Keto Spanish Dessert: Almond Flour Churros with Sugar-Free Chocolate Sauce

Allergens

Eggs, Almonds

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon granulated erythritol
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• free dark chocolate
• 1/4 cup unsalted butter

Instructions

1. In a large bowl, whisk together almond flour, coconut flour, salt, cinnamon, and baking powder. Set aside.
2. In another bowl, beat the eggs, then add almond milk, erythritol, and vanilla extract. Mix well.
3. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. Let the batter rest for 15 minutes.
4. Heat about 2 inches of oil in a heavy bottomed pan over medium heat. To check if the oil is ready, drop a small amount of batter into it if it sizzles and rises to the surface, the oil is hot enough. e) Transfer the batter to a piping bag with a large star tip. Pipe strips of batter into the hot oil, cutting them with scissors as they emerge. Fry until golden brown, turning occasionally for even cooking. f) Remove churros from the oil and drain on paper towels. Allow to cool slightly. g) In a microwave safe bowl, combine sugar free chocolate and butter. Microwave in 20 second intervals, stirring between each until smooth. h) Serve churros warm with the chocolate sauce for dipping.

Chef’s Insight

This recipe allows for a guilt-free indulgence while maintaining the authentic flavors of traditional Spanish churros.

Notes

The chocolate sauce can be prepared ahead of time and reheated when needed.