Spanish · dessert, snack
Keto Baked Churros with Sugar-Free Cinnamon Coating
Video by Kye's Kitchen on YouTube · Open on YouTube
- Keto (1.7 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
Choux-style dough of almond and coconut flour, baked instead of fried and sweetened with allulose: about 2 g net carbs a churro and no added sugar.
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Ingredients 11
Method
Tap a time to watch that step in the video.
- Mix the almond flour, coconut flour, xanthan gum and a little salt very thoroughly so the xanthan is evenly spread. Set aside. 0:38
- Melt the 40 g butter in a pan over low heat and cook until lightly browned, then add the allulose and stir until it melts. 1:37
- Pour in the water all at once and keep stirring while you add the dry ingredients gradually. When it forms a dough, take it off the heat and keep stirring to cool it. 1:52
- Beat the egg. When the dough is cool enough to touch, stir in the egg until smooth. 2:12
- Spoon the dough into a piping bag with a star tip and pipe churro shapes onto a lined baking tray. Bake in a preheated oven at 175°C (350°F) for 20–25 minutes. 2:39
- While they bake, mix the ½ tbsp allulose with the ½ tbsp cinnamon. 3:07
- Brush the hot churros with melted butter and sprinkle generously with the cinnamon mix. 3:22
Tip. Allulose makes the churros brown more than erythritol. On an electric hob, keep stirring after switching off so the dough doesn't catch. 6 loops is our count from the tray.
The method is a summary in our words — the video shows every step.
One portion (1 churro loop) gives you 1 of 6
Where the energy comes from one serve
- Net carbs 5%
- Protein 11%
- Fat 84%
Fits keto: 1.7 g net carbs a serve, with 84% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin E Source16%
2.4 mg a serve, mostly from almond flour (88%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
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Vitamin A7%
67 µg a serve, mostly from butter (68%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Magnesium6%
26 mg a serve, mostly from almond flour (86%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Selenium6%
3.5 µg a serve, mostly from egg (74%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Zinc4%
0.4 mg a serve, mostly from almond flour (62%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B124%
0.1 µg a serve, mostly from egg (85%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Calcium3%
35 mg a serve, mostly from almond flour (64%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron3%
0.5 mg a serve, mostly from almond flour (57%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Potassium2%
100 mg a serve, mostly from almond flour (60%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin D2%
0.3 µg a serve, mostly from egg (60%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Folate2%
8.4 µg a serve, mostly from egg (44%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B62%
0 mg a serve, mostly from almond flour (39%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Omega-32%
0 g a serve, mostly from butter (67%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin K1%
0.8 µg a serve, mostly from butter (61%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin C0%
0 mg a serve, mostly from ground cinnamon (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Kye's Kitchen; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.