Gluten Free, Grain Free & Keto Churros
- 64 grams almond flour
- 28 grams coconut flour
- 1 tablespoon psyllium husks (ground)
- 1 teaspoon xanthan gum
- 240 milliliters water
- 57 grams grass-fed butter
- 2 tablespoons Swerve Sweetener (or xylitol*)
- 1/4 teaspoon kosher salt
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1/2 cup xylitol sweetener (ground)
- 2 teaspoons ground cinnamon (ground)
- chocolate sauce (ground)
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum.
- Set aside.
- Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer.
- Lower heat to low and add in flour mixture, mixing constantly to incorporate.
- Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer dough back to the bowl and allow to cool for 5 minutes.
- The dough should still be warm, but not hot enough to scramble the eggs.
- Add in one egg at a time, mixing until fully incorporated.
- The dough will be very stiff, but keep going until fully mixed in.
- Mix in vanilla extract.
- The final dough should still be stiff and form into a ball easily, but will also be very elastic.
- You can use a hand mixer here, but we prefer not to get another appliance dirty here.Allow the dough to rest until it comes to room temperature (10-15 minutes), prepping your frying station in the meantime.
- We found that with as little as 3/4 to 1-inch deep oil these guys fry great.
- So we suggest you start with a little oil and add in more if need be.
- Just be sure to use a pot with high-sides for safety and that your oil is nice and hot (350°F if we're being precise).
- Spoon dough into a piping bag with a star tip (say #824 works great).
- Pipe out a strip of dough into the hot oil, snipping off the end with kitchen shears (or clean scissors!).
- Pipe out however many fit comfortably in your pot (we did 4 x 7-inch long ones at a time).
- Fry until deeply golden 2-5 minutes (really depends on your temperature, pot etc here so just keep an eye out for the first ones).
- Flip them over and continue to fry until deep golden all over.
- Transfer churros to a paper towel-lined plate, and toss in the sweetener and cinnamon coating mix while still warm.
- Like any type of churro, these are best enjoyed just-fried! But, they're also surprisingly good the day after a quick warm up in your oven (or electric oven!).
- Oh, and you can always refrigerate the dough overnight (fully covered in the pastry bag so it doesn't get crusty).
- Just be sure to bring the dough back to room temperature before using again.
Originally posted 2019-02-20 18:14:25.