Keto Mini Churros
Ingredients (Dough):
1 cup almond flour
2 tbsp coconut flour
1 tbsp psyllium husk powder (for texture)
1 tsp baking powder
¼ tsp salt
2 large eggs
2 tbsp cream cheese (softened)
½ cup mozzarella cheese (shredded, part-skim)
1 tsp vanilla extract
2 tbsp powdered erythritol (or monk fruit)
For Frying & Coating:
Avocado oil or coconut oil (for frying)
2 tbsp granulated erythritol (or monk fruit sweetener)
1 tsp ground cinnamon
Instructions:
Make the dough base:
In a microwave bowl, melt mozzarella and cream cheese together (about 1 min). Stir until smooth.
Add eggs and vanilla, mixing well.
Add dry ingredients:
Stir in almond flour, coconut flour, psyllium husk, baking powder, salt, and erythritol.
Knead until dough is smooth and slightly sticky.
Shape the churros:
Place dough into a piping bag with a star tip (to create ridges).
Pipe 2–3 inch pieces onto a parchment sheet (or directly into oil if confident).
Fry:
Heat oil in a deep skillet to 350°F (175°C).
Fry churro pieces in small batches until golden brown, about 2–3 minutes per side. Drain on paper towels.
Coat:
Mix cinnamon and erythritol in a bowl.
Roll warm churros in the mixture to coat evenly.
🍴 Nutrition (per 4–5 mini churros, ~12 servings total)
Calories: ~140
Fat: 11g
Protein: 6g
Net Carbs: 2–3g
#ketofriendly #ketolifestyle #food #ketorecipes #keto #ketodiet