No one is craving steamed broccoli at 10 p.m.—you want crunch, cinnamon, and a little drama. These Keto Mexican Churros deliver the street-fair vibes without the sugar crash. They’re crispy on the outside, fluffy inside, and rolled in a golden cinnamon “sugar” that won’t nuke your macros.
If you thought keto meant “goodbye churros,” surprise: we’re hacking texture, flavor, and nostalgia in one pan. Keep your carbs low, your standards high, and your dessert game ruthless.
What Makes This Special
Traditional churros are basically sweet flour sticks. These are engineered for keto: almond flour for body, coconut flour for structure, and psyllium husk for that chewy, real-churro bite.
We ditch sugar for granulated allulose or erythritol so you get the crunch without the insulin rollercoaster.
Instead of a gloopy batter, you’ll make a quick keto pâte à choux. It pipes cleanly, fries crisp, and holds shape like the real deal. Syrup?
Try a keto dark chocolate dip or a salted caramel butter sauce—you’ll wonder why you ever settled for store-bought.
Ingredients
- 1 cup water
- 4 tbsp unsalted butter
- 2 tbsp granulated allulose (or erythritol), plus more for coating
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 cup super-fine almond flour
- 2 tbsp coconut flour
- 1 tbsp finely ground golden psyllium husk powder
- 2 large eggs (room temperature)
- 1/2 tsp baking powder
- 1 tsp ground cinnamon (for batter)
- 1 tsp ground cinnamon (for coating)
- Oil for frying: avocado oil or light olive oil (about 2–3 cups for a medium pot)
Optional dips:
- Keto chocolate sauce: 1/2 cup heavy cream + 3 oz sugar-free dark chocolate + pinch salt
- Keto caramel: 2 tbsp butter + 2 tbsp allulose + 1/4 cup heavy cream + pinch sea salt
Step-by-Step Instructions
- Prep the coating: In a shallow dish, mix 1/3 cup granulated allulose (or erythritol) with 1 tsp cinnamon. Set aside. This is your churro glitter.
- Heat the oil: Pour 2–3 inches of avocado oil into a heavy pot.
Heat to 350–360°F (175–182°C). Use a thermometer—guessing ruins churros and friendships.
- Make the “choux” base: In a saucepan, combine water, butter, 2 tbsp allulose, and salt. Bring to a simmer over medium heat until butter melts.
- Add dry ingredients: Reduce heat to low.
Stir in almond flour, coconut flour, psyllium, baking powder, and 1 tsp cinnamon. Mix vigorously until a thick dough forms and pulls away from the pan, about 1–2 minutes.
- Cool slightly: Remove from heat and let dough cool 3–4 minutes. Too hot and your eggs will scramble—breakfast energy, wrong moment.
- Beat in eggs: Add vanilla, then the eggs one at a time, beating until smooth and pipeable.
Dough should be thick but not stiff; if too thick, add 1–2 tsp water.
- Load the piping bag: Transfer dough to a piping bag fitted with a large open star tip (Wilton 1M or Ateco 827). No bag? Use a heavy-duty zip-top bag and snip a corner—texture will be smoother but still tasty.
- Test fry: Pipe a 2-inch strip into hot oil, cut with scissors.
Fry 2–3 minutes until golden. If it browns too fast, lower heat; too pale, increase heat. Adjust before committing.
- Fry the batch: Pipe 4–6-inch churros into oil, cutting with scissors.
Don’t overcrowd. Fry 3–4 minutes, rotating for even color. Aim for a deep golden brown with crisp ridges.
- Drain and coat: Transfer to a wire rack over a sheet pan for 30 seconds, then toss warm churros in cinnamon “sugar.” Coating sticks best while still warm.
- Make dips (optional): For chocolate, heat cream to a simmer, pour over chopped sugar-free chocolate, whisk smooth, add pinch salt.
For caramel, melt butter with allulose until lightly amber, whisk in cream and salt until glossy.
- Serve immediately: Churros shine when fresh—crisp outside, tender inside, big churro energy.
Storage Tips
- Short-term: Keep leftovers in an airtight container at room temp for 1 day. Re-crisp in a 350°F (175°C) oven for 6–8 minutes.
- Fridge: Store up to 3 days. Reheat at 350°F for 8–10 minutes.
