These churros have the fluffy inside and crisp, golden exterior you crave—without the carbs. The secret? A packet of sugar-free Jell-O pudding, which gives the dough structure so the churros hold their classic ridged shape while frying.
Homemade Keto Churros
Sonora KetoHomemade Keto Churros
7
15 minutes
10 minutes
267
If this recipe seems like a lot of work, just buy our SONORA Keto Churro Mix! Simply add water -- it doesn't get easier than that! And it includes the piping bag and tip!
Ingredients
- 1 cup super fine almond flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 1 (1-ounce) package Jell-O sugar-free pudding (any flavor you like, vanilla works well)
- 2 eggs
- ¼ teaspoon salt
- ¼ cup butter
- ¼ cup heavy cream
- Cinnamon and granulated low-carb sweetener, for coating (to taste)
Directions
- Make the Dough: Warm the cream and melt the butter together until just hot. In a mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, sugar-free pudding mix, and salt. Add eggs, melted butter, and warm cream to the dry ingredients. Beat or whisk until a thick, pipeable dough forms.
- Pipe: Spoon the dough into a pastry bag fitted with a large star tip (the classic churro look). If you don't have a star tip, pipe or scoop into logs—the taste will be just as good.
- Fry: Heat oil in a deep skillet or heavy pot to about 350°F (175°C). Pipe strips of dough directly into the hot oil. Fry quickly, turning as needed, until golden brown on all sides (about 2–3 minutes per batch). They cook fast—keep an eye on them.
- Coat: While still hot, roll churros in a mixture of cinnamon and your favorite keto-friendly granulated sweetener so the coating sticks perfectly.