These low carb churros are made with Fathead dough and are baked to perfection! Gluten free, sugar free, LCHF and keto friendly recipe.
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Before I moved to the States nearly eleven years ago I'd never heard of churros. And just in case you haven't either, here's the lowdown:
A churro is a fried-dough pastry-predominantly choux-based snack. Churros are traditional in Spain and Portugal, where they originated, as well as in the Philippines and Ibero-America. They are also consumed in the Mexico, the Southwestern United States and other areas that have received immigration from Spanish and Portuguese-speaking countries. The surface of a churro is ridged due to having been piped from a churrera, a syringe-like tool with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted."
I decided to try and make my own version using sweetened fathead dough - but also baked instead of fried - because quite honestly I hate deep fat frying! If you've never worked with fat head dough before, check out my guide!
Watch my how-to video below:
How to Make Low Carb Churros with Fathead Dough
Make a basic batch of Fathead dough according to the instructions, but add a little sweetener to the dough (I use granular Lakanto). After kneading the dough until smooth, place it between two silicone mats and roll it into a rectangle. It doesn't matter if it isn't perfect!
Melt the butter in a small bowl in the microwave, then stir in the powdered sweetener and cinnamon. Remove the top silicone mat and brush the cinnamon mixture over the dough.
Use a spatula or palette knife to slice the dough into two rows and eight columns, forming 16 strips. If they're not all exactly the same size it really doesn't matter.
Twist each strip and place it onto a baking sheet lined with a silicone mat (it can be the top one that you used earlier).
Bake in a preheated oven for 12 minutes or until the churros are golden brown. Leave for 5 minutes to firm up, then transfer to a serving platter.
Serve warm, with a sprinkling of more granular sweetener over the top and with some low carb chocolate syrup for dipping.
I love the super thick sauce from ChocZero, which you can buy from Amazon or Netrition. Doesn't it look awesome?!?
Update: I've now also made a churros-inspired dessert: low carb cinnamon roll-ups!
📖 Recipe
Low Carb Churros
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F (180C).
- To make the fathead dough, place the mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for 1 minute, stir and then cook for another 30 seconds.
- Stir in the almond flour, sweetener, and beaten egg. Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again.
- Place the dough between two silicone mats and roll it into a rectangle.
- Melt the butter in a small bowl in the microwave, then stir in the powdered sweetener and cinnamon. Remove the top silicone mat and brush the cinnamon mixture over the dough.
- Use a spatula or palette knife to slice the dough into two rows and eight columns, forming 16 strips. Twist each strip and place it onto a baking sheet lined with a silicone mat (it can be the top one that you used earlier).
- Bake for 12 minutes or until the churros are golden brown. Leave for 5 minutes to firm up, then transfer to a serving platter.
- Serve warm, with a sprinkling of granular sweetener over the top and with some low carb chocolate syrup.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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