I absolutely love the nostalgic taste of cinnamon churros! These keto-friendly churros bring all the crispy, cinnamon-sugar goodness without the carbs. I’ve perfected this recipe to deliver that authentic fair-food experience right in your kitchen.
Why You’ll Love This Cinnamon Churros Recipe
Perfectly crispy texture: I fry these churros in coconut oil to achieve that signature golden crunch. Each bite delivers the satisfying texture you crave.
Ready in minutes: This recipe comes together in just 25 minutes total. You’ll spend only 10 minutes on prep work.
Keto-friendly ingredients: I use almond flour and erythritol to keep these churros low-carb. You won’t miss the traditional high-carb version at all.
Classic fair-food flavor: These churros taste just like the ones from your favorite carnival. The cinnamon-sugar coating brings back wonderful memories.
Versatile dessert option: Serve these churros with chocolate ganache, caramel sauce, or enjoy them plain. They pair beautifully with keto-friendly dipping sauces.
Ingredients in Cinnamon Churros
Here’s everything you need to make these delicious keto cinnamon churros:
For the Churro Dough:
| Ingredient | Quantity | Notes |
|---|---|---|
| Almond flour | 1 cup | Provides the base structure |
| Coconut flour | ¼ cup | Adds texture and absorbs moisture |
| Granulated erythritol | 2 tablespoons | Keto-friendly sweetener |
| Baking powder | 1 teaspoon | Creates light, airy texture |
| Xanthan gum | ¼ teaspoon | Optional but improves texture |
| Water | ½ cup | Helps form the dough |
| Unsalted butter | 2 tablespoons | Adds richness and flavor |
| Vanilla extract | 1 teaspoon | Enhances overall taste |
| Large egg | 1 | Binds ingredients together |
| Coconut oil | For frying | High smoke point oil |
For the Coating:
| Ingredient | Quantity | Notes |
|---|---|---|
| Granulated erythritol | 2 tablespoons | Creates sweet coating |
| Ground cinnamon | ½ teaspoon | Optional but recommended |
Understanding Your Ingredients
Gluten-free flour blend: I combine almond flour and coconut flour for the perfect texture. Almond flour provides structure while coconut flour absorbs excess moisture.
Keto sweetener choice: Granulated erythritol works wonderfully in this recipe. It dissolves easily and tastes remarkably similar to regular sugar.
Baking powder and xanthan gum: Baking powder helps these churros puff up nicely during frying. Xanthan gum is my secret ingredient for achieving that perfect chewy-crispy texture.
Quality butter matters: I always use unsalted butter for better control over seasoning. It adds essential fat content and enriches the dough flavor.
Vanilla extract boost: Don’t skip the vanilla extract in this recipe. It adds depth and complements the cinnamon beautifully.
Egg binding power: The egg is crucial for gluten-free baking success. It helps hold everything together and creates structure.
Frying oil selection: Coconut oil is my top choice for frying churros. It has a high smoke point and adds subtle sweetness. Avocado oil works great too.
Cinnamon coating: While technically optional, cinnamon is essential for authentic churros. I highly recommend including it for the full experience.
Pro Tips for Success
Temperature control: Heat your frying oil to exactly 350°F for best results. Use a kitchen thermometer to monitor the temperature.
Piping technique: Use a piping bag fitted with a star tip for traditional churro shape. The ridges help the coating stick better.
Coating timing: Roll your churros in the cinnamon mixture while still warm. The heat helps the coating adhere perfectly.
Sweetness adjustment: Feel free to adjust the erythritol amount based on preference. Start with the recipe amount and modify next time.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Step-by-Step Instructions
Making keto cinnamon churros at home is surprisingly simple. I’ll walk you through each step to ensure perfect results every time.
How to Make Keto Cinnamon Churros
Step 1: Create the base mixture
Start by combining water, butter, and 2 tablespoons of erythritol in a medium saucepan. Place the pan over medium heat and bring to a gentle simmer. Stir occasionally as the butter melts completely. Continue heating until the erythritol dissolves fully into the liquid.
Step 2: Form the churro dough
Remove the saucepan from heat immediately after the erythritol dissolves. Add the almond flour, coconut flour, baking powder, and xanthan gum all at once. Stir vigorously with a wooden spoon until a cohesive dough forms. The mixture will be thick and may seem dry at first. Keep stirring until everything combines into a smooth ball.
Step 3: Cool and incorporate wet ingredients
Let the dough cool for about 2-3 minutes. This prevents the egg from cooking when you add it. Once slightly cooled, add the vanilla extract and crack in the egg. Mix thoroughly until the egg is fully incorporated. The dough should become smooth and pipeable.
