These cinnamony keto churros are so close to traditional churros you won’t believe they’re low carb. Crispy-yet-fluffy, lightly fried, and coated in a cinnamon/brown “sugar” mixture. They’re a delicious dessert that beg to be eaten with keto-friendly chocolate sauce, caramel sauce, or vanilla ice cream.
What Makes This Recipe So Good
- They’re SO easy to make! A little melting, a little mixing, a little frying, and before you know it you’ve got a dozen delicious low-carb churros.
- You don’t need much oil at all. The keto churros will float so as long as the oil is roughly one inch deep, you’ll be golden (pun absolutely intended).
- If you want to make these ahead of time, mix up the dough and store it (covered, in an airtight container) overnight in the refrigerator. Let it come to room temperature before frying.
Keto Churros Ingredients
Mozzarella Cheese – OK, it seems a little odd. Cheese? In churros? Sweet, cinnamony churros? Yes. The mozzarella makes these churros crisp up like traditional churros, and absolutely does not make them taste like cheese sticks at all.
How to Make Keto Churros
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
In a deep pot, heat avocado, coconut, or canola oil. At the same time, melt your cheeses in a glass bowl and mix your dry ingredients in another bowl. When the cheeses are ready, stir in the dry ingredients until you have a dough.
Fill a piping bag (or Ziploc bag) with churro dough, and when the oil is hot (see tips below) pipe 3-inch strips of dough directly into the oil. Don’t drop the dough straight down into the oil, but rather pipe the dough length-wise across the top of the oil. Let it cook for 10 seconds or so, then flip and let the other side cook. Both sides should end up a light, golden brown.
When the churros are ready, remove them from the oil and place them on paper towels to drain the excess oil, then repeat the process with new batches until all the dough has been fried.
While the churros are still hot, roll them in the cinnamon/brown “sugar” mixture to completely coat all the sides. Serve and enjoy!
- You absolutely must serve these keto churros with a keto-friendly chocolate sauce, a keto-friendly caramel sauce, or a keto-friendly vanilla ice cream. For a quick and easy store-bought dipping sauce, I like Walden Farms brand chocolate dip or caramel dip!
- If your oil isn’t hot enough, your keto churros will just soak it up instead of frying properly. If it’s too hot, the churros will burn. The easiest way to tell if your oil is ready (without using a thermometer) is to dip the end of a wooden spoon in the oil. If you get steady bubbles, you’re good to go. Super intense bubbles mean your oil is too hot, and no or very few bubbles means it’s not hot enough.
- To shave another carb off your count, shred your own mozzarella cheese. Some prepackaged shredded cheeses use a little flour and filler to prevent clumping in the bags, which subsequently raises their carb totals slightly.
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
More Keto Recipes You’ll Love
- Keto Chicken and Dumplings
- Keto French Toast Sticks
- Copycat Keto Peanut Butter Cups
- Keto Flour Mix
- Keto Red Velvet Cake
- Microwave-safe glass bowl
- Large pot with tall sides
- Piping bag
- Large piping tip
- Paper towels
For the Cinnamon "Sugar" Coating
- ½ cup Swerve Brown 100 grams or 3.5 ounces
- 2 teaspoons cinnamon
For the Churros
- enough virgin coconut oil or ghee for frying
- 1 ½ cups shredded mozzarella 170 grams or 6 ounces, see Notes
- 3 tablespoons Philadelphia cream cheese 45 grams or 1.6 ounces
- 1 cup almond flour 100 grams or 3.5 ounces
- 2 eggs large
- 1 tablespoon granulated erythritol or Swerve Granular 10 grams or 0.4 ounces
- ¼ teaspoon cinnamon
- 2 teaspoons gluten-free baking powder
- Mix Swerve Brown and cinnamon in bowl and set aside.
- Heat oil or ghee in large pot. Liquid should be approximately one inch deep.
- In a glass bowl, microwave cream cheese and mozzarella until melted. Be careful not to burn cheese. Microwave in 20 second intervals, stirring between each.
- While cheese is being microwaved, in another bowl mix together almond flour, eggs, erythritol, cinnamon, and baking powder.
- Stir in melted cheese and mix until dough forms.
- Spoon dough into piping bag. When oil is hot, squeeze dough directly into oil in 3-inch strips.
- Fry dough 10 seconds, or until golden, then flip and fry another 10 seconds.
- Immediately remove churro from oil and place on paper towels to drain. Repeat above until all dough has been fried.
- While churros are still hot, dip each individual churro in cinnamon-"sugar" mixture until fully coated.
- Serve with keto-friendly chocolate sauce, caramel sauce, or vanilla ice cream.
- Use low-moisture, part-skim shredded mozzarella cheese for this recipe and not fresh mozzarella.