Churros with Chocolate Sauce

Churros with Chocolate Sauce

Yield: ~ 12 churros
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Cooling Time: 15 minutes
  • Total Time: 50 minutes


For the Churros:

  • ½ cup water
  • 6 tablespoons unsalted butter
  • 2 tablespoons Swerve
  • ½ tablespoon salt
  • ½ teaspoon xanthan gum
  • 1 ¾ cup almond flour
  • ½ cup unflavored and unsweetened whey protein powder
  • 1 egg
  • 1 teaspoon vanilla
  • Keto-friendly oil or fat for deep frying (avocado oil, lard, etc.)

For the Coating:

  • ¼ cup Swerve
  • 1 teaspoon cinnamon
  • Heavy pinch of salt

For the Dipping Sauce:


  1. Place the water, butter, Swerve, and salt in a medium saucepan over medium-high heat.
  2. Bring to a boil.
  3. Remove from the heat and sprinkle on the xanthan gum.
  4. Add the almond flour and whey protein powder and stir well to combine.
  5. Allow the dough to cool for 10 minutes, then beat in the egg and vanilla with an electric mixer.
  6. Fill a pot with enough keto-friendly oil or fat to be at least 2 inches deep.
  7. Mix together the ingredients for the churro coating in a medium bowl.
  8. Bring the oil 350°F over a high heat, then reduce to a medium heat.
  9. Transfer the churro dough to a piping bag fitted with a large star tip.
  10. Carefully pipe the churro dough into the hot oil, using a pair of scissors to cut the end.
  11. You want each churro to be about 3 inches long. Be careful not to overcrowd the oil.
  12. Fry the churros until they are a deep golden brown color, then transfer to a paper towel-lined cookie sheet.
  13. While they are still hot, roll the churros in the coating mixture and tap to remove the excess.
  14. Repeat with the remaining churro dough.
  15. Place the heavy cream and chopped dark bar in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  16. Serve the churros with the chocolate sauce and enjoy!