Step 4: Prepare for frying
Transfer your churro dough into a piping bag fitted with a large star tip. A star tip creates those classic ridges on your churros. Meanwhile, pour coconut oil into a deep pot or heavy-bottomed skillet. You’ll need about 2-3 inches of oil for proper frying. Heat the oil over medium-high heat until it reaches 350°F.
Pro tip: Test your oil temperature by dropping a small piece of dough into it. The dough should sizzle immediately and float to the surface.
Step 5: Pipe and fry the churros
Once your oil reaches the correct temperature, carefully pipe 4-5 inch strips directly into the hot oil. I use kitchen scissors to cut the dough cleanly from the piping bag. Fry 3-4 churros at a time to avoid overcrowding. The churros need space to cook evenly.
Fry each batch for about 2-3 minutes per side. They should turn a beautiful golden brown color. Use a slotted spoon to flip them halfway through cooking. Remove the churros when they’re crispy and evenly colored. Transfer them to a plate lined with paper towels to drain excess oil.
Step 6: Apply the cinnamon sugar coating
Mix the remaining 2 tablespoons of erythritol with cinnamon in a shallow bowl. While the churros are still warm, roll each one generously in the mixture. The warmth helps the coating stick beautifully. Make sure to coat all sides evenly.
Your keto cinnamon churros are now ready to enjoy!
Essential Frying Tips
Monitor oil temperature constantly: Keep your thermometer in the oil throughout frying. Adjust heat as needed to maintain 350°F.
Don’t rush the process: Allow each batch to fry completely before adding more. Undercooked churros will be doughy inside.
Use the right tools: A slotted spoon or spider strainer makes removing churros much easier. Keep paper towels ready for draining.
Work quickly with coating: Roll churros in cinnamon sugar immediately after frying. Waiting too long means the coating won’t stick well.
Serving Suggestions & FAQs
How to Serve Cinnamon Churros
My keto churros taste incredible on their own, but dipping sauces take them to another level. Here are my favorite serving suggestions:
Chocolate lovers: Pair these churros with sugar-free chocolate sauce or dark chocolate ganache. The combination is absolutely divine. You can also use sugar-free chocolate syrup for convenience.
Caramel fans: A rich sugar-free caramel sauce complements the cinnamon beautifully. Drizzle it over the churros or serve it on the side.
Fruit options: Blend fresh strawberries with a touch of sweetener for a fruity dip. Raspberry sauce works wonderfully too.
Coffee pairing: Dunk your churros in a cup of sugar-free hot cocoa. This makes for a cozy dessert experience.
Simple enjoyment: Sometimes the best way is the simplest way. Enjoy these churros fresh and warm with just the cinnamon coating.
Creative Recipe Variations
Caramel drizzle version: After coating your churros, drizzle them with warm sugar-free caramel sauce. This adds extra indulgence and visual appeal.
Citrus twist: Add ½ teaspoon of lemon zest to your churro dough. The bright citrus notes create a refreshing variation.
Powdered sugar finish: Dust your finished churros with keto powdered erythritol instead of cinnamon sugar. This creates an elegant, classic look.
Chocolate chip addition: Fold in sugar-free mini chocolate chips into your dough before piping. They’ll melt slightly during frying for pockets of chocolate.
Spiced variation: Add a pinch of nutmeg or cardamom to your cinnamon coating. These warm spices complement the churros beautifully.
Storage and Make-Ahead Tips
Storing leftovers: Place cooled churros in an airtight container at room temperature. They’ll stay fresh for up to 2 days.
Reheating method: Warm churros in a 350°F oven for 5-7 minutes. This restores their crispy texture better than microwaving.
Freezing option: Freeze uncoated churros in a single layer, then transfer to a freezer bag. They’ll keep for up to 3 months.
Make-ahead dough: Prepare the dough up to 24 hours in advance. Store it in the piping bag in the refrigerator.
Frequently Asked Questions
Why are my cinnamon churros not crispy?
Several factors can affect churro crispiness. First, check your oil temperature using a thermometer. The oil must reach 350°F for proper crisping. Second, avoid overcrowding the pan during frying. Churros need space to cook evenly. Third, ensure you’re frying them long enough until golden brown. Finally, check your dough consistency. If it’s too wet, add an extra tablespoon of coconut flour.
Can I bake these churros instead of frying?
While baking is possible, it won’t give you the same crispy exterior. If you prefer baking, pipe the churros onto a parchment-lined baking sheet. Brush them lightly with melted coconut oil. Bake at 375°F for 20-25 minutes until golden. They’ll have a softer, cookie-like texture rather than the traditional crispy coating.