Re-coat with a little cinnamon “sugar” after reheating if needed.
- Freeze (uncoated): Freeze fried churros on a sheet pan, then bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 10–12 minutes.
- Freeze before frying: Pipe raw dough onto parchment, freeze solid, then bag. Fry from frozen, adding 1–2 minutes to cook time.
Health Benefits
- Low net carbs: Almond and coconut flours slash net carbs versus wheat flour, keeping you in ketosis while still hitting dessert cravings.
- Better fats: Avocado oil and butter provide satiating fats and fat-soluble vitamins, helping you stay full and on track.
- No sugar spikes: Allulose or erythritol offer sweetness without the hit to blood sugar.
Big flavor, tiny glycemic load—win-win.
- Fiber assist: Psyllium adds fiber for texture and digestion support. Your macros will thank you, and so will your appetite control.
What Not to Do
- Don’t skip the thermometer: Oil temperature is everything. Too cool = greasy sponges; too hot = scorched outsides, raw centers.
- Don’t overmix the eggs: Beat until combined, not whipped.
Overmixing traps air and makes piping messy and fry times inconsistent.
- Don’t use xylitol for coating if you have pets: It’s toxic to dogs. Choose allulose or erythritol instead. FYI, allulose melts beautifully.
- Don’t overcrowd the pot: It drops the oil temp and ruins crispness.
Work in small batches like a pro.
- Don’t skip cooling the dough: Hot dough + eggs = scrambled churros. Not the vibe.
Alternatives
- Baked version: Pipe onto a parchment-lined sheet, brush with melted butter, bake at 375°F (190°C) for 16–18 minutes until golden, then broil 1–2 minutes for extra color. Toss in cinnamon “sugar” while warm.
- Air fryer: Pipe onto parchment strips, air fry at 375°F for 8–10 minutes.
Lightly oil the tops for better browning.
- Dairy-free: Swap butter for refined coconut oil and use coconut cream in dips. Still lush, still crispy.
- Flavor spins: Add orange zest and a pinch of nutmeg to the dough for a Mexican hot chocolate vibe; serve with cayenne-kissed chocolate sauce.
- Protein boost: Replace 1 tbsp almond flour with unflavored whey isolate. It adds structure and a touch more crispness, IMO.
FAQ
Can I use only almond flour?
You can, but the texture will be softer and more cake-like.
The coconut flour and psyllium combo tightens the crumb and mimics traditional churro chew.
Why allulose instead of erythritol?
Allulose melts and caramelizes better, giving a more authentic “sugar” crust. Erythritol can recrystallize and feel cool on the tongue, though it still works.
Do I have to fry them?
Nope. The baked and air fryer methods deliver great results, just slightly less shatter-crisp.
A quick broil helps close the gap.
How do I avoid oily churros?
Maintain 350–360°F oil and avoid overcrowding. Drain on a rack (not paper towels only) so steam escapes and the crust stays crisp.
Are these truly keto-friendly?
Yes. With low-carb flours and non-nutritive sweeteners, net carbs are drastically reduced compared to traditional churros.
Always calculate based on your brands.
Can I make the dough ahead?
Yes. Store the dough refrigerated up to 24 hours. Bring to room temp for 20–30 minutes before piping for best results.
What if my dough is too thick to pipe?
Add 1–2 teaspoons of water and beat briefly until smooth.
The dough should press through the star tip with firm pressure, not a gym PR.
Why did my churros split?
Often from steam buildup or uneven heat. Make sure the dough is smooth, oil is at temp, and avoid extreme thickness when piping.
Can I use stevia?
Pure stevia isn’t ideal for coating—it doesn’t add bulk or crunch. Combine stevia with erythritol or allulose if needed.
What’s the best oil for frying?
Avocado oil is top-tier for high-heat frying and neutral taste.
Light olive oil works too. Skip strong-flavored oils that overpower the cinnamon.
Final Thoughts
These Keto Mexican Churros prove dessert doesn’t need a carb coma to be epic. You get the nostalgia—crisp ridges, cinnamon warmth, dunkable drama—without torpedoing your macros.
Keep a stash of dough or frozen churros ready and you’ve got a five-minute flex any night of the week.
Make them once and your “keto is boring” friend will go suspiciously quiet. That silence? That’s the sound of conversion.
Enjoy the win—and the churros.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!