Keto Spanish Churros
How to Make It
Step 1
Combine the Keto pancake mix with water, sweetener, and avocado oil. The mixture should be on the stiffer side. The denser dough is what you want as it will hold up in the frying process.
Step 2
Place the dough into a piping bag fitted with a star-shaped piping tip. To fill the bag easier, place the piping tip into the piping bag. Then place the piping bag into a tall glass and fold the plastic over the cup. Fill with the batter and fold the piping bag back over the batter.
Step 3
Heat one cup of avocado oil in a small saucepan until the temperature reaches 375 F. Pipe two to three 3”-4” long churros into the hot oil. Rotate and turn the churros to evenly brown them. Then place them onto a paper towel-lined plate.
Step 4
Place the hot churros into a bowl of granulated sweetener. Then set them aside to cool slightly. Work quickly during the next step, so the churros are still warm for serving.
Step 5
Heat heavy cream in the microwave until hot and bubbly. Add in the dark cocoa powder. Please use a high-quality Dutch-process cocoa powder as it melts nicely. Whisk well until all the chocolate is melted. Add in 4 tbsp sweetener and whisk again. Serve the hot ganache with the warm churros immediately.
Ingredients
- Pancake & Waffle Mix, Keto – 0.75 cup
- Water – 0.25 cup
- Avocado oil – 1 tbsp
- Monk Fruit Erythritol Blend – 2 tbsp
- Avocado oil – 1 tbsp
- Erythritol Granulated – 0.25 cup
- Dark Chocolate Cocoa Powder – 0.25 cup
- Whipping cream, extra heavy/gourmet, not whipped – 0.5 cup
- Monk Fruit Erythritol Blend – 2 tbsp