Low Carb Churros

local_grocery_store Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup water
• 1/4 cup butter, unsalted (melted)
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup cinnamon
• 1/2 cup granulated sweetener (such as Swerve or erythritol)
• for frying oil (such as vegetable or canola oil)

restaurant_menu Method

1. 1.In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
2. 2.In a medium saucepan, bring the water and melted butter to a boil. Add the dry ingredients and stir until a dough forms.
3. 3.Remove from heat and let the dough cool for a few minutes. Add the eggs and vanilla extract, stirring until the dough is smooth.
4. 4.In a separate bowl, whisk together the cinnamon and granulated sweetener.
5. 5.Heat the oil in a large, deep skillet over medium-high heat. Transfer the dough to a piping bag fitted with a star tip.
6. 6.Pipe the dough into the hot oil, cutting it off with scissors or a knife and frying until golden brown on all sides.
7. 7.Use a slotted spoon to transfer the churros to a paper towel-lined plate, then roll them in the cinnamon-sugar mixture.
8. 8.Serve warm and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure the oil is hot enough before piping in the dough to ensure the churros cook evenly.
• chevron_rightIf you don't have a piping bag, you can use a plastic bag with the corner snipped off instead.