Easy Keto Churros

Easy Keto Churros

Keto Coconut Flour Churros

This recipe is designed to teach everyone how to make easy keto coconut flour churros
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 6 six inch churros


  • 1/2 cup coconut flour
  • 2 TBS golden monkfruit sweetener or brown sugar sweetener of choice
  • 1 tsp ground cinnamon
  • 1 TBS xanthan gum
  • 1/2 tsp salt
  • 1/2 cup HOT water


  • 1/4 cup golden monkfruit sweetener or brown sugar sweetener of choice
  • 1 tsp ground cinnamon


  • Sift or whisk the dry ingredients into a large mixing bowl until there are no lumps
  • Gradually add the HOT water in small amount mixing well after each addition
  • Form dough into a ball and massage in hands about 1 minute until a smooth moist dough forms. Press dough back into a smooth ball and allow to rest uncovered for about 15 minutes to absorb any extra moisture
  • While the dough is resting pour oil into a deep fryer according to the manufacture directions. Preheat deep fryer to 375 degrees. If do not have a deep fry pour about 2 inches of oil into a large stovetop skillet. Preheat the oil over medium heat for about 7-10 minutes or until hot
  • For the topping: combine all the topping ingredients in a large Ziploc bag. Turn the bag several times until the ingredients are fully combined Set aside
  • After the dough is done resting for 15 minutes. Fit piping bag or piping gun with a star shape tip. Shape into an oval that is the size of your piping bag or piping gun. If do not have piping bag roll dough out to about 1/2 inch thick
  • Place dough dough into piping bag or piping gun. Pipe the dough onto clean parchment paper into 6 inch long logs. If no bag after rolling the dough to 1/2 inch thick cut dough into strips about 6 inches long
  • Place shaped churros in a single layer in the deep fryer basket or in the preheated skillet. Fry about 5-7 minutes or until desired crispiness. If using stovetop skillet fry for 3-5 minutes on one side, turn and fry another 3-5 minutes or until desired level of crispness. Place cooked churros onto a paper plate lined with paper towels to absorb any extra oil
  • Allow the churros to cool a few seconds so you do not burn fingers. place WARM churros one at a time into the bag with the topping. Seal the bag and turn it over several times until the churro is completely coated. Place coated churro back onto the lined paper plate. Repeat until all the churros have been coated.

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