Almond Flour Churros with Dark Chocolate Drizzle
About This Recipe
Almond flour churros fried to a golden crisp and drizzled with dark chocolate ganache. A gluten-free, keto-friendly take on the classic Spanish street food.
Churros originated in Spain and Portugal, where they are commonly served as a breakfast food or snack.
Ingredients
- 1 1/2 cup almond flour
- 2 eggs, at room temperature
- 3 tbsp granulated erythritol
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 cup avocado oil, for frying
- 2 oz dark chocolate, chopped
- 2 tbsp heavy whipping cream
Instructions
- 1
Combine almond flour, sweetener, cinnamon, and salt in a bowl.
- 2
In a separate bowl, whisk eggs until well combined.
- 3
Gradually add the dry ingredients into the wet, stirring to combine.
- 4
Transfer the dough to a piping bag fitted with a star tip.
- 5
Heat oil to 350°F and pipe strips of dough into the hot oil, cutting off excess dough with a knife.
- 6
Fry until golden brown, then remove and place on paper towels to drain.
- 7
Melt chocolate and heavy cream together in a double boiler.
- 8
Drizzle melted chocolate over cooled churros.
Chef's Notes
This recipe is versatile, allowing for various spices or sweeteners to be added according to personal taste.
Plating Tips
Arrange churros on a long plate or wooden board and drizzle the chocolate ganache in a thin zigzag over the top. Dust lightly with cinnamon and serve extra ganache in a small ramekin for dipping.