Keto Churros with Chocolate Dipping Sauce


Step 1Heat your oil of choice (I use coconut but you can use ghee) in a deep pan.

Step 2Meanwhile, place mozzarella and cream cheese in a bowl and microwave on high for 1 minute. Remove and stir, then microwave again for a further 30 seconds.

Step 3Sift almond flour, baking powder and pumpkin spice together. Add to the melted mixture along with the eggs and the Swerve.

Step 4Mix well and spoon into a piping bag fitted with an open star piping nozzle (although a plain round one works nicely too).

Step 5Pipe lines of dough, about 10 cm/ 4 inches long, into the hot oil and cook for a few minutes until golden. Flip them over so that they brown evenly, and then remove with a slotted spoon and drain on a paper towel.

Step 6Mix the Erythritol and cinnamon together on a tray. Toss the churros in the cinnamon mix. Instead of Erythritol you can also use granulated Swerve or Xylitol (if you can tolerate it).

Step 7Place the chocolate sauce ingredients into a small saucepan over medium heat, stirring constantly until melted and smooth. This sauce is a bit thin, but so good!

Step 8Store in an airtight container for up to 3 days.

Step 9These low-carb churros will soften over time. Eat them fresh and warm for the best churros experience.
Note: Nutrition facts (fat from frying oil) are estimated.