A sudden craving for churros? Here is THE recipe for low-carb churros.
Ingredients :
• 1 cup of almond flour (available here)
• 1/4 cup coconut flour (available here)
• 1 C. tablespoon of psyllium (available here)
• 1 C. teaspoon xanthan gum (available here)
• 240 ml of water
• 57g softened butter
• 2 tbsp. tablespoon of erythritol (available here)
• 1/4 tsp. teaspoon of salt
• 2 lightly beaten eggs
• 1 C. teaspoon vanilla extract
• Coconut oil (available here) or Tenderflake for frying
• Topping(s) of your choice ( sugar/cinnamon, keto hazelnut spread , caramel butter , etc. )
Method :
In a bowl, mix the flours, xanthan gum, psyllium and set aside. In a pot, heat the water, butter, salt and sweetener until simmering. Add the dry ingredients, mixing constantly for one minute. (the dough will become elastic) Remove from the heat and add one egg at a time, mixing vigorously (the eggs should not cook) Add the vanilla extract. Leave to rest for 15 minutes. Prepare a pastry bag with a fluted tip and add your churros dough. Heat the Tenderflake or coconut oil in a deep frying pan or pot. Pipe lines with your pastry bag directly into the oil. Cook until golden brown. Remove and drain the churros. Let cool and roll them in sugar/cinnamon or dip them in keto hazelnut spread (Nutilight) or in homemade keto caramel butter . 😋🧡
Makes about 15 churros.
[1g net carb per churros (without toppings)]
Credit: Jessica Pezzi
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