Ingredients for churros:
3/4 cup almond flour
1/4 cup coconut flour
1 scoop TeamKeto Vanilla c8
1/2 teaspoon xanthan gum
2 tablespoons unsalted butter
1/4 cup of granulated monkfruit
1/2 teaspoon vanilla extract
1/8 cup tablespoon water
2 eggs. whisked
Cinnamon sugar topping:
1 tablespoon Swerve granulated
1 tablespoon cinnamon
2 cups refined coconut oil cups oil, for frying
In a saucepan, add 2 cups of refined coconut oil to use for frying churros. Turn stovetop to medium heat to bring oil to 350 degrees.
In a small deep dish, mix together 1/2 tbsp cinnamon and 1/3 cup granulated monkfruit. Mix until combined set aside.
In a large bowl, whisk together coconut flour, almond flour, TeamKeto salted caramel meal replacement, TeamKeto vanilla c8, and xanthan gum.
In a small saucepan over low-medium heat, add in butter, granular Swerve, vanilla extract, and water, stirring constantly. The butter and sweetener will melt down after about 2 minutes. Don't let it boil. Once combined, pour butter mixture into the flour mixture and stir. Add in the whisked eggs and 1/2 tsp vanilla. Mix until you get a thick dough-like batter.
I used a cookie press gun but you can add batter into a piping bag. Squeeze batter out in four 3" strips into coconut oil and let fry up for about 1 minute, turning the churros in the oil as needed to evenly fry. Remove the churros from the oil and place on a paper towel to soak up any extra oil. While they are still hot, roll in the cinnamon monkfruit mixture. Enjoy!
Makes 24 3" churros
Macros per Churro: 214 calories, 23g fat, 2g protein, 1g net carbs
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