5 minutes.
- Place canola or peanut oil in a pan and heat to 350 degrees.
- Add the egg and the vanilla to the dough and blend with a hand mixture. The paste like dough should now be a rubbery texture.
- Use a pastry bag with an 849 tip, and fill with the dough.
- Using scissors in on hand, and the pastry bag in the other, squeeze out the dough into the oil, and cut with the scissors.
- Cook 3-4 minutes per side, then place on a strainer to drain any excess oil.
- Toss in the monk fruit and cinnamon mixture and enjoy!
Each churro has roughly 1 net carbohydrate. Make dairy free by substituting the butter with a vegan butter.