What’s the difference between Mexican and Spanish churros?
Mexican churros typically include sugar and cinnamon in the recipe. They’re sweeter and often served as street food with dulce de leche or chocolate sauce. Spanish churros are simpler, made with just flour, water, and salt. They’re less sweet and traditionally served with thick hot chocolate for dunking. Spanish churros are often eaten for breakfast or as a snack.
Can I substitute the almond flour?
Almond flour provides the best texture for keto churros. However, you can try using all coconut flour instead. Use ½ cup total coconut flour and increase the egg to 2 eggs. The texture will be slightly different but still delicious. Avoid using regular all-purpose flour if you want to keep these keto-friendly.
How do I know when the oil is hot enough?
The most accurate method is using a kitchen thermometer to check for 350°F. Without a thermometer, drop a small piece of dough into the oil. If it sizzles immediately and rises to the surface, your oil is ready. If the dough sinks or browns too quickly, adjust the temperature accordingly.
Nutritional Benefits of This Recipe
These keto churros offer several nutritional advantages over traditional versions. Almond flour provides healthy fats, protein, and vitamin E. Coconut flour adds fiber to help with digestion. Erythritol doesn’t spike blood sugar like regular sugar does. The eggs contribute quality protein and essential nutrients.
Each serving contains approximately 4-5 net carbs, making these perfect for keto dieters. They’re also gluten-free, making them suitable for those with gluten sensitivities.
Final Thoughts
These keto cinnamon churros prove you don’t need to give up your favorite treats. With the right ingredients and techniques, you can enjoy authentic-tasting churros guilt-free. The combination of crispy exterior and tender interior makes these irresistible.
I love making these churros for special occasions and casual dessert nights alike. They’re impressive enough for guests but simple enough for weeknight treats. The recipe scales easily if you’re feeding a crowd.
Try these churros with different dipping sauces to find your favorite combination. Don’t be afraid to experiment with the coating flavors too. Once you master the basic technique, the possibilities are endless!
Keto Cinnamon Churros Recipe
Ingredients
- For the Churro Dough:
- 1 cup almond flour
- ¼ cup coconut flour
- 2 tablespoons granulated erythritol
- 1 teaspoon baking powder
- ¼ teaspoon xanthan gum optional but improves texture
- ½ cup water
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 large egg
- Coconut oil for frying
- For the Coating:
- 2 tablespoons granulated erythritol
- ½ teaspoon ground cinnamon
Instructions
- Create the base mixture: In a medium saucepan, combine water, butter, and 2 tablespoons of erythritol. Place over medium heat and bring to a gentle simmer, stirring occasionally until butter melts completely and erythritol dissolves fully.
- Form the churro dough: Remove saucepan from heat immediately. Add almond flour, coconut flour, baking powder, and xanthan gum all at once. Stir vigorously with a wooden spoon until a cohesive dough forms into a smooth ball.
- Cool and incorporate wet ingredients: Let dough cool for 2-3 minutes. Add vanilla extract and crack in the egg. Mix thoroughly until egg is fully incorporated and dough becomes smooth and pipeable.
- Prepare for frying: Transfer churro dough into a piping bag fitted with a large star tip. Pour coconut oil into a deep pot or heavy-bottomed skillet (about 2-3 inches deep). Heat oil over medium-high heat until it reaches 350°F.
- Pipe and fry the churros: Carefully pipe 4-5 inch strips directly into hot oil, using kitchen scissors to cut dough from piping bag. Fry 3-4 churros at a time for 2-3 minutes per side until golden brown. Use a slotted spoon to flip halfway through. Transfer to paper towel-lined plate to drain.
- Apply the cinnamon sugar coating: Mix remaining 2 tablespoons erythritol with cinnamon in a shallow bowl. While churros are still warm, roll each one generously in the mixture, coating all sides evenly. Serve immediately.
Notes
Piping tip: A star tip creates classic ridges that help coating stick better.
Baking option: Pipe onto parchment-lined baking sheet, brush with melted coconut oil, and bake at 375°F for 20-25 minutes. Texture will be softer and cookie-like.
Storage: Store cooled churros in airtight container at room temperature for up to 2 days. Reheat in 350°F oven for 5-7 minutes to restore crispiness.
Freezing: Freeze uncoated churros in single layer, then transfer to freezer bag for up to 3 months.
Flour substitution: Can use ½ cup coconut flour total with 2 eggs instead of almond flour, but texture will differ.
Serving suggestions: Pair with sugar-free chocolate sauce, caramel sauce, or sugar-free hot cocoa for dipping.
