Keto Spanish Brunch Sweet: Churros Con Leche

Allergens

None

Ingredients

• 1 cup almond flour 1/4 cup coconut flour 1/2 tsp baking powder 1/2 tsp salt 1/4 cup unsweetened cocoa powder 2 tbsp erythritol 3 large eggs 1/4 cup unsweetened almond milk 1 tsp vanilla extract 1/2 tsp ground cinnamon 2 tbsp sugar
• free chocolate chips

Instructions

1. Preheat oven to 350°F (180°C). Grease a mini muffin tin or use silicone molds.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, cocoa powder, and erythritol.
3. Add eggs, almond milk, and vanilla extract to the dry ingredients. Mix until well combined.
4. Fold in the ground cinnamon and chocolate chips.
5. Spoon the mixture into the muffin tin or silicone molds, filling each about 2/3 full.
6. Bake for 18 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow churros to cool slightly before removing from the tin.

Chef’s Insight

For an extra indulgent treat, warm the churros slightly before serving to release their aroma and melt the chocolate chips.

Notes

This recipe is perfect for those following a low-carb or Keto diet.